The practice of baking gluten on the street

(1) Wash the bought gluten, cut it along the grain with a knife and cut it into a spiral shape.

(2) String the gluten on the bamboo stick in turn, being careful not to misplace it, and insert it directly into the bamboo stick.

(3) Prepare baking condiments, namely cumin powder, soy sauce, salt, etc. Brush the gluten with water. Put the brushed gluten and tin foil into the baking tray, and the baking time shall be subject to thorough baking.

2. Exercise 2:

(1) We first pour 400g of water and 2g of salt into the basin.

(2) Slowly pour the flour into the basin and stir it quickly with chopsticks. After all the flour is poured out and mixed with water, it will form a large gluten mass, as shown in the following figure. If there is excess water in the basin, remember to pour it out, then cover it with plastic wrap and let it stand at room temperature for more than 1 hour.

(3) During the gluten standing, let's do the seasoning part. Put 5 tablespoons of Chili powder, half a spoonful of thirteen spices powder, half a spoonful of cumin powder, half a spoonful of pepper powder, a proper amount of salt, a proper amount of white sesame seeds and 5 grams of fine sugar into a bowl and stir well. The seasoning spoon is the size of a meal at home.

(4) After the gluten is allowed to stand, take it out and put it on the kneading board, and stretch it into a rectangle by hand. Then wrap the gluten obliquely on the chopsticks, as shown below. When winding, be sure to pull while winding. Remember to make it thinner. After winding on chopsticks, pour half a pot of water into the pot, turn to low heat after the fire boils, then put the gluten in the pot, cover it, and cook until all the gluten floats, and then take it out. Everyone must stay by when cooking, because gluten floats and is not taken out immediately, it is easy to swell and become bigger, and it will not be used to make baked gluten.

(5) After 5 minutes, take out the baking tray, brush it with seasoning juice again, turn it over, then send it into the oven, and bake it at 180 degrees for another 7 minutes.

3. Exercise 3:

(1) Pour warm water into the basin, the water temperature is about 35 degrees, add appropriate amount of salt, then pour the gluten into the basin and stir it by hand. Gluten is also a kind of flour for making gluten. If you don't want to use gluten, you can wash your face with high-gluten flour. The video of washing gluten can be seen in my usual works about washing face and cooling down.

(2) It thickens when stirred. After the gluten is formed, the excess water in the basin is poured out, and then the lid is covered for about 1 hour. Take an empty bowl, add oil consumption, soy sauce and cooking oil, add appropriate amount of cold water, cumin powder, pepper powder, red pepper noodles, white sesame seeds and a little salt, and stir well. This is the seasoning for baking gluten.

(3) Cook the raw gluten in a pot. When cooking, be sure to cook on low heat, and don't cover the pot until all the cooked gluten dough floats, and then take it out. After the gluten is cooked, put it in a cold water basin, which will be even more gluten-free, and put it in a microwave oven or oven. I set the time here to 6 minutes.