First, materials?

Qingshui Suiyi

Gu Yuanfen, see how much you want to earn.

Second, practice?

1, the protagonist is Guyuan flour, commonly known as medium gluten flour. Use it at will, depending on how many things you have come up with.

You don't have to be above the water. It doesn't matter how much you have, but the point is: pour the powder into the water, not the water into the powder.

3. At first, before gluten was formed, it was mixed with water by "fishing" and then used? On the one hand, extrusion squeezes out excess water, on the other hand, it makes the water surface merge more closely.

4, it doesn't matter if there is more water, just pour it, or add powder, that is, if you don't master it well, it will easily absorb water unevenly, and the remaining water will still pour! Then cut it into a block with a big head and a small head

5, with the cut surface outside, two chopsticks wrapped around the gluten, the purpose is to be thin and tight, and then take out a chopstick after wrapping, the process should be pondered.

6, wrapped in a pot with good ingredients, the water temperature is about 60, slowly sent, after ten minutes, open the fire and cook until the gluten floats.

7. Let the cooked gluten dry in water, cut it with chopsticks and bake it. Not directly. Maybe, just sliced and fried.

Gluten is a unique colloidal mixed protein in wheat flour, which consists of wheat gluten and wheat gluten. Add a proper amount of water and a little salt to the flour, and stir well to form dough. Later, it was washed repeatedly with clear water to wash away all the live flour and other impurities in the dough, leaving gluten.

Oil gluten is made into balls by hand, fried in a hot oil pan until golden brown, and then taken out. Boil the washed gluten in a boiling water pot for 80 minutes until cooked, that is, "water gluten". According to historical records, gluten originated in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially vegetarian dishes with gluten as raw materials, which is a must in Chinese cuisine and has always been deeply loved by people. By the Yuan Dynasty, a lot of gluten had been produced. The method of washing gluten was introduced in detail in Fang Yizhi's Physics Essentials in the Ming Dynasty. Gluten vegetables increased in Qing dynasty, and the patterns were constantly renovated.