I want to eat gluten, and I am worried about the oil in the trench. I will do it myself, and I will be healthy.
Knead the flour into dough and repeatedly rub it until the surface is smooth and relax for half an hour.
Rinse the relaxed dough until it is soft and strong. (This saves washing time)
Put the dough in the basin and rub it repeatedly. Until the dough can no longer wash out the white pulp.
The gluten is filtered out, and the filtered gluten is washed again with clean water, and the washed gluten is divided into 10 parts to form a small group.
The water for the gluten is placed at a low temperature, and the hot weather can be placed in the refrigerator freezer. After a few hours of sedimentation, the water is poured off, and the sediment below is dried (wheat starch). Add the right amount of salt and mix well to make a cool skin.
Temporarily do not fry in cold water to prevent sticking together.
1 flour should choose high-gluten flour or dumpling powder to wash out more gluten. 2 Do not move when the washing water is settled, and heat it to prevent deterioration.