What is the origin and historical story of clear water oil gluten?

Speaking of the origin of oil gluten, it was first fried 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. Bodhisattva's birthday is celebrated at four o'clock. Many old ladies in Chengxiang, Wuxi, come here to read Buddha and sit still at night. Sometimes I study in seven buddha and live in buddhist nun for six or seven days. There is a cook in buddhist nun who is famous for his vegetarian dishes. As the saying goes, "bean curd residue, nothing fancy", her cooking is unusual, famous and delicious. Teacher Shi makes vegetarian dishes, braise in soy sauce, stir-fry silk and make soup with raw bran as the main ingredient, which really makes the old lady who reads Buddha very satisfied. 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 the temple to read Buddhism, and there are also many lay people who come to be vegetarian. No wonder cooks are always tired of soaking bran in small pots.

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 meals this morning. Why not let her worry? Raw bran rotted overnight, and it can't be eaten all night. First, the cook put some salt in the bran jar, but he was still worried that something would go wrong with the jar. She thought about it and tried to open a frying pan to fry the raw chaff, so as not to spoil it, and the vegetarian food of the Ming Dynasty could still be used. There is too much oil in the oil pan. When the oil was boiling, the teacher was afraid that the raw bran would not be fried thoroughly, so he cut it into small pieces and threw it into the oil pan with one hand. The shovel turned over several times. Hey, what a surprise! I saw the raw bran in the pot swell into golden transparent hollow balls, and they scurried up and down in boiling oil. The teacher poked his finger with a shovel, which smelled good in his nose and tasted fresh in his mouth. She was so happy that she quickly called all the teachers and everyone praised her. She also named the fried bran hollow jiaozi "oil gluten". The chef has a new abacus in his heart: the vegetarian restaurant in Anli has added a new leader!

Needless to say, the chef's cooking skills. From then on, nun Li Suzhai cooked gluten, brewed gluten bamboo shoots, gluten soup, authentic vegetarian dishes and authentic delicacies. I'm afraid that there will be fewer vegetarian tables every day, so I don't worry about eating too many guests. 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. Oil 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, each showing his magical powers and cooking many famous traditional dishes in Wuxi.