Gluten is a kind of plant protein, composed of wheat gum protein and wheat gluten protein. The flour will be added to the amount of water, a little salt, stirred well on the strength, the formation of dough, and later use water to wash repeatedly, the dough in the live flour and other impurities all washed away, the rest is gluten. The remaining gluten is gluten. Oil gluten with the hands into a ball, into the hot frying pan deep-fried until golden brown and fish out. Put the washed gluten into a pot of boiling water and cook it for 80 minutes until it is cooked, i.e. "water gluten". Gluten's nutrient content, especially protein, is higher than lean pork, chicken, eggs and most soy products, belongs to the high-protein, low-fat, low-sugar, low-calorie food, but also contains calcium, iron, phosphorus, potassium and other trace elements, it is a traditional food.

Ingredients

Gluten.

Home cooking materials.

1 gluten stuffed meat

Materials: gluten, meat, shrimp, egg, salt, soy sauce, sugar, cooking wine, chicken broth, scallions, ginger

Methods:

1, the meat and shrimp minced and spare

2, the cooking wine, salt and egg with the minced meat and stir clockwise mixing well to be used

3, will be oil gluten with chopsticks to open a hole, will be stuffed with ground meat in oil gluten

3, the oil gluten with chopsticks to open a hole, will be stuffed with meat < /p>

4, frying pan heated, pour oil, hot oil into the onion and ginger, pour oil gluten, add soy sauce, sugar, chicken essence, water to boil, soup boiled after turning to medium heat to cook a little, and then finally with a high fire sauce, with chopped scallions can be garnished

2 gluten green pepper

Materials: gluten green pepper, oil, soy sauce, salt, white sugar, water

How to do it:

1, gluten Wash, and then hand-torn section, do not have to cut, cut no torn delicious. Peppers clean, shredded

2, the bottom of the pan oil, oil hot pour into the gluten, stir fry for 1 minute, and then pour into the soy sauce to continue to stir fry for 1 to 2 minutes

3, pour into the peppers and then stir fry a few times, add some salt, some sugar stir fry for a few times, a little added water, cover the lid smothered for 2 minutes on the good

3 sweet and sour gluten

Materials: gluten, scallions, garlic, vinegar, soy sauce, sugar, salt, cornstarch sesame oil

Practice:

1, cut the gluten into two and then cut into thin shreds

2, hot pan and cool oil, when the oil is hot, the gluten will be put into the pan

3, medium heat will be crispy gluten shredded fried sheng out (frying the process of stirring to prevent frying batter)

4, the bowl of minced onion and garlic (more garlic), vinegar, soy sauce, sugar, salt, cornstarch ( sugar and vinegar must be put more), the bowl of the vinegar and garlic, vinegar, soy sauce, sugar, salt, starch (). Sugar and vinegar must be put more)

5, a little oil in the pan, hot, will be 4 mixing pour into the pan, burning sauce, and finally drizzle a little sesame oil

4 loofah and soybean burning gluten

Materials: loofah, gluten, salt, soybeans

Practice:

1, the loofah skinned and cut into pieces of the roller blade, gluten in half

2, soybean boiled first, I I like the soybean pasta point

3, frying pan is hot, the next squash stir fry, can enter a little water, squash will be out of water, so do not put too much, and then the following tendon, both soft, into the soybean, stir fry after adding a little salt

5 vegetarian vinegar pork ribs

Materials: Lotus root, gluten, vinegar, sugar, corn starch, flour, tomato sauce

Practice:

1, Lotus root cleaning Clean and cut long strips to be used

2, from the market to sell soybean products, buy raw wet gluten, and then wrapped one by one in the lotus root strips, and then soaked in cool water (not soaked in water will be sticking together)

3, pour water into the pan, add salt, after the water boils into the package gluten lotus root, boiled and then fished out

4, gluten root sprinkled with salt, and then adjusted to the crispy paste, with the crispy paste evenly rubbed all over the gluten, the gluten, and then the gluten, and the gluten, the gluten and the gluten, the gluten and the gluten. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. After the mushrooms are ready, use a diagonal knife to slice them into two or three pieces, depending on their size

2. It's easier to cut the mushrooms with a diagonal knife to make them more flavorful.)

3, wild rice two, cut into diamond-shaped slices. (cut diamond-shaped slices are for the sake of aesthetic, casually cut into thin slices can)

4, cauliflower soaking, during the period of more than a few changes in the water, soaking water is basically no yellow, take out the root cut, pinch dry water. Black fungus cut off the root, torn into small dots

5, oil gluten ready, each beforehand with a hand crushed. (This is very clever, bought a small gluten, do not have to pinch each into a few pieces)

6, sit in a pot of hot oil, put mushrooms, wild rice, cauliflower

7, stir fry to wild rice soft put gluten, with a spatula pressure gluten, continue to stir fry

8, put the black fungus stir-fry, pour into the red wine sauce, stir-fry evenly, put the small bowl of half a bowl of water, high heat to boil to a small fire, covered with the lid of the pan

9, take a small bowl, pour a little cornstarch, Lee Kum Kee God of Fortune oyster sauce and cold water, mix well

10, 3 minutes later, turn up the heat, pour the thickened water, stirring evenly, turn off the fire out of the pot