面筋,江苏一带俗称“百搭菜”,广东一带俗称“面根”。面筋是将小麦磨碎后变成麦麸和面粉后,加水与盐在一起浸泡,过一定时间搓去麸皮和淀粉,而得生麸,再捏成雀蛋小的生麸面团,待去净淀粉后所余胶状体为面筋。经发酵蒸熟的称“熟面筋”,水煮的称“水面筋”,油炸的称“油面筋”,因用面粉作为主料,用以“筋”的质地,故名。 Gluten, commonly known in Jiangsu area as “wild dishes”, commonly known in Guangdong area as “root.” Gluten is the wheat after grinding into wheat bran and flour, add water and salt to soak together, over a certain period of time to rub the bran and starch, resulting in bran, then pinched into small pieces of raw bread dough ball, to be gone The remaining gel after gluten is gluten. Fermented steamed called “cooked gluten”, boiled called “water gluten”, fried called “oil gluten”, because of flour as the main ingredient, to “tendons” texture, hence the name.