How long is it appropriate to soak gluten

Gluten is a kind of noodle product, which is very common in people's lives. There is also a kind of gluten that needs to be soaked. Generally speaking, the gluten that needs to be soaked refers to oil gluten and roasted gluten. As for how long the gluten should be soaked, the soaking time for different gluten is also different.

When we talk about "soaking" gluten, it usually refers to roasted gluten and oily gluten, because among the types of gluten, only these two types of gluten need to be soaked.

1. Oily gluten

Then soak in cold water. Soak until it is completely soft. It is best to press it with a heavy object, otherwise it will not be soaked thoroughly and will not rise enough when cooking. Fried gluten can be used as an ingredient in a variety of dishes. It is suitable for use as a side dish for rice, cooking, and making soup at home. There is also a custom among the people of Wuxi that when the family reunites during festivals, a bowl of meat-stuffed gluten is indispensable on the dinner table to symbolize reunion and increase the happy atmosphere. Fried gluten has long been a famous local specialty of Wuxi.

2. Roasted bran

Just soak it in warm water. Before eating roasted gluten, whether you are cooking meat or vegetarian dishes, you must soak the roasted gluten in advance. The roasted gluten needs to be soaked in warm water. A little salt can be added to the warm water. Soak it for about 40 minutes and it will be soaked. After soaking, rinse it repeatedly with clean water several times. Because roasted gluten is a fermented food, a slightly sour taste is a physical characteristic of roasted gluten. The purpose of soaking it in warm salt water and rinsing it repeatedly with clean water is to remove the sour taste. Roasted bran can also be boiled directly in boiling water for 10 minutes, then taken out and rinsed several times with clean water.

3. Others

Gluten is a plant protein composed of gliadin and glutenin. Add appropriate amount of water and a little salt to the flour, stir well to form dough. Then rub it repeatedly with clean water to wash away all the active powder and other impurities in the dough. What remains is gluten. The nutritional content, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar, low-calorie food.