Barbecued pork gluten 1. Raw materials 1. Main ingredient: 200 grams of raw gluten.

2. Seasonings: peanut oil, sesame oil, salt, sugar, pepper noodles, MSG, tomato paste, ginger. 2. Production method 1. First, wash the white flour with salt and water to make gluten. It can be used after five or six hours. Then put the gluten

in a pot of boiling water and cook, take it out and let it cool; then cut the cooked gluten into thick slices, put it into the peanut oil pan and fry it until the gluten is golden brown and take it out.

2. Put sesame oil in the pot, stir-fry the ginger, then add the tomato paste and stir-fry, add the soup, then add salt, MSG, pepper noodles, and sugar; put the fried gluten into the pot Burn it internally and simmer it for about ten minutes. When the gluten has reduced the soup into a thick sauce, pour sesame oil on it and it's ready to serve. 3. Features-fresh, sweet and delicious. Shrimp Gluten Ingredients: 500 grams of raw gluten, 25 grams of shrimp, and appropriate amount of green garlic. Preparation method:

1. Pour raw gluten into a pot of boiling water, take it out, put it into a casserole, add broth, cooking wine, salt, and MSG, bring to a boil over high heat, and simmer over low heat until the flavor is absorbed;

2. Stir-fry the shrimps with cooked chicken oil, cook with cooking wine and sugar, pour into a casserole, drain the soup over low heat and sprinkle with minced green garlic. Serve. Braised gluten

■Ingredients: 500g gluten, 200g bamboo shoots, 100g mushrooms, 250g dried tofu, 25g enoki mushrooms, 30g fungus, ginger, sesame oil, star anise, soy sauce, wine, sugar, pepper Appropriate amount of powder and MSG.

■Preparation method: Wash the gluten with water, squeeze out the water and tear it into small pieces by hand. When the oil is 80% hot, add the torn gluten and fry until golden brown, remove and drain.

Peel and slice the bamboo shoots, soak the mushrooms until soft and cut them in half, cut each dried tofu piece diagonally into 3 pieces, and soak the enoki mushrooms and fungus until soft.

Put oil in the pot, put the mushrooms, dried tofu, bamboo shoots, enoki mushrooms, and fungus into the pot. Finally, add the fried gluten, pour the wine, add soy sauce, sugar, pepper, MSG, Add sesame oil, ginger slices and star anise, then add water and cook over medium heat until the juice dries up. Drizzle with sesame oil and serve. ■Features: Strong aroma, good texture and taste. Burnt Luohan Gluten Ingredients: 200 grams of cooked gluten.

20 grams of mushroom slices, 20 grams of magnolia slices, 50 grams of mushrooms, 150 grams of peanut oil, 5 grams of refined salt, 10 grams of green onions, 15 grams of ginger, 10 grams of soy sauce, 15 grams of Shaoxing wine, pork 200 grams of oil.

Preparation method:

Trim the cooked gluten, make parallel cuts, and cut into slices. Add peanut oil to the wok and heat until 60% hot (about 150℃). Fry the gluten until apricot brown, remove and drain. Then put the fried gluten into a pot of boiling water and cook until soft.

Put it into a basin of warm water, wash off the oil stains, and squeeze out the water. Add lard to the wok and heat it to 60% heat (about 150°C). Add flattened onion and ginger, fry until yellow, add soy sauce and Shaoxing wine and bring to a boil. Remove the onion and ginger, add gluten and simmer

For 15 minutes

add the dried mushroom slices, dried magnolia slices, mushrooms and refined salt. After boiling the pot, remove it from the fire. Place the magnolia slices on the bottom of the bowl. Place the gluten slices one by one in the bowl with the gluten knife edge down. Arrange the mushrooms around them. Steam them in a basket over high heat for 10 minutes. Remove them and place them on a large plate. In a soup bowl, decant the soup into the pot, thicken the gravy, and drizzle with pepper oil. Flavor characteristics: Beautiful shape, fresh and tender, exquisitely made and rich in nutrients. Grilled gluten with mushrooms

Ingredients: 200 grams of gluten, 150 grams of fresh mushrooms, and 50 grams of winter bamboo shoots. Preparation method: 1. Cut the gluten into pieces, remove the stems of the mushrooms and cut them into slices, and cut the winter bamboo shoots into thin slices.

⒉ Heat the oil in the pot, stir-fry the gluten first, then add the mushrooms and bamboo shoot slices and stir-fry together, add soy sauce, sugar and an appropriate amount of water and cook together, season with salt and MSG, and the bamboo shoots are cooked with gluten. Ingredients: 250 grams of oily gluten.

Accessories: 75 grams of shiitake mushrooms, 75 grams of winter bamboo shoots, green onions, ginger, and rapeseed. Seasonings: salt, soy sauce, sugar, pepper, sesame oil, water starch, edible oil, stock.

Method:

1. Wash and slice the mushrooms and winter bamboo shoots respectively, cut the rapeseed into sections, and cut the green onion and ginger into mince;

2. Put the pot on the fire and pour in the oil, and wait until the oil is cooked When it's hot, add onion and minced ginger to the pot, then add mushrooms and winter bamboo shoot slices and stir-fry evenly, add an appropriate amount of stock, then add soy sauce, pepper, sugar, and salt to taste, then add oily gluten and simmer over high heat

A few minutes, add the rapeseed segments and stir-fry a few times, then take it out of the pan and serve. Beef gluten

Ingredients: 200g cooked beef, 80g fried gluten, 20g vegetable oil, 10g green onion, 10g soy sauce, 8g pasta sauce, 5g water starch, 1g refined salt, 3g ginger , MSG 1g.

Preparation method: (1) Cut the cooked beef into wedges; cut the gluten into thumb pieces, blanch them in boiling water to remove the oil; cut the green onions and ginger into shreds.

(2) Heat the oil, fry the noodle sauce until fragrant, add shredded green onions and shredded ginger to the pot, cook in soy sauce, add an appropriate amount of water, add gluten and beef, bring to a boil over high heat, then turn to low heat. Simmer slowly, add MSG, refined salt, thicken with water starch, and serve.

Ready to serve. Three Fresh Stuffed Gluten Ingredients: 150 grams of gluten.

Pork, 100 grams, 25 grams of sea cucumber, 25 grams of magnolia slices. 15 grams of green onions, 10 grams of ginger, 10 grams of soy sauce, 15 grams of Shaoxing wine, 5 grams of refined salt, 1 gram of MSG, 100 grams of cooked lard, 100 grams of clear soup, and 5 grams of green onion and pepper oil.

Preparation method: Wash the pork and sea cucumbers, cut them into small dices, mince the magnolia slices, and stir together with the minced onion and ginger, soy sauce, Shaoxing wine, refined salt, and MSG to form three fresh fillings. Wash the raw gluten, cut each strip into thin slices, smear the filling on one side of each piece of gluten, roll it into a cylindrical shape with a diameter of 3 cm, and put it into a 90% boiling clear soup pot. Cook over low heat and take out. Add cooked lard to the wok and heat until 60% hot (about 132°C). Add onion segments and ginger slices, fry until fragrant. Add soy sauce and clear soup and bring to a boil. Remove the onion and ginger, pour Add the gluten and simmer over low heat. When 1/3 of the soup remains, remove the gluten into the plate. Bring the original soup in the pot to a boil, skim off the foam, add MSG and Shaoxing wine, drizzle with pepper oil, and pour it on the gluten

and serve. Features: The gluten is soft, tender and tough, the stuffing is refreshing and delicious, and the flavor lingers on your teeth and cheeks after eating. Gluten Hailong Ingredients: Hailong meat filling, fried gluten soak, rapeseed heart, oyster sauce, salt, MSG, sugar.

Preparation method: Hollow out the middle of the fried gluten soak, stuff it with seasoned sea dragon meat filling (put minced water chestnuts in the meat filling), put it into a bowl, and pour it with chicken juice, oyster sauce, etc. Steam the soup in a basket for 20 minutes, take it out and turn it over on a plate, decant out the original juice and thicken it

Pour it on the gluten and stir-fry the cabbage sum around it.