Required ingredients

200 grams of high-gluten flour, 2000 pieces, tomato 1 piece, kelp150g, rape150g.

Proper amount of peanuts, 2 eggs, 20g of corn oil, 5g of salt, 2 tablespoons of soy sauce and proper amount of sesame oil.

Practice steps

Add 2 grams of salt into proper amount of water, stir and dissolve, add flour to form smooth dough, cover with plastic wrap, and stir for about 10 minute. After waking up, treat the side dishes first: peanuts are slightly chopped, shallots are chopped into chopped green onions, rape is washed and cut into sections, kelp is cut into thousands of pieces, and tomatoes are peeled and cut into small pieces for later use.

Prepare a large basin of water, put the dough in, and keep changing hands to wash. Finally, the water turns white and the dough gradually becomes a small piece of gluten. Take out the gluten and put the gluten water aside for later use. Pour oil into the pot, heat the oil, add chopped peanuts and stir-fry until fragrant, then add rape and stir-fry for a while, pour a proper amount of water, and add soy sauce to boil together. Then add the rest of the dishes, beat the gluten into small pieces by hand, sprinkle it in the pot, cover the pot and cook for about 2 minutes to let the gluten cook.

Pour the water for washing gluten in several times according to the consistency of the soup in the pot, add it to a similar consistency, and boil it for a while. At this time, keep stirring to prevent sticking to the bottom. Finally, pour in the broken egg liquid and stir well. Add some salt to taste. Put it in a bowl and add sesame oil. It tastes better with vinegar.

skill

Adding salt to dough can make gluten completely delicious. When washing gluten water backwards, remember to stir it with chopsticks, because starch will sink to the bottom of the bowl. If there is leftover flour and water, it can also be used to make cold noodles without pouring it out.