Ingredients ?

Amaranth Handful

Eggs Two

Gluten Stirred and washed

Tomatoes Two

Scallion Ginger Froth Moderate

Few Fungus Soaked

Shrimp Peel Spoonful

Salt, Vinegar, Pepper Moderate

Scented Oil Moderate

How To Make Amaranth Gluten Free Soup ?

A bowl of flour and water (I weighed about 240 grams of flour and 220 grams of water), mix well and let it rest for half an hour

After half an hour of gluten, then stir it vigorously along the edge of the bowl. The gluten has already been formed and there is a great deal of resistance at this point

Stir it as follows

Put it in the water and it is still formed into a ball and does not fall apart

The two hands began to wash the noodles as if it were a shirt

This is the first time that I've ever done this.

After washing, put it in water and set aside.

Smoke the onion and ginger in the hot oil

Stir fry the tomatoes

Stir fry the washed amaranth

Pour in two bowls of water, cover the pot and bring it to a boil

At the same time, put in the wooden fungus, shrimp, or chopped seaweed

Washed gluten, hold up the gluten and make it into a big piece

Put it in the pot and cook it

Pull the gluten with chopsticks to break the gluten into smaller pieces

Take a few minutes to cook the gluten, and then put the gluten into a small piece.

Beat the eggs

Finally, thicken the sauce with the starch water left over from the gluten washing (don't use up all the starch water, just one bowl will do, otherwise it will be too thick)

Stir well with a spoon to prevent it from getting mushy

Finally, add salt, vinegar, pepper and sesame oil to taste, turn off the heat, and then turn off the heat. Successful gluten soup is made of thinly sliced gluten

OK