Accessories: mushrooms, cucumber a cucumber, magnolia slices, red bell pepper, green bell pepper (try to adjust the personal taste)
Practice:
1. gluten each cut into two or four pieces
2. mushrooms cut into strips, cucumber slices, magnolia slices, red bell pepper julienne, green bell pepper julienne
3. The pot is hot, put a little oil (oil must not put too much, gluten itself and oil), amplify the ingredients, fry the flavor, put a little bit of soy sauce (absolutely no more), put water (water to be a little more). After the water boils, change the heat to low and put gluten, coo for about 10 minutes, until the soup in the pot is not much, put the auxiliary ingredients, put salt to taste, and then put a little sugar. Finally, water starch thickening a thickening, point sesame oil out of the pot.
This dish must be eaten hot to have flavor. If you want to eat the most authentic gluten can only go to the red flag restaurant to order this dish.
Shrimp gluten is basically the same as above, except that the shrimp should be slid in a bit of oil first, and then the gluten should be put into the oiled shrimp (and some squid and sea cucumber) at the same time.