"Sure."
As the oil temperature rose, the wheat gluten lost more and more moisture, and its volume even shrank slightly. Lin Xi took a ladle and stirred the contents of the wok a couple of times to ensure the wheat gluten heated evenly. When the oil temperature first rose, the wheat gluten still contained a lot of moisture. A sour, fermented smell continuously wafted from the wok, which was rather unpleasant. But now, as the moisture content decreased, the initial sour smell from the wok gradually faded, while the aroma grew increasingly rich.
"Hello everyone in the live stream! Our boss is making wheat gluten. Boss, say hello to my live stream viewers."
While Lin Xu was busy, Zhuang Yizhou came over, holding his phone.
