Add 30 ~ 35 kilograms of water to 50 kilograms of flour, stir for about 25 minutes, the summer is short and the winter is long, and then let it stand for 4 ~ 8 minutes until the paste head bubbles and the gluten has caked.

Cleaning gluten

Washing for four times, washing 45 kg of water for the first time, 40 kg for the second time, 65,438+07.5 kg for the third time and the fourth time in 50 kg of agglutinated gluten, and finally obtaining gluten (starch can be extracted from washing water after precipitation).

Knead pulp

First, add 0.75 ~ 1 kg salt to 50 kg of gluten, then cut the gluten into small pieces of about 0.5 kg and put it in a jar filled with clear water.

Stir by hand,

Washing off the residual starch white pulp,

Constantly change the water and stir it until it becomes clear.

spread out

Cut the kneaded gluten into small pieces, weighing 150g, spread it on a bamboo plaque and pour it 1 hour, and then press it with a dry towel to absorb water until the gluten doesn't stick to your hands.

Step 5 fight

Cut the gluten into small pieces with a weight of 50 ~ 100g, mix 500g of gluten with 150g of flour, and then stretch the gluten pieces. The method of stretching is: grab it with one hand and beat it on the table with the other hand until there is no flour in the gluten.

Pick a blank space

Beat the gluten into small balls, and pick the blank of 13 ~ 14 every 50g of gluten.

Step 7 squeeze oil

When the oil temperature reaches 120℃, slowly put the gluten blank into the oil pan until the gluten bubbles, the skin becomes hard and there is no raw gluten.

The best dish made of oil gluten is meat stuffing.