1, spicy beef
Ingredients: water gluten, sesame, salt, soy sauce, Chili oil, ginger juice, pepper, sesame oil, cooking wine, vegetable oil and red yeast.
Step 1: firstly, put the main ingredient water gluten into a cage, flatten it, steam it thoroughly, take it out and compact it; Cool, cut into thick slices, mix well with Redmi juice and color to make beef blank for later use.
Step two, clean sesame, frying and grin into sesame powder; Soak pepper in warm water for a while, take out pepper and leave pepper water.
Step 3: put the pot on the fire, add vegetable oil, when the oil temperature rises to 70%, sprinkle the beef blank into the pot, fry until the oil slick is red, and take it out for later use; Take another pot, add beef soup, add 500 ml of fresh soup, salt, soy sauce, ginger juice and pepper water, and simmer on low heat until the soup is soft and tasty. Add sesame powder, red pepper oil, cooking wine and sesame oil to serve.
2, Luohan burned gluten
Ingredients: cooked gluten, Tricholoma, winter bamboo shoots, winter mushrooms, green beans, yuba, sesame oil, soy sauce, starch and edible oil.
Step 1: fry cooked gluten with a cross knife until golden brown, and take it out for later use; Slice bamboo shoots, mushrooms and Tricholoma for later use; Blanch the green beans with clear water for later use.
Step 2: develop the yuba with water soaked in mung beans and cut it into 1.5 inch sections for later use; Gluten is softened by soaking green beans again, and then extruded for later use.
Step 3: add oil to the pot and stir-fry the winter bamboo shoots, mushrooms and slices of mushrooms at 60% heat; Boil soy sauce and season with salt; Adding gluten, mung bean and yuba, and boiling with clear water; Turn off the fire and burn slowly for about 15 minutes; When the soup in the pot is half drunk, turn on the fire to collect the juice; Thin the skin and sprinkle with sesame oil.
3, oil gluten stuffed meat
Ingredients: oil gluten, meat, shrimp, eggs, salt, soy sauce, sugar, cooking wine, chicken essence, onion and ginger.
Step 1: Chop the meat and shrimp for later use; Stir the cooking wine, salt, egg liquid and minced meat clockwise for later use.
Step 2: cut a small hole in the oil gluten with chopsticks and stuff the minced meat into the oil gluten; Heat a wok, pour in oil, add chopped green onion and ginger slices when the oil is hot, pour in oil gluten, add soy sauce, sugar, chicken essence and water, bring to a boil, turn the soup to medium heat and cook slightly, and finally collect the juice with strong fire and decorate with chopped green onion.
4. Sweet and sour gluten
Ingredients: gluten, onion, garlic, vinegar, soy sauce, sugar, salt, starch and sesame oil.
Step 1: Divide gluten into two parts and cut into filaments; The oil in the hot pot is cooled, and the gluten is put into the pot after the oil is heated; Deep-fry the gluten silk with medium fire and take it out (stir constantly during frying to prevent it from being fried).
Step 2: put chopped green onion and garlic (garlic), vinegar, soy sauce, sugar, salt and starch in the bowl (sugar and vinegar must be put more); Put a little oil in the pot, heat it, mix it evenly, pour it into the pot, boil the juice, and finally pour a little sesame oil.
5, three fresh fish belly
Ingredients: oil gluten, dried mushrooms, winter bamboo shoots, vegetable kernels, starch, soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and peanut oil.
Step 1: cut the oil gluten into small squares; Wash fresh bamboo shoots and cut into diamond-shaped blocks; Shredding water-soaked mushrooms; Clean the rape heart and cut it into sections.
Step 2: put the wok on a big fire, pour the oil to 70% heat, add mushrooms and fresh bamboo shoots, stir-fry until fragrant, and add soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and fresh soup to boil; Then add gluten blocks, until the gluten is completely burned, add fresh bamboo shoots, shredded mushrooms and green vegetables, and thicken with wet starch.
6. Original sweet and sour pork ribs
Ingredients: lotus root, gluten, vinegar, sugar, starch, flour, tomato sauce.
Step 1: clean the lotus root and cut it into long strips for later use; Wrap wet gluten on lotus root strips one by one, and then soak them in cold water (they will stick together without soaking in water).
Step 2: pour water and salt into the pot, put the lotus root wrapped in gluten after the water boils, and take it out after cooking; Sprinkle a little salt on the gluten lotus root, then adjust the crisp paste, evenly rub the gluten lotus root and the crisp paste together, and pat the starch dry for later use.
Step 3: add refined oil into a clean pot, heat it to 50% heat with strong fire, add the gluten-wrapped lotus root, take it out for about 15 seconds, pour out and drain the oil; Pour the sweet and sour juice into a clean pot, thicken it, add the fried gluten lotus root, mix well and quickly take it out of the pot and put it on a plate.
7. Gluten green pepper
Ingredients: gluten, green pepper, oil, soy sauce, salt, sugar and water.
The first step: wash the gluten, then tear it by hand, without cutting it, because it is not delicious; Wash and shred green peppers.
Step 2: put the base oil in the pot, pour the gluten into the oil, stir-fry for 1 min, then pour in the soy sauce, stir-fry for 1 to 2 min; Pour in the green pepper and stir-fry a few times, add some salt, add some sugar and stir-fry a few times, add some water, cover the pot and stew for 2 minutes.
Tip: Wash the oil with hot water as much as possible after the gluten is fried, so that the finished product will taste more delicious; Non-vegetarian practices can be appropriately added with pork and onion ginger.