Melt the salt in warm water, add the gluten flour and stir while pouring, then transfer to another pot with water to press out the excess water. Cover with plastic wrap and let rise for an hour before cutting. Place in a pot of cold water and cook until the gluten rises to the surface. Place in cold water and allow to soak until cooled.

1. Prepare ingredients: gluten, water, salt.

2. Melt the salt in warm water and add the gluten while pouring and stirring.

3, in the water, feel free to knead and press a few gluten dough, and then transferred to another pot filled with water, gluten absorbent enough to knead a few times with the hands, press out the excess water.

4, seal the plastic wrap to wake up one hour, one hour later. At this time the dough can be taken out of a series of cuts such as chunks, strips, etc. The cuts should be placed in water to prevent them from sticking to each other.

5, rolled up and removed from the chopsticks, cold water in a pot, boil and turn the heat down to cook until the gluten floats. Put into cold water to soak until cool enough to handle.

Gluten was first created in China during the Northern and Southern Dynasties, is the garden of the vegetarian garden, especially with gluten as the main ingredient of the vegetarian imitation meat dishes, known as the Chinese cuisine, has always been loved by the people. To the Yuan Dynasty has been mass production of gluten, gluten dishes increased in the Qing Dynasty, the pattern of constant renovation.

The nutritional composition of gluten, especially the protein content, higher than lean pork, chicken, eggs and most soy products, belongs to the high-protein, low-fat, low-sugar, low-calorie food, but also contains calcium, iron, phosphorus, potassium and other trace elements, is a traditional cuisine.