material

250g of water gluten, 5 green garlic (100g), 3 tablespoons of Zhenjiang balsamic vinegar (45ml), 3 tablespoons of sugar (45g), 1 teaspoon of salt (5g) and 2 tablespoons of oil (30ml).

working methods

Tear the water gluten into small pieces by hand, soak it in cold water for 2 hours, and diagonally cut the green garlic into shreds for later use.

Boil the water in the pot with high fire, add the soaked gluten, cook for 5 minutes, take it out and drain it for later use.

Take a bowl, pour Zhenjiang balsamic vinegar and sugar, and mix well to make sweet and sour juice.

The fire turned the oil in the wok to 80% heat. First, add shredded green garlic, stir-fry until fragrant, add gluten, stir-fry for 1 min, add sweet and sour juice, add salt, stir-fry quickly, color and taste, and then take out the pan.

Tips:

Gluten should be cooked before frying. When it is put into the pot and fried with green garlic, just taste it and color it, so that the green garlic will not be fried and remain green.

Light corn germ oil is very suitable for this dish. Corn oil is fragrant, light and not greasy, which has a positive effect on preventing cardiovascular diseases.