How to make gluten? :

1. Gluten is so long that it may be called differently in different places.

2. The gluten is torn into long strips. Shred green pepper, mince garlic, and cut millet into sections.

3. Heat the oil in the wok and saute the minced garlic until it is spicy.

4. Add the torn gluten and stir fry.

5. Add a few drops of soy sauce to color, and then add a few drops of soy sauce to mix well. Slip a little boiling water along the side of the pot. (Gluten is dry, just add a little water)

6. Boil the water quickly, add sugar, salt and green pepper and turn off the heat.

7. gluten is finished.

Extended information

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

dough the oil gluten into a ball by hand, fry it in a hot oil pan until golden brown, and take it out. Put the washed gluten into a boiling pot and cook it for 8 minutes until it is cooked, that is, "water gluten".

According to historical records, gluten was first created in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially vegetarian imitation meat dishes based on gluten, 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, and the method of washing gluten was introduced in detail in Fang Yizhi's Physical Tips in the Ming Dynasty. Gluten dishes increased in Qing dynasty, and the patterns were constantly renovated.

Nutritional components

The nutritional components of gluten, especially the protein content, are higher than those 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.

development history

history of oil gluten

oil gluten has long been a famous local product in Wuxi, China. It is golden in color, smooth in surface, crisp in flavor and delicious to eat. It can be used in restaurants to turn over a variety of dishes, and is often used to accompany meals, cook and cook soup.

There is another folk custom in Wuxi. Every family reunion on holidays, a bowl of meat is indispensable on the dining table to show the reunion and increase the happy atmosphere. It is rich in vitamins and protein. If it is stuffed into meat pulp and cooked, it will have a unique flavor.

Wuxi oil gluten was produced in the Qing dynasty (the middle of 18th century) and has a history of more than 23 years. At the beginning, the method of making was to step the screened bran with salt water into raw bran by manpower, then knead the raw bran into a block and fry it in a boiling oil pan to become spherical hollow oil gluten.

The name of clear water oil gluten appeared in the late Qing Dynasty (mid-19th century), and the first one to put up the sign of "clear water oil gluten" was Ma Chengmao gluten shop in Badou Lane.

the origin of oil gluten

fried gluten was first invented by a teacher in buddhist nun. Wuli Street is Dade Bridge, the buddhist nun by the bridge. An tang is close to Huishan, and the environment is quiet. There are many good men and women all the time. On festivals or Bodhisattva's birthdays, the old lady in Chengxiang of Wuxi often comes here to read Buddha and sit at night, sometimes staying in the nunnery for six or seven days.

There is a chef in the nunnery, and her cooking is quite famous for its vegetarian dishes. Her cooking is unusual, famous and delicious. When the teacher cooks vegetarian food, he usually uses raw bran as the main ingredient, braised, fried and boiled in soup, accompanied by fine winter bamboo shoots and mushrooms. The dishes attracted endless praise at the vegetarian food.

There are many people who often come to the nunnery to read Buddhism. Many laymen are famous for eating vegetarian meals. The chef always prepares a small jar full of raw bran.

once upon a time, dozens of rural old ladies who had originally agreed to come to an tang to study Buddhism and sit for the night didn't come that day. Several tables of raw bran needed for vegetarian food have been prepared by the chef. Raw bran is spoiled overnight and can't be eaten overnight.

First, the chef puts some salt in the bran jar, but he still can't rest assured that something will go wrong in the jar. She thought about it, tried to open a frying pan and fry the raw bran, so as not to spoil it, and she could still burn vegetarian food tomorrow morning.

There was too much oil in the oil pan. When the oil rolled, I was afraid that the raw bran would not be fried thoroughly. I specially fried it into small pieces, grabbed a handful and threw it into the oil pan, and the shovel turned over several times.

I saw pieces of raw bran in the pot swell into golden and clear hollow balls, and they jumped down in the boiling oil. I picked up my fingers with a shovel and poked them crispy, and my nose smelled delicious, and my mouth tasted quite fresh. Everyone praised it, and named this fried bran hollow dumpling "oil gluten".

Since then, stir-fried gluten, fermented gluten, gluten bamboo shoots and gluten soup have been added to Lisu Zhai in buddhist nun, which is full of vegetarian dishes and delicious food. I am afraid that the number of tables in Lisu Zhai will be less every day, and there will not be too many guests to eat. When word got out, an tang and monasteries everywhere began to learn from it, adding oil gluten to vegetarian diets.

Not long after, oil gluten shops opened in Wuxi. Stained gluten has entered thousands of households, and meat-stuffed gluten, gluten-fried shredded pork and vegetable-roasted gluten have become daily meals. As for those restaurants and restaurants, the chefs even crossed the sea with the Eight Immortals, each showing his magical powers and cooking many famous traditional dishes in Wuxi.

Reference: Gluten. Baidu Encyclopedia.