How can gluten be steamed to be fluffy and not retracted?

The cooking method of non-shrinkage fluffy gluten is as follows:

Ingredients: 250g gluten, 2g yeast powder, and proper amount of warm water.

Step 1: Add yeast powder to gluten and stir evenly with chopsticks.

Step 2, add water while stirring until dough can be basically formed, and simply knead it by hand.

The third step is to add warm water of about 30 degrees and soak in water until the dough has not passed.

Step 4: Soak for about 1-2 hours, it will swell, be soft and have reticular structure.

Step 5: Grease the bottom of the plate, add the dough, put it in a steamer, and steam for 30 minutes on medium and high fire.

Step 6: Don't open the lid of steamed gluten immediately. Turn off the fire and wait for three minutes before turning it on.

Step seven, the hair is very powerful!

Step eight, take it out, let it cool, cut it open and have a look. It's not bad! Can be used for cold rice noodles, mixed with cold dishes!

Step 9, cut it and enjoy it at any time!