How to make gluten delicious, and how to make gluten delicious?

Hello dear, the tutorial on how to make gluten delicious is as follows.

Soak the ribs in water an hour in advance to remove the blood. Put cold water into a pot and add the green onion and ginger slices. After the water boils, add two spoonfuls of cooking wine, remove the fishiness, and skim off the foam.

Remove and rinse with water to control the water. Cinnamon, star anise, green onions, ginger slices, and chili peppers are prepared. Heat a little oil in a pot, then add rock sugar and stir-fry over low heat until it turns into small reddish-brown bubbles.

Pour in the ribs, always being careful not to let the oil spill on your hands. Add cinnamon, star anise, green onions, ginger slices and stir-fry until fragrant. Add an appropriate amount of light soy sauce, at this time, it depends on the color of the sugar just fried, if it is lighter, add some dark soy sauce, and if the color is satisfied, add some light soy sauce to taste.

Cook in cooking wine and stir-fry evenly, add an appropriate amount of salt to taste, put the dried chili peppers in it, and pour in an appropriate amount of water. Transfer to a pressure cooker and press on high heat for 20 minutes. After exhausting, open it to see, if the soup is a little more, you can put it in the wok to collect the juice.

Ingredients: shiitake mushrooms, black fungus, daylily, gluten, coconut white, braised sauce, oyster sauce, corn starch.

Method: 1. Soak shiitake mushrooms, black fungus and daylily in cold water respectively. After the shiitake mushrooms are ready, cut them into two or three pieces with an oblique blade depending on the size.

2. The mushroom cutting oblique knife is more convenient to taste. ）

3. Two white sticks, cut into diamond-shaped slices. (Diamond-shaped slices are cut for aesthetics, so you can cut them into thin slices casually).

4. Soak the daylily, change the water several times during the period, and when the soaked water is basically not yellow, take out and cut off the roots, and pinch the water. Cut off the roots of the black fungus and tear it into small flowers.

5. Prepare the oil gluten and crush each by hand in advance. (This time it was a coincidence that I bought small gluten, so I didn't have to knead each into several pieces).

6. Sit in a pot and heat the oil, put the mushrooms, callus and daylily.

7. Fry until the gluten is white and soft, press the gluten with a spatula, and continue to fry.

8. Put the black fungus and stir-fry, pour in the braised sauce, fry evenly, put half a bowl of water in a small bowl, bring to a boil over high heat, turn to low heat, and cover the pot.

9. Take a small bowl, pour in a little cornstarch, Lee Kum Kee Oyster Sauce and cold water, and stir well.

After a few minutes, turn to high heat, pour in the thickened water, stir-fry evenly, turn off the heat and remove from the pot.

Grilled gluten, fried gluten, cold gluten.

Everyone loves gluten, but they are resistant to the ready-made gluten on the market (most of which are made directly with gluten powder and water, which not only does not have the fragrance of flour, but also has a strange taste), so they wash the gluten themselves. The gluten in the picture on the left is washed with 1kg of all-purpose flour and weighs 320g. You can also wash with gluten flour, and the weight of gluten you can wash depends on the protein content of the flour used.

However, high-gluten flour is generally more expensive, and the gluten washed out is not much more, so it is more cost-effective to use all-purpose flour.

Material. Plain flour - 1kg (the flour must be fresh, otherwise the gluten will not be washed, or the gluten will be tattered).

Salt - 1 teaspoon (about 5g, salt helps in the formation of gluten)

Water - 550 g ml cc

Method. <>

1.Mix the flour and salt evenly in the mixing basin, open a pit in the flour**, pour 550g of cold water, stir continuously in one direction with chopsticks, and knead it into a soft dough by hand for 10 minutes.

2.Tie the kneaded dough into a plastic bag and let it stand for three to four hours to allow the gluten in the dough to fully form and the dough to rise naturally. If you don't have time to wash the gluten, you can store it in the refrigerator and wash it again the next day.

3.Soak the naturally fermented dough in clean water, and then start washing the dough with the palm pressing technique (the above **demonstration is from Youguan** to share with you the method of washing gluten), and keep repeating the pressure until the water in the basin becomes white slurry water, and then pour out the water, or leave it separately, After the water is clear, what remains at the bottom of the water is wheat starch (powder), which can be used to steam cool skin.

4.After pouring out the slurry water, fill the basin with water and continue to wash the gluten with the palm of your hand. Wait until the water is muddy again, and repeat the action of changing the water.

When pouring out the water, you must sieve it, and press the small pieces of gluten back into the large gluten ball, and it will stick back, so don't throw it away. If you change the water repeatedly, you can do it until the gluten water is washed to the same quality as rice washing water (Figure 1). You can add a pinch of salt to the wash on the last trip.

Eat the gluten fried, then get some barbecue sauce, sesame sauce, garlic sauce. It can also be eaten grilled. Stir-fry and eat, dip and eat. The taste can be lighter.

Cook and eat well, first prepare fresh ingredients, then put them in a pot and add an appropriate amount of seasoning and water to simmer for 15 minutes, and finally sprinkle cumin noodles and chili noodles, which is very delicious.

The gluten can be grilled or fried, both are more delicious, or it is also delicious when dipped in some sauces, I recommend you can try it.

Gluten is a plant-based protein that consists of gluten protein and wheat gluten protein. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then scrub it repeatedly with water to wash off all the live flour and other impurities in the dough, and the rest is gluten. The oil gluten is formed into a ball shape by hand, and fried in a hot oil pan until golden brown.

Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is "water gluten". The nutritional content of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products, and belongs to high-protein, low-fat, low-sugar, low-calorie food, and also contains calcium, iron, phosphorus, potassium and other trace amounts of non-vegetarian, which is a traditional delicacy.

Gluten stuffed meat

Material. Oil, gluten, meat, shrimp, egg, salt, soy sauce, sugar, cooking wine, chicken essence, green onion, ginger.

Steps:

1. Chop the meat and shrimp and set aside.

2. Stir the cooking wine, salt and egg mixture clockwise with the minced meat and set aside.

3. Make a small hole in the oil gluten with chopsticks and stuff the minced meat into the oil gluten.

4. Heat the wok, pour in the oil, put the chopped green onion and ginger slices in the hot oil, pour in the oil gluten, add soy sauce, sugar, chicken essence, water and boil, turn to medium heat after the soup boils and cook slightly, and finally use the hot fire to collect the juice and garnish it with chopped chives.

Gluten green peppers

Material. Gluten, green pepper oil, soy sauce, salt, sugar, water.

Method.

1. Wash the gluten, and then tear the section by hand, no need to cut, the cut is delicious without tearing. Wash the green peppers and cut into shreds.

2. Pour in the gluten in the bottom oil of the pan, stir-fry for 1 minute, then pour in the soy sauce and continue to stir-fry for 1 to 2 minutes.

3. Pour in the green pepper and stir-fry a few times, add some salt, some sugar and stir-fry a few times, add a little water, cover the pot and let it simmer for 2 minutes.

Sweet and sour gluten

Material. Gluten, green onion, garlic, vinegar, soy sauce, sugar, salt, starch, sesame oil.

Method.

1. Divide the gluten in half and cut it into thin strips.

2. Heat the pan with cold oil, and put the gluten into the pan when the oil is hot.

3. Fry the gluten shreds over medium heat and put them out (stir constantly during the frying process to prevent the paste).

4. Put minced onion and garlic (more garlic), vinegar, soy sauce, sugar, salt, starch (sugar and vinegar must be put more) in the bowl

5. Put a little oil in the pot, mix 4 evenly after heating, pour it into the pot, boil the juice, and finally pour a little sesame oil.

Gluten delicious recipe:Ingredients: 2 gluten, 1 chives, 1 ginger, 4 chili peppers.

Ingredients: 600 grams of pork ribs, 300 grams of gluten.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of ginger, 1 star anise, 5 grams of cinnamon, 1 nutmeg.

1. Prepare the ingredients first.

2. Cut the ribs into large pieces.

3. Blanch with boiling water and scoop up.

4. Slice the ginger, bubble the spicy skin, and cut into sections.

5. Cut the gluten into large pieces.

6. Heat the oil in a pan and heat the oil to 7 into the lower ribs and stir-fry the water.

7. Add cooking wine and stir-fry evenly, add star anise, Sichuan peppercorns, spicy skin, cinnamon, and nutmeg to stir-fry to bring out the fragrance.

8. Add dark soy sauce and stir-fry lightly.

9. Stir-fry for a while.

10. Add water and bring rock sugar to a boil.

11. Turn to low heat and cover, and cook for 40 minutes.

12. Lower gluten, add salt and stir-fry evenly.

13. Cover and cook for 20 minutes, and reduce the juice on high heat.

14. The finished product is as follows.

Shiitake mushroom gluten, you need to prepare sesame oil, salt, sugar, soy sauce, oyster sauce, small greens, gluten, first cut the mushrooms into pieces, gluten into boiling water to soak soft, and then squeeze the water dry, add an appropriate amount of water to the pot to boil, put salt, vegetable oil into it, and then add some greens to blanch, add an appropriate amount of oil to the pot, put the shiitake mushrooms in when it is hot to 6, stir-fry, add some sugar, soy sauce, oyster sauce, gluten put in, then add an appropriate amount of water, boil over high heat, and then change to low heat for about 10 minutes, Then reduce the juice over high heat, drizzle with sesame oil, and cover the greens after they come out of the pan.

You can also make fried gluten with green peppers, you need to prepare salt, sugar, dark soy sauce, light soy sauce, millet spicy, garlic, green pepper and gluten, tear the gluten into long strips, cut the green pepper into shreds, minced garlic, millet spicy cut into segments, heat the wok and add oil, put the millet spicy and minced garlic into it and stir-fry, and then put the gluten in and stir-fry after tearing it well, add some dark soy sauce to color, plus some light soy sauce and stir-fry evenly, add an appropriate amount of boiling water along the edge of the pot, and wait until the water is about to boil dry, add some green pepper and salt, Stir-fry the sugar evenly and turn off the heat and eat.

You can also make fresh mushroom stewed gluten, you need to prepare ginger, oil sugar, dark soy sauce, light soy sauce, shiitake mushrooms, gluten, first clean the mushrooms and set aside, ginger cut into slices, gluten cut into thin slices, the thinner the cut, the more flavorful, heat oil in the pot, put the ginger in it and stir-fry, gluten in it, fry it over medium-low heat until golden brown, add some sugar, dark soy sauce, light soy sauce, pour some water into the pot, cover the lid and simmer over low heat for 5 minutes, be sure to simmer slowly over low heat until the flavor is in, then add shiitake mushrooms, stir-fry evenly over medium heat, Cover and continue to simmer for two minutes, then reduce the juice over medium heat and serve.

The gluten is delicious and delicious to make as follows:Ingredients Tools: gluten, onion, green onion, garlic, coriander, green and red pepper, salt, oil, vinegar, soy sauce, sesame seeds.

1. The required side dishes are ready, take an appropriate amount of gluten for later use.

2. Cut the gluten into thin slices, shred the green onions, and cut the green peppers into small pieces.

3. Add chopped coriander, chopped green onion and minced garlic.

4. Add straight sesame seeds and red pepper and pour in hot oil to stimulate the fragrance, add salt, vinegar and soy sauce.

5. Stir well and enjoy.

Barbecued pork gluten 1, raw materials 1, main ingredients: 200 grams of raw gluten. 2. Seasoning:

Peanut oil, sesame oil, salt, sugar, pepper noodles, monosodium glutamate, tomato paste, ginger. 2. Production method 1, first wash the white flour with salt and water to make gluten, and then use it after five or six hours. Then put the gluten into a pot of boiling water, cook, remove and let it cool; Then cut the boiled gluten into thick slices, and then put it in a peanut oil pan to fry until the gluten is golden brown and take out.

2. Put sesame oil in the pot, stir-fry the ginger, then add tomato sauce and stir-fry, add soup, and then add salt, monosodium glutamate, pepper noodles and sugar; Put the fried gluten into the pot and boil, simmer for 10 minutes, wait until the gluten has collected the soup into a thick juice, and then pour sesame oil to get out of the pot. 3. Characteristics - fresh and sweet and delicious.

Shrimp gluten ingredients: 500 grams of raw gluten, 25 grams of shrimp, appropriate amount of green garlic.

Method: 1. Remove the raw gluten from a pot of boiling water, put it in a casserole, add broth, cooking wine, salt and monosodium glutamate, bring to a boil over high heat, and cook over low heat until it tastes;

2. Stir-fry the shrimp with cooked chicken fat, cook cooking wine and sugar, pour it into a casserole and dry the soup over low heat and sprinkle minced green garlic.

Braised gluten Ingredients: 500 grams of gluten, 200 grams of bamboo shoots, 100 grams of shiitake mushrooms, 250 grams of dried tofu, 25 grams of enoki mushrooms, 30 grams of fungus, ginger, sesame oil, star anise, soy sauce, wine, sugar, pepper, appropriate amount of monosodium glutamate.

Production method: After washing the gluten with water, squeeze out the water and then tear it into small pieces by hand, when the oil is burned to eighty percent hot, put in the torn gluten and fry it until it is golden brown, remove and drain the oil.

Peel and slice the bamboo shoots, soak the mushrooms and cut them in pairs, cut each piece of dried bean curd into 3 pieces obliquely, and soak the enoki mushrooms and fungus until soft.

Put oil in the pot, put the shiitake mushrooms, dried beans, bamboo shoots, enoki mushrooms, and fungus into the wok, finally add the fried gluten, pour the wine, add soy sauce, sugar, pepper, monosodium glutamate, sesame oil, ginger slices and star anise, then add water and cook over medium heat until the juice is dry, and pour sesame oil to eat.

Features: strong and fragrant taste, good texture and taste.