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How to make spicy gluten with flour without machine

1, the prepared flour and chili noodles, according to my favorite proportion, and then put in excessive edible salt and a large number of monosodium glutamate, and then add an appropriate amount of warm water and noodles, and the dough should be more hard, otherwise it is easy to adhere when making spicy gluten. Roll the mixed dough into a thin sheet with a rolling pin, and then cut it into strips that cost people's preference with a knife.

2. Production steps: dough making: put the flour into a large bowl, add the right amount of warm water, and stir into the dough. The dough should be moderate in hardness, not too hard or too soft. Cover with a wet cloth or cling film and let the dough wake up for about 30 minutes. Seasoning preparation: in a small bowl, mix chili powder, pepper powder, five-spice powder, salt, sugar, soy sauce and garlic. Stir well and set aside.

3. 2 bowls of rice, right amount of pepper powder, 3 grams of salt, 100 grams of flour, two eggs, 50 grams of starch, 3 grams of 13 spices, 3 grams of sesame, 2 grams of monosodium glutamate, 10 grams of oil, 5 grams of cumin powder, 8 grams of pepper powder, 4 grams of five-spice powder.

4. If you want to make spicy gluten at home, you must first prepare a kilo of yuba, and then prepare some minced garlic, millet, chili powder, salt, five-spice powder, sugar and light soy sauce. First of all, you need to soak the dried yuba in cold water for a few hours, then pick up and control the dry water, pour a small amount of oil into the pan, and put the cut yuba into the pan when it is 50% hot. Fry it until golden brown on both sides and then put it on the plate.

5. How to make spicy strips by yourself the first step is to prepare ingredients. 100 grams of dried rotten bamboo, 1 star anise, 2 incense leaves, 1 small piece of cinnamon, a little ginger, right amount of pepper powder, right amount of pepper powder, right amount of cumin, right amount of cooked white sesame, a little salt. The second step: bubble hair yuba. Break the yuba into a basin and add a small tablespoon of salt and an appropriate amount of cold water. Soak for 2-3 hours until the yuba is completely soft.

6. First of all, we need to prepare the following ingredients: flour, starch, edible oil, chilli powder, pepper powder, salt, sugar, light soy sauce, soy sauce, five-spice powder, onion, ginger and garlic, coriander, sesame and so on. These ingredients can be adjusted according to personal taste, for example, those who like spicy taste can increase the amount of pepper powder, and those who like sweet taste can increase the amount of sugar appropriately. Next, we began to make spicy gluten.

How to make spicy gluten with beef gluten noodles

Cut the beef noodles into appropriate length and then put them into a steamer to soften, dry for a while, heat the pan and put in the oil, add ginger slices and stir-fry. Remove. Turn the firepower to low heat and pour in the chili noodles first. Then add the stir-fried incense in turn, be sure to reduce the heat, don't stir-fry the fried sauce and pour it on the beef noodles, mix well. Zone ingredients: bean skin, chilli powder, cumin powder, sesame, salt, sugar, pepper powder, monosodium glutamate, chopped onions.

The practice of spicy gluten noodles soak the noodles in cold water in advance until the noodles are soft. Salt 3 tablespoons, chicken essence 3 tablespoons, chili powder 5 tablespoons, white sesame seeds right amount, 13 fragrant 3 tablespoons, cumin powder 1 pack, white granulated sugar 4 tablespoons stir well. Remove the soaked beef noodles and drain. Set aside. Take a larger basin, put the beef noodles in, and pour all the mixed seasonings into the noodles. Add a spoonful of prickly ash oil.

I think the steps to make spicy gluten with beef gluten noodles are as follows: soak the beef gluten noodles in water, brush them with oil and steam for 4 minutes. Prepare the ingredients, pour hot oil into the seasoning and stir. Cool the oil slightly and pour it into the seasoning and stir.

About 300 grams of beef gluten noodles, right amount of edible oil, right amount of spring onion and ginger, right amount of large ingredients, right amount of pepper, right amount of pepper powder, right amount of cumin, right amount of cooked sesame, right amount of chicken essence, right amount of salt. Soak the dried beef noodles in cold water for five minutes in advance, soften, steam in a water pan for five minutes, remove and cool at room temperature. Put oil in the pan, add spring onion and ginger under the oil temperature, and deep-fry the pepper to give a fragrance. Fry until dry, remove and control the oil and discard it.

The method of making spicy gluten by flour

1, main ingredients: flour 500g water 200g method / step: there is a course on making spicy gluten on the Internet, which is also widely spread. It is said to take a pot, deep-fry the tofu, and then mix it with spicy gluten. This is pure bullshit. It's not a thing at all. Real spicy gluten is made of wheat flour.

2. Add water to the flour and form a smooth dough. After the dough is reconciled, cover with a wet cloth and set aside to wake up for 30 minutes. After the dough wakes up, steam it in a steamer for 20-30 minutes. Steam the dough and cut it into thin slices. Cut into thin slices, and then cut into long strips. After the noodles are cut, mix well with salt, sugar, soy sauce, vinegar, cumin powder and chili powder. Done.

Step 1: first put the right amount of flour, then put some water to stir. Step 2: then knead the dough by hand until it is smooth and delicate. It will take some time here. Step 3: then cut the chili, ginger and garlic, shred and sliced meat. Step 4: put a small amount of flour on the panel, will not stick to the panel, roll the dough into a square, cut into small strips, and pull it open with your hands.

4. When making spicy gluten with flour, you need to prepare 2000 grams of high-gluten flour, chili noodles and edible salt, as well as cumin powder, as well as monosodium glutamate and other seasonings. Mix the prepared flour and chili noodles in the proportion you like, then add the right amount of salt and a small amount of monosodium glutamate, then add the right amount of warm water and noodles, and the dough should be hard, otherwise it is easy to stick when making spicy gluten.

How to make spicy gluten with flour

1. Add water to the flour and form a smooth dough. After the dough is reconciled, cover with a wet cloth and set aside to wake up for 30 minutes. After the dough wakes up, steam it in a steamer for 20-30 minutes. Steam the dough and cut it into thin slices. Cut into thin slices, and then cut into long strips. After the noodles are cut, mix well with salt, sugar, soy sauce, vinegar, cumin powder and chili powder. Done.

2. When making spicy gluten with flour, you need to prepare 2000 grams of high-gluten flour, chili noodles and edible salt, as well as cumin powder, as well as monosodium glutamate and other seasonings. Mix the prepared flour and chili noodles in the proportion you like, then add the right amount of salt and a small amount of monosodium glutamate, then add the right amount of warm water and noodles, and the dough should be hard, otherwise it is easy to stick when making spicy gluten.

3. The production method and formula of spicy gluten are as follows: main ingredients: 200g of leftover rice, 80g of flour, 30g of starch and 1 egg. Excipients: spice powder, chilli powder, salt, cumin powder, pepper powder, sugar, chicken essence, white sesame, oil. Tools: chopping boards, pots, knives, pots, plates, scrapers. Stir together leftover rice, salt, five-spice powder, chili powder, flour and starch.

Home-made spicy gluten at home, how to do delicious, what tricks should be mastered?

1. First of all, soften beef noodles and long bean skins in water in advance, pay attention to the time should not be too long, to avoid bean products become too soft. Then, steam them in the pan and brush the beef gluten noodles with oil to prevent adhesion. The chili oil is the soul. After deep-frying the onion, ginger and onion, add the secret seasoning, pour in the oil twice and stir well so that each spicy gluten is covered with spicy flavor.

2. Let's knead the noodles to a moderate degree of softness and hardness. Then sprinkle a little flour to prevent stickiness. We roll the noodles into a cake with a rolling pin, fold them in half and roll them out again and again. We can crush the rice grains in the noodles as much as possible to make the dough more gluten. Spicy gluten tastes good and chewy.

3, seasoning should be uniform: in the process of seasoning, make sure that every spicy gluten is evenly stained with seasoning, so as to ensure the taste of spicy gluten. Pay attention to hygiene: in the process of making spicy gluten, we must pay attention to hygiene to avoid spicy gluten being contaminated. Generally speaking, homemade spicy gluten can not only be adjusted to your own taste, but also healthier. As long as you master the production steps and skills, you can easily make delicious spicy gluten at home.

4. The spiciness and taste of spicy gluten can be adjusted according to personal preference, but we should pay attention to the quality of chili powder and pepper powder and choose products with no impurities and rich flavor. When fried spicy gluten, oil temperature control is very critical, too low oil temperature will lead to too much oil absorption of spicy gluten, oil temperature is too high, it is easy to coke. For health reasons, minimize the use of cooking oil and avoid using too many food additives. Through the above steps, you can try to make delicious spicy gluten at home.

5. Homemade spicy gluten is a delicious snack. It not only tastes delicious, but also makes it interesting. If you want to make your own spicy gluten at home, here are some tips to help you: you need flour, cooking oil, chili powder, pepper, salt, sugar, soy sauce and other materials to make spicy gluten. When choosing these materials, be sure to choose the ones of good quality, so as to ensure that the spicy gluten tastes good.

6, the proportion of seasoning can be adjusted according to individual taste, like more spicy can increase the amount of chili powder. The oil temperature should not be too high when fried, lest the spicy gluten will be scorched on the outside and undercooked on the inside. Pay attention to safety in the process of frying to avoid scalding caused by oil spill. Self-made spicy gluten does not add preservatives, the preservation time should not be too long, it is best to finish eating in a short time. Through the above steps, you can make spicy gluten that is both hygienic and delicious at home.