This gluten soup is actually a basic gluten soup, which is simple to operate and only requires water and flour. Especially to raise the stomach, drink a lot of milk artifacts when you are confined, you can drink too much in the spleen or stomach. And changeable, like sweet, put sugar, like salty, put some vegetables, better than soup, mainly because of the difference in the way the dough is made.
Pour the flour into a clean small basin and start pouring the water. Because the dough is different in water, the grams in the ingredients are only for reference. The humidity in the figure below can be used. The standard is that there is no facial paralysis, all are moist, which is convenient for later whipping.
After the flour is all wet, it starts to be beaten with chopsticks. I usually hold the pot with one hand. The way of whipping is very important. Chopsticks are inserted from the bottom of the dough farther away from you, and then picked up from the side that you are entering, and the way of drawing up and down. Like playing eggs. I can practice a few more times, and I won't do it the first time I start. If you whipped for a while, you will not be able to play hard, and you will be able to play at room temperature for a while. Usually I will play for three or five minutes and then let the cadre do something else. After a while, I think about it and then I will play, huh, huh. Just whipping two or three times. The dough becomes smooth and delicate.
How much is the final whipping! ? Pick it up with chopsticks and the whole smooth dough will leave the basin. At this time, you can soak it in cold water to avoid drying out. Wait until it's ready to cook.
Start washing the gluten with the water of the dough, use the chopsticks, and press constantly. It is best to wash the gluten into a cheese yellow. In order to confirm the status, I put the gluten alone.
Finally, boil the water and turn it to a small fire. Use chopsticks to pick out the gluten and start to circle clockwise. When the gluten is cooked, it will form a chewy gluten from the chopsticks. Finally, pour the wadding of the gluten into the pot and the gluten soup becomes thicker. I don't like it. Finally, I added a little egg flower.
Personally, this gluten soup is more delicious and chewy than the noodle soup. Everyone must use the method of beating eggs to make the dough quickly gluten and then delicious.