According to your taste, you can put one tablespoon of sugar and soy sauce, one tablespoon of aniseed, half a tablespoon of cinnamon, ginger slices and cooking wine, a little chicken essence, half a bowl of vegetarian soup and 4 tablespoons of cooking oil. Add salt according to taste. If you want something strong, put 2 tablespoons of sugar and soy sauce.

Batch processing:

400g cooked gluten

Accessories: peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily, mushrooms.

Seasoning: salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and cooking oil.

Special color: the finished dish is chestnut, with rich flavor, soft and waxy baked bran, sweet and salty.

Exercise:

1. Cut the cooked gluten into squares with uniform size, and then dice the mushrooms, carrots, winter bamboo shoots and daylily respectively.

2. light the fire in the pot and add oil. When it is 5% ripe, add gluten and fry until dark yellow and crisp. Then put the diced mushrooms, diced carrots, diced winter bamboo shoots and day lily into the oil, and control the oil after taking out;

3. Put the fire in the pot and leave the remaining oil. First, add the ginger slices and cinnamon, stir fry, then add the diced mushrooms that have been oiled, then add the fungus, add the right amount of water, add the soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when taking out the pot.

Fry with cooked gluten until hard and crisp, then season and bake. The finished dish is chestnut, which is fragrant, soft and waxy with roasted bran and sweet and salty.

Technology:

Tear the cooked gluten into strips with a thickness of 5cm 1.5cm along the road, rinse it, dry it, fry it in a peanut oil pan, and take it out when it is dark yellow and crisp. Leave the remaining oil in the pot, add soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shaoxing wine, vegetarian soup, crispy baked bran, boil, and then simmer for about 1 hour, so that the baked bran can absorb enough marinade and taste.