Detailed explanation of the method of seeking gluten.

Gluten is a kind of protein, which consists of wheat gluten and wheat gluten. Add a proper amount of water and a little salt to the flour, and stir well to form a dough. Later, it was washed repeatedly with clear water, and all impurities such as live flour in the dough were washed away, leaving gluten. Rub the oil gluten into a ball by hand, fry it in a hot oil pan until golden brown, and then take it out. Put the washed gluten into a boiling pot and cook it for 80 minutes until it is cooked, that is, "water gluten".

Raw materials:

Put the flour into a container, add 60% water (water 1% salt), mix thoroughly, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. Don't add too much water. In order to prevent the protein from dispersing in water before bonding, it brings difficulties to the operation and affects the gluten extraction rate.