Simple method of making gluten:

1. Add water to gluten powder, it will automatically absorb water and form gluten, and discard the excess water. (As shown in Figure 2)

2. Thick frying pan, turn on the heat and heat the pan. Come on, there's not much oil. Throw a small ball of gluten into the pot to test the oil temperature. The oil temperature rises until the gluten bubbles expand.

3. Large oily gluten dough, 15 grams each.

4. Turn on low heat.

5. Grab a gluten ball, roll it into a ball, and start frying the gluten.

6. Check whether it is fried properly. When the oily gluten leaves the pan and becomes like a deflated ball, please continue frying. If it is still full after leaving the pot, it means the gluten has been fried and the inside is hollow. Each portion of fried gluten is very light.

7. You need to be patient when frying. Keep rolling and turning the gluten until it is evenly colored.

Finished product picture: