How to make cumin gluten?

Gluten is a common ingredient in daily life. It is not only nutritious but also tastes delicious. Roasted gluten, in particular, is very popular among young people today. In fact, gluten is not only delicious when roasted, but it is also very delicious when made into cumin gluten, and the method is extremely simple. People who love gluten may wish to try making it at home.

1. Raw materials

Main ingredients: 1 gluten

Ingredients: 1 green pepper, 1 red pepper, a little ginger and garlic,

Seasoning: 1 teaspoon salt, a little pepper, a little cumin powder, a little chicken essence, a little sesame oil

2. Steps

1. Prepare the raw materials.

2. Wash the green and red peppers, remove the seeds, and cut into shreds.

3. Tear the gluten into small pieces with your hands.

4. Bring water to a boil in a pot, pour in the gluten and blanch it, then remove and set aside.

5. Heat oil in a pan and stir-fry shredded ginger until fragrant.

6. Pour in the gluten, add appropriate amount of pepper powder and cumin powder, and stir-fry for a while.

7. Add green and red pepper shreds and season with salt.

8. Continue to stir-fry until the green and red peppers are cooked.

9. Add chopped green garlic, a little chicken essence and sesame oil, and stir-fry evenly.

3. Nutritional value of gluten

1. Gluten is a colloidal mixed protein unique to wheat flour, 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. Roll the fried gluten into a ball with your hands, fry it in a hot oil pan until golden brown, then take it out; put the washed gluten into a boiling water pot and cook for 80 minutes until cooked, which is the "water gluten".

2. The nutritional value of flour is improved after it is made into gluten. The protein content per 100 grams of water gluten, fried gluten and roasted gluten is: 29.0, 24.2, 22.4, which is only lower than soybeans and significantly higher than cereals and pork, beef and mutton. However, the fat (except oil gluten) is significantly lower than soybeans and other pasta. Although the content of inorganic salts, calcium, phosphorus, iron, etc. in gluten is lower than that in soybeans, it is higher than that in pork, beef, mutton and other cereal foods.

3. The nutritional content of gluten, 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. It also contains calcium, iron, phosphorus, potassium and other trace elements. It is a traditional delicacy.

4. Nutritional components of every 100 grams of oil gluten: Energy 490 kcal; Protein 26.9 grams; Fat 25.1 grams; Carbohydrates 40.4 grams; Dietary fiber 1.3 grams; Thiamine 0.03 mg; Riboflavin 0.05 mg; Niacin 2.2 mg; Vitamin E 7.18 mg; Calcium 29 mg; Phosphorus 98 mg; Potassium 45 mg; Sodium 29.5 mg; Magnesium 40 mg; Iron 2.5 mg; Zinc 2.29 mg; Selenium 22.8 micrograms; Copper 0.5 mg; Manganese 1.28 mg.