Preparation materials: 250 grams of high-quality gluten flour, 150 grams of water, a small teaspoon of salt, stainless steel basin.

How to make gluten with gluten flour is as follows:

1. Pour the gluten flour into a smooth stainless steel bowl, sprinkle the salt evenly over the flour, quickly pour in the water and knead the dough, and knead the dough vigorously for 20 minutes. The longer you mix the dough, the better the strength will be;

2. Wrap the dough in plastic wrap and let it rise for 1 hour;

3. Wake up the dough with good color, consistency, and stretch, and knead it again;

4. Wash the dough. Find a basin to catch some cold water, put the dough into the kneading;

5, repeatedly change the water to wash 3 to 4 times, until the water slowly becomes white, you can see that the rest of the piece is in the gluten;

6, shaping the gluten can be kneaded into a small ball put in a frying pan, it will quickly expand and become larger, fried to golden brown can become oil gluten. The same can also be cut into small slices to take to the steam.

Gluten is a plant-based protein that consists of wheat protein and wheat gluten. Flour is added to water and salt, stirred well to form a dough, which is then washed repeatedly with water to remove all the live flour and other impurities from the dough, leaving the gluten.

History According to historical records, gluten was created in China in the period of the North and South Dynasties, is the garden of the vegetarian garden of the wonders, 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, in the Ming dynasty Fang Yizhi's "physical knowledge" on the detailed description of the method of washing gluten. The Qing Dynasty gluten dishes increased, the pattern is constantly being renovated.

Nutritional composition of gluten nutrients, especially protein content, higher than lean pork, chicken, eggs and most soy products, belonging 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.