Gluten is a unique colloidal mixed protein in wheat flour. It is also a common ingredient in northern cities. After mixing the noodles, wrap them in cloth and wash them in water, which will wash away the starch. The rest is protein and other water-insoluble substances, which are commonly known as gluten.

Our common way to eat gluten is street snack grilled gluten. In addition to barbecue, gluten can also be eaten in stir-fry. A gluten dish we often made in the school cafeteria was green pepper super gluten. Now let me talk about how to stir-fry gluten with green pepper.

Ingredients preparation: gluten, green pepper, garlic, dried chili pepper;

1. Wash the gluten and tear it into strips by hand;

2. Wash the green pepper Cut into shreds and set aside;

3. Boil the water in the pot and pour in the gluten blanching water (gluten tastes better after blanching);

4. Remove after blanching Cold water, drain the water and set aside;

5. Heat the oil in a hot pot until it is 60% hot, add garlic slices and dried chili peppers and saute until fragrant;

6. Then add gluten and stir-fry;

7. Add a spoonful of oyster sauce, a little salt, a little five-spice powder, and half a spoonful of dark soy sauce and stir-fry;

8. Stir-fry until the gluten is browned and add shredded green peppers;

9. Add half a spoonful of vinegar and stir-fry evenly;

10. Take it out of the pan and put it on a plate. A delicious and fragrant fried gluten is ready. It tastes delicious and chewy. Jin is so delicious that you will become addicted after eating it once.

There are two types of gluten, one is water gluten and the other is oil gluten. Water gluten is the kind that is added to the cold skin when we eat it. Oil gluten is made by deep-frying, like a small ball. I prefer making oil gluten. People here in Jiangsu like to eat oil gluten. A common practice is to stuff meat paste into oily gluten and cook it. How to stuff meat with gluten

First make the meat stuffing. Choose fat and lean pork. Cut it into small pieces first, then chop it into minced meat. The finer and finer the better, chop the meat stuffing and put it in a basin. In, add minced onion and ginger, salt and pepper powder, pour in oyster sauce, soy sauce, cooking wine, a little water, add an egg white, stir in different directions with chopsticks, and stir the meat filling until it is strong.

Poke a small hole on the top of the gluten, then stuff the meat filling we prepared into the gluten, fill it up and compact it. Take a bowl, pour soy sauce, dark soy sauce, rice vinegar, a little water into the bowl, add salt, white sugar, chicken essence, and stir evenly.

Pour the sauce we have prepared into the pot, add the oil and gluten, bring to a boil over high heat, then turn to medium-low heat, cover the pot and simmer for more than ten minutes. After it is cooked, turn up the heat and stop. When the soup is almost gone, turn off the heat, put it on a plate, and sprinkle with some chopped green onion to garnish.