Wheat Gluten Sheets

Wheat Gluten Sheets

　　　Wheat gluten sheets are one of the unique and distinctive snacks of the Hui ethnic group. This snack is not only delicious and refreshing but also economical and filling, offering both the elements of a dish and a meal. At the same time, it’s a type of “fast food”—just head to a wheat gluten sheet stall, and in just one or two minutes, you can enjoy it, which is why it is so popular among the public. When eating, the blanched sheets of wheat gluten are cut into thin strips, topped with several pieces of steamed and thinly sliced gluten (known as "miàn jīng"), and drizzled with seasonings such as chili oil, vinegar, minced garlic, soy sauce, and mustard. The colorful presentation is pleasing to the eye, and the aroma is enticing. On a hot summer day, eating a plate of wheat gluten sheets instantly brings a refreshing and energizing feeling, greatly stimulating the appetite. Wheat gluten sheets are available year-round. They are characterized by their golden-yellow, translucent color, soft yet chewy texture, and uniquely delicious flavor.

　　Also called cold gluten sheets. There is a saying: “When it’s cold, wear fur; when it’s hot, eat wheat gluten sheets.” To make wheat gluten sheets, first mix a proper amount of high-quality wheat flour into a dough through stirring and kneading. Then rinse the dough in clean water until it separates into a net-like gluten and a starchy liquid. Remove the gluten, and let the starch water settle into a paste. Next, scoop an appropriate amount of the starch paste into a large, thin iron disc floating in a pot of boiling water. Spread it out evenly and thinly, then cover and steam for a few minutes until cooked. Repeat this process until all the paste is used. Finally, flatten and spread the removed gluten and steam it for a longer period until fully cooked. Both the gluten sheets and gluten are then left to cool slightly before being removed from the discs. The gluten sheets are cut into slightly wide strips, and the gluten is cut into inch-long cubes. The gluten sheets and gluten are mixed in about an eight-to-two ratio on a plate or bowl, then combined with prepared seasonings such as soy sauce, vinegar, salt, chili oil, mustard sauce, mashed garlic, and chopped Chinese chives. Stir well and it’s ready to eat. It has the tenderness of cold jelly noodles and the refreshing taste of cold noodles, making it enjoyable all year round.