Making steps of homemade gluten:
1. First, 500 grams of high-gluten flour, about 3 grams of salt, a proper amount of water and a hard dough. Then wake up for about half an hour, as shown in the figure below.
2. Next, start washing your face, which is actually rubbing your face in the water. Put some water in the basin, not too much, and then put the dough into the basin and rub it vigorously, as shown in the figure below.
3. Then, until the water turns into white batter, pour the batter into another basin for later use, and then add some water to the dough to continue kneading. This is what it looks like after three cleanings. Just wash it five or six times, as shown in the figure below.
4. Next, put the finally kneaded gluten into a plate and steam it on high fire for about 20 minutes, as shown in the figure below.
5. After the last time, take out the steamed gluten and cut it into small pieces, as shown in the figure below.
Extended data:
Nutritional value of gluten
1. Gluten is a plant protein, which consists of gliadin and glutenin. Add a proper amount of water and a little salt to the flour, stir it evenly to form a dough, and then rub it repeatedly with clear water to wash off all the starch and other impurities in the dough, leaving gluten.
Oil gluten is made into a ball by hand, fried in a hot oil pan until golden brown, and then taken out. Boil the washed gluten in a boiling water pot for 80 minutes until cooked, that is, "water gluten".
2. The nutritional content of gluten, especially protein, is higher than that of lean pork, chicken, eggs and most bean products. It is a traditional food with high protein, low fat, low sugar and low calorie, and also contains many trace elements such as calcium, iron, phosphorus and potassium.