Wuxi Oil Gluten [Jiangsu Wuxi Specialty]

What is Wuxi oil gluten? Authentic Wuxi specialty: Wuxi oil gluten

Content summary:Do you want to know what Wuxi oil gluten is? This article is a detailed introduction to the special product of Wuxi, Jiangsu Province - Wuxi Oil Gluten. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuxi Oil Gluten. The full text takes about 9 minutes to read, mainly including the basic introduction of Wuxi Oil Gluten and its nutritional value? What are the product characteristics of Wuxi oil gluten? How did the history of Wuxi oil gluten come about? The production method of Wuxi oil gluten, etc

Basic introduction of Wuxi oil gluten

Oil gluten is made by lightly washing and precipitating wheat flour, which is wheat starch. Its byproduct is water gluten. If water gluten is kneaded into small balls and fried in oil, it will quickly expand and become Wuxi oil gluten. Wuxi oil gluten, commonly used in rice, cooking, and soup making. There is a folk custom in Wuxi that during festivals and family reunions, a bowl of meat infused with oil and gluten is always on the table to show solidarity and increase the joyful atmosphere

Rich in carbohydrates, important substances that make up the body; Storage and provision of thermal energy; The energy necessary to maintain brain function; Regulating fat metabolism; Provide dietary fiber; Save protein; Detoxification; Enhance intestinal function

Rich in fat, maintaining body temperature and protecting internal organs; Provide essential fatty acids; Promote the absorption of these fat soluble vitamins; Increase satiety

Rich in protein and capable of maintaining potassium sodium balance; Eliminate edema. Strengthen immunity. Regulating blood pressure and buffering anemia are beneficial for growth and development

Wuxi oil gluten has a golden color, a smooth surface, a fragrant and crispy taste, and is delicious and tasty. It contains high vitamins and protein, and if stuffed into meat and cooked, it has a unique flavor. Wheat flour that has been lightly washed and precipitated is called wheat starch, and its byproduct is water gluten. If water gluten is kneaded into small balls and fried in oil, it will quickly expand and become the unique Wuxi oil gluten

What is the history of Wuxi oil gluten

Method for making Wuxi oil gluten

1. Mix 50 kilograms of flour with 30-35 kilograms of water and stir for about 25 minutes. Summer is short and winter is long. Then let it stand for 4-8 minutes until the batter bubbles and the gluten has coagulated

2 facial cleansing gels, washed four times. In 50 kilograms of aggregated gluten, wash 45 kilograms of water for the first time, 40 kilograms for the second time, 17.5 kilograms for the third and fourth times, and finally obtain gluten (the washed water can be used to extract starch after precipitation)

3 kneading, first add 0.75-1 kilograms of salt to 50 kilograms of gluten, then cut the gluten into small pieces of about 0.5 kilograms, put them in a tank filled with clean water, manually stir, wash out residual starch white slurry, continuously change the water and stir until the water becomes clear

4 stalls, cut the gluten that has been kneaded and cleaned into small pieces weighing 150 grams, and hang it on a bamboo plaque. After pouring water for 1 hour, use a dry towel to press and absorb the water on the gluten until it is no longer sticky to the hands

5 Beating, cut the gluten into small pieces weighing 50-100 grams, mix 500 grams of gluten and 150 grams of flour thoroughly, and then stretch the gluten block. The stretching method is to grab one end with your hand and smash the other end onto the table until no flour is seen in the gluten

6. Pick the dough and shape it into small balls. Pick 13-14 dough pieces for every 50 grams of gluten

7 oil press, when the oil temperature reaches 120 ℃, slowly put the gluten blank into the oil pot, wait for the gluten to foam, the skin to harden, and there is no raw gluten