2. Add salt to warm water, stir until it melts, then pour it into a large bowl filled with flour and stir well.
3. Knead into dough, pat it evenly by hand, then cover it with plastic wrap and let it stand for one hour.
4. Transfer the gluten to the chopping block, smooth it slightly by hand, and then cut it into pieces of equal size.
5, take two chopsticks, gluten rolled up in one direction along the chopsticks, the area should not be rolled too thick, it is not easy to cook.
6. Put the gluten into the boiling water pot and cook for about 20 minutes, and all the gluten floats up. At this time, remove the gluten and let it pass through cold water.
7. After all cooling, take the gluten out of the chopsticks, then insert the bamboo stick and cut the gluten in one direction, which is shaped like a spring.
8. Adjust the sauce and bake the gluten. Put two spoonfuls of Chili powder and one spoonful of Zanthoxylum powder into the bowl, pour in hot oil, then squeeze into barbecue sauce, pour in oyster sauce and stir well.
9. Brush the sauce on the whole gluten string, and be sure to brush it evenly.
10. Put the gluten skewers in a preheated oven and bake at 200 degrees 10 minute.
1 1, baked, taken out, sprinkled with cumin and cooked white sesame seeds.