"What's the difference? They look the same to me."
Not only was Chezai curious, but Wei Qian also came over to have a look.
While Lin Xu was recording the program, Old Huang had brought over some roasted gluten and salted fish—ingredients less commonly used in Beijing—and Wei Qian had even helped Chezai move a box.
But when they opened it, they found the roasted gluten to be identical to wheat gluten.
It was both honeycombed and irregular in texture, and yellowish-brown in color. Isn't this just the type of gluten you can buy anywhere in the market, the kind that's steamed after being fermented?
There are three types of gluten available in the market.
The first type is the kind used for grilled gluten skewers, which has a smooth and slightly chewy texture; this is made by directly boiling washed raw gluten, without a fermentation step.
The second type is wheat gluten puffs, which are ping-pong-ball-sized gluten balls fried from raw gluten, also without fermentation.
