You test Tsinghua, I bake gluten. How to bake gluten?

Tsinghua Peking University is difficult to take the exam, but there are many barbecues on the roadside, which are easy to learn. As long as it tastes good, business is booming, and you can't get into Tsinghua Peking University, and you can still support your family by baking gluten. In recent years, the kebab business on the street has become more and more popular. Whether happy or sad, I always like to make an appointment with a few friends. There is a kebab shop in front, and beer is opened as soon as it is called.

You take the Tsinghua exam, he takes the Peking University exam, and I bake gluten, glutinous rice cake, eggplant, leek, brain flower, ham sausage, Flammulina velutipes and potatoes. Eating barbecue is really different for a delicious mouth. Which one is best depends on everyone's taste.

1, how to bake gluten?

1, put salt in the bowl and add soy sauce;

2. Pour in a little oyster sauce;

3. Add sesame oil;

4. Add appropriate amount of warm water and mix well;

5. Wash and drain the water after skewering;

6. Put the string into the prepared juice and brush the material with a brush;

7. Put it in a plate and sprinkle with Chili noodles and cumin powder;

8, into the oven, fire up and down 100 degrees for three minutes;

9. Take it out and sprinkle a little cumin during the period;

10, if you are not in a hurry, you can put gluten in the soup for one night and then cook it better;

1 1, cumin cannot be hung, and cumin powder can be used instead;

12, the baking time should not be too long, otherwise the gluten is easy to bake.

2. The benefits of eating baked gluten

Gluten has always been a classic ingredient of vegetarian dishes in China, which is recorded in the classic Dream of Red Mansions.

Traditional baked gluten is made of gluten obtained by washing with flour, but it has been replaced by gluten. Flour flour is specially shaped into a spring (spiral) shaped food blank, which is processed by mixing, soaking, steaming, boiling and baking. Finally, sprinkle with seasoning to form delicious baked gluten.

Gluten raw material (protein content above 80%) is made of high-quality wheat protein powder, which is processed by mixing, soaking, steaming, boiling and baking. Brush cumin, salt and ghee during baking, and the aroma will gradually overflow with the increase of heat. Then brush with special baked gluten hot sauce and red oil pepper, which will make a squeaky sound when baked, and the fragrance is far away, which makes people's appetite open. Handmade, nutritious, clean and hygienic. After making, a string of golden and bright roasted gluten is soft, spicy and delicious, and has a long aftertaste after eating.

3. Eat gluten.

Some media reporters bought six different gluten samples from the market and tested them through experiments. During the experiment, the color of gluten changed a series. The moment gluten was put into the test tube, the color changed to light yellow-green, then the color began to deepen, gradually turned green, and then slowly changed from green to light blue. These color changes are completed in two minutes, then the color becomes darker, light blue becomes dark blue, dark blue becomes light purple, and finally the color appears deep purple in 15 minutes. After storage for one day, the gluten in these test tubes is still dark purple, and there is no other change. Finally, it can be concluded from the experiment that all six kinds of baked gluten contain sodium bicarbonate.

So what is a hanging white block? Sodium formaldehyde sulfoxylate is a mixture of sodium formaldehyde sulfoxylate and sodium formaldehyde sulfoxylate Adding it to food can whiten the skin, but there will be a lot of formaldehyde and sulfite left in food, which is toxic and carcinogenic. It is forbidden to add. Adding sodium bicarbonate to gluten, the formaldehyde produced during the decomposition process can increase the elasticity of gluten and make gluten white, but the formaldehyde and sulfite produced remain in food, which will do harm to human body.

Why does gluten taste like meat? It turned out that when baking gluten, the stall owner added a seasoning called "special meat powder" or "meat essence", so he cooked various flavors of baked gluten such as chicken, beef and pork. What exactly are these two seasonings? Experts said that "special meaty powder" is a kind of salty compound seasoning, and its main components are chicken essence, salt, monosodium glutamate, corn starch, maltodextrin, sugar, spices and edible essence. "Meat flavor essence" is mainly composed of a variety of sulfur-containing compounds, with some nuts and fat added appropriately. There are mainly three flavor types: chicken, cow and pig.

"Meat flavor essence" does not contain meat essence, which is cheaper than "special meat flavor powder", but the fragrance produced is purer and more authentic than real meat. The cooked meat-flavored roasted gluten is not only nutritious, but also unsanitary and contains more pathogenic substances. In order to improve the taste of meat-flavored baked gluten, stall owners often add various spicy and stimulating condiments when baking. After eating, people will greatly stimulate the peristalsis of the gastrointestinal tract and the secretion of digestive juice, which may damage the mucosa of the digestive tract.

A string of meat-flavored roasted gluten costs only 4 cents, but it is sold to 1- 1.5 yuan, but it is still very popular because of its unique taste. However, we can't choose food only by taste, and the health and nutrition of food are the most important.

Food safety has always been the top priority, but although the relevant departments have increased the punishment in recent years, there are still many foods with safety problems flowing into the market, among which barbecue stalls are one of the hardest hit areas. Although kebabs are very enjoyable to eat, try not to eat too much. If you really like them, you might as well buy your own ingredients and try cooking at home.