Vegetarian intestines are gluten. The ready-made gluten flour you buy saves the process of kneading and washing the dough, making it quick and convenient.

Ingredients

100 grams of gluten flour

500 grams of water

A little salt

How to make vegetarian sausage

Gluten flour looks like this. It is called gluten flour. It is not sold in supermarkets, but can be found in larger stores that sell organic and healthy food.

Add 100 grams of gluten flour to 500 grams of water, a little salt and stir with chopsticks. There should be enough water, and the gluten flour should be fed with enough water.

Let it sit for 30 minutes.

Take it out and it will naturally form into a ball. Wash it briefly.

Divide it into four parts, each one is about the size of a duck egg, stretch it into a long strip and wrap it around the chopsticks, tightening the tail from head to tail.

Bring the water to a boil, turn to low heat, and throw the vegetarian intestines in. Keep the water slightly bubbling throughout the process, but do not boil it, for about 30-40 minutes. There needs to be more water so that the vegetarian intestines can be completely submerged.

Take it out and put it in cold water, preferably ice water, for a better taste. The prepared vegetarian sausage can be immersed in water and refrigerated for three days. Just take it out and slice it before cooking.

Stir-fried, it’s much more delicious than Tu’ao steak.