Cold gluten
Overview
Gluten is a special protein food obtained by kneading and washing flour in water to remove the slurry. It can be divided into three types: water gluten, fried gluten and roasted bran. The nutritional value of flour is improved after being made into gluten. The protein content per 100 grams of water gluten, fried gluten and roasted bran is: 29.0, 24.2, 22.4, only lower than soybeans and significantly higher than cereals, pork, beef and mutton, but the fat (except oily gluten) is significantly lower than soybeans and other pastas. The content of inorganic salts, calcium, phosphorus, iron, etc. in gluten is lower than that of soybeans, but higher than that of pigs, cattle, mutton and other cereals. Gluten and roasted bran are special foods between beans and animal foods that are high in protein, high in inorganic salt, low in fat, and low in carbohydrates. In addition to oily gluten, water gluten and roasted bran are especially suitable for obese people to ensure the supply of protein and limit the intake of calories. Today we are going to use water gluten to make a cold dish, which is simple and nutritious, and can also be eaten as a staple food. There are all the steamed buns left, and the weather is hot, so you don’t have to smoke and smoke in the kitchen for a long time. It can be done in a few minutes.
Tags
Ingredients
Steps
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A piece of water gluten. It’s cooked gluten
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Use your hands to tear the gluten into small strips along the direction of the thread,
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I bought this gluten instead of making it myself, so I blanch it again in boiling water to make it more reliable to eat. After blanching it, let it cool down with cold water.
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I grow my own ten spices, my favorite seasoning coriander in summer, paired with some garlic
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Add some salt, mash the garlic and ten spices into a puree, add vinegar, chili oil and a little light soy sauce and stir into a bowl of juice.
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Put the gluten into the plate, pour in the seasoned bowl sauce, and add a spoonful of sesame sauce
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Mix well and enjoy
