Jinta is located on the northern edge of the middle section of the Hexi Corridor and belongs to the jurisdiction of Jiuquan City. Emperor Wudi of the Han Dynasty opened up the Silk Road, and the Hexi Corridor set up Jiuquan County when the county was set up so far, with a humanistic history of 2,000 years and a profound cultural heritage. Black melon seeds, black vinegar, cotton, wheat, Suoyang, Dawan City, poplar forest... It is a famous specialty of the Golden Pagoda, and it is a beautiful view.
One side nurtures one person, and one side nurtures the other side's food culture. I love gluten alone in Quinta cuisine, and Quinta gluten is soaked in the memories of time and the taste of time, which always makes people remember its long-lasting delicious taste. Jinta gluten is one of the inheritors of local folk culture and is also a unique food business card of Jinta.
The Quinta people make gluten the same way they do anywhere else. First select the wheat concentrate powder and form a dough, ferment for about 1 hour, put the noodles in a container, add an appropriate amount of water, and then knead repeatedly, after washing the starch and protein slowly separated, the starch and water fused into a starch soup, the protein sticks together into a ball of gluten. The more times it is washed, the more thoroughly the starch and protein in the dough are separated, and the higher the quality of the gluten.
High-quality flour, authentic handicraft washing, sophisticated steamed gluten protein content, spongy texture looks relatively loose, large pores, elastic foot, pure taste. The honeycomb-like void can contain a variety of flavors, enriching the flavor of gluten and making it have an endlessly evocative taste.
The difference is that after the Jinta people have enjoyed the delicious taste of fresh gluten, they also have to process the gluten more finely. For the convenience of eating, the clever Jinta people cut the steamed gluten into half a centimeter thin and thick, about 5 centimeters long flakes, and then placed them on the courtyard board one by one, and let the gluten dry completely through natural drying, so that it can be stored for a long time.
When you put the dried gluten into the water when you eat it, a wonderful thing happens, the dried gluten instantly regains its vitality and becomes a fresh and tender wet gluten. Spring, summer, autumn and winter, enjoy at any time, or stir-fry or stew, or vegetarian or meat, pork fried gluten, pumpkin gluten soup, any combination, to satisfy every picky appetite, the joy of foodies.
The Main food of the Jinta people is gluten, and the starch soup after washing gluten is made into a powder skin, which is eaten with gluten. However, when it is dried and air-dried, there is only gluten, no powder skin, which is the characteristic of Jinta gluten that is different from gluten in other parts of Gansu.
Whether it is a hot summer day or a winter when snowflakes are flying, the quinta people can always see gluten on the table, or a bowl of gluten with flour, poured with oil and spicy seeds, Quinta black vinegar, the cool mouth of the vegetarian, and the refreshing and refreshing; or the local chicken stew gluten, so that the gluten fully absorbs the fresh flavor of the chicken broth, the rich taste is a must, worthy of the Quinta flavor cuisine.
Northeastern chicken stewed mushrooms, Jinta people native chicken stewed gluten.
Scientific research has found that flour gluten is not only rich in nutrients, rich in calcium, iron, phosphorus, potassium and other trace elements, but also high in protein, low sugar, low fat, low calorie food. Gluten has a higher protein content than chicken, pork, eggs, and some soy products, and is a very healthy delicacy.
Quinta gluten is a traditional delicacy that has been handed down since ancient times, with a long history, unique and full of flavor. There are jinta people's ingenious wisdom in life, and the spirit of hard work and hard work. Generations have comforted the taste buds of future generations, and the wanderers.