Wuxi--【Qingshui Gluten】
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This post was last edited by zdl1966 on 2017-9-23 at 21:42. The production of Wuxi oil gluten began during the Qianlong era of the Qing dynasty (mid-18th century), and it has a history of over 230 years now. The original method involved adding salted water to the sifted bran and pounding it by hand to create raw gluten; this raw gluten was then shaped into blocks and fried in boiling oil to produce hollow, spherical gluten balls. The term \"Qingshui youmiànjīn\" appeared in the late Qing Dynasty (mid-19th century).
Food ingredients: gluten, flour, meat filling, dumplings, soy sauce, sticky texture, boiling water
After washing and settling wheat flour, what remains is wheat starch; the by-product of this process is gluten. If this gluten is shaped into small balls and fried in oil, it expands rapidly and becomes Wuxi fried gluten. Wuxi fried gluten has a golden color, a smooth surface, a fragrant taste and a crisp texture; it is delicious to eat. It is rich in vitamins and proteins, and when filled with meat and cooked, it offers a unique flavor. Wuxi fried gluten is commonly used as a side dish with rice, in cooking, and for making soups. There is also a local custom in Wuxi: during festivals, when the whole family gets together, a bowl of meat-filled gluten noodles is always served on the table as a symbol of togetherness and to enhance the festive atmosphere.
After washing and settling wheat flour, what remains is wheat starch; the by-product of this process is gluten. If this gluten is shaped into small balls and fried in oil, it expands rapidly and becomes Wuxi fried gluten. Wuxi fried gluten has a golden color, a smooth surface, a fragrant taste and a crisp texture; it is delicious to eat. It is rich in vitamins and proteins, and when filled with meat and cooked, it offers a unique flavor. Wuxi fried gluten is commonly used as a side dish with rice, in cooking, and for making soups. There is also a local custom in Wuxi: during festivals, when the whole family gets together, a bowl of meat-filled gluten noodles is always served on the table as a symbol of togetherness and to enhance the festive atmosphere.
This post was last edited by zdl1966 on 2017-9-23 at 21:39. When I was a child, I would often just eat it as it was; my child likes to eat it raw, without it being cooked.
The good ones are fried in vegetable oil; they taste great.