A list of the contents of this article:

The detailed process of gluten production?

1. The steps of making handmade gluten: add salt to noodle flour (cereal flour) and add water while stirring with chopsticks. Stir the flour (cereal flour) into a floc with chopsticks and grasp it with your hands. Water should be covered with gluten. After the dough is stirred, ferment for one night, or for two hours while it is hot. Slice the dough. Use two chopsticks at a time and wrap the dough around the chopsticks from the thick end.

2. Preparation of raw materials: put the flour in a container, add 40% of the weight of the flour in water (3% salt in the water), mix fully, and process the dough with strong stickiness. Then rest for 1 hour, which can be slightly shorter in summer to prevent it from becoming sour. Don't add too much water. Lest the protein is dispersed in the water before it has time to bond, which brings difficulties to the operation and affects the extraction rate of gluten.

3, step: 1, millet flour, commonly known as gluten flour, the dosage is random, see how many things come up with. 2, pour powder into the water, not water into the powder! 3. At the beginning, before the gluten is formed, the gluten is mixed well with water by "fishing", and then pressed to squeeze out the excess water on the one hand and merge the water surface more closely on the other.

4, the steps of making self-made gluten: first, 500 grams of high gluten flour, 3 grams of salt, the right amount of water and into a relatively hard dough. Then wake up for half an hour or so, as shown in the following picture. Next, start washing noodles, which is actually kneading dough in water. Put some water in the basin, not too much, and then put the dough into the basin and rub it hard, as shown in the following picture.

5. Raw materials for making gluten: wheat gluten, salt, water, chilli powder, cumin powder, cumin grain, salt, vegetable oil, sesame. Steps: step 1, wheat gluten. Step 2, add water and salt to the basin and mix well. Step 3, pour the gluten into the water and stir quickly with chopsticks. Step 4, stir for a while, the gluten will form a ball, then there may be excess water in the basin, discard it.

6. production steps: if the gluten is dry, it needs to be soaked in warm water in advance until it expands and softens. Wet gluten can be used directly. Cut the gluten into strips or blocks and adjust the size and thickness according to your preferences. Marinated gluten put the chopped gluten in a large bowl and add the right amount of light soy sauce, soy sauce, five spices powder, sugar, garlic, ginger, chili powder, pepper powder, white pepper and salt.

How to make baked bran?

Preparation of raw materials: put the flour in a container, add 40% of the weight of the flour in water (3% salt in the water), mix fully, and process the dough with strong stickiness. Then rest for 1 hour, which can be slightly shorter in summer to prevent it from becoming sour. Don't add too much water. Lest the protein is dispersed in the water before it has time to bond, which brings difficulties to the operation and affects the extraction rate of gluten.

Soak the baked bran soft, boil for 5 minutes, let cool, squeeze out water, set aside. Tear your big hands to the right size and do not soak in hot water for a long time. At the same time, soak dried fungus, Lentinus edodes and cauliflower properly. Diced or sliced carrots according to your preference. Fry oil pan (can be more oil), spring onions saute, pour into the above ingredients, stir-fry.

Materials for baking bran: 5 kilograms of flour, 15 grams of water-hair fungus, 50 grams of water-haired mushrooms, 100 grams of net winter bamboo shoots, 900 grams of vegetable oil, 100 grams of sesame oil, 5 grams of salt and monosodium glutamate, 25 grams of net ginger, 15 grams of sugar, 15 grams of cooking wine and soy sauce, a little sugar color, 400 grams of chicken soup. Practice: (1) cut the green onions into sections and cut the ginger into large slices. Lentinus edodes in half. Cut the bamboo shoots into slices. Wash the fungus.

Cut the roast into 4 slices and deep-fry them until golden brown. Soak Lentinus edodes soft and sliced, bamboo shoots cooked and sliced, fungus torn into slices, carrots cooked and sliced, celery washed and cut into inch sections. In an oil pan, stir-fry shiitake mushrooms with 3 tablespoons oil, then bring to a boil with sliced bamboo shoots, fungus, roast man and seasoning, simmer over low heat until the juice is almost dry, add celery and carrot slices and stir-fry, sprinkle with sesame oil and mix well.

Method 1: first, squeeze and wash repeatedly with flowing water, then let go of the water and scald it, and finally remove it and squeeze out the water. This method can remove most of the sour taste. Method 2: roast bran soaked in cold water is soft, then be sure to rinse patiently-squeeze-rinse, repeat four to five times, blanch with boiling water, this step is similar to the method, and then fry, which can remove the sour taste as much as possible, and also shape the baked bran. Stir-fry in the pan will not be scattered.

Flour for baking bran (millet flour) 200g yeast powder 3g water 260g baked bran step 1 flour step 2 put yeast powder step 3 yeast water and boil. Step 4 pour in the flour and wash it like this. Step 5 move into a ball, put the container covered with plastic wrap, wake up for 1 hour. Step 6 wakes up like this. Step 7 steam for 20 minutes. Steamed in step 8.

How is the surface tendon made?

1. Surface gluten is a kind of traditional Chinese food, the main raw materials are flour and water. Its production process is relatively complex, which needs to go through many steps, such as mixing, kneading, rolling, cutting, cooking and so on. Here is the detailed process: mixing noodles: first, pour the flour into a large bowl, then slowly add water and stir until the flour and water are completely mixed to form a slightly sticky dough. This process may take 10-15 minutes.

2. If you want to make your own water gluten, as long as you can master certain methods, you can make authentic water gluten. First, prepare the right amount of flour, then put some salt in the flour, pour in the right amount of water and form a dough, knead it evenly, and then soak it in clean water for about half an hour. After soaking, the finished product is water gluten. It can be used for slicing or making other foods.

3. The nutritional content of water gluten is very high, which is a kind of plant protein, which is composed of wheat gum protein and wheat gluten protein. The structure of water tendon is similar to muscle fiber. After proper treatment, it can be used to make vegetarian chicken, vegetarian goose and other vegetarian imitation meat dishes. Water tendon this ingredient through reasonable allocation can be made into a variety of delicious food, is a kind of green and healthy food.

4. after mixing the water, pour it into a stainless steel basin and slowly sprinkle the gluten flour into the water, while the other hand stirs slowly (stirring to make the gluten draw more evenly) as shown in the picture below, the gluten flour has been slowly added at the same time, and the gluten flour becomes a small pimple. Be sure to remember that there are no dry noodles after living the gluten flour, and when the gluten flour has turned into a small pimple, hold it together with your hands.

How to make water tendon? What skills do you have?

1. The skills of making water gluten mainly include: choosing high gluten flour, using warm water and noodles, kneading flour fully, leaving enough time, thoroughly washing gluten, paying attention to time when cooking gluten, and seasoning according to your own taste. As long as you master these skills, you can make delicious water tendons at home.

2. Prepare materials: first of all, you need to prepare enough flour. According to the amount of gluten needed, you can choose the right amount of flour. Generally speaking, about 250 grams of gluten can be made for every 500 grams of flour. In addition, some water and salt are needed. Noodles: pour the flour into a large bowl and add the right amount of water and salt. Stir with chopsticks or by hand to fully mix flour and water to form dough. Note that the amount of water should be moderate, neither too much nor too little.

3. Kneading dough: put the awakened dough on the board and rub it with your hands until the dough becomes smooth and elastic. This is an important step to make the gluten stronger. Wash gluten: put the kneaded dough into a large basin, add enough water, and rub the dough with your hands to separate the flour from the gluten. When the water becomes muddy, pour out the water, add new water, and repeat the process until the water becomes clear, leaving only gluten.

4. Static fermentation: cover the kneaded dough with wet cloth or cling film and place it in a warm place to ferment. This process allows the gluten in the dough to fully absorb water and expand, helping to improve the elasticity and taste of the gluten. The fermentation time is generally 30 minutes to 1 hour. Wash gluten: put the fermented dough into a large basin, add water, rub the dough with your hands, so that the starch in the dough gradually dissolves in water, leaving elastic gluten.

5. Deal with gluten: after cutting the gluten into blocks, you can blanch it with boiling water to remove the raw flavor of gluten and make it more compact at the same time. Some cooking wine can be added to James water to help remove the fishy smell. The preparation of sweet and sour juice: the soul of sweet and sour water tendon lies in the blending of sweet and sour juice. Generally speaking, the ratio of sugar to vinegar is 2:1, but it can also be adjusted according to individual taste.

The whole process diagram of how to make gluten

First, prepare the flour. Add the right amount of water and stir with chopsticks to form a floc. Then knead the dough with your hands until the face is bare. Then add water and knead it a few times. Wake up for an hour. When you wake up, put more water inside to wake up. After waking up, wash your face with water and wash it repeatedly. (the flour water poured out can be used to make cold skins.) wash it until it is clean, and then turn it into a ball and turn it into gluten.

2. Gluten 1 put the flour into the basin. Please click on the input picture description 2 to add the right amount of water and stir with chopsticks to form a floc. Please click to enter picture description 3 to make dough by hand. Please click to enter picture description 4 to start washing. Please click on the input picture to describe 5 hours later, pour the washing water into another basin and set aside, wash the face repeatedly with clean water.

3. First prepare a bag of wheat gluten and you can buy it in the supermarket. Then prepare a basin or a pot, put half a basin of water in it and add a little salt. Then pour in the gluten and stir. It should be noted here that wheat gluten does not need to add yeast, do not add yeast. Then knead the dough into a ball. Knead until the dough is more elastic. And spread it evenly on the board.

4. After an hour, spread the loose gluten dough flat on the panel, the thickness can be controlled by yourself, and then cut into gluten strips of the right length.

5. Gluten is a kind of plant protein, which is composed of gluten protein and gluten protein. Add the flour to the right amount of water and a little salt, stir hard to form the dough, then scrub the dough repeatedly with clean water to wash off all the starch and other impurities in the dough, and the rest is gluten. Ball the gluten with your hands, deep-fry it in a hot oil pan until golden brown and remove. Put the washed gluten into a boiling water pan and cook it for 80 minutes until cooked, that is, "water gluten".