Dumpling powder 350g

Salt (for washing gluten) 6-10g

Beef moderate amount

Straw mushrooms, tea tree mushrooms (can be replaced with other mushrooms) moderate amount

Dried yellow cauliflower soaked moderate amount

Shredded kelp, shredded lettuce Vermicelli

White pepper, black pepper, coriander seeds moderate amount

Sesame seeds, salt moderate amount

Beef powder or chicken essence moderate amount

Oyster sauce, soy sauce moderate amount

Small green onion 2 sticks

Garlic 4 cloves

Chili powder, chili oil moderate amount

Dice of tomatoes, oil skin (can be replaced with other mushrooms) moderate amount

- Steps -

1. 300g of dumpling flour, water, melt 6g of salt in the water and mix the dough with salted water. The dough can be soft or hard. After kneading, wrap it in plastic wrap and let it rest for half an hour. Then knead it again and let it rest for another half hour.

2. Knead the dough in water to wash out the starch and leave the gluten behind. This gluten is cooked in the soup, hey, that's simply better than meat!

3. Wash to the end, the water is relatively clear, the gluten is also sticky, will stick into a ball, yellowish, on the line. The whiter wash water is kept, and is an important ingredient for making hoisin soup.

4. In the dough during the resting period you can prepare other ingredients: this time in order to save time, not brining beef, fried some diced meat forget. Of course you brine beef is better! In fact, when I was a child, I ate soup where there is beef ah, then simply can not afford to eat. It is a vegetarian soup, but also very delicious and delicious. Beef tenderloin cut into cubes, mixed with oil and black pepper, garlic, standby.

5. White pepper, black pepper, coriander seeds stir-fried over low heat. White pepper is the main, the other two a little on the line. Stir fry and grind into powder, standby. In addition to fry a handful of sesame seeds, after frying, add 1 gram of salt, research into coarse sesame salt.

6. Straw mushrooms, tea tree mushrooms, yellow cauliflower, shredded kelp soak and wash. Keep the water from soaking the mushrooms for the soup. Soak another handful of sweet potato vermicelli.

7. Cut the oil skin into strips or tear it into slices and set aside.

8. Wok is hot, into a little oil, the marinated beef into the diced, quickly fried, add a spoonful of oyster sauce. Stir fry the color, then sheng out, standby. You can also add a little bit of onion when frying the meat with the frying.

9. Put a handful of chopped green onion into a bowl, pour 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 2 grams of sugar, and set aside.

10. Without washing the pan in which the beef was stir-fried, pour in the water in which the mushrooms were soaking, add the mushrooms, bring to the boil, turn off the heat and cook for 10-20 minutes. If you have your own beef in sauce, you can use the soup from the meat in the sauce to the water, and it's a good pot of soup.

11. Turn on the heat, the gluten wash left the starchy water on the upper layer of clearer water into the pot moderate, add the yellow cauliflower and kelp shreds, boil. Then slowly stir in the starch paste in batches and bring to a boil. Add the starch paste in batches until you are satisfied with the consistency. You don't have to use up all the starch paste! Just add it slowly in batches until you reach the desired consistency.

12. Add the right amount of chili powder and pour in the diced tomatoes (not added). Then the gluten pulled into small pieces thrown into the soup. The gluten does not need to steam, it is directly raw pulled down thrown into the soup cooked, soft and absorb the flavor of the soup, very tasty.

13. soaked vermicelli put into the soup, vermicelli cooked, put the oil skin and fried beef diced, the pickled scallions are also poured into the soup, taste, add salt or soy sauce, you can also add ground beef or chicken, according to preference, turn off the fire.