How to make braised gluten, how to burn gluten?

1 Overview. Method: Burn.

Taste: Salty umami.

Difficulty: Beginner level.

Number of people: 2 servings.

2. Food. Ingredients: Appropriate amount of oil gluten.

Seasoning: appropriate amount of salad oil, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of sugar, appropriate amount of brine.

3 manufacturing methods. Step 1: Cut the gluten into cubes.

Step 2: Heat the pan with cold oil.

Step 3: Add ginger and star anise and stir-fry over low heat until fragrant.

Step 4: Add gluten and stir-fry.

Step 5: Add soy sauce and stir-fry to color.

Step 6: Add an appropriate amount of brine juice.

Step 7: Add water to cover the gluten.

Step 8: Bring to a boil over high heat, then reduce to medium heat and simmer for 20 minutes.

Step 9: Finally, add about half a spoonful of sugar to the pan.

4 cooking tips.

1. It is necessary to add ginger and star anise to increase the fragrance;

2. Add brine juice to make the taste more fragrant;

3. If you can use broth, such as chicken soup and pork rib soup instead of water, it will be more moisturizing, which can be comparable to braised meat.

Ingredients: 300g of oil gluten

Seasoning: appropriate amount of salad oil, appropriate amount of soy sauce, 1 slice of ginger, 1 star anise, appropriate amount of sugar, appropriate amount of brine.

1. Wash the gluten, dry the water, cut it into chunks, dip it in thin starch, put it in a hot oil pan and fry it thoroughly, fry it until golden brown, drain the oil and set aside.

2. Remove the stems of the green peppers, wash them and cut them into small pieces; Finely chop the green onion and garlic; Wash the tomatoes and dice them and set aside.

3. Leave a little oil in the wok to heat, put the minced green onion and garlic and stir-fry until fragrant, add the green pepper pieces, stir-fry the diced tomatoes, add the appropriate amount of salt, soy sauce, sugar and vinegar, stir evenly and set aside, put the fried gluten pieces in, quickly stir-fry until the soup is thick, and add a little monosodium glutamate before leaving the pot.

Teach you how to make gluten.

Gluten for two.

Red pepper half.

Oil to taste. Salt to taste.

Essence of chicken to taste.

Light soy sauce: 2 scoops.

Dark soy sauce 1 scoop.

Sugar a spoonful. 3 garlic crumbles.

Ginger 3 slices. Steps: Wash the gluten and red peppers.

Slice gluten, red pepper, ginger and garlic, put oil in the pot, add gluten and stir-fry until the gluten turns yellow on both sides, add ginger and garlic and stir-fry until fragrant.

Add sugar, salt, light soy sauce and dark soy sauce and stir-fry well.

Add water and simmer for 5 minutes.

Wait until the soup is simmered dry, add the red pepper and stir-fry until it breaks.

Finally, add the chicken essence, remove from the pot and serve on a plate.

Tips: Gluten fried on both sides of the yellow before cooking, the taste is better, pour in the gluten oil should be slightly hotter than usual, or the gluten is easy to stick to the pan.

12 gluten with oil.

Ground pork 150 grams.

Green onions: 2 stalks.

Refined salt 5 grams.

MSG 5 grams.

Thirteen incense a little.

5 grams of sugar.

Light soy sauce 10g.

Dark soy sauce 5g.

Oyster sauce 5 grams.

Steps: Prepare the oil gluten.

Ground pork ready.

Slice the green onions into minced green onions.

Put the green onion foam, refined salt, monosodium glutamate, thirteen spices, and oyster sauce into the meat filling, mix well, and stir well in one direction.

Oil: Gluten poke a jelly with your fingers, turn your fingers in the middle of the gluten a few times, make room for the meat filling, and stuff the mixed meat filling into the gluten with chopsticks.

Stuff all the gluten bubbles.

Put sugar in the pot and a small amount of water to melt, boil for a while, add light soy sauce and dark soy sauce and put in an appropriate amount of water.

Put the gluten stuffed meat in a pot, bring to a boil over high heat, turn to low heat and simmer for 20 minutes, gently turning the dough with a spatula in between.

When the soup thickens, sprinkle with chopped green onions.

Serve, OK.

TipsBecause salt has been added to the minced meat, the braised soup can only be seasoned with light soy sauce and dark soy sauce, so there is no need to add additional salt! You can also add other dishes to your taste, such as leeks, celery, carrots, etc.

Put the salt in warm water and stir to melt. Pour the gluten powder into the warm water little by little, stirring it with chopsticks constantly, and finally form a ball, knead it for a while, and knead the dough smoothly. Cover and leave for 1 hour.

The dough will be very elastic, take out the dough and place it on the cutting board, gently pat it into a 1 cm thick flatbread shape, and cut it into long strips with a knife.

Take the commonly used chopsticks, stretch a piece of gluten and wrap it around the chopsticks, and then put it in cold water in turn.

When everything is done, remove the chopsticks and put them in the pot and cook until they float and cook completely. Immediately put it in cold water to cool.

After cooling, the gluten is cut into small pieces with a knife.

Prepare the sliced gluten pieces, wash the chives and coriander and finely chop.

Put oil in a wok and fry with 3 tablespoons of garlic sauce.

Put in the gluten cubes and stir-fry to change color, control the saltiness and lightness, and adjust it with the amount of garlic sauce.

Add the prepared chives and stir-fry a few times.

Add the coriander and stir-fry.

When you see the coriander wilting, sprinkle in the cooked sesame seeds and stir-fry well.

Ingredients: 250 grams of water gluten (twist style), 25 grams of camelina (peeled), 25 grams of water magnolia slices, 50 grams of water lotus seeds, 200 grams of sugar, 10 grams of sweet noodle sauce, 5 grams of osmanthus sauce, 5 grams of sugar color, 100 grams of wet starch, a little pepper oil, 1000 grams of peanut oil (about 50 grams).

Method (1), tear the water gluten into long centimeter strips by hand, put them in a bowl, add sweet pasta sauce and wet starch and mix well. Cut the magnolia slices into elephant eye slices and boil them in boiling water with the camelina, ginkgo seeds, and lotus seeds.

2) Put the frying spoon on the fire, pour in the peanut oil, burn until it is hot, put the mixed water gluten into the oil, and fry it until the jujube is red; Put water (250 grams), sugar, sugar, osmanthus sauce in the frying spoon, bring to a boil over medium heat and move to a slight fire, then pour the magnolia slices, lotus seeds, ginkgo seeds, camelina and fried gluten into the spoon together, turn it over a few times, simmer until the soup is thick, pour on the pepper oil, and put it on the plate.

Simmer until the soup is thick.

Material: 1 block of oil gluten

Auxiliary materials: oyster mushroom: 2 fungus: 1 large handful of red pepper: 1 pepper: 1 small handful of star anise: 2 ginger: 1 small piece of cooking oil: 10 grams of sesame oil: 3 grams of old rock sugar: 2 pieces of edible salt: 3 grams.

Process: 1 noodles cut into a small piece, fungus selected old root tear slices, oyster mushroom cut strips, sharp pepper cut rings 2 cooking oil cold oil put in pepper, star anise, ginger slices, warm fire and fry fragrant; Add the noodle cubes 3 and fry the noodle cubes over low heat until golden brown on all sides; Put in fungus, oyster mushrooms and stir-fry 4, add old rock sugar, sesame oil, salt and stir-fry evenly.

5Add a small bowl of water and bring to a boil over high heat; Turn to low heat and simmer to fry the sugar, sprinkle in the pepper rings and stir well.

1. Weigh the gluten flour, add salt, and stir slightly.

2. Add an appropriate amount of water, stir while adding, the amount of water is not fixed, and the gluten powder will not absorb water anymore when it absorbs enough water, so it doesn't matter if you have more.

3. Knead the gluten powder into a dough by hand, squeeze out the excess water, pour it out, then cover it with plastic wrap and let it stand for two or three hours.

4. Spread the gluten flat on a cutting board, no rolling pin required.

5. Cut into two finger-width strips.

6. Take a strip of gluten, sandwich one end between two chopsticks, then wrap it around the chopsticks, and the last point is also sandwiched between the chopsticks.

7. Then use a little force to pull out the chopsticks.

8. Put the rolled gluten into the pot, some too long and cut into two. Pour in the water that has not covered the gluten, cover and bring to a boil over high heat, turn to medium heat and continue to cook.

9. After cooking for more than 20 minutes, all the gluten has floated, and you can turn off the heat.

10. The boiled gluten will be more elastic when it is washed in cold water, so that it is completed.

What is gluten

Gluten is a plant-based protein that is made up of gliadin and glutenin. 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 starch 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".

As follows:

Ingredients: 300g gluten, appropriate amount of oil, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bean paste, appropriate amount of chili pepper, 1 onion, 1 sharp pepper, 1 garlic sprout, appropriate amount of Sichuan pepper.

Method: 1. Prepare gluten and slice.

2. The oil temperature is 5 into the heat, and put in the peppercorns.

3. Then add green onions, ginger and garlic, dried chili peppers, and bean paste.

4. Then pour in the side dishes, onions, peppers, and garlic sprouts.

5. Pour in gluten and stir-fry.

6. Then add salt and chicken essence and stir-fry.

7. Gluten is done.

Ingredients: 300 grams of gluten and 200 grams of oyster mushrooms.

Seasoning: Salad oil 50 grams Green onion 8 grams Ginger 8 grams Garlic 8 grams Bean paste 8 grams Cooking wine 8 grams Soy sauce 8 grams Starch (peas) 4 grams Pepper 2 grams Salt 3 grams Monosodium glutamate 2 grams Appropriate amount of each.

Home-cooked gluten burning:

1.Cut the gluten into small holes in turn, soak it in boiling water to soften, and squeeze out the water; Clean up the oyster mushrooms, break them appropriately, put them in boiling water and blanch them slightly, remove them, wash them with cold water, and control the water; Slice green onion, ginger and garlic; Add an appropriate amount of starch to water, mix well to form water, about 8 grams of starch.

2.Pour salad oil into the pot and heat it, add green onion slices, ginger slices, garlic slices, and bean paste to stir-fry until fragrant, cook cooking wine and soy sauce, add a cup of boiling water, put gluten, oyster mushrooms and pepper, refined salt, and monosodium glutamate into the pot together, bring to a boil, and thicken the water starch.

Braised gluten is a particularly delicious home-cooked dish, and there are many ways to make it. Gluten is a plant-based protein that consists of gluten protein and wheat gluten protein. The nutritional content of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products, and it is a 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.

I don't know if the subject is ** person, but in my hometown Tianjin, there is a single gluten dish that is particularly delicious, so today we will talk about several ways to braised gluten:

First, the taste of gluten alone.

Dudou gluten is a famous dish with both color and flavor, which belongs to Tianjin cuisine.

Ingredients: 20 oil gluten, 3 cloves of garlic, 1 green onion.

Seasoning: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp salt.

Method: Step 1: Make a small cut in the oil gluten and soak it in warm water for 20 minutes.

Step 2: Cut the green onion into chopped green onions and cut the garlic into cloves for later use.

Step 3: When the oil is hot, add the garlic slices and chopped green onions and stir-fry until fragrant.

Step 4: Pour the soaked gluten into the pot and pour a little water into the soaked gluten.

Step 5: Cover the pot and simmer over low heat for 2 minutes.

Step 6: Pour in soy sauce, oyster sauce, salt, sugar and stir-fry well.

Step 7: Reduce the juice on high heat and remove from the pan.

Tips: 1. Don't cut the oil gluten with a knife, be sure to tear it by hand.

2. In the fourth step, simmer for a while.

2. Braised gluten.

Ingredients: 150g gluten soak, 50g carrots, 2 tablespoons (30g) fresh green beans, 5 fresh shiitake mushrooms, 2 teaspoons (10g) minced green onions, 2 teaspoons (10ml) soy sauce, 1 teaspoon (5g) sugar, 1 teaspoon (5ml) sesame oil, 2 teaspoons (10ml) oil

Method 1: Wash the carrots and cut them into small thin slices. Wash the mushrooms, remove the stems and drain.

2. Boil water in a pot, add fresh green beans and cook for 5 minutes, remove and drain. Then put the gluten bubble into a pot of boiling water, cover and cook for 3 minutes, remove the gluten bubble when it becomes soft, rinse with cold water to remove most of the oil, and drain thoroughly.

3. Heat a dry wok over high heat, then add cold oil, fry the minced green onion until fragrant, then add shiitake mushrooms and carrot slices and stir-fry for 1 minute, add soy sauce, white sugar and a little hot water, and bring to a boil over high heat. Add the drained gluten bubble and simmer over medium heat for 10 minutes.

4. After the soup is thick, add the cooked green beans and stir well. Change the heat to high, and pour in sesame oil after the soup is basically dry.

Tip 1: Gluten bubbles are also called oil gluten, you can poke a hole in it before putting it into a pot of boiling water, and the gluten bubbles will be easier to soften.

2. Use the remaining gluten bubbles to store in a cool and ventilated place, if the temperature is too high or exposed to direct sunlight, it is easy to have a clam smell, which is a sign of deterioration of fried food.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, put them in the pot and simmer for 10 15 minutes, and then pour some auxiliary materials, you can eat the braised gluten that comes out of this way, which is very delicious and very nutritious.

First of all, you can prepare some gluten, then put the gluten in the pan and stir-fry for ten minutes, add some green onions, ginger, garlic and soy sauce.

When the dough is repeatedly rubbed in water and the water is no longer turbid, the "dough" at this time is only one-third the size of the original, and the color becomes darker and yellowish, and the "dough" becomes elastic and not easy to break. This "dough" in our hands, which we call gluten, is a colloidal protein mixture that is unique to wheat flour.