Gluten is a kind of plant protein, composed of wheat gum protein and wheat gluten protein. Add the flour to the appropriate amount of water, a little salt, stirring well on the strength of the formation of the dough, and later with water to wash repeatedly, the dough in the live flour and other impurities all washed away, the rest is gluten. So what are the details of how to make gluten? You can learn how to make healthy and delicious gluten!

The daily practice of gluten:

Ingredients: fresh flour 1kg, salt about 5g, water about 550ml

Method:

1, mix the flour and salt in a mixing bowl, in the center of the flour to dial a hole, pour in the cool water, with chopsticks in a direction of constant mixing, and then hand

2. Tie the kneaded dough in a plastic bag and let it rest for three to four hours to allow the gluten in the dough to fully form and the dough to ferment naturally.

3. Soak the naturally-fermented dough in clean water, and then start washing the dough with the palms of your hands in a folding motion, repeating the folding over and over again until the water in the basin turns into white, pulverized water. (You can pour out the washed water or keep it separately, and when the water is clarified, what remains at the bottom of the water is wheat starch, which can be used to steam the cold skin.)

4, pour off the batter water, and then fill the basin with water, continue to wash the gluten with the palm of the hand pressure stack. Such as the repetition of water changes 5, 6 back, until the gluten washing water to wash like rice water on the water quality.

5, the surface of the rough gluten block with both hands to squeeze the glue into a ball, put into the plastic box, add water to cover the soaking, let stand for 2 hours. After 2 hours, the surface of the gluten dough will become slightly smoother, and the interior will be more compact. Then you can use your hands to pull the dough to make the surface of the gluten smooth. ...

How to make baked gluten

Baked gluten is one of the specialties of Xi'an, Shaanxi Province, and now it has gone out of Xi'an and into various provinces and cities in China. There are traces of baked gluten everywhere. Baked gluten is also loved by the public. The traditional Chinese baked gluten is made by washing the flour to get the gluten. However, nowadays, the baked gluten on the market is mostly made with gluten flour (gluten) instead of the complicated washing process. How is baked gluten made?

The general baked gluten is gluten flour through the special molded spiral-shaped food blanks, after mixing, drowning, steaming, cooking, baking and other processes, and finally sprinkled with seasoning into the aroma of baked gluten. Baked gluten detailed practice is as follows:

1, and noodles

(1) take gluten flour one kilogram poured into the basin and noodles, add the right amount of salt and mix well.

(2) slowly add water to live a small gluten dough and then and snowball slowly layer by layer up to dry flour until the flour is coated with water to live a large gluten dough. Let the dough rise for half an hour before using it.

2. Cooking gluten

(1) Place the gluten on a plastic or stainless steel plate. Do not put on the board, the board absorbs water put on it will stick to the board.

(2) Press the dough and cut it into strips of about 25 grams with a knife. Of course the size can be controlled by you.

(3) hand and then the gluten strips, to the long pull a pull, take two angular bamboo chopsticks, clamp the gluten strips at one end of the elongation of the gluten and to the chopsticks to the body of the winding at this time you need to continue to elongate the gluten strips so that it becomes longer, wider, thinner to be wrapped around the 5-7 circles after the pupa shape of 8cm long slightly thin in the middle of the thick, and then use the hand to soften the gluten body to let the gluten layer fully fusion. Finish making one by one. ...

Gluten soup practice one:

Ingredients: about 300 grams of flour, about 30 grams of shredded fungus, a little bit of ham, 20 grams of mung bean vermicelli, two tomatoes, 2 eggs, a little bit of bok choy, a little bit of peanuts, a little bit of salt, a little bit of chicken powder, a little bit of pepper

Steps:

1, shredded fungus soaked.

2, tomatoes washed and sliced or diced

3, flour and dough, soak and wash into gluten, pay attention to wash gluten. Water do not pour.

4, ham shredded

5, peanuts fried and chopped

6, the material in addition to vegetables other than the material thrown into the pot to cook

7, after the opening of the gluten wash left behind in the pasta water, boiled into a semi-transparent viscous, and then thrown into the vegetables to cook, boiled, and then beat the egg in. Sizzling and nutritious gluten soup is complete!

Note:

Do not pour the water out of the gluten wash. The peanuts can be slightly burnt and cooked in the soup will be very fragrant.

Gluten Soup Practice 2:

Ingredients: 300 grams of flour, peanuts 10, 10 mushrooms, tofu skin a little bit, a corn, 30 grams of fungus, persimmon a large, two eggs, parsley two, sesame oil a little bit, a little bit of salt

Steps:

1, and the pasta, washed out the gluten.

1, and noodles, wash out the gluten.

2, mushrooms cut in half, tomatoes cut into small pieces, corn broken into corn kernels, fungus shredded, peanuts crushed.

3, start the fire incense onion ginger peanuts.

4, add tomatoes and mushrooms.

5, the gluten wash water according to the right amount of thinning and thickening added to the pot to boil.

6, open the pot into the gluten, beat the egg, parsley minced, add some sesame oil.

7, according to their favorite vinegar, pepper or salt.

Cold gluten practice a:

Ingredients: gluten 250g, celery moderate, garlic moderate, chili oil moderate, soy sauce moderate, balsamic vinegar moderate, sesame oil moderate

Steps:

1, celery leaves cut into small pieces, washed and put into the pot of boiling water blanch.

2, fish out and put in cold water to ice a spare.

3, the gluten with the grain slowly tear.

4, unfolded gluten tear long strips spare.

5. Blanch the gluten in a pot of boiling water.

6, put in cold water to cool.

7, take the seasoning pot, put in the pressed garlic, according to their own taste, put in the seasoning, and then the blanched celery and gluten into the pot, mix well, serving plate.

Cold gluten practice two:

Main ingredients gluten 150g Auxiliary cucumber moderate bean sprouts 50g Sesame sauce moderate salt moderate chicken broth moderate parsley moderate garlic moderate cooking oil moderate dry chili pepper moderate peppercorns moderate vinegar moderate Steps

1, blanch bean sprouts after the cool water, drained of water.

2, gluten cut into small pieces.

3, cut the cucumber into julienne, and bean sprouts into the gluten.

4, minced garlic and cilantro into the splash of dried chili peppers and peppercorns squeezed out of the oil, seasoned with the right amount of salt, chicken essence, sesame paste, vinegar, mix well and can be eaten

Note:

No mixing, seasoning should not be directly sprinkled on the gluten, because gluten has more holes, especially easy to absorb the seasoning, the local seasoning is too much will lead to the taste of gluten is extremely heavy.