Ingredients

Main ingredients

200 grams of high-gluten flour

Adequate amount of water

2 sheets of tofu skin

1 tomato

150g shredded kelp

150g rapeseed

1 handful peanuts

2 eggs each

20 grams of corn oil

Accessories

Salt

5 grams

Soy sauce

2 spoons

How to make gluten soup

1.

Dissolve 2 grams of salt in appropriate amount of water, add flour and mix into a smooth dough, cover with plastic wrap Wake up for 10 minutes

2.

Use the waking time to cut vegetables, cut peanuts into small pieces, chop green onions, wash and cut rape into sections, cut tofu skin and kelp into shreds Segment, peel the tomatoes and cut into small pieces (there are many vegetables that are not exposed)

3.

Prepare a large basin of water, put the dough in, exchange hands with each other for scrubbing, and finally rinse with water Turns white and the dough gradually turns into a small piece of gluten

4.

Pour oil into the pot and heat it up. Add chopped peanuts and stir-fry until fragrant, then add rapeseed and stir-fry for a while

p>

5.

Add appropriate amount of water, add soy sauce and bring to a boil

6.

Add the remaining vegetables and bring to a boil

7.

Crush the gluten into small pieces with your hands, sprinkle it into the pot, bring it to a boil, cover the pot and cook for about 2 minutes until the gluten is cooked

8.

Pour the water for washing the gluten into the pot one at a time, depending on the thickness of the soup in the pot. Finally, bring it to a boil and cook for a while. At this time, stir constantly to prevent it from sticking to the bottom

9.

Finally, pour in the beaten egg liquid, mix well, and add 3g of salt to taste