In addition to the traditional cooking method, there is also a very popular method of baking gluten. Baked gluten is crispy on the outside and tender on the inside, with a unique sauce flavor from gluten sauce, which makes people drool. The specific production method of baked gluten and the corresponding three secret sauce formulas are worth collecting!
First, how to choose gluten
In fact, most of the finished gluten sold in the market now is not proper gluten, which tastes soft and light, mainly because there is too much starch mixed in it, while the real gluten tastes thick because the starch in the flour is washed away when gluten is made.
The traditional method of making gluten is to add salt to flour, add water to knead it into dough, and then rinse it with water until all the starch is washed away, and the rest is real gluten. You can make gluten in this way.
In addition, if it is too troublesome to do so, there is also special gluten powder, which is pretreated. When it is used, add some water, simply stir, press and let stand, and it becomes the finished gluten, which is much purer than the gluten sold in the market. The following method of making gluten is to use this special flour.
Second, the specific production method of gluten
Take a clean noodle bowl, add water to it, and then pour the special flour into the water. The ratio of flour to water is 1: 2, and one kilogram of flour needs two kilograms of water. When pouring flour, stir it while pouring it, and then press it into dough. After the dough is formed, cover it with plastic wrap and relax naturally about 1 hour.
1 hour later, spread the slack gluten dough evenly on the panel, and then cut it into gluten strips with appropriate length. The key point is here. Take out a pair of chopsticks. First, hold one end of the gluten bar with chopsticks. Remember not to wrap it directly, but "clamp" one end with chopsticks to prevent the gluten from slipping, then wrap it in one direction and finally take off the chopsticks. This is the prototype of gluten dough, as shown in the figure below.
Boil the water in the pot with a big fire, and then change it to a medium-small fire. Put the gluten dough made above into the pot and cook it with this medium-small fire for about 20 minutes until the gluten dough floats. The time here can't be too short. Be sure to see the gluten dough float. After the cooked gluten dough is fished out, it must be soaked in cold water, so that the gluten taste in the later stage is stronger. Here, a good-looking gluten dough is officially ready.
Third, the formula and practice of baked gluten three secret sauce
1, secret recipe and practice of common sauces
The formula of this sauce is the most traditional formula, which is as follows: main ingredient sweet noodle sauce 10g, main ingredient sesame sauce 10g, soybean oil 50g, onion ginger 5g, salt 5g, sugar 5g, dried Chili powder 10g, star anise powder 1g, pepper powder 3g and clove powder 65430. This is just a proportional formula. Do more and do less according to this ratio.
How to make the common sauce: put the oil in the pot and heat it to 40%, then add the onion and ginger and stir-fry until fragrant. When the fragrance comes out, take out the onion and ginger and throw them away. Then add the remaining seasoning, sesame sauce and sweet noodle sauce, and add a proper amount of water when putting it. If you want to cook them into a sticky state, you can brush the prepared sauce on the gluten dough for barbecue.
2. Secret recipe and practice of curry sauce
The biggest feature of this sauce is its rich curry flavor. The specific formula is as follows: 30g of curry powder and curry oil, 30g of cooking wine, 25g of dried Chili noodles, 25g of onion powder, 5g of pepper, 5g of chicken essence, 30g of sesame oil and 0/0g of salt.
How to make curry sauce: Different from the traditional method above, this sauce is very simple, that is, according to the proportion in the formula, all kinds of seasonings are evenly stirred and then brushed on gluten. Many people like curry-flavored gluten.
3. The secret recipe and practice of hot sauce
The formula of this sauce is mainly spicy, and the specific formula is as follows: main ingredients: bean paste 100g, salad oil 400g, chopped green onion and garlic 50g, Jiang Mo 20g, white sesame sugar 50g, pepper noodles 50g, monosodium glutamate 20g and salt 20g. This is the same as above, which is a proportion. How much you add depends on your dosage.
The specific method of hot sauce: add oil to the pot, heat the oil to 40%, then put all seasonings except minced garlic, salt and monosodium glutamate into the pot, stir-fry for a while, add a little water to the pot, and then boil it with medium and small fire. This process takes about 15 minutes. When there is no steam, the sauce will be cooked.
Final summary
There are so many introductions above, one is about the making method of gluten, and the other is the secret sauce formula of baked gluten. Gluten production is not too difficult, and most people can master it. The key is the formula of the three secret sauces introduced above.
As the saying goes, "The good-looking appearance is the same, and the interesting soul is one in a million." Gluten is easy to make, but as a barbecue, the sauce formula corresponding to this ingredient is often the most important. The above sauce formula is a secret recipe that has been carefully sorted out, hoping to help everyone.