Water gluten is a kind of food we usually eat, this food is very delicious, in fact, the practice is also very simple, so now there are a lot of people will try to make their own home inside the water gluten, so that out of the cheap and affordable, the focus is on clean and tasty. Here we take a look at how to make water gluten.

First of all, we have to prepare the raw materials, that is, two hundred grams of gluten, 320g of water, salt about 2g. Then we prepare a clean basin, pour the salt in the basin, and then pour the water, gently stirring in one direction until the salt is melted.

Then we slowly pour the gluten into the water, taking care to pour the flour into the water. Mix slowly until it becomes a dry shape. Then we kneaded this dough and squeezed out some of the excess water from the dough. After doing this, we put it inside the basin, then cover with a layer of plastic wrap, and wait until it becomes smooth, then give it a flip, and continue to leave it, the total **** spend an hour, a little longer time does not matter, but not too short.

Then take the dough out, put it on the board, slowly flatten it, cut it into a strip shape, the width of about two centimeters on the line. Then wrap the noodles around the chopsticks one by one, and pinch them tightly at the end to avoid loosening them when cooking. Then start a pot of water, the water in the pot must not exceed the gluten, and then cook without a lid, slowly with medium-low heat, do not boil, be sure to carry out a roll from time to time, about 25 ~ 30 minutes, the gluten will slowly float up to cook.

After the gluten is cooked, it is taken off from the chopsticks, put into the cold water basin, and then put into the refrigerator for a can hide preservation, usually at least 3~4 days, if you want to put a few more days, then you need to change the water in the middle of the time.