How to fry cumin gluten, how to fry gluten with ingredients?

Gluten is generally used for cold salad in the north, and it is eaten the most when making cold skin, and then it is that fried gluten will be made on the snack stall in the past, and it will be eaten in skewers and sprinkled with various seasonings, but it is relatively rare in the case of frying, and occasionally eat fried gluten sold outside, and worry about the problem of unhygienic oil. So if you want to eat fried gluten, it is also a good choice to make it yourself at home. Next, let's talk about the specific steps of frying gluten.

Method 1: Fry gluten.

Prepare the ingredients: flour, salt, water, vegetable oil.

Cooking steps: put a spoonful of salt in the flour, then add water, stir evenly, knead into a smooth dough, when adding water, be sure to add a small amount of multiple times, it is best to make gluten harder, the dough is placed on the board and covered with plastic wrap to wake up for ten minutes.

Prepare a basin, put in water, put the dough in the water and knead it with your hands to wash out the flour inside.

Knead vigorously with your hands, after the flour water is very turbid, you can change to clean water and continue to knead, repeat four to five times, knead all the flour inside, and finally leave the gluten.

Cut the gluten into small pieces and cut them to the size you want.

Put vegetable oil in the pot and heat it to six maturity, put the gluten pieces in the oil pan and fry them slowly over low heat, fry them until the gluten is slightly bulging, and the color becomes golden brown to get out of the pot.

In addition to deep-frying gluten, fried gluten can also be mixed with other side dishes to eat together, which makes the taste also very fragrant, to give a few very delicious examples.

Method 2: Fried gluten with cucumber.

Prepare the ingredients: cucumber, gluten, vegetable oil, salt, pepper.

Cooking steps: Cut the gluten into long strips, dry the water and set aside, cut the cucumber into pieces for later use.

Put oil in a pan, heat until six are ripe, put the gluten in and fry until golden brown on both sides.

Put the cucumber pieces in and stir-fry, add salt and pepper after stir-frying, and a very delicious cucumber fried gluten is completed.

Method three, braised oil gluten.

Ingredients: oil gluten, shiitake mushrooms, green beans, salt, light soy sauce, chicken essence, sugar, vegetable oil.

Cooking steps: Buy fresh shiitake mushrooms, remove the roots, clean them, and cut them into small slices for later use.

Soak the green beans in water in advance, then boil them in boiling water for one minute, remove the water and set aside.

Put water in the pot and bring to a boil over high heat, put the gluten in and cook for about 5 minutes, remove and dry the water for later use.

Put vegetable oil in a pot and heat until it is six ripe, put the shiitake mushrooms in and stir-fry, add light soy sauce, salt and sugar.

Put in the oil gluten and continue to stir-fry, then add a little water, reduce the juice over high heat, and finally add green beans and chicken essence, stir well to get out of the pot.

There are many ways to eat gluten, and it is fried in oil and is very fragrant but not greasy. The above are the several ways to eat gluten I listed, what other ways do you have to eat, welcome to communicate together and improve cooking skills together. I am a mother who works hard to learn to cook for the health of her children's food, and shares the most down-to-earth home-cooked food on Toutiao every day.

This cumin gluten is spicy and crispy to eat, and it makes the mouth water!

Water gluten friends should be no stranger, such as water gluten is an ingredient, which can be purchased everywhere in the market. Like the water gluten that we usually eat most often at home, it is to fry the water gluten and green peppers together. Green peppers are a relatively versatile ingredient, so there is nothing special about stir-frying gluten and green peppers together, which is similar to other stir-fried dishes with green peppers.

So today I will bring you a new way to eat water gluten, that is, cumin gluten, I don't know if my friends have eaten it, maybe there will be this kind of it on the barbecue stall, but most of them should not be done at home, so I will give you Amway today.

To make this cumin gluten, we need to prepare a little more gluten, if you like to eat gluten, then prepare a little more, if you don't like to eat, you can prepare a little bit to try it. In addition to gluten, we also need to prepare cumin powder, paprika, and salt. This cumin gluten dish doesn't require any vegetables, we just need to prepare the seasoning, in fact, the highlight of this dish is its seasoning.

Now that all the ingredients are ready, let's take a look at how cumin gluten is made. The water gluten that has just been bought from the market is generally rolled up, so you should know it, right? The way we deal with water gluten is to find the source of water gluten and then tear it apart round by round.

Tear the water gluten into pieces, it is better to be a little longer and thinner, because the water gluten will shrink after frying in the pan, and if you tear it thinner, it will be more convenient to fry it later, if it is too thick, it may not be easy to fry it thoroughly when frying. The most important point that I almost forgot to mention is that you must wipe all the water on the gluten, otherwise you may splash the oil on your body when frying.

After all the water gluten is torn, you can start to boil the oil, when the oil temperature is 50% hot, just pour all the water gluten into the oil pan, and you must keep turning during the frying process to prevent the gluten from being fried. It's okay to fry it for about five or six minutes, don't fry it for too long, if it is too long, the gluten will be fried hard, and you may prickly your mouth when you eat it. The time of frying is not too short, if the time of frying is too short, there is no golden and crispy taste, you may not be able to grasp this degree at a time, friends can try a few more times to practice makes perfect, for the sake of food, you must try a few more times.

After the gluten is fried, I recommend that you sprinkle the salt evenly on the surface of the gluten, because then the residual temperature can melt the salt, and then we sprinkle cumin powder after sprinkling salt, and then sprinkle chili noodles. It's as simple as that, a plate of golden and crispy cumin gluten is ready, and the saliva of the friends is not dripping.

Deep-fried gluten is a common snack that can also be used as a side dish or vegetarian staple. Here are the recipes and ingredients for fried gluten: Ingredients:

Gluten 300 g - Appropriate amount of oil- Appropriate amount of table salt- Appropriate amount of five-spice powder (optional) Steps: 1Put the gluten in a bowl, add the appropriate amount of water and knead into a dough.

2.Put the dough in clean water, knead it for a few minutes, and when the water changes color, take the dough out and knead it into smaller pieces. 3.

Cook the dough pieces in boiling water until they are all floating on the water, about 10-15 minutes. 4.Put the boiled dough cubes in clean water, rinse well, squeeze out any excess water, and allow to dry.

5.Cut the dough into small pieces, the size of which is your preference. 6.

Put oil in a wok, heat to about 160 degrees Celsius, put the sliced dough pieces in the oil pan and fry until the surface is golden brown and crispy. 7.Put the fried gluten residue into a large bowl, add an appropriate amount of salt and five-spice powder according to your personal taste, mix well and serve.

We hope you enjoy this dish and that you find it helpful.

Fried gluten is a common vegetarian dish that is relatively simple to make. Here are common fried gluten practices and ingredients:

Materials needed: Gluten 200 g.

Water to taste. 1 slice of ginger.

Salt to taste. Ground white pepper to taste.

Cooking oil to taste.

Steps:1Add 200 grams of gluten to a bowl, slowly add water and knead into a dough until there is no dry flour in the dough.

2.Put the kneaded gluten into a pot, add water, ginger slices, salt, white pepper and other seasonings and boil for about five minutes until the gluten becomes swollen, remove and let cool for later use.

3.Cut the cooled gluten into strips, and cut the hail locust according to the taste requirements of Ziyuan Peiyouji.

5.Remove the fried gluten and drain the oil, and sprinkle some salt, monosodium glutamate or other seasonings according to your taste.

Notes:1Be careful when heating the oil and don't burn yourself.

2.When frying oil, the oil temperature should not be too high, so as not to burn the gluten on the outside and undercooked on the inside.

3.During the frying process, the gluten should be turned frequently to avoid sticking the bottom or frying unevenly.

Hopefully, this will help you.

Ingredients. Gluten.

6 skewers. Accessories.

Peanut oil. Amount.

Seasoning. Pepper.

Crumb. Cumin paprika.

Crumb. Slightly spicy. Taste. Explode.

Craft. Ten minutes.

Take. Jane is suspicious of the shed.

Difficulty. Steps to fry gluten.

Steps to fry gluten: 1-1 Gluten defrosted and thawed at room temperature.

Steps to fry gluten: 2 2 Heat oil in a wok and fry in gluten for 2 minutes.

Steps to fry gluten: 3 3 Fried gluten discoloration remove the oil control.

Steps to fry gluten: 4 4 Put on a plate and sprinkle pepper, salt, cumin, chili pepper, celery powder.

Summary. Method:1

Cut the gluten into small pieces and soak in water for 30 minutes until the gluten is soft; 2.Knead the gluten into small pieces, put it in a pot, add an appropriate amount of water, salt, soy sauce, cooking wine and ginger slices, and cook until the gluten is soft; 3.Remove the gluten, drain and coat with starch; 4.

Pour an appropriate amount of oil into the pan, boil until it is 70% hot, put the gluten in the oil and fry it until golden brown; 5.Drain the oil and serve.

Dear, I'm glad to answer for you, the recipe for fried gluten with the ingredients is:

Ingredients: gluten, salt, soy sauce, cooking wine, ginger slices, water, starch, oil.

Method:1Cut the gluten into small pieces and soak in water for 30 minutes until the gluten is soft; 2.

Knead the gluten into small pieces, put it in a pot, add an appropriate amount of water, salt, soy sauce, cooking wine and ginger slices, and cook until the gluten becomes soft; 3.Remove the coarse hail gluten, drain and coat with starch; 4.Pour an appropriate amount of oil into the pot, cook until it is 70% hot, and fry the gluten in the oil until golden brown; 5.

Drain the oil and serve.

Fried gluten is a great dish with a nice taste, and I wish you a happy meal! Hope mine helps you!

<> "Red Oil Roasted Gluten Technical Recipe." 1. Noodles:

Formula ratio: a pound of warm water, 5 grams of salt, 380 grams of gluten, a pound of warm water, 5 grams of salt, stir well, pour gluten with one hand and stir with one hand, until there is no water, wake up at a room temperature of twenty or thirty degrees for about half an hour, and then knead into a smooth dough to prepare to cut strips.

2. Cut into strips and cook gluten.

After putting the awakened dough on the cutting board, use a knife to cut it into strips, generally there are 25-35-45-55 grams of gluten on the market, and the weight is determined according to your own situation. Cut into strips, wrap them around the top of the chopsticks, and then remove them and put them in a basin with cold water for later use. After all the gluten is wrapped, start to boil the gluten, boil water in the pot to about 90 degrees, pour in the gluten and cook it over low heat until the gluten floats up, then you can take it out and soak it in a basin of cold water for later use.

3. Wear the gluten and cut the gluten.

Thread the boiled gluten on a bamboo skewer and cut it diagonally with a fruit knife and cut it into thread shapes. You can also buy a tool for cutting gluten online that specializes in cutting gluten. After cutting the gluten, remove the skewers and put them back on.

Fourth, the production of red oil:

Ratio: 500 grams of salad oil or rapeseed oil, 150 grams of green onions, onions, ginger and garlic, 100 grams of sesame seeds, 100 grams of chili powder, 25 grams of five-spice powder, 20 grams of salt, 20 grams of chicken powder, 10 grams of monosodium glutamate, 40 grams of sugar, 60 grams of sesame paste, 40 grams of peanut butter, 50 grams of tomato paste.

Method: Pour the salad oil into the pot first, raise it to 100 degrees over high heat, change the heat to about 100 degrees, add green onions, ginger, onions, garlic and fry the yellow and turn off the heat. The temperature drops to about 180 degrees, add the white sesame seeds and all the remaining ingredients, stir well, then you can see that if the temperature is low, you can turn on a low heat and boil the incense before turning off the fire.

Pour it into a container, cover it with a safety film and ferment overnight after cooling, and the effect is better.

Marinated gluten: After the red oil is ready, marinate the gluten overnight before use. Fifth, the production of oil:

500 grams of soybean feed, 100 grams of lard, 50 grams of chicken fat, 20 grams of mutton fat, 60 grams of green onions, 30 grams of ginger, 40 grams of coriander, and 30 grams of chives.

Production method: first pour the soybean oil into the pot and heat it over high heat, then add lard, chicken fat, and mutton fat after refining, change to medium heat, add green onions, onions, ginger, coriander, and chives to fry until now, and remove the ingredients and throw them away; In this way, the oil is made.

Sixth, the proportion and production of sprinkling:

100 grams of soybean flour, 120 grams of peanut flour, 150 grams of sesame flour, 200 grams of chili flour, 200 grams of cumin noodles, 40 grams of spicy fresh, 100 grams of five-spice powder, 40 grams of umami treasure, 40 grams of salt, all the ingredients are prepared together, bring gloves and mix well with both hands. Death, make baked gluten: put the marinated gluten on the oven, bake it over medium-low heat for a while, then dry the water and then bake it with oil, continue to bake until the surface is yellow and crispy, and then sprinkle with sprinkles.