The nutritional content of gluten, especially the protein content, is higher than lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar, low-calorie food. It also contains calcium, iron, phosphorus, potassium and other trace elements.

, is a traditional delicacy.

The process of making handmade gluten is as follows: Preparation materials: 500 grams of flour, 5 grams of salt, and 280 grams of water.

1. Add flour, salt and water and knead into a smooth dough, let it rest for 30 minutes.

2. Wash the face until the gluten is formed, and the water used to wash the gluten can settle to make cool skin.

3. Cut the gluten into strips.

4. Roll it onto a wooden stick.

5. Place the gluten in the pot under cold water and cook over medium-low heat for 30 minutes, stirring at any time to avoid sticking.

6. Keep the water temperature in the pot during the whole process. If the water boils, you can add cold water and cook until the gluten floats and it is cooked.

7. Pour cold water into the pot and remove the wooden sticks.

The whole process of making handmade gluten is as follows: Ingredients: gluten, salt, water, chili powder, cumin powder, cumin grains, salt, vegetable oil, sesame seeds.

1. Add water and salt to the basin and mix well.

2. Pour the gluten powder into the water and stir quickly with chopsticks while pouring.

3. After stirring for a while, the gluten flour will form into a ball. At this time, there may be excess water in the basin. Discard it.

Knead and press the dough into a ball. If there is still water, discard it.

4. Knead the gluten for a while, knead it into a ball, cover it, and let it rest for about an hour.

I prepared it in the morning, refrigerated it directly, and took it out in the evening.

5. Take out the battered gluten and press it into a rectangular shape, about seven to eight centimeters thick.

6. Cut into strips, try to cut them evenly, use two chopsticks to hold one end of the gluten, and use the other hand to wrap the gluten around the chopsticks into a spiral shape.

7. After wrapping, roll it off, put water in the pot, add gluten, and cook over low heat. Do not let the water boil too much. Cook for about 20 minutes until the gluten floats and is cooked.

8. Remove the gluten, put it on a bamboo skewer when it is not hot, and cut it into spiral shapes while turning it.

9. Add chili powder, cumin powder, cumin grains, salt and sesame seeds to a small bowl, add hot oil and mix well.

10. Brush the gluten with the sauce, place it on the baking sheet, bake in a preheated 180 degree oven for about 15 minutes.