Put the flour into a container, add 60% water (water 1% salt), mix thoroughly, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. The amount of water added should not be too much, so as to prevent the protein from dispersing in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.

form

Mixed dough

Fried gluten puffs

Put it into a dense hole, sieve or coarse cloth and pour water. When it is rubbed and washed, the starch will go with the water, and the protein stuck in the batter or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.

Classified production

(1) Oil gluten: Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, flour 2.0 ~ 2.9 kg, and then

gluten

Add a little salt. Stir for 7-8 minutes, take it out, cut it into small pieces, make it into small balls, put it in an oil pan with an oil temperature of 90- 100℃, fry it for 3-5 minutes to break the outer layer of the balls, take it out, put it in an oil pan with an oil temperature of 130-240℃, and fry it for 10 minutes.

(2) Water gluten: the wet gluten is cut into small pieces or made into small balls, then put into a water pot and heated by steam, and the steam is kept at 100℃ for about 30 minutes to obtain water gluten.

(3) Baking bran: spreading wet gluten in a steamer with a thickness of 2-3 cm and heating for 30 minutes to obtain baked bran. In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.

Menu guide editing

Mushroom gluten

Mushroom gluten

Material: oil gluten150g mushroom 50g bamboo shoot 50g rape 50g.

Seasoning: soy sauce 30g sugar 10g monosodium glutamate 2g cooking wine 2g starch 5g peanut oil 50g salt 2g each.

Exercise:

1. Cut gluten into cubes.

2. All two pieces of mushrooms

3. Cook the bamboo shoots and slice them.

4. Add 40 grams of oil to the wok and heat it to 60% heat. First, stir-fry mushrooms, bamboo shoots and rape in a wok, and add 250 grams of fresh soup.

5. Stir-fry the underlying tendons and various seasonings, thicken the marinade until it is thick, and serve with peanut oil.

Sam sun fish tripe

Ingredients: oil gluten100g.

Accessories: dried mushrooms 10g winter bamboo shoots 25g cabbage heart 25g starch 5g.

Seasoning: soy sauce 15g cooking wine 5g white sugar 5g monosodium glutamate 3g sesame oil 10g peanut oil 20g each.

Exercise:

1. Cut oil gluten into small cubes.

2. Wash fresh bamboo shoots and cut into diamond-shaped pieces.

3. Shred mushrooms with water.

4. Wash the rapeseed and cut it into sections.

5. Set a large fire in the wok, pour the oil to 70% heat, add mushrooms and fresh bamboo shoots, add soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and fresh soup to boil.

6. Add gluten blocks, and after the gluten is completely pasted, add fresh bamboo shoots, shredded mushrooms and vegetables, and thicken with wet starch.

Spicy beef

Spicy beef

Composition: water gluten 1000g.

Seasoning: sesame, salt, soy sauce, Chili oil, ginger juice, pepper, sesame oil, cooking wine, vegetable oil and red yeast.

Exercise:

1. First put the water surface of the main ingredient into a cage, flatten it and steam it thoroughly, and then take it out for compaction.

2. After cooling, cut into thick slices, mix well with Redmi juice and color, and make beef blank for later use.

3. Wash sesame seeds, fry them and grind them into sesame powder.

4. soak the pepper in warm water for a while, take out the pepper and keep it in pepper water.

5. Put the pot on the fire, add vegetable oil, and when the oil temperature rises to 70%, put the beef blank into the pot, fry until the oil slick is red, and take it out for later use.

6. Take another pot, add the beef stock, add 500 ml of fresh soup, salt, soy sauce, ginger juice and pepper water, and simmer on low heat until the stock is soft and tasty.

7. Add sesame powder, red pepper oil, cooking wine and sesame oil to serve.

Gluten stuffing

Gluten stuffing

Features: hollow gluten is rich in content, and the fragrant soup and fresh meat stuffing are firmly locked inside. In the cold winter, taste in a warm room, the taste is fragrant and delicious, full of charm.

Ingredients: oil gluten 10, pork stuffing 300g.

Accessories: 2 teaspoons of dry starch (30g), light and dark soy sauce 1 spoon (50ML), white sugar 1 spoon (15g), chopped green onion 1 teaspoon (5g), Jiang Mo, salt, Chinese cabbage and mushrooms.

Exercise:

1. Cut off the roots of rape, wash the sediment from the roots of leaves, cut mushrooms into four pieces, and cut mushrooms into comb pieces.

2. Add chopped green onion, Jiang Mo, light soy sauce, yellow wine, dry starch, salt and white sugar into the pork stuffing, and then stir evenly in one direction.

3. Poke a hole in the oil gluten with chopsticks, and then put the meat into it bit by bit to fill the gluten. Although this process is not complicated, it definitely needs enough patience and care.

4. Heat the oil in the pot with medium heat. When the heat reaches 60%, stir-fry the winter bamboo shoots and mushrooms for a while, then add the light soy sauce and oyster sauce, then pour the clear water to boil, add the oil gluten, cover the pot, and simmer for 15 minutes on low heat to let the oil gluten drink enough soup.

5. Then add the rape heart and simmer for 10 minute.

Luohan roasted gluten

Luo Han quan Zhai shui noodles Jin

Lohan baked gluten is an authentic vegetarian dish with comprehensive nutrition and mellow taste. However, the traditional production method is complicated, and the production process is simplified on the premise of retaining the original flavor as much as possible.

Raw materials: 350g of cooked gluten, 30g of Tricholoma, 20g of winter bamboo shoots, 30g of winter mushrooms, 20g of green beans, 35g of yuba, 0/5g of sesame oil10g of soy sauce, 0/0g of water starch10g of edible oil.

Making:

1. Cut the gluten with a cross knife, fry it in a pot until golden brown, and take it out for later use.

2. Slice winter bamboo shoots, mushrooms and mushrooms for later use.

3. Blanch the green beans with clear water for use.

4. Tofu is developed with water soaked in mung beans and cut into 1.5 inch sections for later use.

5. Gluten is softened with water soaked in mung beans, and then extruded for later use.

6. Put oil in the pot and fry the winter bamboo shoots, mushrooms and dried mushrooms with 60% heat.

7. Cook soy sauce and season with salt.

8. Add gluten, mung beans and yuba, and then boil in clear water.

9. Turn down the heat and burn slowly for about 15 minutes.

10. When the soup in the pot is half drunk, turn on the fire to collect the juice.

1 1. thicken, drizzle with sesame oil and serve.

Tips:

1. You can add some pork and onion ginger to the non-vegetarian food.

2. Wash the oil with hot water as much as possible after the gluten is fried, so that the taste of the finished product will be more delicious.