it takes about 2 minutes to steam the gluten. When cooking water gluten, you should pay attention to soak the river surface in water for a little while, then take it out and cut it into pieces or pieces. Naturally, you can also make some noodles. Gluten is a unique colloidal mixed protein in wheat flour, which consists of wheat gluten protein and wheat gluten protein.

The nutritional content of gluten, especially protein, is higher than that of lean pork, chicken, eggs and most bean products. It is a high-protein, low-fat, low-sugar and low-calorie food, and also contains many trace elements such as calcium, iron, phosphorus and potassium, which is a traditional food.

Wheat gluten has unique water holding capacity, viscoelasticity and foaming property, which plays a decisive role in dough strength, ductility and gas holding capacity. Its quality also directly determines the final edible quality of dough.

Gluten food originated in Pingjiang County, Hunan Province, which is the hometown of gluten food in China. It has been developed for more than 2 years. At present, the production enterprises are mainly distributed in Hunan, Henan, Shandong, Sichuan, Chongqing and other places. The annual output value of the industrial chain in China is nearly 1 billion, with Hunan accounting for one third, mainly concentrated in Pingjiang County, which is a local pillar industry. The products produced have the characteristics of many varieties, new colors and good taste.