Stir-fried gluten recipe 1,

Ingredients

Gluten, green pepper, red pepper, dried red pepper, pepper, chopped green onion, shredded ginger, Weidel soy sauce , Thirteen spices, dark soy sauce

Method

1. Cut the gluten into slices diagonally, wash the green and red peppers and cut them into small pieces, and cut the dry red peppers into shreds.

2. Put oil in the pot. When the oil is hot, add chopped green onion, shredded ginger, peppercorns, dried red chili peppers, and soy sauce, and stir-fry.

3. Then add the chopped gluten and stir-fry evenly. Add a little more dark soy sauce for color, add green and red peppers and stir-fry.

4. Finally, add an appropriate amount of salt, add some thirteen spices, and stir-fry evenly.

Method 2, fried gluten with celery

Ingredients

"Soak 1 box of gluten","2 sticks of celery","A little white pepper"," "1 spoonful of soy sauce", "1 spoonful of mirin",

Method

1: Remove the leaves from the celery and cut it diagonally, soak the gluten, boil it and remove the oil, remove it and set aside. Pour off the hot water and the oil in the pot will be enough. Heat the celery in a pan, stir-fry with 1 tablespoon of water until the celery is slightly cooked.

2: Add the gluten soak and seasonings, stir-fry evenly, and stir-fry a few times quickly before serving.

Method 3, stir-fried gluten with luffa

Ingredients

One loofah, 3 large pieces of gluten, a teaspoon of minced garlic, water, salt, chicken essence

Method

1. Peel the loofah, cut into pieces and set aside.

2. Rinse the gluten with water and remove some of the fat. Then cut it into small pieces.

3. Heat the oil and sauté the minced garlic until fragrant. Add the loofah and stir-fry for a few times. , pour in the gluten and stir-fry together. Add some water. Cover the pot and simmer for a while. After the loofah and gluten have softened, season with salt and chicken essence and serve.

Tips< /p>

Last time I made beef brisket and braised radish. After eating the beef brisket, there was still a lot of soup left, so I bought some gluten and used this soup to fry it. Although the taste was stronger than fried loofah, it still tasted better. It is relatively greasy, but it feels more delicious when stir-fried with loofah.

Method 4: Stir-fried gourd with gluten

Ingredients

Tender gourd, edamame, oily gluten, garlic , salt, chicken essence, water starch

Method

1 Peel the gourd, cut open and remove the seeds, then cut into slices;

2 Use hot water for oily gluten Soak until soft;

3 After the wok is heated, add oil and stir-fry the garlic slices and edamame;

4 Stir-fry until the edamame changes color, add the gourd slices and stir-fry for a while;

5 Add oily gluten, add salt to taste, add appropriate amount of water, cover the pot and cook over high heat for about 5 minutes;

6 When the gourd becomes soft and transparent, add chicken essence and stir-fry evenly , pour in water starch to thicken the gravy.