Prepare all materials, wash bamboo sticks and soak in water for half an hour.
Add about 50 degrees warm water to the bowl, add salt and stir until melted.
The gluten flour is slowly poured into the bowl and constantly stirred. Then knead into a flexible dough.
Cover the dough with plastic wrap and wait 1-2 hours. During this time, some water will come out of the dough.
Open the dough on the panel and cut into small strips.
Add water to the pot and bring to a boil. Put the wrapped gluten strips on low heat and cook until the gluten is all floating. Cook for about 15 minutes.
Take them out of the pot, then put in cold water.
Insert the bamboo stick into the gluten, and then use the knife to cut it diagonally.
Prepare chili oil seasoning: mix chili powder, cumin powder and white sesame. Heat the oil and pour it in, then pour it in thin soy sauce and mix well. The chili oil is ready.
Brush the gluten evenly with chili oil and place in a baking dish to marinate for 30 minutes before roasting.
Choose the up and down fire baking mode of the oven, turn on the hot air, preheat it 180 degrees in advance, put the gluten into the baking for about 10 minutes, then take the gluten out and turn it over brush the chili oil evenly, then put it in the oven to continue baking for about 5 minute.
Finally, take out the baking tray.