How to make oil gluten, how to make oil gluten delicious

Preparation of oil gluten.

Ingredients: gluten flour 200g; 300 ml of warm water; 1 2 teaspoons dry yeast, half a pot of frying oil (about 200 grams actually consumed).

Method:1Put gluten powder and dry yeast into a container and mix well, then pour all the water in at once, and then stir quickly a few times, you must not leave dry powder Gluten powder is easy to absorb water, and the water absorption is much larger than flour, if you pour water little by little like noodles, it is easy to clump, and it will definitely not come out with the gluten ball with the right softness, and the gluten powder will not be able to rise up after forming a hard lump

2.Put the mixed gluten dough in a warm, moist place to leave. The instant fermented mother powder that can be used to make bread is about an hour old, and you can see a lot of pores from the outside.

3.If you can cut the gluten dough into small cubes, the fried oil gluten will be rounder and look better.

When the oil temperature is 60% hot (about 160-180 degrees), put in the cut gluten blocks. The gluten block will expand rapidly, at this time, we should pay attention to turning the gluten frequently, separate the joint together, be sure to pay attention to the heat, the oil temperature can not rise too fast, otherwise the finished product will be found to shrink after the finished product is cold!

Note: The oil for frying gluten can be used with general salad oil or blended oil, and it is best not to use peanut oil, because it will be a little greasy, and the county ** will be much higher! Fried gluten is not "dirty" oil, the leftover oil can be used to mix stuffing or stir-fry, and the next time you fry it again, use new oil, don't always keep the frying oil and fry it over and over again!

That kind of fried "old oil" is very harmful to the body!

Teach you how to make gluten.

The delicious preparation of oil gluten is as follows:Ingredients: 2 loofahs, 8 oil gluten, 6 cloves of garlic, wolfberry, 2g salt, 3g organic soy sauce, 5g starch, 150ml of cool white open, appropriate amount of peanut oil.

Steps: 1. Wash the loofah and set aside, peel the garlic and set aside.

2. Gently scrape off the hard skin on the surface of the loofah, cut it into hob pieces, slice the garlic, and soak the wolfberries in warm water for 20 minutes.

3. Put an appropriate amount of peanut oil in a frying pan and stir-fry the garlic cloves to bring out the fragrance.

4. Stir-fry the loofah over medium heat until the loofah changes color and becomes soft.

5. Add about 100ml of cool white boiling, and add oil gluten.

6. Add salt and light soy sauce to taste, poke the oil gluten with chopsticks to better absorb the flavor of the soup, and cook over medium-low heat for 2-3 minutes until the oil gluten becomes soft and flavorful.

7. Add water starch (starch plus 50ml of cool white open and mix thoroughly), turn to high heat to reduce the juice.

8. Put the color of the soaked wolfberry before turning off the heat, turn off the heat and remove from the pot to eat.

How to make <> oil gluten:

1) Kneading the slurry: add kilograms of salt to every 50 kilograms of gluten, then cut the gluten into kilograms of small pieces, put it into a tank filled with water, stir it manually, clean and discharge the starch white pulp in the gluten, and then add water, continue to stir and clean. This is done repeatedly until the washed water is clean.

2) Spreading: Cut the gluten that has been kneaded into slurry water into small slices of about 150 grams, spread it on a bamboo plaque, and drain for about 1 hour.

3) Pat the water: Use the towel that has been soaked in water and wrive it to press the gluten one by one on the gluten to make the water in the gluten absorb by the towel. When the gluten is not sticky, it can be set aside.

4) Beating: After the above three processes, about 30 kg of wet gluten can be obtained for every 50 kg of wet gluten. Generally, 300 grams of flour are added to each kilogram of wet gluten and mixed.

First, cut the gluten into small pieces weighing 100-200 grams, put in the flour and mix vigorously, after all the flour is evenly mixed in the gluten, then stretch the gluten block, take turns to grab the gluten block, and smash it the stone countertop until the gluten does not see flour and has a sense of brightness.

5) Pick the blank: In order not to make the gluten sticky, you can first soak the gluten in water, and then pick the gluten into ball-like pieces, and pick 25 28 gluten blanks per 100 grams of gluten.

6) Frying: The billet is fried, the oil temperature should be controlled at 120 when the blank is cooked, and the blank is slowly foamed until the gluten reaches about 45 mm, the oil pan should rise to 150, and continue to fry, so that the gluten ball skin is aging, the epidermis becomes hard, and there is no raw gluten in the bubble, and it will not be tender. If it's too old, it will be deflated.