Twisting the noodles, hold the noodles with two chopsticks, let the chopsticks rotate with the left hand, and stretch the gluten strip with the right hand, and then twist it while rolling it, so that it becomes like a silkworm pupa with narrow sides and wide center, and then pinch the end and the body of the noodle together at the end. Put the wrapped gluten strips into the water to be used

Then cook the gluten, and cook the noodles, but pay attention, the pot can not be open, the pot opened a pot of gluten on the end, to keep the temperature seems to be open non-open, the water temperature is not up to 100 degrees, but in the 95 degrees or so, the gluten into it, every few minutes to stir, to prevent sticking, to observe the water surface, the gluten all floated up. When the gluten is all floating, wait 5-10 minutes and it's ready to come out of the pot!!!! Strain the gluten into cool water.

Cutting gluten, the gluten with a bamboo skewer through the left hand holding the bamboo skewer to turn, the right hand to take the knife slide, two hands and cut into a screwdriver, after stretching can be molded.

Xi'an authentic roasted gluten

Roasted gluten is a traditional snack with spicy flavor, cumin flavor. Roasted gluten is a famous snack from Xi'an, using high-quality wheat protein powder, after mixing, marinating, steaming, cooking, baking and other processes, baking, brushing with cumin, salt, ghee, and then brushing with a variety of carefully boiled roasted gluten sauce, red oil chili pepper, baked while brushing the material in the process of the creaking sound, the aroma of four overflowing, drifting in the streets and alleys, hooking the passers-by to the people's appetites endless.

Roasted gluten is also a handmade, nutritious, clean and hygienic barbecue dishes, the finished roasted gluten color golden red, eat up the oil smooth and fluffy, spicy and fresh, eat the lips and teeth, lingering aftertaste.

A, and noodles 1, add water live (1) take gluten flour 1 kilogram, pour into the basin, add the right amount of salt and mix well. (2) slowly add water and a small gluten dough and snowball slowly layer by layer to wrap the dry flour, until the flour is coated with water to live into a large dough.

2, add the noodles and pot of water 1 kilogram, add the right amount of salt and mix well. Then little by little to the water basin to add flour, until and into a gluten dough until.

Remarks: The dough should be left to rise for more than half an hour before use. Both of the above methods are fine, you can choose your favorite method to make the dough.

Second, cook the gluten 1, put the good gluten on a plastic plate or stainless steel plate, not on a wooden board, because the board will absorb water, put the gluten on it will stick to the wooden board. 2, with the hands of the pressure into a pasta, and then use a knife to cut it into 25 grams of strips. The size can also be controlled by yourself. 3, the hand and then pull the gluten bar to the long side, take two angled bamboo chopsticks, clamp the gluten end of the elongation and to the chopsticks body winding, this time you need to continue to lengthen the gluten bar, so that it becomes longer, wider, thinner, to be wrapped around the 5 ~ 7 circles will form a 8 cm long, slightly thin at both ends, the middle of the chrysalis slightly thicker, and then gently kneaded gluten body with your hands, so the gluten is fully merged.

4. Prepare a larger pot, bring the water to a boil and reduce the heat to a simmer, then remove one of the chopsticks from the gluten skewers and add them to the pot to cook until the skewers float, then remove the other chopsticks one by one after continuing to cook for 1 to 2 minutes. When the gluten is cooked through and al dente, it is ready to be removed from the pot, which will take about 15 minutes. Note: You can't cook the gluten over high heat, just roll it a little after the water boils, if the heat is too high, the gluten will be full of small holes like ants' nests, and the noodles will not be strong enough.

Three, cutting and modeling

After the gluten is cooked, put it in cool water to chill, the cooler the better to cut. Take a chopstick to the cold through the gluten roll through to the top, and then take a fruit knife in a circle, the gluten roll cut like a spring like strip, a **** cut 6 ~ 7 circles, cut off the chopstick after the gluten roll into the cool water standby.