Directly out of the heat, put on the board, the dough in the porous Luo, sieve or coarse cloth in the water, kneading and washing starch with the water flow away, stay in the Luo or cloth within the protein stuck together that is wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times.

The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38%, protein is about 60%, the surface is smooth, elastic enough, good toughness.

Oil gluten has long been a famous local specialty in Wuxi, China. Its color is golden, smooth surface, taste fragrant sex crisp, eat up fresh and delicious, the hotel with its ingredients can turn a variety of dishes, home used for rice, cooking, cooking soup are appropriate. Wuxi folk there is a custom, to the holiday family reunion, a bowl of meat on the table into a bowl of oil gluten, to show that the reunion, increase the happy atmosphere.

High in vitamins and proteins, such as stuffed meat cooked, it is a unique flavor. Wuxi oil gluten was produced in the Qianlong era of the Qing Dynasty (mid-18th century) and has a history of more than 230 years. In the beginning, it was made by sifting bran and adding salt water to make raw bran, then kneading the raw bran into cubes and frying them in a boiling oil pot to make the oil gluten into a spherical and hollow shape.

The name "清水油筋" appeared at the end of the Qing Dynasty (mid-19th century), and the first store to put up a signboard saying "清水油筋" was Ma Chengmao's store in Baidu Lane.

Baidu Encyclopedia - Gluten