Production process:

1, beat the paste head. Add water to the flour one after another, blend and stir, stir for about 25 minutes, and then let it stand for 4 to 8 minutes, until the paste head bubbles, the gluten is already set.

2, wash gluten.

In the agglomerated gluten, rinse with water 4 times to obtain gluten.

3. Kneading.

Add the right amount of salt to the gluten, then cut the gluten into small pieces, put it into the tank with water, stir manually, wash out the residual starch, and continuously change the water and stir until the water becomes clear.

4, spreading and drying.

The gluten has been kneaded clear slurry water cut into small slices, drying on a bamboo plaque drenched in water for 1 hour, and then use a dry towel in the drying of the gluten to lift the pressure to absorb the water until the gluten does not stick to the hand.

5, beating.

Add the right amount of flour to the dried gluten, mix well, and then stretch the gluten block, stretching the method is to grab one end with the hand, one end to the tabletop, until the gluten in the flour can not be seen until.

6, pick blanks.

Knead the gluten into a small ball shape.

7, oil pressing. When the oil temperature reaches 120 degrees Celsius, slowly put the gluten blanks into the oil pot, and wait until the gluten foams, the skin hardens and there is no raw gluten.