Gluten is an important ingredient for making cold skin, but washing gluten is usually a headache. So everyone knows how to wash gluten more conveniently? In fact, the method is very simple. Let me briefly introduce it to you. Step 1: After preparing the flour, knead the dough and let it rest for half an hour. Step 2: During the dough making process, keep patting the dough to wash out the starch. Step 3: After washing, put the flour in the refrigerator for a day. Step 4: Add an appropriate amount of soda to the washed gluten and start kneading it. Finally stir with a whisk.
Gluten is a plant-based protein composed of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to wash away all the starch and other impurities in the dough, and the rest is gluten. Form the gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown, then take it out. Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is "water gluten".
Gluten is a unique colloidal mixed protein in wheat flour, consisting of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the active powder and other impurities in the dough, and the rest is gluten. Roll the oily gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown and take it out; put the washed gluten into a boiling water pot and cook it for 80 minutes until it is cooked, which is "water gluten". According to historical records, gluten was first invented during the Southern and Northern Dynasties of my country. It is a wonder in the vegetarian garden. Especially the vegetarian meat dishes using gluten as the main ingredient are one of the best in Chinese cuisine and have always been deeply loved by people.
The nutritional content of gluten, especially the protein content, is higher than lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar and low-calorie food. It also contains calcium, iron and phosphorus. , potassium and many other trace elements, it is a traditional delicacy.
Nutritional content of gluten per 100g:
Energy 490 kcal; Protein 26.9g; Fat 25.1g; Carbohydrate 40.4g; Dietary fiber 1.3g; Thiamine 0.03 mg ; Riboflavin 0.05 mg; Niacin 2.2 mg; Vitamin E 7.18 mg; Calcium 29 mg; Phosphorus 98 mg; Potassium 45 mg; Sodium 29.5 mg; Magnesium 40 mg; Iron 2.5 mg; Zinc 2.29 mg; Selenium 22.8 μg; Copper 0.5 mg; manganese 1.28 mg.
Nutritional content per 100 grams of water gluten:
Energy 141 kcal; Protein 23.5 g; Fat 0.1 g; Carbohydrates 12.3 g; Dietary fiber 0.9 g; Thiamine 0.1 mg ; Riboflavin 0.07 mg; Niacin 1.1 mg; Vitamin E 0.65 mg; Calcium 76 mg; Phosphorus 133 mg; Potassium 69 mg; Sodium 15 mg; Magnesium 26 mg; Iron 4.2 mg; Zinc 1.76 mg; Selenium 1 microgram; Copper 0.19 mg; manganese 0.86 mg.
New gluten
Gluten products using the latest technology and packaging have a strong taste, are safe and hygienic, and can be used for stir-fry, hot pot, cold salad and barbecue.
Ingredients
Put the flour in a container, add water equivalent to 60% of the weight of the flour (water contains 1% of salt), mix thoroughly, and process into a sticky dough. Then let it stand for 1 hour. In summer, the standing time can be slightly shorter to prevent it from turning sour. Do not add too much water, otherwise the protein will be dispersed in the water before it can bond, which will make the operation difficult and affect the gluten extraction rate.
Shaping
Place the dough in a dense sieve or coarse cloth and pour water on it. When kneading and washing, the starch will flow away with the water, leaving behind the sticky dough in the sieve or cloth. The protein is wet gluten. The more times it is washed, the lower the starch inclusion rate in the gluten, the higher the protein content, and the better the quality. Generally, it needs to be washed 3 to 5 times. The water in which the flour is washed contains a large amount of starch, and wheat starch can be obtained through precipitation. The moisture content of wet gluten is 38 and the protein is about 60. It has a smooth surface, sufficient elasticity and good toughness.
Shiitake gluten
Ingredients: 150g oil gluten, 50g mushrooms, 50g bamboo shoots, 50g rapeseed
Seasoning: 30g soy sauce, 10g MSG 2 2 grams of cooking wine, 5 grams of starch, 50 grams of peanut oil, 2 grams of salt, appropriate amount of each
Method:
1. Cut the gluten into cubes
2. All the mushrooms Two slices
3. Cook the bamboo shoots and slice them
4. Add 40 grams of oil to the wok and heat until 60% hot. First stir-fry the mushrooms, bamboo shoots and rapeseed. , add 250 grams of fresh soup
5. After frying, add gluten and various seasonings, cook until the marinade is thick and thick, then pour in cooked peanut oil, remove from the pot and serve.
Three fresh vegetarian fish maw
Ingredients: 100 grams of oily gluten
Accessories: 10 grams of dried mushrooms, 25 grams of winter bamboo shoots, 25 grams of rapeseed hearts, 5 grams of starch
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Seasoning: 15 grams of soy sauce, 5 grams of cooking wine, 5 grams of white sugar, 5 grams of MSG, 3 grams of sesame oil, 10 grams of peanut oil, 20 grams of each.
Method:
1. Cut the gluten into pieces Cut into small cubes
2. Wash the fresh bamboo shoots and cut them into diamond-shaped slices
3. Cut the shiitake mushrooms into shreds
4. Chop the rapeseed hearts into clean pieces Section
5. Set the wok to high heat, pour in oil until it is 70% hot, add mushrooms and fresh bamboo shoots and stir-fry, add soy sauce, cooking wine, sugar, MSG, five-spice oil and 35 ml of fresh soup and bring to a boil
6. Add the gluten pieces, wait until the gluten is cooked through, then add fresh bamboo shoot slices, shredded mushrooms and green vegetable segments, thicken with wet starch and serve.
Spicy vegetarian beef
Ingredients: 1000 grams of water gluten
Seasoning: sesame, salt, soy sauce, chili oil, ginger juice, Sichuan peppercorns, sesame oil, Appropriate amounts of cooking wine, vegetable oil, and red yeast rice
Method:
1. First, level the surface of the main ingredients in a cage and steam them thoroughly, then take them out and compact them
2. After cooling, cut into thick slices, add red rice juice and mix well to color, and use as beef base.
3. Wash and stir-fry sesame seeds and grind them into sesame powder
4. Sichuan peppercorns Soak in warm water for a while, take out the Sichuan peppercorns, and keep the Sichuan peppercorns water
5. Place a pot on the fire, add vegetable oil, wait until the oil temperature rises to 70%, put the beef batter into the pot, and fry until red and floating Remove the oily noodles and set aside
6. Take another pot, add the beef stock, add 500 ml of fresh soup, salt, soy sauce, ginger juice, and pepper water, and simmer until the stock softens and the flavor is absorbed.
7. Add sesame powder, red pepper oil, cooking wine and sesame oil and serve.
Oiled gluten stuffed meat
Features: The hollow gluten is filled with rich content, and the fragrant soup and tender meat filling are firmly locked in it, making it a perfect choice in the cold winter. It tastes delicious and full of flavor when eaten in a warm room.
Ingredients: 10 pieces of gluten, 300 grams of pork filling
Accessories: 2 teaspoons of dry starch (30g), 1 tablespoon each of dark soy sauce and light soy sauce (50ML), white 1 tablespoon of sugar (15g), 1 teaspoon each of chopped green onion, minced ginger and salt (5g), 100g each of rapeseed and shiitake mushrooms, 50g winter bamboo shoots, 1 tablespoon of oyster sauce (15ML), 300ML water, 12 teaspoons each of rice wine and oil (15ML).
Method:
1. Cut off the roots of the rapeseed heart, wash the sediment at the base of the leaves, remove the stems of the mushrooms and cut them into four pieces, and cut the winter mushrooms into comb slices.
2. Add chopped green onion, minced ginger, light soy sauce, rice wine, dry starch, salt and white sugar to the pork filling and mix quickly and evenly in one direction.
3. Use chopsticks to poke a hole in the oily gluten, and then stuff the meat stuffing in little by little to fill the gluten. Although this process is not complicated, there must be enough. of patience and attentiveness.
4. Heat the oil in the pot over medium heat. When it is 60% hot, add the winter bamboo shoots and shiitake mushrooms and stir-fry for a while. Then add the dark soy sauce and oyster sauce, then pour in water and bring to a boil over high heat. Add the oil. Gluten, cover, turn to low heat, and simmer slowly for 15 minutes, so that the oily gluten can fully drink up the soup.
5. Then add the rapeseed hearts and simmer for a few minutes.