Oil gluten has long become a famous local product in Wuxi, China. Its color is golden, its surface is smooth, its flavor is crisp, and it tastes delicious. It can be used as an ingredient in restaurants to make a variety of dishes, and it is suitable for home use with rice, cooking, and soup. There is also a folk custom in Wuxi. During festivals, when families get together, a bowl of meat stuffed with oil and made into gluten is indispensable on the dinner table to show reunion. So do you know how to grill gluten? Let me share with you how to grill gluten. .
Material preparation for roasting gluten
Steps for roasting gluten
1. Main ingredients: 20 skewers of gluten Accessories: 400 vegetable oil grams, 30 grams of salt, 50 grams of coarse chili powder, 50 grams of white sesame seeds, 30 grams of sugar, 50 grams of Sichuan pepper powder, 30 grams of pepper, 20 grams of ginger, 20 grams of chicken essence, 20 grams of green onions, 30 grams of cumin powder, red oil , 20 Shisanxiang, 50 grams of garlic
2. Mince the ginger, mince the green onion, mince the garlic
3. Heat the vegetable oil to high heat, then cool it to 40% heat, and add chili pepper Add powder, bean paste, sugar, Sichuan pepper powder, pepper, thirteen spices, minced ginger, garlic, green onions, and white sesame seeds to the pot
4. Add water, simmer over low heat, and use a spatula to keep Stir and simmer for about 10 minutes, the water will become less
5. Add salt and chicken essence
6. Mix evenly, turn off the heat and serve
7. Skewer the gluten with a skewer
8. Brush with the prepared sauce
9. Turn on the power of the barbecue, start grilling over low heat, put on the grill, and Place the gluten skewers on the grill
10. Bake until fragrant, about 2 minutes, then brush with barbecue sauce and red oil
11. Sprinkle after baking Cumin powder and chili powder are ready for consumption
The origin of roasted gluten
It was first fried by a master in a nunnery. There is a Dade Bridge at the end of Wuli Street and a nunnery by the bridge. The nunnery is close to Huishan, and the environment is quiet. During the four seasons of the year, it is the Bodhisattva's birthday. Many old ladies from Wuxi Chengxiang come here to recite Buddha's name and sit overnight. 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 this deep-fried bran hollow dumpling "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