How to cook gluten? :
1, gluten looks like this, may be called differently from place to place.
2, gluten tear, tear long strips. Green pepper shredded, minced garlic, millet chili cut into sections.
3, frying pan hot oil, popping garlic millet spicy.
4, into the torn gluten stir fry.
5, add a few drops of soy sauce for color, then add a few drops of soy sauce and stir. Slipping a little boiling water along the sides of the pan. (Gluten is dry, add a little water on it)
6, the water is almost dry, put sugar, salt, green pepper, turn off the heat.
7, gluten finished.
Extended information
Gluten is a colloidal mixture of proteins unique to wheat flour, consisting of wheat gum proteins and wheat gluten proteins. The flour will be added to the appropriate amount of water, a little salt, stirred well on the strength of the formation of the dough, and later use water to repeatedly scrub, the dough in the live flour and other impurities all washed away, the rest is gluten.
The oil gluten is balled up by hand and put into a hot frying pan and deep-fried until golden brown; the washed gluten is put into a pot of boiling water and boiled for 80 minutes until it is cooked, that is, "water gluten".
According to historical records, gluten was first created in China during the Northern and Southern Dynasties, is the garden of the vegetarian garden of the wonders, especially with gluten as the main ingredient of the vegetarian imitation meat dishes, known as Chinese cuisine, has always been loved by the people. To the yuan dynasty has been mass production of gluten, in the Ming dynasty Fang Yizhi's "physical knowledge" on the detailed description of the method of washing gluten. The Qing Dynasty gluten dishes increased, the pattern is constantly being renovated.
Nutrition
The nutritional composition of gluten, especially the protein content, higher than lean pork, chicken, eggs and most soy products, belongs to the high-protein, low-fat, low-sugar, low-calorie food, but also contains calcium, iron, phosphorus, potassium and other trace elements, is a traditional cuisine.
History
History of oil gluten
Oil gluten has long been a famous local specialty in Wuxi, China. Its color is golden, smooth surface, flavorful and crispy, delicious and tasty to eat, restaurants with its ingredients can be turned into 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 dinner table into a bowl of oil gluten, to show that the reunion, increase the happy atmosphere. Containing high levels of vitamins and proteins, such as stuffed meat boiled, 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 sieving the 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.
Oil gluten origin
The first fried gluten was invented by a nunnery mistress. At the entrance of Wuli Street is Dade Bridge, and the nunnery by the bridge. Nunnery near Mount Huishan, a quiet environment, all the time good men and women endless, in festivals or the Buddha's birthday, the Wuxi City Hall old lady often come here to read the Buddha sitting night, sometimes in the nunnery a stay is six or seven days.
There is a rice cooker in the nunnery, burned out and vegetarian dishes some fame, she burned out of the dish is not ordinary, will turn over the hall of fame, taste and good. Mrs. Shi burn vegetarian, troubled commonly used raw bran as the main ingredient, braised, fried silk, boiled in soup, with fine goods asparagus, mushrooms, all the dishes led to vegetarian feast on the praise.
Frequently come to the nunnery chanting Buddha constantly, known to eat a vegetarian meal of many residents, cooking teacher always put the raw bran to prepare a small tank full.
On one occasion, the original agreement to come to the nunnery chanting dozens of old ladies from the countryside to sit down at night, I do not know what happened that day did not come. The raw bran that was needed for several tables of vegetarianism had already been prepared by the cook, and the raw bran was overnight rancid, so it would be inedible overnight.
Burning rice master Mrs. first put some salt in the raw bran tank, or rest assured that the tank is afraid of trouble. She thought about it, try to open a frying pan, the raw bran fried a frying, so as not to be rancid, tomorrow morning can still be burned vegetarian fasting use.
There is more oil in the frying pan, and when the oil rolls on, for fear that the raw bran will not be fried through, it is specially fried into a small piece, and the hand grabbed a handful and threw it into the frying pan, and the spatula knife turned it over a few times.
Only see a piece of raw bran in the pot to expand into a bright golden hollow ball, in the rolling oil jumped down, with a strainer fish up finger poke crunch, nose smell fragrant, mouth taste quite fresh. The people praise good, to this deep-fried raw bran hollow rounds named "oil gluten".
From this point on, the nunnery vegetarian food added fried gluten, stuffed gluten, gluten bamboo shoots, gluten soup, Dao Dao vegetarian dishes, Dao Dao delicacies, the day only afraid of vegetarian tables open less, do not worry about eating guests not much. The wind sound spread out, all over the nunnery, the temple also learn from the same way, vegetarian food to add oil gluten color.
Not long after, Wuxi city opened a store of oil gluten. Stained gluten into thousands of households, meat stuffed gluten, gluten fried meat, vegetables burned gluten into the daily meal. As for those restaurants, restaurants, chefs are more than eight, each show their skills, burned a lot of Wuxi's traditional dishes.
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