First, the material?
Qingshui Suiyi
Gu Yuanfen, see how much you want to earn.
Second, the practice?
1, the protagonist is Gu Yuan flour, commonly known as gluten flour. You can use it at will, depending on how many things you take out.
You don't have to show water. It doesn't matter how much it is. The point is: pour the powder into the water, not the water into the powder.
3. At first, before gluten is formed, mix it with water by "fishing" and then use it? Pressing, on the one hand, squeezes out excess water, on the other hand, blends the water surface more closely,
4, it doesn't matter if there is more water, just pour it, or add powder, that is, if you don't master it well, it will easily absorb water unevenly, and the remaining water will still pour! Then cut into pieces with a big head and a small head.
5, the cut surface is outside, two chopsticks are wrapped around the gluten, the purpose is to be thin and tight, wrap up and take out a chopstick, the process should be pondered.
6, the pot wrapped with ingredients, the water temperature is about 60, slowly sent, after ten minutes, open the fire and cook until the gluten floats.
7. Let the cooked gluten dry in water, cut it with chopsticks and bake it. Not directly. Maybe it's just sliced and fried.
Gluten is a unique colloidal mixed protein in wheat flour, 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". According to historical records, gluten was founded in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially the vegetarian imitation meat dishes based on gluten, which is a must in Chinese cuisine and has been deeply loved by people. By the Yuan Dynasty, gluten had been produced in large quantities. The method of washing gluten was introduced in detail in Fang Yizhi's Physics Essentials in the Ming Dynasty. Gluten vegetables increased in Qing dynasty, and the patterns were constantly renovated.