Roasted gluten is a traditional snack with spicy and cumin flavor. Mainly, the gluten is made into a spiral shape, placed on a charcoal fire for baking, and then sprinkled with seasonings and sauces.

Nutrition Facts Editor: The nutritional content of gluten, especially the protein content, is higher than lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar, low-calorie food. It also contains calcium. Iron, phosphorus, potassium and other trace elements. Production Editor

1. Add high-gluten flour and water and knead it into a dough with a relatively smooth surface, and divide it into small doughs the size of eggs.

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 and then put the dough in and cook. During the cooking process, stir constantly until all the dough floats, then remove and soak 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. .

Introduction editor

Gluten is a unique colloidal mixed protein in wheat flour, consisting of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the active powder and other impurities in the dough, and the rest is gluten. Roll the oily gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown and take it out; put the washed gluten into a boiling water pot and cook it for 80 minutes until it is cooked, which is "water gluten". According to historical records, gluten was first invented during the Southern and Northern Dynasties of my country. It is a wonder in vegetarian cuisine. Especially the vegetarian imitation meat dishes using gluten as the main ingredient are one of the best in Chinese cuisine and have always been loved by people. By the Yuan Dynasty, gluten had been produced in large quantities, and the method of washing gluten was introduced in detail in Fang Yizhi's "Little Knowledge of Physics" in the Ming Dynasty. In the Qing Dynasty, the number of gluten dishes increased, and the styles were constantly updated.

Roasted gluten is made by roasting gluten over charcoal fire and adding seasonings such as cumin and chili.