Put it under boiling water

Gluten is a plant-based protein composed of gluten and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the starch and other impurities in the dough. The rest is gluten. Form the gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown, then take it out. Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is called "water gluten".

Production process

Ingredients

Place the flour in a container, add water equivalent to 60% of the flour weight (water contains 1% of salt), mix thoroughly, and process Form a sticky dough. Then let it stand for 1 hour. In summer, the standing time can be slightly shorter to prevent it from turning sour. Do not add too much water, otherwise the protein will be dispersed in the water before it can bond, which will make the operation difficult and affect the gluten extraction rate.

Shaping

Put the dough

in a dense hole sieve or coarse cloth and pour water on it. When kneading and washing, the starch will flow away with the water and remain in the sieve or coarse cloth. The proteins inside the cloth that stick together are the wet gluten. The more times it is washed, the lower the starch inclusion rate in gluten, the higher the protein content, and the better the quality. Generally wash with water 3 to 5 times. The water in which the flour is washed contains a large amount of starch, and wheat starch can be obtained through precipitation. The moisture content of wet gluten is 38%, the protein is about 60%, the surface is smooth, the elasticity is sufficient, and the toughness is good.

Category production

(1) Oil gluten: You can add flour or not. The recipe for adding flour (Beijing and Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, and add a small amount of salt. Stir for 7 to 8 minutes, take out and cut into small pieces to make small balls. First put into an oil pan with an oil temperature of 90 to 100°C and fry for 3 to 5 minutes to make the outer layer of the ball break.

After taking it out, put it into an oil pan with an oil temperature of 130~240℃, fry it for another 10 minutes and then remove it from the pan.

(2) Water gluten: Cut the wet gluten into small pieces or make small balls, then add it to the water pot and heat it with steam to keep the steam at about 100℃ for 30 minutes to form water surface. Muscles.

(3) Baked bran: Spread the wet gluten flatly in a steamer with a thickness of 2 to 3 cm, and heat for 30 minutes to make roasted bran. In addition, there are gluten sausages, gluten skins, gluten shreds, twist gluten, stinky gluten, etc.