How many years has the history of Wuxi oil gluten?

Wuxi oil gluten was produced in the Qing Dynasty (1mid-8th century) and has a history of more than 230 years. At first, the production method is to manually step the screened bran into raw bran (also known as gluten) with salt water, then knead the raw bran into a block and fry it into spherical hollow oil gluten in a boiling oil pan. The name of clear water oil gluten appeared in the late Qing Dynasty (1mid-9th century), and the earliest sign of "clear water oil gluten" was Ma gluten shop in Badou Lane.

2. Brief introduction of oil gluten

Wuxi oil gluten has golden color, smooth surface, crisp taste, delicious taste and high content of vitamins and protein. If stuffed into the pulp and cooked, it will have a unique flavor.

Wuxi oil gluten is very famous, restaurants can use it to turn all kinds of dishes, and it is often used to accompany meals, cook and make soup. There is another folk custom in Wuxi. Every festive season, a bowl of meat is indispensable on the dining table to show reunion and increase the happy atmosphere. Oil gluten has long been a famous product in Wuxi.

3. The origin of oil gluten

It was first bombed by a teacher in a nun. I used to go to Huishan through Wuli Street. There is a Dade Bridge at the top of Wuli Street, and there is a nun beside the bridge. This Antang is near Huishan, and the environment is quiet. On the birthday of the Four Seasons Bodhisattva, many old ladies in Chengxiang, Wuxi, come here to read Buddha and meditate. Sometimes I study in seven buddha and live in buddhist nun for six or seven days. There is a chef in buddhist nun, who is famous for his cooking and vegetarian dishes. As the saying goes, "Tofu venetian blinds has no tricks", and her cooking is unusual, famous and delicious. When teachers cook vegetarian dishes, they often use raw bran as the main ingredient, braising in soy sauce, frying in silk and cooking in soup. It's really satisfying for the old lady who reads Buddha. When meeting with Miss Fupo, the teacher used raw bran with fine winter bamboo shoots and mushrooms, and the authentic dishes attracted endless praise in the vegetarian restaurant. There are many people who often come to buddhist nun to study Buddhism, and there are also many famous laymen who come to be vegetarian. No wonder the chef always prepares a small jar full of raw bran.

Once upon a time, dozens of rural old ladies who had agreed to come to Laiantang to read Buddha and sit at night didn't come that day. The chef has prepared several tables of raw bran for vegetarian dishes in the morning. Why not let her worry? Raw bran rotted overnight, and it can't be eaten all night. First, the chef put some salt in the bran jar, but he was still worried that something would go wrong in the jar. She thought about it and tried to open a frying pan to fry the raw bran, so that it wouldn't go bad and she could still cook vegetarian dishes tomorrow morning. There is too much oil in the oil pan. As soon as the oil rolled, the teacher was afraid that the raw bran would not be fried thoroughly, so he deliberately fried it into small pieces, grabbed a handful and threw it into the oil pan. The shovel turned over several times. Hey, what a surprise! I saw pieces of raw bran in the pot expand into golden and clear hollow balls and jump down in boiling oil. The teacher poked his finger with a shovel, which smelled good in his nose and tasted good in his mouth. She was so happy that she quickly called the teachers to have a look. Everyone praised her. She also named the fried bran hollow jiaozi "oil gluten". Cook Cook has an abacus in his heart. Since then, the nun Lisu Zhai has added fried gluten, brewed gluten, gluten bamboo shoots, gluten soup, authentic vegetarian dishes and authentic delicacies. I'm afraid there are fewer tables and fewer guests in Lisu Zhai every day. After the news came out, Antang and temples around the country began to learn from it and added oil gluten to vegetarian food.

Soon, the oil gluten shop opened in Wuxi. Dyed gluten has entered thousands of households, and meat stuffing gluten, gluten fried shredded pork and vegetable baked gluten have become daily meals. As for those restaurants and restaurants, the chefs even crossed the ocean with the Eight Immortals, showing their magical powers and cooking various traditional famous dishes.