Roasted Gluten
1.
This is the gluten pre-mixed flour, which is a reasonable combination of gluten flour and wheat flour, and can be used directly.
2.
Put warm water in the basin, try to feel the warm state with your hands, add 2 grams of salt and stir well.
3.
Pour in the gluten flour and stir with chopsticks as you pour it in to avoid lumps in the flour. When the lumps appear, stir and squeeze them. After the flour absorbs enough moisture, it becomes a rough dough. There is excess water in the basin, so just pour it away.
4.
Cover the dough with plastic wrap and let it stand for more than one hour at room temperature. You can also put it in the refrigerator overnight and make it the next day. The dough is best stored in the refrigerator and has stronger gluten.
5.
Take out the resting dough to the chopping board. At this time, the dough has become sleek and smooth, and there will be water in the basin, just pour it out.
6.
Use a knife to cut into slightly wider strips. Don't put each dough close to each other, it will stick together after a while.
7.
Use a pair of chopsticks to clamp one end of the gluten first, stretch the dough with one hand, turn the chopsticks with the other, let the dough wrap around the chopsticks diagonally, and stretch the dough around the chopsticks. The last one is the one in the picture. Look like. It does not matter if the dough is not stretched thin at the end, just wind it directly.
8.
Take out the chopsticks, which are strips of gluten, and make all the dough one by one. Each piece of gluten can be large or small, so there is no need to deliberately weigh it.
9.
Start the pot to boil water. You can put star anise, bay leaves, cinnamon, salt, etc. in the water, or you can put nothing in it. The spices have a strong star anise taste when they are eaten. Anyway, when the final roasting is done, the ingredients need to be brushed. It is no problem to boil the gluten in white water. When the water in the pot is boiled until it seems to be boiling, add the gluten and use chopsticks a few times to prevent the gluten from sticking to the bottom of the pot.
10.
Turn to medium and low heat and cook until the gluten floats on the water. Remove the gluten and put it in cold water to cool.
11.
The cooked gluten is skewered with bamboo skewers.
12.
Cut a circle along the gluten with a knife, then stretch the gluten with your hands, and place it in a baking tray lined with tin foil.
13.
Use a brush to brush a little vegetable oil on both sides of the gluten to avoid staining tin foil.
14.
The oven is preheated in advance with the upper and lower fires at 200 degrees, and then put in the baking tray to the middle level after preheating, and bake for about 7 to 8 minutes.
15.
When baking gluten, adjust a bowl of ingredients. Just mix well with oyster sauce, tomato sauce, and mushroom hot sauce. If you like spicy food, you can put a little chili noodles or cumin powder. The grilled gluten is cumin-flavored.
16.
Take out the gluten that has been roasted for 7 to 8 minutes, brush the ingredients on both sides, and continue to put it back in the oven and bake for 7 to 8 minutes.
17.
Take it out when time is up, haha, delicious gluten is on the table, it's really nice to have a glass of beer at this time.
Tips:
1. When making gluten flour and noodles, be sure to pour the flour while stirring. Don't pour the flour into the water all at once, otherwise there will be lumps in the dough that will not allow water, which will affect the taste.
2. Don't cook on high heat when cooking, the gluten will swell greatly, all with pores, and the appearance is ugly. When I cooked for the first time, wow, I cooked a pot of super fat, full of fat gluten, and it was out of shape. So don't leave people when cooking gluten, as long as the gluten is floating on the water, it can be fished out.
3. You can make more gluten at a time. If you can't eat it, you can put it in the refrigerator and thaw it before eating. Gluten is delicious, don't eat too much at once.
