1. Add water to high-gluten flour and knead it into a dough with a relatively smooth surface, and divide it into small egg-sized doughs.

2. After kneading the dough into thin strips, clamp one end of the gluten between the chopsticks and wrap the gluten around the chopsticks until it is completely wrapped. Or knead the dough into thin strips, insert a long bamboo skewer or chopsticks, and cut into spiral shapes.

3. Pour water into the pot, bring it to a boil, then put the dough in and cook. During the cooking process, stir constantly until all the dough floats to the surface, then take it out and soak it in cold water.

4. Place the gluten-skewered bamboo skewers or chopsticks on charcoal fire or in the oven to bake, sprinkle with chili powder, cumin powder and other condiments, bake until golden brown and serve. .

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Put the flour in a container, add water equivalent to 60% of the weight of the flour (the water contains 1% salt), mix thoroughly, and process it into a sticky consistency of dough. Then let it stand for 1 hour. In summer, the standing time can be slightly shorter to prevent it from turning sour. Do not add too much water. This prevents the protein from being dispersed in the water before it can bond, causing difficulty in operation and affecting the gluten extraction rate.

Shaping

Place the dough in a dense sieve or coarse cloth and pour water on it. When kneading and washing, the starch will flow away with the water, leaving behind the sticky dough in the sieve or cloth. The protein is wet gluten. The more times it is washed, the lower the starch inclusion rate in the gluten, the higher the protein content, and the better the quality. Generally, it is washed 3 to 5 times. The water in which the flour is washed contains a large amount of starch, and wheat starch can be obtained through precipitation. The moisture content of wet gluten is 38% and the protein is about 60%. It has a smooth surface, sufficient elasticity and good toughness.

Category production

(1) Oil gluten: You can add flour or not. The recipe for adding flour (Beijing and Shanghai) is: 10 kilograms of wet gluten, 2.0 to 2.9 kilograms of flour, and a small amount of salt. Stir for 7 to 8 minutes, take out and cut into small pieces to make small balls. First put into an oil pan with an oil temperature of 90 to 100°C, fry for 3 to 5 minutes to make the outer layer of the ball crack and remove. Then put it into an oil pan with an oil temperature of 130 to 240°C, and fry for another 10 minutes. (2) Water gluten: Cut the wet gluten into small pieces or make small balls, then add it to a pot of water and heat it with steam to keep the steam at about 100°C for 30 minutes to make water gluten. (3) Baked bran: Spread the wet gluten flatly in a steamer with a thickness of 2 to 3 cm, heat for 30 minutes, and the bran is ready. In addition, there are gluten sausages, gluten skins, gluten shreds, twist gluten, stinky gluten, etc. ?

Ingredients: 150 grams of gluten, 50 grams of mushrooms, 50 grams of bamboo shoots, 50 grams of rapeseed

Seasoning: 30 grams of soy sauce, 10 grams of white sugar, 2 grams of MSG, 2 grams of cooking wine Gram? Starch? 5 grams peanut oil, 50 grams salt 2 grams each appropriate amount

Method:

1. Cut the gluten into cubes

2. Cut two slices of shiitake mushrooms

3. Cook the bamboo shoots and slice them

4. Add 40 grams of oil to the wok and heat it to 60% heat. First stir-fry the mushrooms, bamboo shoot slices and rapeseed, and add 250 grams of fresh soup

5. After frying, add gluten and various seasonings, cook until the marinade is thick and thick, then pour in cooked peanut oil, remove from the pan and serve.