Can anyone tell me the ingredients for making baked gluten plus 2000 points

400 grams of cooked gluten.

Excipients: peanuts, watery fungus, carrots, winter bamboo shoots, watery daylily, shiitake mushrooms.

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

Characteristics: Chestnut color, rich aroma, soft and glutinous roasted bran, sweet and salty.

Operation: 1. Cut the cooked gluten into evenly sized cubes, and then cut the mushrooms, carrots, winter bamboo shoots, and daylily into cubes.

2. Sit in a pot and add oil, add gluten and fry until dark yellow and crispy when it is ripe at 5, then put diced mushrooms, diced carrots, diced winter bamboo shoots, and daylily into the oil, remove and control the oil;

3. Sit on the pot on the fire, leave the remaining oil, first put in the ginger slices and cinnamon and stir-fry, then put in the diced mushrooms with good oil, then put in the fungus, add an appropriate amount of water, add soy sauce, chicken essence, sugar, salt in turn, and put a little wolfberry out of the pot.

Hello, the raw material for baking gluten is called gluten (commonly known as gluten flour), which is about 280 yuan per pack, but the problem is that you may not make a good baked gluten suggestion when you buy gluten powder, or learn it systematically.

What are the issues that need to be paid attention to in the process of making baked gluten? How? In everyday life there is a wide variety of specialties that occur to satisfy the palate of the masses.

Baked gluten has been loved by many people because of its unique taste, and it can be seen in the streets and alleys. Especially in the summer, many night markets are filled with a variety of grilled ingredients, and grilled gluten is one of them. Spending the night with your family, drinking beer and eating barbecue is the happiest thing.

To make it at home.

In fact, the method of baking gluten is also very simple, water gluten can be bought in the supermarket, and you can make your own baked gluten by buying some condiments。When baking gluten, pay attention to the doneness, generally bake for 5 minutes, not too long. If the test time is too long, it will cause the water of the water gluten to be lost, which means that sleepiness is harmful to the taste.

The water gluten baked in that way is old and not delicious, but it can't be tested for too short a time, too short a time will make the water gluten a little raw, and the taste will not come out.

Strong baked gluten.

The ideal time to bake gluten is 5 minutes, and when you see that the time is almost the same, it means that the water gluten is also baked. Roasted gluten is very important for its doneness, and it is also very important in the case of pickling, because the water gluten is easily evaporated when baking, and the cut gluten needs to be soaked in salt water before baking. It can digest and absorb more water, and it can also make the water gluten more flavorful.

It can maintain a small amount of moisture when roasting, and when you eat it, it will be very tender and only a little bit.

What else should I pay attention to besides doneness?

When baking gluten, you can add seasonings such as five-spice powder and chili noodles, brushing this seasoning will make the water gluten taste better. It is also necessary to brush the oil on the surface of the water gluten, and in the process of baking, the pores of the water gluten will stretch out to digest and absorb the seasoning, and you will feel the special fragrance of the water gluten when you eat it. Some people have a heavier taste and can add sauce to the sauce if it is marinated in gluten.

You can also brush the barbecue juice on the surface of the water gluten when roasting, and the water gluten that comes out of this way is very delicious. The total area should be eaten hot when it is baked, so that the taste is better.

In the process of making baked gluten, the problem that needs to be paid attention to in the banquet is that if you want to bake the silver gluten flavor book Tongdao is thicker, you can add some other sauces and divide it into small pieces, so that you will not eat a little raw baked gluten, which is good for the body.

Before roasting, soak in water with a salt cover to avoid water evaporation when roasting, and the time of roasting is best controlled in about 5 minutes, too long will affect the taste, and too short will not taste good.

First of all, we must keep the heat low when we bake gluten, so that the gluten will be very fresh and tender, and it will also be gluten. Shen Wangtan Secondly, when baking gluten, you must brush more oil, so that the surface of the gluten will have a layer of crispy skin and be more delicious.

400 grams of cooked gluten Accessories: peanuts, watery fungus, carrots, winter bamboo shoots, watery daylily, shiitake mushrooms Seasoning: salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup, edible oil **).

What problems need to be paid attention to in the process of baking gluten? Water gluten can be baked within five minutes under normal circumstances, no need to bake for too long, if you bake for too long, the moisture and nutritional value will flow out, and the taste is not very good, the baked water gluten is old and hard, not delicious, and don't bake it too short, the time is too short and it will be a little raw, and the taste and taste are not good. The most suitable time is about five minutes, and you can see the gluten change color when you see the slag book.

Sizzling squid cannot be cooked thoroughly in some areas when grilled, so we should divide it into small pieces when grilling, so that it is not easy to taste raw sizzling squid, which is good for the body. At this time, you can't use a knife to cut with your hands, although you think it's more convenient to cut with a knife, but because your hands can make the pores on the side stretch out, you can taste better.

The water in the sizzling squid is very easy to be volatilized in the case of grilling, we can put the cut water gluten into the salted water to soak it a little, so that the sizzling squid can absorb a lot of water, so that it can be flavored, not all the water will be volatilized, and the taste is more tender. When grilled, some chili noodles are added, and seasonings such as five-spice powder are added, which can enhance the taste and texture of the sizzling squid, so that the surface is brushed with oil. After adding this seasoning, the pores of the surface layer of water gluten will be stretched out, and the taste will be stronger.

If it is not sold out on the same day, it can be refrigerated in the refrigerator, and it can be released from freezing in water at room temperature the next day. However, it is recommended that it is made every day according to the sales volume, and the taste of the day's production is better. After freezing, the water in the gluten will flow out, and the taste will be slightly inferior.

But it's hard to see from the outside, if it's handmade, it's usually handmade, it's usually gluten, but now many people also choose to use broach flowers to suppress, which is convenient and good-looking. The taste of the most potato dust can feedback the difference between handmade and equipment, handmade water gluten is more chewy, water gluten is slightly harder. Machine-made water gluten tastes a little crispier than human-made gluten.

Pay attention to the ratio of water and salt, and when mixing the dough, you need to repeatedly knead the dough to make it tendonous, you need to put the dough in boiling water to boil, and stir constantly in the process, and finally the side hole also needs to be placed in the cold water of Xiqi Oak to cool.

In the process of making baked gluten, we must pay attention to keeping it hygienic and clean, and the area should not be too large, it will be easier to bake if it is made into small pieces, and the gluten can be closed and soaked in salt water for a while when you bake, so that it can be better to pick up the flavor of this crack, and you can add some chili powder when roasting, so that the taste will be better.

1。Do not add too much water. In order to prevent the protein from being dispersed in water before it has time to bind, it will bring difficulties to the operation and also affect the gluten extraction rate.

2.The more times you wash it, the lower the starch inclusion rate in the gluten, and the higher the protein content, the better the quality. Generally wash 3 to 5 times.

The water in which the flour has been washed contains a large amount of starch, and the wheat starch can be obtained by precipitation.

Summary. Grilled gluten is a traditional specialty snack in Guanzhong, Shaanxi, with spicy flavor, cumin flavor and other flavors. Step Ingredients:

5 skewers of gluten Seasoning: 3 grams of light soy sauce, 1 gram of oyster sauce, 1 gram of chili powder, 2 grams of cumin powder, 1 gram of five-spice powder, 1 gram of Sichuan pepper powder, put light soy sauce, oyster sauce, chili powder, cumin powder, five-spice powder, and Sichuan pepper powder in a small bowl, mix well into a sauce, evenly brush the sauce and put it in a baking dish, and bake in the oven at 200 degrees for 10 minutes.

Grilled gluten is a traditional specialty snack in Guanzhong, Shaanxi, with spicy flavor, cumin flavor and other flavors. Step Ingredients: 5 bunches of gluten Seasoning:

3 grams of light soy sauce, 1 gram of oyster sauce, 1 gram of chili powder, 2 grams of cumin powder, 1 gram of five-spice powder, 1 gram of Sichuan pepper powder, put light soy sauce, oyster sauce, chili powder, cumin powder, five-spice powder, and Sichuan pepper powder in a small early loin bowl, mix well into a sauce, evenly brush the sauce, put the sauce in a baking dish, and bake in the oven at 200 degrees for 10 minutes.

Novice Xiaobai baked gluten, stall commercial dry and wet materials, how to do it, is there any specific method.

Take the prepared gluten skewers and put them on with bamboo chopsticks. Use the spiral knife method to cut into centimeter-wide spiral skewers (7 to 8 circles each). 2. Grill gluten skewers, grill noodles, cherry blossoms and eggplant tendons, need to use 1 iron trough.

1000 grams of charcoal and 20 iron chisels. Seasoning preparation: Take 100 grams of chili noodles, 20 grams of salt, 15 grams of chicken essence, 10 grams of Sichuan pepper powder and 120 grams of salad oil, put all the seasonings into the seasoning jar and stir thoroughly.

Prepare another 100 grams of cumin powder.

Gluten on a skewer with an iron chisel. Place on top of an iron trough with charcoal fire, brush with the right seasoning, and bake with cumin powder for about 2 minutes. Radiate until rosy and shiny.

In order to cater to the tastes of different people in the sedan chair, you can also make grilled gluten with seafood flavor and shoju curry-flavored gluten. The seafood seasoning is prepared as follows: take 50 grams of oyster sauce, 50 grams of Zhuhou sauce, 30 grams of fresh soup, 50 grams of scallion oil and 5 grams of salt, stir them well, brush them on gluten, bake them and eat them in lettuce.

Curry-flavored baked gluten seasoning is prepared as follows: 50 grams of curry powder, 30 grams of curry oil, 30 grams of cooking wine, 10 grams of salt, 3 5 grams of pepper, 5 grams of chicken essence, 30 grams of sesame oil, and 25 grams of spicy noodles.

Live noodles, wake up for half an hour or an hour, the noodles should be kneaded smooth and then put in a basin with bent water;

2. Keep beating the dough, wash the starch out, be careful not to wash the gluten into the water, if you are really lazy, you can mix the starch and gluten to wash, and finally use a small sieve or fine mesh cloth to filter out the gluten;

3. After washing the starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator refrigerator room, put it overnight, the precipitation is better, and there is no need to precipitate repeatedly;

4. Wash out the gluten stuffy, put a little baking powder or baking soda, knead it, if you are worried about putting too much or too little, you can rinse with water and pat it, you can also put it, the truth is the same as the steamed bread without flour, and it is delicious without hair. (Whether the gluten is washed well is subject to the absence of white starch when washed under water).

5Put it in a pot and steam it.

6. Thread the finished gluten on a stick and roast it over the fire.

Preparation of Piaoxiang barbecue sauce 1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 1 pack of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt. 2. Chop the pickled pepper finely, peel and mash the garlic cloves.

3. Mix sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container. 4. Burn with vegetable oil until eight mature, put in the pickled pepper and fry fragrant, then pour it into the porcelain seasoned material and cover the lid, let it cool and taste it again, if it is salty, put some sugar monosodium glutamate, and add a little salt to become a fragrant sauce. Report.

Human supplement 2009-05-27 00:09

Homemade barbecue sauce! Here are a few more! 1. Carrot puree Add a little soy sauce, chicken broth, salt, lemon juice, and monosodium glutamate to moderate consistency.

2. Soybean paste Cooked bean paste with cooking wine, sugar, lemon juice, and minced ginger is adjusted. 3. Tomato sauce Tomato sauce is prepared with chili oil, soy sauce, salt and chicken broth. 4. Sweet noodle sauce Sweet noodle sauce is prepared with chili oil, soy sauce, sugar, and lemon juice.

You're asking this question so well! Poor beating does not save the city brother stinky gluten.

A bunch of grilled gluten.

20 30 grams.

Each 100 grams of gluten contains 364 kcal.

Because the gluten is baked, the quality will be appropriately higher, and a lot of oil will be absorbed during the baking process, so the heat will be a little higher.