What raw materials do you need to prepare gluten at home?

Introduction: In our daily life, there are many very common foods, which are not only very delicious, but also very simple to operate. The same is true of baked gluten, which is a kind of food that many people like very much. There are stalls selling roasted gluten in the streets and alleys. However, some people choose to make it at home because of hygiene and health problems, which also makes them very confused. They don't know what ingredients to prepare, and the specific operation process is not very familiar. So, what can be done to make it taste more delicious and maintain better hygiene?

First, related ingredients If you want to make delicious baked gluten, it is also very important to choose materials. First of all, you need to prepare hot water at about 40 degrees Celsius. Salt, chicken essence and cumin powder are all essential, because they are the soul of baked gluten. If you master the correct method of using materials, you can make roasted gluten with more aftertaste. When choosing gluten, try to choose fresh gluten, otherwise it will also affect the final taste. It can be seen that material selection is very important.

Second, the production process first needs to mix water, salt and chicken essence in a corresponding proportion. After completely melting, you can pour the cumin powder. In the process of pouring, you also need to keep stirring until the acne completely disappears. After making gluten, you can string together labels of the same size. If you want to make gluten more tasty, you can also make a soul sauce to marinate it. In the process of baking, we should also try to bake the gluten a little, which can make the taste better.

Third, reasonable operation Everything we do in our daily life needs to be operated according to reasonable choices, and gluten is the same. If the corresponding process is not followed, the final taste and taste may be affected. When making gluten, the use of some seasonings should follow the correct choice. In the process of baking, it is necessary to control the heat. If the heat is too large, it is easy to burn. Instead, it will make gluten taste bad.