What is gluten? The so-called gluten is a mixed protein unique in wheat flour, consisting of wheat gelatin and ozagogum protein. Add the flour to the appropriate amount of water, a little salt, stir well, form a dough, press it repeatedly with water, wash away the live powder in the dough, and the remaining is a gluten.面 面 秘 秘 小 面 面 面 面 小 小 小 小 小 小 小 小 特 小 小 小 小 小 小 小 小 小 小 小,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Mainly, the gluten is made into a spiral blank, placed on the charcoal fire for baking, sprinkled with seasonings, sauce.
Main Ingredients: Pure Flush Powder (Special Description: The flour of the gluten is not ordinary flour, but the flour extracted by the industrial. Only the gluten, the gluten flour is elastic. If the general grain and oil shop can’t buy, Shop should be sold (usually available). The gluten powder is also known as Valley powder.
Accessories: pepper, octagonal powder, Salt
1. Mix pepper and octic powder in the proportion of 3: 1, you can save more.
2. Stainless steel basin, add 3 pounds, add 20 grams of salt, 15 grams of octagonal, pepper mixed powder, stir well, then put the gluten powder in batches in the stirred basin, add the gluten flour while adding, until gluten powder The absorption of all moisture, knead the dough, so that the dough is allowed to stand for half an hour.
Step 2: Package
1. Put wake-up gluten on the chopping board, press the cake shape, The thickness is about 3 cm. Of course, the size is determined by you. According to the economy of each place, make it big or small, then cut into small pieces. When cutting, it is best to be slopp, cut into strip triangle cutting edges. Thick, one thin, in order to later cover noodles.
2. Take two bamboo chopsticks, clamp the thick ends of the surface ribs into the disc, Stretch the face with the hand, packets on chopsticks. At this time, continue to stretch the band, make the rubber band be widened, becomes long, thinner. After the entanglement of about 6 ~ 8 laps, it is made into silkworm, two fine ends There is a length of about 7 to 9 cm, then pull out a chopstick, take two chopsticks, and include other faces, until all the gluten ribs are all packaged.
Step 3: Cooking noodles
1. Add half a cater soup in stainless steel bucket. Play some salt, star anise, cinnamon and ginger in the soup, heating on the stove. When the temperature of the soup is around 60-70 degrees, the gluten will be wrapped. Put it into the wooden barrel and cook. Turn the water into a small fire, turn it once every 5 minutes until the gluten string is about 15 minutes, and the cooked gluten string is very flexible.