Seasoning: soy sauce 30g, sugar 10g, monosodium glutamate 2g.
Cooking wine 2g starch 5g peanut oil 50g salt 2g each.
Exercise:
1. Cut gluten into cubes.
2. All two pieces of mushrooms
3. Cook the bamboo shoots and slice them.
4. Add 40 grams of oil to the wok and heat it to 60% heat.
First, fry mushrooms, bamboo shoots and rape, and add 250 grams of fresh soup.
5. Stir-fry the underlying tendons and various seasonings, and thicken the marinade until it is thick.
Pour in peanut oil and serve.
Sam sun fish tripe
Ingredients: oil gluten100g.
Accessories: dried mushrooms 10g winter bamboo shoots 25g.
Rapeseed heart 25g starch 5g.
Seasoning: soy sauce 15g cooking wine 5g sugar 5g.
Monosodium glutamate 3g sesame oil 65438+ peanut oil 20g.
Exercise:
1. Cut oil gluten into small cubes.
2. Wash fresh bamboo shoots and cut into diamond-shaped pieces.
3. Shred mushrooms with water.
4. Wash the rapeseed and cut it into sections.
5. Put the wok on a high fire, pour the oil to 70% heat, stir-fry the mushrooms and fresh bamboo shoots,
Add 35 ml of soy sauce, cooking wine, sugar, monosodium glutamate, spiced oil and fresh soup to boil.
6. Put the gluten blocks in again. When the gluten is burnt,
Add fresh bamboo shoots, shredded mushrooms and green vegetables, and thicken with wet starch.
Spicy beef
Composition: water gluten 1000g.
Seasoning: sesame, salt, soy sauce, Chili oil, ginger juice, pepper, sesame oil, cooking wine, vegetable oil and red yeast.
Exercise:
1. First put the water surface of the main ingredient into a cage, flatten it and steam it thoroughly, and then take it out for compaction.
2. After cooling, cut into thick slices, mix well with Redmi juice and color, and make beef blank for later use.
3. Wash sesame seeds, fry them and grind them into sesame powder.
4. soak the pepper in warm water for a while, take out the pepper and keep it in pepper water.
5. Put the pot on the fire, add vegetable oil, and when the oil temperature rises to 70%, put the beef blank into the pot, fry until the oil slick is red, and take it out for later use.
6. Take another pot, add the beef stock, add 500 ml of fresh soup, salt, soy sauce, ginger juice and pepper water, and simmer on low heat until the stock is soft and tasty.
7. Add sesame powder, red pepper oil, cooking wine and sesame oil to serve.
Gluten stuffing
Features: hollow gluten is rich in content, and the fragrant soup and fresh meat stuffing are firmly locked inside. In the cold winter, taste in a warm room, the taste is fragrant and delicious, full of charm.
Ingredients: oil gluten 10, pork stuffing 300g.
Accessories: 2 teaspoons of dry starch (30g), light and dark soy sauce 1 spoon (50ML), white sugar 1 spoon (15g), chopped green onion 1 teaspoon (5g), Jiang Mo, salt, Chinese cabbage and mushrooms.
Exercise:
1. Cut off the roots of rape, wash the sediment from the roots of leaves, cut mushrooms into four pieces, and cut mushrooms into comb pieces.
2. Add chopped green onion, Jiang Mo, light soy sauce, yellow wine, dry starch, salt and white sugar into the pork stuffing, and then stir evenly in one direction.
3. Poke a hole in the oil gluten with chopsticks, and then put the meat into it bit by bit to fill the gluten. Although this process is not complicated, it definitely needs enough patience and care.
4. Heat the oil in the pot with medium heat. When the heat reaches 60%, stir-fry the winter bamboo shoots and mushrooms for a while, then add the light soy sauce and oyster sauce, then pour the clear water to boil, add the oil gluten, cover the pot, and simmer for 15 minutes on low heat to let the oil gluten drink enough soup.
5. Then add the rape heart and simmer for 10 minute.