The grilling method of gluten is relatively simple. Just like ordinary barbecue skewers, just brush the gluten skewers with sauce and grill them. The sauce is the key to whether the gluten is delicious, so it must be adjusted well.
How to grill gluten
Steps to grill gluten skewers:
1. Defrost the gluten naturally
2. Put the thawed gluten into Thread it on the thread
3. Brush the sauce onto the threaded gluten
4. Brush all the sauce
5. Put the gluten on Put it on the oven! Bake for about five minutes
6. Then remove the gluten, brush it with another layer of sauce and eat
Precautions for washing gluten
Although this step of washing gluten is not difficult, if you want to eat gluten that is full of color, flavor, chewiness, and tastes good, you still have to work hard on washing the gluten.
Many mothers on the Internet said: "The more I wash the gluten, the less and less it is, and it is not yet formed"; "Or maybe the washed gluten looks like rice cereal. What is the reason for this?" ; "Or the gluten may not be chewy and the stretchability is poor." These questions tell us that we should pay attention to when washing gluten:
1. In addition to the environmental benefits of choosing gluten powder, washing gluten , has a lot to do with the success of making noodles. Because the dough that has been mixed with force must be left for a while before washing, otherwise the washed gluten may be shapeless or very soft.
2. Only by washing out the starch in the dough during repeated scrubbing can the gluten be strong. Some mothers are afraid of waste and do not directly turn on the tap to rinse, or they only wash it once or twice and call it a day. The gluten made in this way still contains a lot of starch, and the taste and appearance are not good. Be sure to knead while washing to ensure that the dough is washed. If you are really afraid of wasting water, you can put a basin under it when washing, keep the washed water, and let it settle to make wheat starch.
Origin of fried gluten
Fried gluten was first invented by a master of the nunnery. At the entrance of Wuli Street is Dade Bridge, with a nunnery by the bridge. The nunnery is close to Huishan and has a quiet environment. There are many good men and women at all times. During festivals or the birthday of Bodhisattva, old ladies from Wuxi Chengxiang often come here to chant Buddha and sit all night. Sometimes they stay in the nunnery for six or seven days. There is a cook in the nunnery who is famous for her vegetarian dishes. The dishes she cooks are extraordinary, she knows how to cook them, and they taste good. When Master Tai cooks vegetarian dishes, he often uses raw bran as the main ingredient, braised in braised sauce, stir-fried in shreds, or boiled in soup, with fine winter bamboo shoots and shiitake mushrooms. Each dish attracts endless praises at the vegetarian banquet. There are many people who come to the nunnery to recite Buddha's name, and there are many lay people who come to eat vegetarian meals. The cook always prepares a small vat full of raw bran.
One time, dozens of old ladies from the countryside who had originally agreed to come to the nunnery to pray and sit up all night did not come that day for unknown reasons. Several tables of vegetarian dishes require raw bran, and the cook has prepared it. The raw bran has gone rancid overnight and cannot be eaten overnight. The cook first put some salt in the bran vat, but she was still worried about something going wrong in the vat. She thought about it and tried to open a frying pan and fry the raw bran to prevent it from going rancid. It could still be used for vegetarian meals tomorrow morning. There was too much oil in the pan. When the oil came to a boil, I was afraid that the bran would not be fried thoroughly, so I fried it into small pieces. I threw a handful into the pan and turned it over several times with a spatula. I saw pieces of raw bran in the pot swelled into golden and clear hollow balls. Jumping down into the boiling oil, I picked them up with a tweezer and poked them with my fingers to get a crispy texture. I smelled the fragrance with my nose and tasted delicious in my mouth. Everyone praised it and named the deep-fried bran hollow balls "Yougluten".
Since then, the vegetarian restaurant in the nunnery has added fried gluten, stuffed gluten, gluten bamboo shoot slices, gluten soup, vegetarian dishes and delicacies. Every day, there are only a few vegetarian tables. , don’t worry about not having many guests. When the news spread, nunneries and temples everywhere started to imitate it, adding oil and gluten varieties to vegetarian meals. Not long after, oil and gluten shops opened one after another in Wuxi. Pickled gluten has entered thousands of households, and meat-stuffed gluten, gluten-fried shredded pork, and vegetable-roasted gluten have become daily meals. As for those restaurants and restaurants, the chefs are even more like the Eight Immortals who have crossed the sea, showing off their magic skills and cooking many famous traditional dishes of Wuxi.
How to choose gluten
First, look at the color: take the gluten and observe it directly under scattered light. High-quality gluten, white in color. Oil (fried) gluten turns yellow. Lower quality gluten will be correspondingly darker in color. Inferior gluten has a dark color, and oil (fried) gluten is dark yellow or brown.
The second is to look at the tissue state: first take the sample and observe it directly, then cut it with a knife and observe it again, and finally press it with your fingers to feel its elasticity and whether it is sticky. High-quality gluten is mostly spherical in structure, uniform in size, elastic, honeycomb-like in texture, non-sticky, and free of impurities. Gluten with poor quality has poor elasticity, non-stickiness and uneven size. Inferior gluten has no elasticity, is sticky to the touch, and contains impurities.
The third is odor identification: take a sample and smell it directly at room temperature, then cut the gluten and smell it again. High-quality gluten has the smell that gluten should have without any of its odor. Poor quality gluten has a bland smell and a slight off-flavor. Inferior gluten has a foul smell, a flaky smell (fried gluten) or other bad odors.
The fourth is taste identification: take a sample and chew it carefully to taste its taste. High-quality gluten has the inherent taste of gluten without any other odor. The inherent taste of gluten with poor quality is bland and has a slight off-flavor. Inferior gluten has sour, bitter and other unpleasant tastes.