Ingredients: bean gluten (I bought dried bean gluten, which was softened by boiling water in advance), pork belly, Pixian watercress, spices (aniseed, fennel, fragrant leaves, Amomum tsaoko and the like), onion, ginger slices, garlic slices, pepper, cooking wine, rock sugar, dried pepper, salt.

Practice:

1, boil a pot of boiling water, put some pepper and cooking wine, then put the pork belly in and cook until it is 70% cooked, then turn off the fire, let the meat cool in the pot until it is not hot, take it out and cut it into pieces. (After the meat is cooled in the pot, it can be taken out to make the meat full of juice.)

2. Slice the bean paste, heat it in an oil pan, stir-fry the fragrant bean paste, ginger, garlic and dried Chili, stir-fry the meat for a while, then add the soaked and cut bean gluten, stir-fry, add spices, rock sugar, add a proper amount of broth, and slowly burn it on low heat.

3. When the meat and bean gluten are soft, if there is still a lot of juice, open the fire to collect the juice. Put some salt, onion festival. All right, you can start the pot.

Fried bean gluten

main material

200 grams of water-soaked bean gluten

adjust

material

-

50g of green pepper, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of refined salt, 20g of Pixian watercress, 2g of monosodium glutamate, 50g of broth, 20g of vinegar, 20g of chopped green onion, 20g of shredded ginger, 5g of garlic slices15g, 20g of water starch and 20g of salad oil.

workpiece process

1 Wash the bean curd stick, cut it into sections, put it in a bowl, add refined salt, mix with a little water starch evenly, marinate for 10 minute, remove the pedicels of green pepper, wash the seeds, and cut it into short strips.

2 Use broth, soy sauce, white sugar, refined salt, Pixian watercress, monosodium glutamate, balsamic vinegar, water bean powder, and flavored Yang juice.

3 put oil in the microwave special vessel, cover it, heat it for 3 minutes with high section, take it out, put in bean gluten, turn it over with chopsticks, and heat it for 2 minutes with high section to take it out.

4 Drain the oil in the microwave vessel, cover it, and heat it for 2 minutes with the high section. Take it out, add garlic slices, shredded ginger, bean gluten, green pepper and flavor juice, cover it and use the high section.

... spread bean gluten and roast meat

Ingredients: bean gluten (I bought dried bean gluten, which was softened by boiling water in advance), pork belly, Pixian watercress, spices (aniseed, fennel, fragrant leaves, Amomum tsaoko and the like), onion, ginger slices, garlic slices, pepper, cooking wine, rock sugar, dried pepper, salt.

Practice:

1, boil a pot of boiling water, put some pepper and cooking wine, then put the pork belly in and cook until it is 70% cooked, then turn off the fire, let the meat cool in the pot until it is not hot, take it out and cut it into pieces. (After the meat is cooled in the pot, it can be taken out to make the meat full of juice.)

2. Slice the bean paste, heat it in an oil pan, stir-fry the fragrant bean paste, ginger, garlic and dried Chili, stir-fry the meat for a while, then add the soaked and cut bean gluten, stir-fry, add spices, rock sugar, add a proper amount of broth, and slowly burn it on low heat.

3. When the meat and bean gluten are soft, if there is still a lot of juice, open the fire to collect the juice. Put some salt, onion festival. All right, you can start the pot.

Fried bean gluten

main material

200 grams of water-soaked bean gluten

adjust

material

-

50g of green pepper, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of refined salt, 20g of Pixian watercress, 2g of monosodium glutamate, 50g of broth, 20g of vinegar, 20g of chopped green onion, 20g of shredded ginger, 5g of garlic slices15g, 20g of water starch and 20g of salad oil.

workpiece process

1 Wash the bean curd stick, cut it into sections, put it in a bowl, add refined salt, mix with a little water starch evenly, marinate for 10 minute, remove the pedicels of green pepper, wash the seeds, and cut it into short strips.

2 Use broth, soy sauce, white sugar, refined salt, Pixian watercress, monosodium glutamate, balsamic vinegar, water bean powder, and flavored Yang juice.

3 put oil in the microwave special vessel, cover it, heat it for 3 minutes with high section, take it out, put in bean gluten, turn it over with chopsticks, and heat it for 2 minutes with high section to take it out.

4 Drain the oil in the microwave vessel, cover it, and heat it for 2 minutes with the high section. Take it out, add garlic slices, shredded ginger, bean gluten, green pepper and flavor juice, cover it and use the high section.

Spiced bean gluten

Materials:

0/50g of soybean gluten100g of vegetable oil100g (actual consumption10g), 5g of onion, 5g of ginger, 5g of soy sauce and 5g of bean paste,

Fresh soup150g, salt, monosodium glutamate and spiced powder.

Method:

1, washed and soaked, cut into 5 cm long sections and then cut into thick strips; Cut the onion into knots; Slice ginger.

2, the wok is on fire, pour in vegetable oil and burn it to 70% heat, fry the bean tendons until golden brown, and remove the epidermis.

3. Leave a small amount of oil in the pot, add onion and ginger to stir-fry for fragrance, add fresh soup, add bean gluten soy sauce, refined salt, spiced powder and bean paste to cook until the soup method is finished, and add monosodium glutamate; You can get out of the pot.

Or soak it until soft, then blanch it, scoop it up and drain it, and mix it with the sauce to eat cold noodles or cold noodles! pack up