Sometimes when I come back from outside and pass by a snack bar and see baked gluten, spicy gluten or fried gluten, I will definitely buy some and bring them back. Gluten is rich in plant protein and chewy when I eat it. I can't eat enough of it, whether it's baked gluten or spicy gluten. Later, because I love eating, I specially learned how to make water gluten. In fact, the method of making water gluten is not difficult. Today, we will share the detailed method of making water gluten and cold water gluten, and learn that you can make nutritious water gluten at home, whether you are stewed soup, plain fried, fried or cold.
The method of making water gluten is super simple. You can make it when you buy a bag of "cereal flour" from the supermarket. You don't have to bother to wash your face at home. People who have never made water gluten find it very troublesome and troublesome to make water gluten step by step. Today, we will make a simple one. Here are the detailed operation methods and details of making water gluten.
1. What is "Millet Powder"
Many friends don't know what "Millet Powder" is? "Gluten flour" is active gluten flour, an improver of flour and a high-protein polymer separated from wheat. "Millet powder" is composed of various amino acids, which is a nutritious plant protein resource. "Millet powder" is widely used as the basic raw material of food processing industry because of its unique viscoelasticity and coagulability. There are "Millet powder" in gluten, vegetarian chicken, ham sausage, canned food and so on.
Second, the production process of water gluten:
1. Take out about half a catty of rice gluten powder (gluten flour), pour it into a dough basin, melt the dry yeast with warm water, stir the gluten flour with chopsticks, slowly pour the warm water soaked with dry yeast into the gluten flour, stir while pouring, and finally make dough, and let it stand for about an hour.
2. After one hour, cut the dough into strips, take a chopstick, dip the chopstick in oil, wrap the cut strip gluten around the chopstick, wrap it into a shuttle shape, and pull the chopstick out from the middle.
3. Put clean water into the pot and heat it. When the water is 7% hot, put the wrapped spindle gluten into the water and simmer it for about 2 minutes. Take out the cooked gluten and cool it with clean water. The water gluten in the Q-elastic track is ready.
3. Cold water gluten
1. Tear the boiled gluten into strips by hand, or cut it into pieces with a knife and put it in a vegetable mixing basin for later use.
2. Peel, wash and chop garlic, wash and shred red pepper, and wash and cut parsley into sections for later use.
3. Put minced garlic into a bowl, add salt, sugar, white vinegar, Chili oil, a little soy sauce and monosodium glutamate to make a juice, pour it on the torn water gluten, sprinkle with coriander segments, and mix well with chopsticks to serve.
IV. Details:
When making water gluten by yourself, first melt the dry yeast powder with warm water, and when the yeast powder is poured into the flour gluten powder, stir it while pouring it, so that the water quantity can be controlled and the dough is not caked evenly.
cut the dough into strips, dip a chopstick in cooking oil, and wrap the gluten cut into strips on the chopsticks. When the chopsticks are dipped in the oil gluten, they won't stick to the chopsticks. After winding, the chopsticks can be taken out very easily, and they can be wrapped into shuttles one by one.
When the wrapped gluten is boiled in the pot, when the water is about 7% boiling, put the gluten in the pot. When the gluten is boiled, just simmer for 2 minutes on low heat, not too big. The gluten cooked on low heat is more gluten-rich.
The cooked gluten can be cooked, fried and fried, which is very strong. When it is shredded into strips by hand, it looks like shredded chicken. When it is cold, it can be spicy, sesame sauce and sour and sweet according to your own taste. Is it simple? It's not difficult to make delicious water gluten.