The gluten hotpot is a special variety of Sichuan hotpot, which is made of gluten dough, doughnut, deep-fried noodle, pork, eel and so on as the main ingredient, with a variety of flavorful auxiliary materials cooked and made of vegetables and rice hotpot. It is characterized by the combination of dish and rice, fresh and fragrant flavor, economical and homemade taste.

Materials for gluten hotpot (for 5 persons):

10 freshly fried gluten balls, 10 deep-fried noodle cakes, 5 deep-fried doughnuts, 250g lean pork, 250g eel, 100g edible fungus, 100g edible cabbage, 50g canned mushrooms, 50g garlic cloves.

The gluten hot pot seasoning:

Salt, soy sauce, pepper 10 grams each, monosodium glutamate, sesame oil 5 grams each, 2 grams of pepper, 150 grams of cooked lard, ginger, green onion 25 grams each, broth 2000 grams.

Gluten hot pot practice:

1. Deep-fried gluten dough with a knife cut into four pieces, deep-fried noodle folding, doughnut cut section, together into the pot. The skinny pork into the pot of boiling water for a while, fishing out of the water, sliced into pieces. Slaughter the eel, remove the viscera, bone and head, tail, wash off the blood, drain. The water is not a good idea, but it is a good idea. Cut the vermicelli into sections, drained. Remove the old leaves and stems of rape hearts, wash and drain. Wash green garlic seedlings, drained, pat broken, cut section. All of the above ingredients are separately on the plate, on the table.

2. pot on the fire, put cooked lard burned to fifty percent hot, under the ginger, onion section fried incense, put pepper fried a few times, add salt, soy sauce, pepper boiling, pour broth boiling, beat off the floating foam, under the monosodium glutamate, hook sesame oil, scooped into the hot pot, on the table on the fire, the open pot can be hot food. The flavor plate can be mixed with sesame oil, soy sauce, vinegar and shredded mustard greens, one plate per person.

Operating points:

The main ingredients of this hotpot are deep-fried gluten dough, fried doughnut, deep-fried noodle, these snacks must be fresh, just out of the pot, and its flavor is crispy, and it is not necessary to use those who are soft and moist. These kinds of pasta are best served in a leaky spoon, and if they are served in a basin, the basin must be wiped dry and free of raw water. This broth is drinkable. The eel's blood should be washed away so that the soup is not muddy and thick. Each person can add some crispy soybean in the bowl, together, its flavor is better.

Homemade Gluten

Using the ratio of teaspoon of dry baking powder to 300 grams of flour, I made a very, very big dough, because it was too big and I didn't have the strength to

knead it, and I didn't knead it much to make it glossy, hehehe. It took about half an hour to an hour for the dough to rise. Then I used a bowl of water to wash the dough, the first time, and then I used a separate container to store the dough for later use. Then keep changing the water,

continuously knead the dough to the water from cloudy to clear, it can be washed out of the dough into the picture was honeycomb, add a little baking soda

or baking powder, kneaded a little bit, and leave it for 30 minutes to wake up a little bit of dough, take half of the dough to pull a small piece of dough into a frying pan to deep fry, deep frying out of the

is the gluten, and the other half of the container into the steamer with a steamer under water for 15 minutes or so, take out and cut into pieces. The other half will be steamed in a steamer for about 15 minutes, and then cut into pieces, which is the baked bran.

This is a stir-fried veggie with dried shiitake mushrooms, cauliflower, black fungus, roasted bran and gluten.