1, raw materials Place the flour in a container, add the equivalent of 40% of the weight of the flour water (water containing 3% salt), mix thoroughly, processed into a sticky dough. Then rest for 1 hour, summer resting time can be a little shorter, in order to prevent acidification. Do not add too much water. So that the protein can not bond in time to be dispersed in the water, bringing difficulties to the operation, but also affect the gluten extraction rate. 2, molding [2] will be placed in the dough in the porous Luo, sieve or cloth in the water, kneading and washing starch with the flow of water away, stay in the Luo or cloth within the proteins 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%, the protein is about 60%, the surface is smooth, elastic enough, good toughness. 3, the classification of gluten production (1) oil gluten: you can add flour, but also do not add flour. Add flour recipe (Beijing, Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, then add a small amount of salt. Stir 7 ~ 8 minutes, remove and cut into small pieces made of small balls, first into the oil temperature of 90 ~ 100 ℃ frying pan, deep-fried for 3 ~ 5 minutes, so that the outer layer of the ball a layer of broken skin, and then put into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be. (2) water gluten: cut the wet gluten into small pieces or made into small balls, and then thrown and water pot, heated with steam, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten. (3) baked bran: wet gluten spread in a steamer, the thickness of 2 to 3 cm, heated for 30 minutes, that is, baked bran. In addition to this there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.

The production process of gluten is the process of extracting condensed protein from wheat flour. General flour contains 8 to 12% moisture, starch 60 to 80%, protein 8 to 15%. Every 100 kilograms of flour can get 25 kilograms of wet gluten and about 58 kilograms of wheat starch. Production method 1.raw material preparation: the flour in the container, add a considerable 40% of the weight of the flour in water water containing 3% salt, fully mixed, processed into a sticky dough. Then let it stand for 1 hour, and let it stand for a little shorter time in summer to prevent it from becoming acidic. Do not add too much water. In order to avoid the protein to bond in time on the dispersion in the water, bringing difficulties to the operation, but also affect the gluten extraction rate.　2. Preparation: put 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 proteins 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%, the protein is about 60%, the surface is smooth, the elasticity is sufficient and the toughness is good. Production method 1. Oil gluten: can add flour, or not add flour. Add flour recipe Beijing, Shanghai is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, plus a small amount of salt. Stir 7 ~ 8 minutes, remove and cut into small pieces made of small balls, first into the oil temperature of 90 ~ 100 ℃ frying pan, frying 3 ~ 5 minutes, so that the outer layer of the ball up a layer of broken skin, fish out and then put into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be.　2. water gluten: cut the wet gluten into small pieces or made into small balls, and then thrown and water pot, heated with steam, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten.　3. baked bran: wet gluten spread in a steamer, the thickness of 2 to 3 cm, heated for 30 minutes, that is, baked bran. Water gluten fried chili ingredients: Main Ingredients: 250 grams of water gluten Auxiliary Ingredients: chili pepper (red, sharp) 50 grams, 50 grams of yucca, Seasonings: 100 grams of peanut oil, 3 grams of salt, 15 grams of cooking wine, 5 grams of soy sauce, 2 grams of sugar, 2 grams of vinegar, 1 gram of monosodium glutamate, 10 grams of corn starch, 15 grams of chili sauce Water gluten fried chili: 1. gluten cut into shreds, put into the dish to be used; 2. red chili pepper, Magnolia slices were washed and shredded; 3. frying spoon on a high flame, oil injection, burned to 70% hot, under the water gluten wire, stir-fry for a few moments; 4. into the chili pepper wire, Magnolia slices wire, stir-fry a few times, plus ginger, green onion, spicy noodle sauce, salt, soy sauce, sugar, rice vinegar, monosodium glutamate, cornstarch stir-fry can be. Gluten: [Ingredients] 500 grams of gluten, green onions, ginger, salt, starch, vegetable oil, monosodium glutamate a moderate amount.　[practice] water gluten cut thin slices, green onions, ginger clean and shredded spare. Frying pan is hot, the water gluten into the pot, stir-fry until browned, add onion, ginger stir-fry for several minutes, to a bowl of water, add salt, to be gluten cooked, put monosodium glutamate, and then thickened with cornstarch, broth can be clear. [Efficacy] To relieve fever, remove vexation, quench thirst. Yuanyang gluten Preparation: Main ingredients: oil gluten Auxiliary ingredients: cucumber, tomato Raw materials: gluten 100 grams, 30 grams of cucumber, small tomatoes 25 grams Seasoning: Vegetable oil 5 grams, 2 grams of salt, Bermondsey curry block 15 grams, Lee Kum Kee pesto 15 grams Detailed production methods: 1, cucumber thinly sliced and then cut into semi-circular pieces, small tomatoes cut in half, standby; 2, will be placed in the gluten into the boiling water after half a minute, and drain the water. 2, the gluten into the boiling water for half a minute after cooking, drain, and when cool, cut into small pieces of 3CM square; 3, frying pan into the vegetable oil hot to 5 into the gluten, and add a little salt, take half of the oil gluten standby, the remaining half of the pot into the curry block (or curry powder / paste), and add the right amount of water, curry block dissolved into juice after a small fire to collect the dry; 4, sheng out of the curry-flavored gluten, wash the pot, pour in another half of the gluten, add pesto and the right amount of water, again the sauce will be dry; 4, the curry flavor gluten, wash the pot, pour in another half of gluten, add garlic chili sauce and water, also the juice to dry; respectively, the two flavors of gluten into the plate, and add cucumber slices and small tomatoes garnish.

These are the flavors of the pasta.