Cuisine Zhejiang

Features Crisp, soft, sweet and sour taste, yellow color.

Ingredients

Main ingredient: 300g of gluten. Accessories: 50 grams of cooked bamboo shoots, 25 grams of peas, 6 large water chestnuts, water chestnuts. 25 grams of wet starch, 25 grams of sugar, 25 grams of soy sauce, 25 grams of vinegar, 500 cooked vegetable oil (about 50 grams).

Making process

Cut the raw gluten into 2 cm square pieces. Peel water chestnuts and cut bamboo shoots into fingernail-sized cubes. Frying pan on medium heat, under the vegetable oil, to 60% hot (about 150 ℃), pour into the gluten, turning with a hand spoon, deep-fried until slightly dark brown and loose, poured into the funnel. In the original pot, add diced water chestnuts. Diced bamboo shoots, bowl of beans, add 100 grams of water and sugar, soy sauce, boil up with wet starch and vinegar thickening, pour into the gluten, immediately turn over, out of the pot to plate.