How to wash gluten

Gluten is an important raw material for making cold noodles, but washing gluten is usually a headache. Then do you know how to wash gluten more conveniently? In fact, the method is very simple. Let me give you a brief introduction. Step 1: prepare flour, stir it well and wake it for half an hour. Step 2: In the process of kneading dough, constantly beat the dough to wash out the starch. Step 3: After washing, put the flour in the refrigerator for one day. Step 4: Add proper amount of soda to the washed gluten and knead it evenly. Finally, stir with an eggbeater.

Gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. Add a proper amount of water and a little salt to the flour, stir well to form a dough, and then rub it repeatedly with clear water to wash off all impurities such as starch in the dough, 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".

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 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.

The nutritional components of gluten, especially the protein content, are higher than those of lean pork, chicken, eggs and most bean products. Gluten is a kind of food with high protein, low fat, low sugar and low calorie. It also contains many trace elements such as calcium, iron, phosphorus and potassium, and is a traditional food.

Nutritional components per100g of oil gluten:

Energy 490 calories; Protein 26.9 grams; Fat 25.1g; 40.4 grams of carbohydrates; Dietary fiber1.3g; Thiamine 0.03 mg; Riboflavin 0.05 mg; Nicotinic acid 2.2 mg; Vitamin E7. 18 mg; 29 mg of calcium; 98 mg of phosphorus; 45 mg of potassium; Sodium 29.5 mg; Magnesium 40 mg; 2.5 mg of iron; Zinc 2.29 mg; Selenium 22.8 micrograms; 0.5 mg of copper; Manganese 1.28 mg.

Nutritional components of water gluten per100g:

Energy 14 1 calories; Protein 23.5 grams; Fat 0.1g; Carbohydrate12.3g; 0.9 grams of dietary fiber; Thiamine 0. 1 mg; Riboflavin 0.07 mg; Nicotinic acid 1. 1 mg; Vitamin E0.65 mg; 76 mg of calcium; Phosphorus 133 mg; 69 mg of potassium; Sodium15 mg; Magnesium 26 mg; 4.2 mg of iron; Zinc 1.76 mg; Selenium 1 μ g; 0. 19 mg of copper; Manganese 0.86 mg.

New gluten

Gluten products with the latest technology and packaging are delicious, safe and hygienic, and can be used for cooking, hot pot, cold salad and barbecue.

raw material

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. The amount of water added should not be too much, so as to prevent the protein from dispersing in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.

form

Put the dough into a close-hole roller, sieve or coarse cloth and pour in water. When rubbing and washing, the starch will go with the water, and the protein stuck in the drum or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3~5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.

Mushroom gluten

Material: oil gluten150g mushroom 50g bamboo shoot 50g rape 50g.

Seasoning: soy sauce 30g sugar 10g monosodium glutamate 2g cooking wine 2g starch 5g peanut oil 50g salt 2g each.

Exercise:

1. Cut gluten into cubes.

2. All two pieces of mushrooms

3. Cook the bamboo shoots and slice them.

4. Add 40 grams of oil to the wok and heat it to 60% heat. First, stir-fry mushrooms, bamboo shoots and rape in a wok, and add 250 grams of fresh soup.

5. Stir-fry the underlying tendons and various seasonings, thicken the marinade until it is thick, and serve with peanut oil.

Sam sun fish tripe

Ingredients: oil gluten100g.

Accessories: dried mushrooms 10g winter bamboo shoots 25g cabbage heart 25g starch 5g.

Seasoning: soy sauce 15g cooking wine 5g white sugar 5g monosodium glutamate 3g sesame oil 10g peanut oil 20g each.

Exercise:

1. Cut oil gluten into small cubes.

2. Wash fresh bamboo shoots and cut into diamond-shaped pieces.

3. Shred mushrooms with water.

4. Wash the rapeseed and cut it into sections.

5. Set a large fire in the wok, pour the oil to 70% heat, add mushrooms and fresh bamboo shoots, add soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and fresh soup to boil.

6. Add gluten blocks, and after the gluten is completely pasted, add fresh bamboo shoots, shredded mushrooms and vegetables, and thicken with wet starch.

Spicy beef

Composition: water gluten 1000g.

Seasoning: sesame, salt, soy sauce, Chili oil, ginger juice, pepper, sesame oil, cooking wine, vegetable oil and red yeast.

Exercise:

1. First put the water surface of the main ingredient into a cage, flatten it and steam it thoroughly, and then take it out for compaction.

2. After cooling, cut into thick slices, mix well with Redmi juice and color, and make beef blank for later use.

3. Wash sesame seeds, fry them and grind them into sesame powder.

4. soak the pepper in warm water for a while, take out the pepper and keep the pepper water.

5. Put the pot on the fire, add vegetable oil, and when the oil temperature rises to 70%, put the beef blank into the pot, fry until the oil slick is red, and take it out for later use.

6. Take another pot, add the beef stock, add 500 ml of fresh soup, salt, soy sauce, ginger juice and pepper water, and simmer on low heat until the stock is soft and tasty.

7. Add sesame powder, red pepper oil, cooking wine and sesame oil to serve.

Gluten stuffing

Features: hollow gluten is rich in content, and the fragrant soup and fresh meat stuffing are firmly locked inside. In the cold winter, taste in a warm room, the taste is fragrant and delicious, full of charm.

Ingredients: oil gluten 10, pork stuffing 300g.

Accessories: 2 teaspoons of dry starch (30g), light and dark soy sauce 1 spoon (50ML), white sugar 1 spoon (15g), chopped green onion 1 teaspoon (5g), Jiang Mo, salt, Chinese cabbage and mushrooms.

Exercise:

1. Cut off the roots of rape, wash the sediment from the roots of leaves, cut mushrooms into four pieces, and cut mushrooms into comb pieces.

2. Add chopped green onion, Jiang Mo, light soy sauce, yellow wine, dry starch, salt and white sugar into the pork stuffing, and then stir evenly in one direction.

3. Poke a hole in the oil gluten with chopsticks, and then put the meat into it bit by bit to fill the gluten. Although this process is not complicated, it definitely needs enough patience and care.

4. Heat the oil in the pot with medium heat. When the heat reaches 60%, stir-fry the winter bamboo shoots and mushrooms for a while, then add the light soy sauce and oyster sauce, then pour in the clear water and bring to a boil, add the oil gluten, cover the lid and turn to low heat, and simmer for 15 minutes to let the oil gluten drink enough soup.

5. Then add the rape heart and simmer for 10 minute.