How can gluten be steamed to be fluffy and not retracted?

The steaming method of non-shrinkage fluffy gluten is as follows:

Ingredients: 250g of gluten, 2g of yeast powder and proper amount of warm water.

Step 1: Add yeast powder to gluten and stir evenly with chopsticks.

The second step is to add water while stirring until it can basically form dough, and then simply knead it by hand.

The third step is to add warm water of about 30 degrees and soak it in water until the dough is not covered.

Step 4: Soak for about 1-2 hours, and it will rise, become soft and have reticular structure.

Step 5: Grease the bottom of the plate, add the dough, put it in a steamer and steam for 30 minutes over medium heat.

Step 6: Don't open the lid of steamed gluten immediately. Turn off the fire and wait for three minutes before turning it on.

Step seven, hair is very powerful!

Step eight, take it out, let it cool, cut it open and have a look. It's not bad! Can be used for cold rice noodles and cold dishes!

Step 9, cut it and enjoy it at any time!