Gluten is a unique colloidal mixed protein in wheat flour, which consists of wheat gluten and wheat gluten. Add a proper amount of water and a little salt to the flour, and stir well to form dough. Later, it was washed repeatedly with clear water, and all impurities such as live flour in the dough were washed away, leaving gluten. Rub the oil gluten into a ball by hand, fry it in a hot oil pan until golden brown, and then take it out. Put the washed gluten into a boiling pot and cook it for 80 minutes until it is cooked, that is, "water gluten".

According to historical records, gluten was founded in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially the vegetarian imitation meat dishes based on gluten, which is a must in Chinese cuisine and has been deeply loved by people.

By the Yuan Dynasty, gluten had been produced in large quantities. The method of washing gluten was introduced in detail in Fang Yizhi's Physics Essentials in the Ming Dynasty. Gluten vegetables increased in Qing dynasty, and the patterns were constantly renovated. Baked gluten is made by baking gluten with charcoal fire and adding spices such as cumin and pepper.

The nutritional content of gluten, especially protein, is higher than that of lean pork, chicken, eggs and most bean products. It is a kind of food with high protein, low fat, low sugar and low calorie, and also contains many trace elements such as calcium, iron, phosphorus and potassium.

Gluten production: high-gluten flour is kneaded with water into dough with relatively smooth surface and divided into small dough the size of eggs. After kneading the dough into thin strips, put one end of the gluten in the middle of the chopsticks and wrap the gluten around the chopsticks until it is finished. Or knead the dough into thin strips, insert long bamboo sticks or chopsticks, and cut into spirals.