Description
- The meat is delicate, with a chewy texture and sponge like water absorption. It has a rich aroma and is so delicious that it's hard to stop.
- Cool water soaking, easy to eat, strong and refreshing taste, Q bomb chewy, pure taste.A variety of ways to eat, cold mix, stir-fry, hot pot, malatang and other fragrance, delicious to stop.Gluten holes fully absorb the soup, can stew chicken stew fish, absorb the soup after nutritious, fragrant and not greasy.
- How to wash bran? 1: Place the bran in a bowl and soak with water. When the gluten is soft, rinse it with little water from the tap while rinsing it. About 2 minutes to rinse. 2: Put water in the pot, add a spoonful of salt (can better remove the sour taste), boil the water and put in the baking bran for 3 to 4 minutes. 3: Cool in cold water after cooking, squeeze the water dry, set aside. 4: Put oil in the pot (should not be less) to 8 minutes hot, put in the bran, fry until golden brown, set aside.
- How do I keep diced gluten? Method 1: The gluten before soaking in water can be placed in a cool and dry place. Can be stored for more than half a year. Method 2: If the gluten produced during a single soaking is not fully consumed, you can store the soaked gluten in the refrigerator or in a clean container and consume it promptly the next day.
- Traditional flavors: Gluten is a common vegetarian food. It is made from raw gluten, kept warm, fermented and steamed at high temperature. Brownish yellow, porous and a bit like a sponge, soft and elastic.
Gluten is made of wheat, with the wheat with the skin ground into wheat gluten flour, and then in the water kneading sieve to separate the gluten, fermented and steamed, is spongy, in the fermentation process may have a little sour taste, after soaking in warm water, gently squeeze, clean several times can remove the sour taste in the fermentation process, or add salt or baking soda, It can also remove the sour taste.