Gluten (cereal? Powder)

salt

Text? water

Since? Noodles? Tendon? what's up Do what? Law?

Add a little salt to the flour and mix well, then pour in warm water. When pouring warm water, you must use chopsticks to stir quickly clockwise, not directly by hand! Stir until there is no dry powder, and you can use your hands. At this time, the gluten is loose. It doesn't matter. If you collect them all by hand, you will form a ball! The amount of water must cover the gluten! You'd better have someone to help you with this step, otherwise the basin will easily slide down when you stir quickly! It is better to have a slightly larger basin for flour. I forgot to take the step diagram in the first step!

Gluten fermented in water for one night can be stirred one night in advance when the weather is not hot, and used the next day, and fermented for two or three hours when the weather is hot!

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Cut the fermented gluten into strips and cook them around with chopsticks. The cooked gluten is the same as that bought outside.

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As shown in the picture, you can use two chopsticks or three or four chopsticks. When winding, you can pull the gluten slightly at will, and try to make the joint smooth, so that the cooked gluten looks good! Start with the big head of chopsticks.

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Add more water to the pot to ensure that the gluten can be covered at the back. Add salt, star anise, fragrant leaves and cinnamon. When the water boils, add the wrapped gluten, turn to low heat, open the lid and cook, usually about ten minutes, depending on the size of your wrapped gluten.

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Put the cooked gluten in cold water, cool it slightly, and then turn chopsticks to take it out easily.

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Those who like to eat oil gluten can cut the gluten into small pieces and then wrap it into a hollow like a steamed stuffed bun, so that the fried oil gluten will look good.

Keep the oil temperature at 70℃ to 80℃ and fry the oil gluten. If you want gluten not to shrink after cooking, fry it a little older, so it is not easy to shrink after cooking!

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