Take a clean noodle bowl, add water to it, and then pour the special gluten powder into the water. The ratio of gluten powder to water is 1:2. One pound of gluten flour requires 2 pounds of water. When pouring in the gluten flour, stir it while pouring it, and then press it into a dough. After the dough is formed, cover it with plastic wrap and let it rest naturally for about an hour. ?After 1 hour, spread the relaxed gluten dough flatly on the panel. The thickness can be controlled by yourself, and then cut into gluten strips of suitable length. Here comes the key point, take out a pair of chopsticks, first use the chopsticks to clamp one end of the gluten strip, remember not to wrap it directly, but to use the chopsticks to "clamp" one end. This can prevent the gluten strip from slipping off, and then follow it along Wrap it in one direction and finally remove the chopsticks. In this way, the prototype of a gluten ball is made, as shown in the picture below. ? Bring the water in the pot to a boil over high heat, then change to medium-low heat, put the gluten balls prepared above into the pot, and cook the gluten balls over medium-low heat for about 20 minutes, until the gluten balls float up. The time here cannot be too short, you must see the gluten balls floating up. After taking out the cooked gluten balls, be sure to run them through cold water, so that the later gluten will taste stronger. At this point, a good-looking gluten dough is officially ready. ?3. Three secret sauce recipes and practices for roasted gluten 1. Secret recipes and practices of commonly used sauces. This sauce recipe is the most traditional one. The details are as follows: 10 grams of sweet noodle sauce as the main ingredient, and 10 grams of sesame sauce as the main ingredient. grams, 50 grams of soybean oil, 5 grams each of onion and ginger, 5 grams each of salt and sugar, 10 grams of dried chili powder, 1 gram of star anise powder, 3 grams of pepper powder, 1 gram of clove powder, pay attention to the amount of cloves used here, cloves It is a good thing, but it is most taboo to overdose, so be careful when putting it in. This is just a proportional recipe, you can make more or less according to this proportion. How to make commonly used sauces: Heat oil in a pot until it is 40% hot, then add onion and ginger and stir-fry until fragrant. After the fragrance comes out, remove the onion and ginger and throw them away. Then add the remaining seasonings, sesame paste and sweet noodle sauce. Put it last. When putting it, add an appropriate amount of water to make it thick. The prepared sauce can be brushed on the gluten balls for barbecue. ?2. The secret formula and method of curry sauce. The biggest feature of this sauce is that the curry taste is extremely strong. The specific formula is as follows: the main ingredients are 30 grams each of curry powder and curry oil, 30 grams of cooking wine, and 25 grams of dried chili powder. grams, 25 grams of onion powder, 5 grams of pepper, 5 grams of chicken essence, 30 grams of sesame oil, and 10 grams of salt. How to make curry sauce: Different from the traditional method above, the preparation of this sauce is very simple. Just mix the various seasonings evenly according to the proportion in the formula, and then brush it on the gluten. Curry-flavored gluten is something many people like to eat. ?3. The secret recipe and method of spicy sauce. This sauce recipe is mainly spicy. The specific recipe is as follows: the main ingredients are 100 grams of bean paste, 400 grams of salad oil, 50 grams each of chopped green onion and minced garlic, and minced ginger. 25 grams, 50 grams each of white sesame seeds and white sugar, 50 grams of pepper noodles, 25 grams of MSG, and 25 grams of salt. This is the same as above, it is a ratio, the specific amount to add depends on your own dosage. The specific method of making spicy sauce: add oil to the pot, heat the oil until it is 40% hot, then add all the seasonings except minced garlic, salt, and MSG into the pot, stir-fry for a while, and then add it to the pot. Add a little water and simmer over medium-low heat. This process will take about 15 minutes. When no water vapor comes out of the pot, the sauce is ready. ?The final summary has introduced so much, one is about the method of making gluten, and the other is the secret sauce recipe for roasted gluten. Making gluten is not too difficult and most people can master it. The key is the recipes of the three secret sauces introduced above.