When did the history of gluten begin? How to cook gluten

The main material for making water gluten is flour. Mix flour and water, then add some salt and other seasonings to make a kind of pasta. The finished water gluten is very white and elastic. Some foods made with water gluten are also very nutritious and delicious. When did gluten begin to spread?

Contents of this article

1. When did the history of gluten begin?

2. How to cook gluten

3. Is water gluten a soy product?

When did the history of gluten begin?

Gluten appeared very early in Chinese history and is still loved today. According to historical records, gluten was first created during the Southern and Northern Dynasties in my country and is a rare flower in the vegetarian garden. In particular, vegetarian imitation meat dishes with gluten as the main ingredient are considered a unique Chinese delicacy and have always been loved by people. Gluten was already produced in large quantities in the Yuan Dynasty. Fang Yizhi's "Small Knowledge of Physics" in the Ming Dynasty introduced in detail how to wash gluten. In the Qing Dynasty, gluten dishes increased and were constantly updated. Today, there are even more varieties and cooking methods for gluten.

How to cook gluten

1. The water cannot be boiled too high, just keep it at a nearly boiling level. If the water is boiled too high, the cooked gluten will be full of small holes and will not be chewy enough.

2. After cooking, put it in cold water to cool thoroughly. The cooler it is, the easier it is to cut. Use a chopstick to thread the cooled gluten roll on it, then use a fruit knife to turn it in circles to cut the gluten roll into spring-like strips. Usually, cut 6-7 circles.

3. When cooking, remember: 1. Use plenty of water; 2. Put the ingredients into the pot after the water boils, otherwise they will stick to the bottom of the pot; 3. Cook over low heat, otherwise they will fall apart.

Is water gluten a soy product?

Water gluten is a special food ingredient made from flour. It does not fall into the category of soy products, so water gluten does not belong to soy products.

The main ingredient for making water gluten is flour. A kind of pasta is made by mixing flour and water, and then adding some edible salt and other seasonings. The finished water gluten is very white and elastic. Some foods made with water gluten are also very nutritious and delicious.