Gluten is a plant-based protein composed of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the active powder and other impurities in the dough, and the rest is gluten. Form the gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown, then take it out. Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is called "water gluten". The nutritional value of gluten, especially the protein content, is higher than lean pork, chicken, eggs and most soy products. It is a high-protein, low-fat, low-sugar, low-calorie food. It also contains calcium, iron, phosphorus, potassium and other trace amounts. Vegetarian is a traditional delicacy.

Ingredients

Gluten.

Family cooking materials.

1 Gluten stuffed meat

Ingredients: Oil, gluten, meat, shrimp, egg, one salt, soy sauce, sugar, cooking wine, chicken essence, onion and ginger

Method:

1 , chop the meat and shrimp into small pieces and set aside

2. Stir the cooking wine, salt and egg liquid with the minced meat clockwise and mix well and set aside

3. Use chopsticks to break open the oily gluten into small pieces. hole, stuff the minced meat into the oily gluten

4. Heat the wok, pour in the oil, add chopped green onion and ginger slices when the oil is hot, pour in the oily gluten, add soy sauce, sugar, chicken essence and water and bring to a boil , after the soup boils, turn to medium heat and simmer briefly, then use high heat to reduce the juice and garnish with chopped chives

2 gluten green peppers

Ingredients: gluten green pepper oil, soy sauce, salt, sugar Water

Method:

1. Wash the gluten, and then tear it into sections by hand. No need to cut. The cut will not taste as good as the tear.

Wash the green peppers and cut them into shreds

2. Heat the oil in the pot, pour in the gluten, stir-fry for 1 minute, then add soy sauce and continue to stir-fry for 1 to 2 minutes

3 , pour in the green pepper and stir-fry a few times, add some salt, some sugar and stir-fry a few times, add a little water, cover the pot and simmer for 2 minutes

3 Sweet and Sour Gluten

Ingredients: Gluten, onion, garlic, vinegar, soy sauce, sugar, salt, starch, sesame oil

Method:

1. Cut the gluten into two and cut into thin strips

2 , heat the pan with cold oil, wait for the oil to heat up, and put the gluten into the pan

3. Fry the gluten shreds over medium heat until crispy, then take it out (stir constantly during the frying process to prevent it from burning)

4. Put minced onion, garlic (more garlic), vinegar, soy sauce, sugar, salt, starch (be sure to put more sugar and vinegar) in a bowl.

5. In the pot Put a little oil, heat it, mix 4 thoroughly, then pour it into the pot, simmer the juice, and finally pour a little sesame oil

4 Luffa, edamame, oil and gluten

Ingredients: Luffa, gluten, salt edamame

Method:

1. Peel the loofah and cut into hob pieces, cut the gluten in half

2. Boil the edamame first, I like edamame pasta

3. After the oil pan is heated, stir-fry the loofah. Add a little water. The loofah will release water, so don’t add too much. Then add gluten. When both are soft, add edamame. Stir-fry and add a little Just salt

5 Vegetarian Sweet and Sour Pork Ribs

Materials: lotus root gluten vinegar sugar starch flour tomato sauce

Method:

1. Clean the lotus roots and cut them into long strips for later use

2. Buy the raw wet gluten from the soy products store in the vegetable market, then wrap the lotus root strips one by one, and then soak them in cold water (not soaking in water will cause stick together)

3. Pour water into the pan and add salt. After the water boils, add the gluten-wrapped lotus roots. Boil them and remove them.

4. Sprinkle the gluten lotus roots. Add a little salt, then adjust the crispy paste, rub the gluten lotus root evenly with the crispy paste, pat dry starch on it and set aside

5. Add refined oil to a clean pot, heat it to 50% over high heat, put it on Add the gluten-wrapped lotus roots and fry, take out for about 15 seconds, pour out and drain the oil

6. Pour the pre-mixed sweet and sour sauce into a clean pot, thicken the gravy, add the fried gluten lotus roots, and mix Remove from the pan and serve quickly

6 vegetarian dishes

Materials: Shiitake mushrooms, black fungus, day lily, gluten, wild rice braised in braised sauce, oyster sauce and cornstarch

Method:

1. Soak shiitake mushrooms, black fungus, and day lily in cold water respectively. After the mushrooms are cooked, use an oblique blade to cut them into two or three pieces according to their size

2. Cutting the mushrooms with an oblique knife makes it easier to taste. )

3. Cut two wild rice roots into diamond-shaped slices. (The rhombus-shaped slices are cut for appearance, but you can cut them into thin slices at will.)

4. Soak the daylily, changing the water several times during the process. When the soaking water is basically no longer yellow, take it out, cut off the roots, and pinch dry moisture. Cut off the roots of the black fungus and tear it into small florets

5. Prepare the oily gluten and crush each one with your hands in advance. (This time it’s a coincidence that I bought small gluten, so I don’t have to knead each piece into several pieces)

6. Heat oil in a pan, add mushrooms, wild rice, and day lily

7. Stir-fry until the wild rice is soft, add gluten, press the gluten with a shovel, and continue to stir-fry

8. Stir-fry the black fungus, pour in the braised sauce, stir-fry evenly, put half a bowl of water in a small bowl, and bring to a boil over high heat. Lower the heat and cover the pot

9. Take a small bowl, pour in a little cornstarch, Lee Kum Kee God of Fortune oyster sauce and cold water, stir evenly

10. Turn to high heat after 3 minutes. Pour in the thickening water, stir-fry evenly, turn off the heat and remove from the pot