2. Add a proper amount of water and stir while adding. If the amount of water is not fixed, gluten will not absorb enough water, and it doesn't matter if it is more.
3. Knead the flour dough into dough by hand, squeeze out excess water, pour it out, and then cover it with plastic wrap and let it stand for two or three hours.
4. Spread the gluten flat on the chopping board without a rolling pin.
5. Cut into strips two fingers wide.
6. Take a piece of gluten, one end is sandwiched between two chopsticks, then it is wrapped around the chopsticks, and the last point is also sandwiched between the chopsticks.
7. Then pull out the chopsticks with a little force.
8. Put the rolled gluten into the pot, some are too long, and cut into two pieces. Pour in gluten-free water, cover the fire and continue cooking on medium heat.
9. Cook for more than 20 minutes, and when all the gluten floats, you can turn off the fire.
10, the cooked gluten will have more q-bombs when bathed in cold water, so the production is completed.
What is gluten?
Gluten is a plant protein, which consists of gliadin and gluten? . Add a proper amount of water and a little salt to the flour, stir well to form a dough, and then rub it repeatedly with clear water to wash off all impurities such as starch in the dough, leaving gluten.
Rub the oil gluten into a ball by hand, fry it in a hot oil pan until golden brown, and then take it out. Put the washed gluten into a boiling pot and cook it for 80 minutes until it is cooked, that is, "water gluten".