High-gluten flour 200 grams, 120 ㏄ of water, mushrooms 3?6?54, 120 ㏄, 360 ㏄ of water, 80 grams of sugar, 10 grams of salt

Practice: 1. Mushrooms washed, softened and spare.

2. High-gluten flour with water and knead until the surface is smooth and elastic, that is, the dough, and then take a pot of cold water into the dough soaked for about 50 minutes, remove it and put it into the water and knead it until it is not sticky.

3. Soak the dough in water for one night, then cut it into cubes and knead it into a round shape, then fry it in a 200℃ oil pan until it swells, and then drain off the oil to make gluten.

4. Boil the seasonings, add the mushrooms of Method 1 and the gluten of Method 3 and boil again.

Ingredients:

Flour, salt, red oil, sesame oil, cucumber, cilantro, sesame paste, sugar, vinegar, chicken powder

Methods: 1. The last in the basin is gluten, feel can be good, smooth and tender

2. Wash gluten water can not be thrown away ah, I have done the crystal dumplings can be that thing out of the water is wheat starch, that is, clarified noodles.

3. Put aside a few hours to precipitate the top of the water poured out, left in the inside is the clarified noodles, can be used to make cold skin

4. Directly boiled in water, and then cut into small pieces, add their own red oil (pot of hot oil, add sesame leaves, cumin, peppercorns, spices, cinnamon frying out of the oil poured in the end of the chili peppers and sesame seeds, and then precipitation above the oil is red oil) is very fragrant. After the oil settles, the oil on the top is red oil.) It is very fragrant, and you can rely on it to make good mixed dishes. Gluten in the red oil, sesame paste, material, vinegar, sesame oil, salt, chicken powder and mix well.

Ingredients:

Gluten 80, water

Method: 1. Place 2 cups of water in a large bowl and slowly add the gluten until no more flour is visible.

2. Divide the gluten dough into several small balls and knead until the surface is relatively smooth.

3. Put water in a pot, a little more is good, boil it and put the dough in to cook. When the dough floats all the way up, you can fish it out and soak it in cold water.

4. Slicing and shredding to make a delicious meal can be.

Ingredients:

500g flour, 1 tablespoon (15g) salt, 250g fresh shrimp, 250g pork stuffing, 1 egg white, 2 teaspoons (10g) grated ginger, 1 teaspoon (5g) meat tenderizer, 2 teaspoons (10ml) yellow wine, 1 teaspoon (5g) white pepper, 4 bowls of broth (1000ml), chopped green onion

Practice:

Method:

What to do? p>

Add salt (2 teaspoons, 10g) to the flour, add water and mix well with chopsticks, the dough should be slightly thinner and softer than dumpling noodles. Soak the dough in water and let it rise for 20 minutes. Gently scrub the dough with your hands in a basin of water, changing the water from time to time to wash out the essence of the flour, until the dough is dark in color, strong and non-sticky to the touch, and does not lose its color when immersed in water. (Gluten production process see illustration)

While waking up the dough, you can mince the meat more finely, peel fresh shrimp and mince into shrimp puree. Mix the two meat fillings with egg white, ginger, meat tenderizer and yellow wine, and mix well with chopsticks in a clockwise direction.

Add the stock to a casserole dish and bring to a boil, then reduce the heat to medium. Place a small ball of gluten over your middle and forefingers to form a pouch. Fill it with a small amount of the stuffing and seal it in the broth in the casserole. Cook the gluten one at a time in this manner (cooked to the point that the gluten bleaches up and turns white).

Cook the gluten for a little longer and garnish the casserole with two whole shrimp before removing from the heat, and finish with a sprinkle of white pepper and scallions.

Broiled gluten

Main ingredients: 200g cooked gluten. 20g sliced Chinese mushrooms, 20g sliced Chinese mushrooms, 20g sliced Chinese mushrooms, 20g sliced Chinese mushrooms. 20 grams of sliced shiitake mushrooms, 20 grams of sliced shiitake yucca, 50 grams of portobello mushrooms, 150 grams of peanut oil, 5 grams of refined salt, 10 grams of green onions, 15 grams of ginger, 10 grams of soy sauce, 15 grams of shaoxing wine, 200 grams of lard.

Practice: gluten to the edge, cut parallel knife, and then cut into slices, frying pan add peanut oil, burned to 60% of the heat (about 150 ° C), the gluten deep-fried into apricot yellow, fish out and drain the oil. Then put the fried gluten into a pot of boiling water to cook until soft, fished in a bowl of warm water, wash off the oil, squeeze the water. Frying pan and then put lard on the fire, burned to 60% hot (about 150 ℃), add flat onion and ginger, fried into yellow, add soy sauce, wine boiling, go onion and ginger, down into the gluten simmering 15 minutes, down into the mushrooms, mushroom slices, mushrooms, fine salt. After the pot opened end away from the fire, the magnolia slices arranged in the bottom of the bowl, gluten knife edge down one by one in the bowl, portobello mushrooms arranged around, on the cage over high heat steaming for 10 minutes, take out of the buckle in a large soup bowl, decanting the soup in the pot, thin gravy, dripping with pepper oil can be.

Marinated gluten Ingredients:

Cooking oil-500g (consume 100g) sesame oil-1 tbsp soy sauce-1 tbsp stock-1 tsp sugar-1 tsp monosodium glutamate-1 tsp gluten-500g ginger-1 tsp cassia cinnamon-moderate spices-moderate

Methods: 1. Tear gluten, squeeze out the water, and deep-fry it in hot oil until deep yellow and crispy skin. Fish out and drain the oil;

2. pot to stay in the bottom of the oil, add ginger, big material, cinnamon fried flavor, put gluten, soy sauce, sugar, monosodium glutamate, add soup with high heat boil, change the small fire simmer for about 1 hour, until the soup is dry, dripping with sesame oil can be.

Gluten stuffed meat Ingredients:

Oil gluten moderate amount, meat filling moderate amount, Shanghai green 1 large, salt, sugar, soy sauce, soy sauce, chicken essence

Practice: 1. first Shanghai green wash water blanching (add some salt in the water, blanching green water do not pour out).

2. Then take half of the plate and set aside, the other half of the chopped and squeezed excess water, into the meat mixture and mix well at the same time into the salt, soy sauce, chicken like dumplings seasoning as good flavor.

3. Stuff the seasoned meat mixture with chopsticks and poke a hole in the top of the oil gluten, after all the stuffing, if you are afraid that the meat mixture will leak out when it is burned, smear a little dry starch on the sealing place.

4. Boil the water in which the vegetables were blanched, and put the oil gluten in order, which is very critical! If the water is too small to cover the gluten, use chopsticks to quickly turn the gluten, so that each side of it touches the hot water, so that the burnt gluten will be soft.

5. all gluten into and boil, put sugar, a little salt (filling and water have salt), a little soy sauce, take the medium heat to cover the boil for a while, and finally collect a collection of soup can be out of the pot, such as soup, if the soup is more than evenly poured in the beginning of the plate on the Shanghai Qingqing and will be the gluten is also put on it.

Buddha's hand braised gluten Ingredients:

Buddha's hand braised gluten 1 melon, 8 pieces of gluten, 1 red bell pepper, 2 tablespoons of oil (30 ml), 1 piece of ginger (about 5 g), 1 teaspoon (5 g) of salt, 1 tablespoon (15 ml) of wine, 1 tablespoon (15 ml) of starch

Methods:

Buddha's hand braised gluten washed with water to remove the surface soil, peeled off the skin, and then split in half, remove the core of the melon, and then cut open. Split the melon in half, remove the core and cut into 0.5cm thick slices. The red pepper is washed to remove the inner seeds, cut into 3cm size triangular slices. The ginger is peeled off and cut into diamond-shaped slices.

The oil gluten with chopsticks on the top of the poke out several holes, easy to cook when the soup penetration cooked.

Heat the oil in a wok over medium heat until it is about 50 percent hot (you can feel the heat with the back of your hand), then stir-fry the ginger, then the sliced zucchini for 2 minutes, then add the gluten and bell pepper.

Season the pan with salt, wine and 150ml water, bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes.

Finally, when the oil gluten is completely collapsed and cooked through, then mix in water starch to thicken the soup slightly.

Yuanyang oil gluten

Main ingredient oil gluten 1 catty (about 600 grams), dry onion 3, garlic meat 3. Ingredients gravy: 2 teaspoons cornstarch, 1 teaspoon oil, 2 tablespoons water. Seasoning (a): 3 tablespoons ketchup, 1 teaspoon minced garlic, 1.5 teaspoons white vinegar, 1 piece granulated sugar, 1/2 teaspoon salt, 1/2 cup water. Seasoning (b): 3 tablespoons curry paste, 1/2 cup stock, 3 tablespoons asparagus juice, 1 teaspoon corn starch.

How to make: (1) Rinse the gluten in boiling water, drain well and set aside.

(2) Stir fry the dried scallions in oil, add the ingredients in (a) and bring to a boil, put down half of the gravy ingredients and half of the gluten and bring to a boil, put on one side of the plate.

(3) Saute garlic meat in oil, add (b) and bring to a boil, put down the rest of the gravy and gluten and bring to a boil, put on the other side of the plate.

Peanut gluten Material:

Cooked peanuts 150 grams, 100 grams of gluten, dried mushrooms 2, 2 tbsp. oil, water 500 ㏄, soy sauce 80 ㏄, sugar 1/2 tsp. high-fresh monosodium glutamate a little

How to do: 1. dried mushrooms softened soft soaked and cut into shreds and spare.

2. Soak the gluten in hot water until it is soft, drain it.

3. Heat the oil in a pan and sauté the mushrooms, then toss in the cooked peanuts and gluten.

4. Add seasonings and water, bring to a boil, reduce heat, and simmer until the sauce tastes delicious.

Mushroom Gluten Casserole Ingredients:

100g gluten, 100g shiitake mushrooms, 100g crabmeat mushrooms, 100g tea tree mushrooms, 100g straw mushrooms, 50g chard, 3 slices of ginger, 2 tablespoons of oyster sauce, 1 tablespoon of soya sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 4 pieces of green onion, 2 tablespoons of wet starch, 4 pieces of white pepper, 2 tablespoons of green onion, 4 pieces of white pepper, 4 pieces of white pepper, 4 pieces of white pepper, 4 pieces of white pepper, 4 pieces of green onion, 4 pieces of white pepper, 2 tablespoons of red pepper. 4 pieces, 2 tablespoons (30ml) wet starch, 20ml oil

Method: Remove the stems of all kinds of mushrooms, clean them well, divide them into small pieces, put them into boiling water for a short time, and then pull them out and drain them.

Soak the gluten in boiling water to soften.

In a wok, add oil, when the oil is 80% hot, put in the ginger slices, stir-fry for a few seconds, add oyster sauce, soy sauce, sugar, and add 300ml of boiling water, bring to a boil, put in the gluten, and continue to cook over medium heat for 15 minutes.

After the gluten has absorbed the soup, thicken the sauce with wet cornstarch, add in the vegetables and scallions and stir-fry evenly, add sesame oil and white pepper to taste.

Chicken stewed gluten Ingredients:

Chicken, gluten, peppercorns, sesame leaves, star anise, red pepper, garlic, ginger, scallions, soybeans, salt, thirteen spices, chicken essence, soybean paste, soy sauce, sugar

Practice: 1. gluten slices, deep-fried to a crisp golden brown.

2. Reboot the oil, heat it up and add all the ingredients.

3. Pour in the chicken pieces and stir fry the oil.

4. Put soy sauce, sugar, thirteen spices, bean paste, salt, chicken seasoning, and stir-fry for 5 minutes.

5. Pour in the soybeans and gluten, and stir-fry for a few minutes.

6. Put the appropriate amount of water end over the chicken pieces, change the pressure cooker, simmer for 10 minutes.

Sweet and sour gluten

Raw materials, gluten 200 grams, one 50 grams of green pepper, 5 grams of green onion, 5 grams of ginger, raw materials, vinegar 1 tablespoon (15 ml), 1 tablespoon (15 ml) of cooking wine, 1 tablespoon (15 ml) of soy sauce, 1 tablespoon (15 ml) of sugar, 1 teaspoon (5 grams) of cornstarch, 1 tablespoon (15 ml) of water

Methods:

Practice:

1, prepare the ingredients

2, wash the gluten well in the water, then tear it into small strips, shred the green pepper, mince the green onion, mince the ginger, and put all the sauce in a small bowl

3, put the oil in the wok, pour in the minced green onion and ginger

4, pour in the gluten

5, after pouring in the sauce

6, hurry up and pour in the green pepper, mix thoroughly and let the The sauce all wrapped in the vegetables, can be removed from the pot

Braised gluten Ingredients:

10 gluten, 250 grams of meat, 50 grams of vegetables, minced green onion, ginger, soy sauce, salt, monosodium glutamate, wet starch, dark soy sauce, pepper, broth, oil, salad oil, each appropriate amount.

Practice: 1, the meat with monosodium glutamate, green onion, ginger, blanch cabbage.

2, use chopsticks to poke a small hole in the oil gluten, stuffed with meat filling, to eight points full, into the cage steamed.

3, frying pan oil hot, the next onion, ginger sautéed, add broth, soy sauce, steamed gluten, rape heart, large fire boil, add soy sauce, salt, pepper, monosodium glutamate seasoning sauce, thickening, dripping oil can be.

Dry pot torn gluten Ingredients:

Gluten, pork, garlic, onion, red pepper

Practice: 1. Wash and drain gluten, according to its own grain peeled.

2. Hand-torn into pieces, and not too small to tear, eating effort.

3. Onion shredded, red pepper cut into pieces, dried chili pepper cut into small sections, garlic cut diagonal knife, look a little.

4. Put a little oil in the pot, put the pork into the stir-fry, the fat meat in the oil forced out, the meat slightly burnt.

5. Put the dried chili peppers burst incense. Add the onion and sauté over low heat.

6. Put in the torn gluten, stir fry, gluten almost to 7 mature.

7. Put a little cooking wine, put raw pumpkin, put sugar. Put the old soy sauce (according to their own favorite color shades of vegetables adjusted), sugar, stir fry on high heat. (Salt if the soy sauce put less on a little)

8. successively into the red pepper and garlic. Slightly stir fry, red pepper and garlic break can be, you can add some white pepper.

Gluten-free chicken wings (braised)

Main ingredient: 7 chicken wings, a number of gluten. , Accessories: 1. 3 large pieces of green onion, 2 slices of ginger. , 2. 1 large seasoning, 3 peppercorns, a spoonful of salt, a small spoonful of chicken essence, soy sauce 5ml, oyster sauce 3ml. , 3. a large spoonful of rock sugar.

Practice:

Wash the chicken wings, cut two knives on the back, it is best to use kitchen paper to absorb the excess water (otherwise it will splash oil when entering the pot).

Heat the pan and pour the oil, when the oil is 50 percent hot, put the rock sugar, low heat and slowly let the rock sugar melt in the hot oil, you can use a spatula to gently crack the rock sugar, so that the rock sugar can melt a little faster.

Put in the chicken wings, let all parts of the wings stick to the color of sugar, stir fry fully, then put in the green onion, ginger, dashi, pepper, soy sauce, put in the cold water, let the water did not over the chicken wings, high heat to open the pot for a while, and then cover the lid, small fire coo.

In the soup received half of the first oyster sauce, and then put gluten, put gluten before, which chopsticks in the gluten a hole, so that the gluten soft.

Then cover the lid with a small fire cooing, the soup is basically closed when the salt and a little bit of chicken essence, and then out of the pot. Out of the pot first chicken wings to the plate, and then in the surrounding yards on the gluten, the pot of peppercorns, seasonings, ginger are picked away, the soup poured into the chicken wings.

Cold gluten Ingredients:

Gluten, soy sauce, sesame oil, garlic, sesame paste, sugar, salt, chicken broth, green onion

Practice: 1. Wash the gluten with water, drain

2. Tear the gluten with your hands and set aside

3. Boil the water and add a small spoonful of salt to stir to dissolve

4. Pour the torn gluten into the

5. p>5. Cooked and drained

6. According to personal taste into the soy sauce, sesame oil, garlic, sesame paste, sugar, salt, chicken, sprinkled with a little chopped green onions to eat

Miso pumpkin marinated gluten Ingredients:

Pumpkin 1/4, gluten 50 grams, 1 tbsp. of miso, mushroom marinade 300㏄, 200㏄,

practice: 1. Pumpkin peeled, cut into chunks; gluten into boiling water to remove oil spare.

2. pot into the method 1 of the pumpkin, miso, vegetarian mushroom marinade and water, boil and then turn to low heat and continue to cook for 15 minutes, and then put into the method 1 of the gluten can be cooked for 10 minutes.

Tomato soup with gluten ingredients:

2 eggs, 1 tomato, gluten (also known as gluten wraps), tofu

How to make it: Step 1: Slice the tomato, add a pinch of salt to break up the egg, and cut the tofu into chunks.

Step 2: Put a little oil in the pan, oil is slightly hot, put some onion, ginger, burst incense, and then add cold water, then add the tomatoes and tofu.

Step 3:Cover the pan with a lid and cook for 2 to 3 minutes, then beat the eggs in the pan.

Step 4: Add the gluten, you can either pinch the gluten with your hands before placing it in the pot, or use chopsticks to mash it in the pot, you can do whatever you want.

Step 5: After 30 seconds, you can add salt and a few chopped green onions to the pot. You can also add some parsley, with a beautiful color. This soup everyone did not drink it, guaranteed good.