First, the production of gluten.
1 gluten
Put the flour into a container, add 60% water (65438+ 0% salt in water), mix thoroughly, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. The amount of water should not be too much, so as to avoid protein being dispersed in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.
Put the dough into a close-hole roller, sieve or coarse cloth and pour in water. When rubbing and washing, the starch will go with the water, and the protein stuck to the drum or cloth is wet gluten. The more washing times, the lower the starch content in gluten, the higher the composition of protein and the better the quality. Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%, with smooth surface, sufficient elasticity and good toughness.
2. Oil gluten
Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, flour 2.0 ~ 2.9 kg, a little salt. Stir for 7-8 minutes, then take it out, cut it into small pieces, make it into small balls, fry it in an oil pan with an oil temperature of 90- 100℃ for 3-5 minutes, and then take it out and fry it in an oil pan with an oil temperature of 130-240℃.
3. Water gluten
Cut wet gluten into small pieces or balls, then put it in a water pot and heat it with steam to keep the steam at 100℃ for a long time, and then it becomes water gluten.
Step 4 bake bran
Spread wet gluten evenly in a steamer with a thickness of 2-3 cm, and heat to obtain roasted bran.
Second, the value of gluten.
1, gluten is cool and sweet; Has the effects of harmonizing middle energizer, invigorating qi, relieving fever and quenching thirst.
2. The nutritional content of gluten, especially protein, is higher than that of lean pork, chicken, eggs and most bean products. It is a food with high protein, low fat, low sugar and low calorie, and also contains calcium, iron, phosphorus and potassium. This is a traditional food.
There is also a new type of gluten, which adopts the latest technology and packaging. It has a strong flavor, is safe and hygienic, and can be used for cooking, hot pot, cold salad and barbecue.
The above introduces the production and efficacy of gluten, so how to make gluten delicious, do you understand? Gluten is mostly eaten by frying, stewing and boiling. Here I will introduce you to seven classic ways to eat gluten. You can't miss it!
How to eat gluten
1, braised gluten with fish and radish
Ingredients: Fish Slip100g, Radish150g, Gluten 200g, Onion15g, Garlic15g, salt, sugar, soy sauce, rice wine and peanut oil.
Practice: After the fish slips, fly into the water for later use; Peel and wash radish, and cut into pieces for later use; Cut gluten into small pieces for use; Add oil to the pot, saute garlic and onion until fragrant, add fish pieces and stir-fry for a while, pour a little rice wine, add chicken soup, radish, gluten and a little soy sauce, season and stew over medium heat until the materials are cooked.
2. Braised cabbage with chicken wings and gluten
Ingredients: chicken wings 200g, gluten100g, Chinese cabbage 200g, onion15g, garlic15g (peeled and chopped), salt, sugar, chicken soup, rice wine, soy sauce and peanut oil.
Practice: Wash and chop chicken wings, add salt, soy sauce and peanut oil and mix well for later use; Cut gluten into small pieces for use; Wash Chinese cabbage and cut into sections for later use; Add oil to the pot, saute garlic and onion, stir-fry chicken wings over high heat for a while, save a little rice wine, add appropriate amount of chicken soup and gluten, Chinese cabbage and a little soy sauce, season and stew over medium heat until the materials are cooked.
3, Pleurotus eryngii oil gluten pot
Ingredients: Pleurotus eryngii, broccoli, carrot, oil gluten.
Practice: cut broccoli into small flowers, carrots and Pleurotus eryngii into hob pieces. Stir-fry carrots in oil first. Add carrots, apricots and mushrooms to the pot, add appropriate amount of stock and stew until soft. Add broccoli and oil gluten, cover and continue to stew until the oil gluten and broccoli are soft, and add some salt to taste. After adding oil gluten, the soup will have a special flavor.
4. Fried vegetables with oil gluten
Ingredients: Shanghai Qinghe oil gluten, dried seaweed, onion, ginger, garlic, oyster sauce, raw oil, sugar, salt and water starch.
Practice: Wash and soak dried seaweed in water, wash vegetables and cut stems and leaves; Heat the pot, add onion, ginger and garlic and saute; Stir-fry vegetable stems slightly, add oil gluten and stir-fry dried seaweed; Add oyster sauce, soy sauce, sugar and a little water and stir-fry until the gluten is dry, then pour in the vegetable leaves and stir-fry until soft; Add salt to taste, pour in water starch and enjoy the delicious food.
5. Pork gluten spinach slices
Ingredients: 50 grams of lean pork slices and oil gluten blocks, and 0/00 grams of spinach/kloc. Vegetable oil, soy sauce, salt, cooking wine, water starch, chopped green onion.
Practice: Sizing the pork lean slices with water starch and salt, then sliding the slices with fire and warm oil, taking them out and draining them; Wash the spinach, blanch it with boiling water and cut it into small pieces. Heat an oil pan, stir-fry minced chives until fragrant, add sliced meat, soy sauce, cooking wine and salt, and add spinach and gluten to stir-fry until cooked.
6. Stewed gluten with mushrooms and broccoli
Ingredients: 200g gluten, 80g shiitake mushroom, 250g broccoli, 0/5g garlic/kloc (peeled and chopped), 0/5g onion/kloc, salt, sugar, soy sauce, chicken soup and peanut oil.
Practice: Wash gluten and cut it into small pieces for later use; Wash mushrooms for later use; Wash broccoli and cut into sections for later use; Add oil to the pot, saute garlic, stir-fry the ribs below for a while, then add chicken soup, mushrooms, broccoli and a little soy sauce, season and stew over medium heat until the materials are cooked.
7. Fried gluten with carrots
Ingredients: gluten, carrots and green peppers.
Practice: cut the gluten into pieces, wash and cut the carrots, and wash and cut the green peppers; Stir-fry minced garlic in hot oil, add gluten to stir fry, then add a little soy sauce to stir fry, add a little water to stew for two minutes, then add sliced carrots and green peppers to stir fry, and finally add some salt to taste.