Flour: right amount

Salt: the right amount

A small bowl of homemade Chili oil

1, dough; Pour one kilogram of water into the basin, add some salt and stir well. Then add gluten into the basin bit by bit and knead it into dough. At this time, pull it out by hand to see if it is stiff and elastic.

2. Cut gluten strips; Put the proofed gluten on the plastic cutting board or stainless steel board, not on the wooden board, it will stick to it, then press it into cakes by hand and cut it into thin strips with a knife, just the right width.

3, wrapped in gluten; Wrap the gluten around one end for 4-5 times with two chopsticks to make it look like a silkworm chrysalis with two ends 8cm long and a thick middle. Then knead the gluten evenly and wrap it around the outside to make it stronger and integrate the gluten.

4. Boil gluten; Prepare a pot, boil the water, then turn off the heat, then take out a chopstick from the gluten string and put it in the pot until the gluten floats, then take out another chopstick and cook it for 2-3 minutes.

5, cutting; After cooking, put it in cold water and let it cool thoroughly. Take a chopstick and roll gluten on it. Take a fruit knife and cut it while turning. Note that chopsticks are not rotated by people. Cut 5-6 times. After cutting, take off your chopsticks and put them in water for cold use.

6. Then put it on the barbecue oven and copy it for 10 minute, then spread Chili oil and bake it for another five minutes, sprinkle some salt, and sprinkle cumin and sesame seeds when it is brown. A delicious plate of baked gluten with a bottle of beer is spicy and cool.

Tip: Be sure to add water before adding flour, because if you pour flour before adding water, it may make gluten stiff.