Baked gluten is a high-calorie food, and it is not recommended to eat too much at one time. Running consumes calories. Baked gluten is a traditional snack in Guanzhong area of Shaanxi Province, which has spicy and cumin flavor. Mainly make gluten into spiral blank, bake it on charcoal fire, and sprinkle with seasoning and sauce.
Gluten originated in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially the vegetarian meat-like dishes based on gluten, which is a must in Chinese cuisine and has been deeply loved by people. By the Yuan Dynasty, gluten had been produced in large quantities. 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.
How to cure baked gluten
Prepare sauce: 5 kg of water, 3-5 liang of salt (depending on the quality of sweet noodle sauce), about 65438+ 0 kg of aniseed after red oil (which can be boiled twice), boiling water for 20 minutes, taking out aniseed, adding 2.5 kg of sweet noodle sauce (with good quality), 13 spices, half a package of Wang Shouyi, appropriate amount of bean paste and garlic.
Pickling: Brush the sauce evenly on the gluten with a brush, marinate for 5- 10 minutes, then brush the red oil evenly on the gluten for a few seconds, put it in the oven until it bubbles, brush the red oil again, pause for a while, and then bake. Sprinkle sesame seeds on the yellow, slightly burnt and tender top.