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"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 moi ...
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