It's baked gluten. Baked gluten is a traditional snack in Guanzhong area of Shaanxi Province, with spicy and cumin flavors. Mainly make gluten into spiral blank, bake it on charcoal fire, and sprinkle with seasoning and sauce.

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 off 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 large amount of gluten had been produced. In Fang Yizhi's Physics Tips in the Ming Dynasty, the method of washing gluten was introduced in detail. Gluten dishes increased in Qing dynasty, and the patterns were constantly renovated.

Baked gluten is made by baking gluten with charcoal fire and adding cumin, pepper and other seasonings.