1) Oil gluten: Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, 2.0 ~ 2.9 kg of flour, and a little salt. Stir for 7-8 minutes, take it out, cut it into small pieces, make it into small balls, first put it into an oil pan with an oil temperature of 90-100℃, fry it for 3-5 minutes, so that the outer layer of the balls is broken, then put it into an oil pan with an oil temperature of130-240℃ after taking it out, and fry it1. (2) Water gluten: the wet gluten is cut into small pieces or made into small balls, then put into a water pot and heated with steam to keep the steam at 100℃ for about 30 minutes, thus obtaining water gluten. (3) Baking bran: spreading wet gluten in a steamer with a thickness of 2-3 cm, and heating for 30 minutes to obtain baking bran. In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.
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Mushroom gluten
Mushroom gluten
Ingredients: oil gluten 1 50g shiitake mushroom 50g bamboo shoots 50g rape 50g seasoning: soy sauce 30g white sugar10g monosodium glutamate 2g cooking wine 2g starch 5g peanut oil 50g salt 2g each appropriate method:1,cut the oil gluten into cubes; 2, all two pieces of mushrooms; 3, bamboo shoots are cooked and sliced; 4. Add 40 grams of oil to the wok and heat it to 60%. First, stir-fry the mushrooms, bamboo shoots and rapeseed in the wok and add 250 grams of fresh soup; 5, after frying, the following tendons and various seasonings, burning until the marinade is thick, thickening, drenching peanut oil, and serving from the pot.
Fish tripe with Sam sun
Ingredients: oil gluten 1 00g Accessories: dried mushrooms10g winter bamboo shoots 25g rape heart 25g starch 5g seasoning: soy sauce15g cooking wine 5g white sugar 5g monosodium glutamate 3g sesame oil10g peanut oil 20g. Each method is appropriate:1.Cut the oil gluten into small pieces. 2, fresh bamboo shoots are washed and cut into rhombic pieces; 3. Water-soaked mushrooms are cut into silk; 4, the rape heart is selected and cut into sections; 5. Set the wok on high fire, pour the oil to 70% heat, stir-fry the mushrooms and fresh bamboo shoots, and add 35 ml of soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and fresh soup to boil; 6. Add the gluten blocks, and when the gluten is burnt through, add the fresh bamboo shoots, shredded mushrooms and green vegetables, and thicken with wet starch.
Spicy vegetarian beef
Spicy vegetarian beef
Ingredients: water gluten 1 000g seasoning: sesame, salt, soy sauce, chili oil, ginger juice, pepper, sesame oil, cooking wine, vegetable oil, and red koji, each with a proper amount:1.First, put the water surface of the main ingredient in a cage and steam it thoroughly, then take it out and compact it; 2. After cooling, cut into thick slices, mix with Redmi juice and color, and make beef blanks for later use; 3. Wash and fry sesame seeds and grind them into sesame powder; 4. Soak the pepper in warm water for a while, take out the pepper and keep the pepper water; 5. Put a pot on the fire, add vegetable oil, and when the oil temperature rises to 70%, put the beef blank into the pot, fry it until it is red and floating, and remove it for later use; 6. Take another pot, add beef billet, add 500 ml of fresh soup, salt, soy sauce, ginger juice and pepper water, and simmer until the billet is soft and tasty. 7. Add sesame powder, red pepper oil, cooking wine and sesame oil and serve.
Oil gluten stuffed meat
Oil gluten stuffed meat
Features: Hollow gluten is rich in content, and the fragrant soup and fresh meat stuffing are firmly locked in it. It tastes fragrant and palatable in a warm room in cold winter, with full charm. Ingredients: oil gluten 10, pork stuffing 300g. Accessories: 2 teaspoons (30g) of dry starch, soy sauce and soy sauce 1 spoon (50ML), white sugar 1 spoon (1 5g), chopped green onion, Jiang Mo and salt. Oyster oil 1 tbsp (15ML), water 300ML, rice wine and oil 12 tsp each (15ML). Practice: 1, cut off the roots of rapeseed, wash the sediment at the roots of leaves, cut the stems of mushrooms into four petals, and cut the mushrooms into comb pieces. 2. Add chopped green onion, Jiang Mo, light soy sauce, yellow wine, dry starch, salt and white sugar into the pork stuffing and then mix them evenly in one direction. 3. Poke a hole in the oil gluten with chopsticks, and then stuff the meat into it bit by bit to fill the gluten. Although this process is not complicated, it is absolutely necessary to have enough patience and care. 4. Heat the oil in the pan over medium heat. When the heat reaches 60%, pour the winter bamboo shoots and mushrooms into stir-fry for a while, then add the soy sauce and oyster sauce, then pour in clear water and boil over high heat, add the oil gluten, cover it and turn it to small size, and simmer slowly for 15 minutes, so that the oil gluten can fully drink the soup. 5. Then add the rape heart and simmer for minutes.
Luohan roasted gluten
Luo Han quan Zhai shui gluten
Lohan roasted gluten is an authentic vegetarian dish with comprehensive nutrition and mellow taste. However, the traditional production method is complicated, and the production process is simplified on the premise of preserving the original flavor as much as possible. Raw materials: 350g of cooked gluten, 30g of Tricholoma, 20g of winter bamboo shoots, 30g of winter mushrooms, 20g of green beans, 35g of yuba, 0/5g of sesame oil10g of soy sauce, 0/0g of water starch10g of edible oil. Production: 1, cooked gluten, cross-cut, fried in the pan until golden brown, and fished out for later use. 2. Slice winter bamboo shoots, mushrooms and dried mushrooms for later use. 3. Boil the green beans with clear water for later use. 4. After the beancurd is developed with water soaked with green beans, it is cut into 1.5 inch sections for later use. 5. Gluten is softened with water bubbles of the green beans again, and then the water is squeezed out for later use. 6. Make oil in the pot, stir-fry the winter bamboo shoots, mushrooms and dried mushrooms at 60% heat. 7. Cook soy sauce and season with salt. 8. Add gluten, green beans and yuba, and then boil them in clear water. 9. Reduce the fire and burn slowly 15 minutes or so. 10, when half of the soup in the pot is consumed, turn on the fire to collect the juice. 1 1, thin-skinned, drenched with sesame oil and ready to eat. Tip: 1, you can add some pork and onion ginger appropriately for non-vegetarian practices. 2. After the gluten is fried, wash the oil in hot water as much as possible, so that the taste of the finished product will be more delicious.