Practice of baking gluten in Shanxi

250g high-gluten high-grade flour, about 150g water to synthesize dough, and knead for a while.

Wrap the kneaded dough with plastic wrap and leave it for 30 minutes.

Take out the awake noodles (which are slippery at this time), knead them again, find a basin to touch water, and put the dough in for kneading.

The water turns white slowly, and the rest of the middle piece is gluten.

It's almost time to wash. Change a basin of water. Do not pour water now. Find another basin and put it in. It always seems to be washed three or four times.

This is the last gluten left after washing.

In addition, by the way, as far as I know, baked gluten is not a real traditional snack in Xi 'an, but it has only recently emerged. I tasted it once, and it tasted like that, and the hygiene level was worrying.

Our place is called "baked bran"

According to your taste, you can put one tablespoon of sugar and soy sauce, one tablespoon of aniseed, half a tablespoon of cinnamon, ginger slices and cooking wine, a little chicken essence, half a bowl of vegetarian soup and 4 tablespoons of cooking oil. Add salt according to taste. If you want something strong, put 2 tablespoons of sugar and soy sauce.

Batch processing:

400g cooked gluten

Accessories: peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily, mushrooms.

Seasoning: salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and cooking oil.

Special color: the finished dish is chestnut, with rich flavor, soft and waxy baked bran, sweet and salty.

Exercise:

1. Cut the cooked gluten into squares with uniform size, and then dice the mushrooms, carrots, winter bamboo shoots and daylily respectively.

2. light the fire in the pot and add oil. When it is 5% ripe, add gluten and fry until dark yellow and crisp. Then put the diced mushrooms, diced carrots, diced winter bamboo shoots and day lily into the oil, and control the oil after taking out;

3. set fire to the pot and leave the remaining oil. Stir-fry the ginger slices and cinnamon, then add the oiled diced mushrooms, add the fungus, add appropriate amount of water, add soy sauce, chicken essence, sugar and salt in turn, and put a little medlar out of the pot.