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How to make baked gluten
Mix noodles; pour one kilogram of water into the basin and stir well with the right amount of salt. Then add gluten flour to the water basin bit by bit and knead it until it forms a dough, then pull it out with your hand to see if it is elastic. Cut noodle bars; put the awakened gluten on a plastic board or stainless steel plate, don't put it on the board, it will stick to it, then press it into a cake with your hand, cut it into thin strips with a knife, and just have the right width.
First knead the high-gluten flour with water to form a relatively smooth dough and divide it into small dough the size of an egg. After kneading the dough into thin strips, clip one end of the gluten between the chopsticks and wrap the gluten around the chopsticks until it is finished. Or knead the dough into thin strips, insert long bamboo sticks or chopsticks and cut into a spiral. Put water into the pot, boil the dough and boil it.
Ingredients: 200 grams of gluten flour, 20 grams of oyster sauce, 300 grams of warm water, appropriate amount of cumin, right amount of salt, 2 tablespoons of chili powder, 1 tablespoon of pepper powder, right amount of edible oil, 1 packet of barbecue sauce, right amount of cooked white sesame. Add salt to warm water, stir until melted, then pour into a large bowl filled with gluten flour and stir well. Knead the dough, pat it evenly with your hands, then cover with plastic wrap and let stand for an hour.
Baking gluten method
1. Ingredients: 200 grams of gluten flour, 20 grams of oyster sauce, 300 grams of warm water, appropriate amount of cumin, right amount of salt, 2 tablespoons of chili powder, 1 spoon of pepper powder, right amount of edible oil, 1 packet of barbecue sauce, right amount of cooked white sesame. Add salt to warm water, stir until melted, then pour into a large bowl filled with gluten flour and stir well. Knead the dough, pat it evenly with your hands, then cover with plastic wrap and let stand for an hour.
2. Practice: (1) slowly pour warm water into the gluten flour and stir it into a ball. (2) after flattening, cover with plastic wrap and wake up for 1 hour. (3) take out the section. (4) wrap it together with 2 chopsticks. (5) boil the lower gluten for 20 minutes after boiling, then soak it in cold water. (6) insert a bamboo stick into the gluten. (7) cut several knives.
3. Appropriate amount of gluten, 5 grams of salt, 10 milliliters of light soy sauce, 10 grams of oil consumption, 8 grams of sesame oil, 50 milliliters of warm water, right amount of chili noodles, right amount of cumin. Practice: wash the gluten and drain. Prepare 5g salt, light soy sauce 10ml, 10g oil consumption, 8g sesame oil, warm water 50ml, mix well. Brush the seasoning on the gluten. Sprinkle with chili noodles and cumin powder. Heat 100 degrees, bake for three minutes and sprinkle with cumin powder.
4. Preparation materials: gluten, cumin powder, salt, chili powder, sesame seeds. (2) cut the gluten into strips or blocks and string them together with bamboo sticks. (3) sprinkle cumin powder, salt and chili powder evenly over the gluten. (4) preheat the oven to 200 degrees Celsius, bake the gluten in the oven for 10-15 minutes, turn over once, and make sure both sides are baked evenly. (5) after baking, sprinkle some sesame seeds and serve.
5. Practice: cut the gluten into pieces, blanch with boiling water and drain. Add olive oil, dried vanilla, lemon juice, salt and pepper to the bowl and stir well. Put the gluten into the seasoning bowl and make sure each piece is evenly wrapped in seasoning. Spread the gluten on a baking pan and place it in an oven preheated to 180 degrees Celsius. Bake for about 15 minutes or until the surface of the gluten is golden brown.
6. practice 1: (1) wash the bought gluten, cut it along the grain with a knife, and cut it into a spiral. (2) string the gluten to the bamboo stick in turn, be careful not to misplace, and the bamboo stick should be inserted straight out. (3) prepare to bake seasonings, namely cumin powder, light soy sauce, salt, etc., and stir the brush on the gluten with water. Put the brushed gluten with tin foil on the baking pan, and the baking time is to bake thoroughly or not.
How do you make baked gluten?
Mix noodles; pour one kilogram of water into the basin and stir well with the right amount of salt. Then add gluten flour to the water basin bit by bit and knead it until it forms a dough, then pull it out with your hand to see if it is elastic. Cut noodle bars; put the awakened gluten on a plastic board or stainless steel plate, don't put it on the board, it will stick to it, then press it into a cake with your hand, cut it into thin strips with a knife, and just have the right width.
The first step in making baked gluten is to add salt to warm water and stir until dissolved, then pour the gluten flour into a large bowl, mix well with water and knead into dough. Flatten the kneaded dough with your hands, then cover with plastic wrap and let stand for an hour to relax the dough. Relax the rear tendons, transfer to the chopping block, and cut into blocks of equal size to facilitate follow-up operation.
First of all, the materials we need to prepare are: gluten, light soy sauce, soy sauce, five-spice powder, sugar, salt, garlic, minced ginger, chili powder, sesame. Step 1: gluten treatment. Soak the gluten in clean water until softened, then squeeze out the excess water. If the gluten is large, it can be cut into blocks of appropriate size to facilitate baking. Step 2: pickle.