Gluten skin is one of the traditional snacks of the Han people in Shaanxi. Flour and noodles, after being fed, kneaded, cooked, cooled, torn long, mixed with spices, chili oil, spicy and delicious.
gluten:
Gluten is a plant-based protein that consists of wheat gluten protein and wheat gluten protein. Add the flour to the appropriate amount of water, a little salt, stir well, form the dough, and then repeatedly scrub it with water, wash off the live powder and other impurities in the dough, and the rest is gluten. The oil gluten is balled by hand and fried in a pan of hot oil until golden brown. Put the washed gluten into a pot of boiling water and cook for 80 minutes until it is cooked, which is the "water gluten".
Gluten Leather:
First, and noodles
Take an appropriate amount of flour, put it in the basin, add water to the basin, stir in one direction while adding water, combine the flour into a dough, knead the surface of the dough smoothly, and then cover the dough with a damp cloth, let it sit for more than half an hour, let the dough wake up.
2. Wash muscles
Put the waking dough into a basin, add water until it has not passed, and then knead the dough, which is called washing gluten (meaning washing out the starch in the dough, leaving gluten). Knead until the water turns white and slightly thickens, pour the water from the basin into another basin and set aside. Change the water and wash the dough until the starch is completely washed out, at which point the dough becomes flocculent and the flocculent gluten is filtered out with a fine mesh. The washed batter water should be filtered several times, put together to settle, it is estimated to take 3 or 4 hours. When the upper layer of the batter becomes clear, it means that the precipitation is good, the surface water is scooped out, and the rest is the starch pulp.
Third, the pulp fermentation
Add an appropriate amount of baking powder or add water to the flour and add it to the pot, stir well with the starch pulp, cover a lid for natural fermentation, almost one night on it, fermentation takes longer when it is cold, the surface is bubbly, and it smells slightly sour.
Fourth, make gluten
Make the washed gluten into a cake shape, put it in a steamer basket, steam it for about 20 minutes, and then take it out and let it cool.
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