Lead: Cold salad is a cooking method in which cooked food or fruits and vegetables are cut, then seasonings are added and mixed evenly. The food made in this way is refreshing and delicious, and the taste is crisp and strong, which is deeply loved by people all over the world. Gluten is a "frequent visitor" in cold salad dishes, because gluten tastes Q-elastic, and the small holes on the surface can easily absorb the flavor of seasoning, making the whole dish very tasty. Next, let's take a look at the practice of cold gluten.

Practice 1:

Main materials: gluten, spinach leaves and soybean sprouts.

Seasoning: dried Chili, chives and garlic.

1. Slice gluten for later use; Mash garlic into mud and pour hot pepper oil on it; Wash shallots and chop them for later use.

2. Blanch the gluten slices, soybean sprouts and spinach leaves with boiling water respectively.

3. Put chopped chives, minced garlic, dried chili powder, soy sauce, balsamic vinegar, salt, white sugar, chicken essence and sesame oil into a seasoning bowl to obtain the seasoning;

4. Mix all the processed materials evenly.

Practice 2:

Main materials: gluten, celery

Seasoning: garlic, oil peppercorns, soy sauce, pepper oil, sesame oil and vinegar.

Practice: 1, prepare all the materials, cut the gluten into pieces of appropriate size, and cut the celery into sections after washing.

2. Put a proper amount of water in the pot. After boiling, put the gluten in hot water, blanch it, then take it out, drain it and let it cool.

3. After the celery is also boiled in hot water, remove it and drain it.

4. Cut the garlic into powder, add one tablespoon of soy sauce, two tablespoons of hungry vinegar, one tablespoon of pepper and one tablespoon of sesame oil, then add the right amount of oil, salt and chicken essence, and mix all the seasonings well.

5. After mixing celery and gluten, pour the prepared sauce and then mix well.