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How is the gluten string cut into a spiral?

Process: dry mix the raw materials evenly, add warm water and form a number of dough, wake up for 20-30 minutes, roll them into cakes, cut them into strips with a knife and wrap them around two chopsticks, then pull out one chopstick after all is finished, then put it into a boiling water pan and simmer for 2 minutes, then take out another chopstick, boil for another 15 minutes, remove and put into cold water, then cut into a spiral.

To cut the gluten into a spiral, you need to put the cooked gluten on chopsticks, turn the gluten in one hand and cut it in the other. Baked gluten is a traditional snack in Guanzhong area of Shaanxi Province, with spicy flavor, cumin flavor and other flavors. The gluten is mainly made into a spiral blank, baked on a charcoal fire, sprinkled with seasoning and sauce. Basic information gluten is a kind of colloidal mixed protein peculiar to wheat flour, which is composed of gluten protein and gluten protein.

After the gluten is wrapped, pull out a chopstick, and then hold the gluten in your hand along one end of the chopstick to the other, the surface of the gluten will be very smooth, and the thickness will be even. "cut" put the cooked gluten into chopsticks, use a wallpaper knife, turn the gluten with one hand, cut it with the other, and cut the gluten into a spiral according to the distance you need.

How to cut gluten into squares

First put the gluten together. Secondly, cut the gluten vertically into long strips 2-3 cm wide. Finally, cut the square 2-3 cm wide horizontally (the horizontal and vertical width is not much different, or it is not square).

Cut gluten: first put the gluten on the baking stick, start the incision with a knife, cut down obliquely, don't cut it, and then spread the cut gluten. How to bake: after cutting the gluten, oil it with a brush, sprinkle a little pepper, bake it on fire, turn it over and over again over a period of time.

Put the gluten on the baking stick, start the incision with a knife, cut it around with an oblique knife, and then spread the cut gluten so that the baked gluten is cut. Ingredients: salt, 250g wheat gluten, warm water, then pour warm water into the basin (the ratio of water to flour is about 2:1), add appropriate amount of salt to the water and let the salt dissolve, then slowly add the wheat gluten to the water, stir while adding powder.

How to cut gluten into a spiral picture

1. To cut the gluten into a spiral, you need to put the cooked gluten on chopsticks, turn the gluten in one hand and cut it in the other. Baked gluten is a traditional snack in Guanzhong area of Shaanxi Province, with spicy flavor, cumin flavor and other flavors. The gluten is mainly made into a spiral blank, baked on a charcoal fire, sprinkled with seasoning and sauce. Basic information gluten is a kind of colloidal mixed protein peculiar to wheat flour, which is composed of gluten protein and gluten protein.

2. Knead the high-gluten flour with water into a relatively smooth dough and divide it into small dough the size of an egg. After kneading the dough into thin strips, clip one end of the gluten between the chopsticks and wrap the gluten around the chopsticks until it is finished. Or knead the dough into thin strips, insert long bamboo sticks or chopsticks and cut into a spiral. Put water into the pot, boil the dough and boil it.

3. How to make Lentinus edodes gluten? you need to prepare sesame oil, salt, sugar, soy sauce, oyster sauce, green vegetables, gluten, first cut the mushrooms into pieces, put the gluten in boiling water to soak, then squeeze dry, add the right amount of water to boil, put salt and vegetable oil in, add some green vegetables to be cooked, and add the right amount of oil in the pot.

4. How to steam the steamed bread so that it is soft and strong? The tips are as follows: mix noodles with cold water in summer and noodles with warm water in winter. Noodles and hair noodles in winter should be 1-2 hours earlier than in summer. Add water carefully when mixing noodles. The dough should be rubbed several times to make the starch and protein in the flour fully absorb moisture, and the surface gluten is really good. A good dough should be kept at a certain temperature of 30 ℃. When the face has risen, it is necessary to master the degree of fermentation.

5. please click on the input picture to describe the self-made chicken sausage, please click on the input picture to describe the egg, please click on the input picture to describe the cheese slice, the tomato paste, the right amount of fruit, the right amount of nuts, the right amount of simple hand-held cake, the self-made chicken sausage is sliced first. Please click on the input picture to describe the non-stick pan and put in a little oil and fry the eggs first.