How to make oily gluten:

(1) Kneading: add 0.75~1kg of salt for every 50kg of gluten, and then cut the gluten into 0.5kg pieces. Put it into a tank filled with clean water and stir manually to clean and drain out the starch white slurry in the gluten. Then add clean water and continue stirring and cleaning. Repeat this operation until the washed water is white.

(2) Spread to dry: Cut the slurried gluten into small slices of about 150 grams, spread it on a bamboo plaque to dry, and drain for about 1 hour.

(3) Pat the water: Use a towel that has been soaked in water and wrung out, and press it repeatedly on the dried gluten one by one, so that the water in the gluten is absorbed by the towel. When the gluten is no longer sticky, set aside.

(4) Beating: After the above three processes, about 30 kilograms of clean wet gluten can be obtained for every 50 kilograms of wet gluten. Generally, 300 grams of flour is added to each kilogram of dehydrated wet gluten and mixed. First cut the gluten into small pieces weighing 100-200 grams, add flour and mix vigorously. After all the flour is evenly mixed into the gluten, then stretch the gluten piece, alternately grab one end of the gluten piece, and place it firmly on the stone platform. Pound it hard on the board until there is no flour inside the gluten and it has a shiny feel.

(5) Picking the gluten: To prevent the gluten from sticking to your hands, soak the gluten in water first, and then pick the gluten into small spherical pieces. Pick 25 to 28 gluten blanks per 100 grams of gluten. .

(6) Frying: When frying the dough, the oil temperature should be controlled at 120°C when placing it in the pan. When the dough slowly foams until the gluten reaches about 45 mm, the oil pan should be raised to 150°C. Continue frying until the gluten ball skin ages and the skin becomes hard, and there is no raw gluten in the bubble and it is not tender and shriveled. If it is blown up too much, it will become shriveled.