The second trick of homemade low-gluten flour is to steam it. The specific operation method is to spread a layer of cage cloth in the pot, pour the medium-gluten flour into it. If there is more flour, poke some holes with chopsticks to steam it thoroughly, and cover it with a layer of dry cloth or high-temperature plastic wrap to prevent water vapor from dripping. Steam it on medium fire for 15 minutes. Steamed flour is lumpy, which is crushed with a shovel, then sieved, spread out to dry and put into a bag for preservation. In this way, you can make more and save it, which is very convenient for you to eat and use.