The choice of raw materials can choose the most good gluten outside, or you can make your own gluten. To make your own gluten, which is not particularly difficult, prepare a bowl of warm water at 35 degrees, add a small amount of salt to the warm water, and then mix well. Add the gluten meal, also known as gluten flour, and while stirring, press to remove excess water, either by pouring it out or by adding a small amount of flour. Mix the dough well, then take out the mixed dough and cut it into long strips, wrap the dough around the chopsticks, this is to make the resulting gluten texture more firm, after the dough is finished wrapping, pull out the chopsticks. Cold water in the pot, put the pot to boil, remember, do not let the water boil, wait until the gluten floats, you can put the gluten out of the cold water, the texture will be more strong, will be cooled out of the towel, cut the pattern, will be as the same as the gluten sold outside.

The next step is to make the seasoning for the baked gluten. Prepare an empty bowl, add oyster sauce, soy sauce and cooking oil, add a little oil to the pan and heat it up, add chili powder, cumin powder and chili powder, bring it to a boil, add it to the bowl, mix it well, add a little salt and white sesame seeds, mix it well and the seasoning for the baked gluten is ready. Next you can start to bake, if there is a special oven for grilling meat at home, you can lay the gluten directly on the grill plate, like the roadside stalls of the barbecue gluten like to start, first of all, the towel smeared with a layer of seasoning, the best thing is to put into the seasoning, marinate for half an hour, and then put into the grill plate on the grill, while baking, while rotating, and then add the seasoning again, wait until the gluten is cooked and then sprinkle with Sprinkle the gluten with some cumin and chili powder and serve. The gluten baked in this way can be compared with the roadside stalls.

If you don't have a grill, you can bake the gluten in the oven. will be half an hour in advance of the gluten marinade, the first marinated gluten will be more flavorful, the oven is preheated in advance, want to marinate a good area in the oven, upper and lower heat, 180 degrees, 15-20 minutes or so, the gluten is almost baked ten minutes or so you can take out the gluten will be examined to complete the gluten and then brushed with a layer of modulated seasoning, back to the oven to bake for another 7 to 10 minutes you can Serving, so that the production of the area and the outside of the production of baked gluten, have a spell.

In the process of making baked gluten, there are some precautions, they make a good gluten, be sure to over cool water, over cool water can make the gluten taste more gluten chewy, seasoning can be according to their own taste to mix.