Taste: salty and savory technology: casserole gluten making material: main ingredient: oil gluten 300g.
Accessories: Lentinus edodes (fresh) 125g, bamboo shoots 75g, rape 75g.
Seasoning: 50g of peanut oil, 30g of sesame oil, 3g of salt, 5g of soy sauce, 2g of monosodium glutamate, 5g of cooking wine, 5g of sugar and 5g of starch (peas). Casserole gluten features: golden color and fresh marinade. Teach you how to make casserole gluten and how to make casserole gluten delicious 1. Oil gluten is changed into a knife and cut into pieces; Wash the stems of water-soaked mushrooms, half each; Dice the cooked bamboo shoots; Cut the rape into pieces of the same size for use.
2. Put the wok on the fire, put oil in it, and heat it to 60% heat. Stir-fry the mushrooms, bamboo shoots and rape, pour 750 ml of clear soup, boil it, pour it into a casserole, then add gluten, add cooking wine, soy sauce, white sugar, refined salt and monosodium glutamate, heat it until the marinade is thick, thicken it with wet starch, and pour in sesame oil.