As a food lover, I have a strong say in this kind of food issues

From my own experience, it should be that the temperature is too high during the process of making the raw materials, and the water evaporates directly. Or it may be caused by too much heat during the baking process. If the cooking method is wrong, you can learn from the gluten making process and baking process I gave you!

The process of making roasted gluten:

1. Pour warm water into the basin. The water temperature is about 35 degrees. Add an appropriate amount of salt into it, and then stir it with your hands while pouring it into the basin. Pour flour in. Stir it and it will thicken. After the gluten is formed, pour away the excess water in the basin, then cover and let it rest for about 1 hour.

2. Take an empty bowl, add oyster sauce, light soy sauce, cooking oil, appropriate amount of cold water, cumin powder, pepper powder, red pepper noodles, white sesame seeds, and a small amount of salt, and stir evenly. . This is the seasoning for roasted gluten

3. After the gluten has woken up, clamp one end of the gluten between the chopsticks, wrap the gluten around the chopsticks, and place the raw gluten in the basin

4. Put the raw gluten in the pot and cook it. When cooking, be sure to cook it over low heat. Do not cover the pot until all the cooked gluten balls float to the surface and then take them out. After the gluten is cooked, put it into a basin of cold water. It will be more chewy

5. String the gluten on bamboo skewers, and then use a knife to slowly circle around the gluten.

6. Bake it in the oven. The baking time depends on the situation, because the gluten itself is cooked.

7. Take it out and brush it with some sauce. Bake for a few more minutes.

8. After taking it out of the oven, brush a small amount of sauce on it, sprinkle with sesame seeds and cumin, what are you waiting for, let’s start cooking.