The basic raw materials and methods for making water gluten, oil gluten and roasted gluten are the same.

The flour is first processed into gluten, and then boiled, fried or steamed to make water gluten, oil gluten or roasted gluten.

Prepare flour, water, salt, and alkali in proportion (for every 10 kilograms of flour, 3.6 kilograms of water, 100 grams of salt, and 60 grams of alkali are required).

First mix the salt and alkali Dissolve in water and mix well, then mix the flour with the water and knead it into a dough. After the dough is fully kneaded and firm,

set it aside and cover it with a wet towel to let it rest. After 10 minutes, you can put the dough into clean water and wash it repeatedly, so that all the starch and other ingredients in the dough are washed into the clean water. Finally, when the dough is put into clean water, nothing can be washed out. ,

When the water color is no longer muddy, the remaining part of the dough is gluten.

After gluten is made, it can be made into water gluten, oil gluten or roasted gluten according to needs.

1. How to make water gluten;

Prepare a pot of water, boil the water over high heat, tear the gluten raw material into small pieces, put it into boiling water and cook for 80 Take it out in about 10 minutes

Dish it out and the water gluten can be immersed in clean water for storage.

2. Oil gluten preparation method;

First stretch the gluten into a long strip, then cut it into triangular pieces with a knife, and then hold the green piece with your left hand,

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Squeeze the gluten balls into small balls, then put them into a hot oil pan and fry them until the gluten balls are fully expanded and balloon-shaped,

The surface is dark yellow. Take it out and drain off the oil drippings and set aside.

3. Baked bran preparation method;

First put the gluten into a clay pot, place it in a place with a higher temperature and let it ferment by itself. When the surface of the gluten bubbles,

You can take it out of the upper basket and steam it over high heat. When fermentation is inconvenient in winter, you can cut the raw gluten into thin slices directly.

Put it layer by layer into the basket. , directly put it into the pot and steam it over high heat until the gluten swells and feels soft.

When the volume has expanded to 3 to 4 times its original size, remove from the heat and let it cool, then cut it into small pieces and serve. .

If the roasted bran needs to be stored, it can be dried thoroughly and sealed in a refrigerator bag. Store in a cool and dry place.