Method for making baked gluten from glutinous rice flour;

The practice of gluten string:

1, utensils are stainless steel pots, and the water temperature is controlled at 40-50 degrees. It is advisable to try it with your hands, and the water should be less than half a pot. Sprinkle and stir the gluten flour, also called gluten flour, so that it can slowly dissolve into the water to form a live dough (remember that there can be no live dry gluten flour).

2. Wake the live dough for about an hour, and then wake it for another hour (it can also be covered with a convenient bag to avoid peeling).

3. At this time, the dough can be used. Arrange the dough into gluten cakes, tear off the dough pieces about 4 cm wide and 30 cm long from the edge of the cakes, and use disposable chopsticks (preferably bamboo) to break the soaking water, so that the gluten blank will not touch the chopsticks.

4. Add one end of gluten to one-third of the two chopsticks, stretch the dough sheet with one hand, and wrap the chopsticks along the center with the other hand, and wrap them to the right size. Use the thumb that grabs the chopsticks.

5. Put the other end of the dough sheet into the middle of two chopsticks along the direction where the chopsticks wrap the noodles, and then grab the gluten embryo with the other hand and slide it up and down (the thread slides down, so as to ensure that the end placed inside falls off) to arrange the gluten embryo evenly.

6. Take out one of the chopsticks and cook the gluten embryo in the pot (the embryo is basically shaped in about ten minutes, so it can be said that all the chopsticks are slowly taken out and the gluten can be cooked in the pot for about one hour).

Precautions: The water temperature when cooking gluten embryos should not be boiling, and it is enough to have boiling water of about 100 degrees. When the water boils, the gluten embryos will be boiled away. It's best to use a pot that usually steams things.