Ingredients: gluten 250g, celery, minced garlic, chili oil, soy sauce, balsamic vinegar and sesame oil.

Steps:

1, celery leaves cut into small pieces, washed and blanched in a boiling water pot.

2. Remove and put ice in cold water for later use.

3. Tear the gluten slowly with the grain.

4. The expanded gluten is torn into long strips for later use.

5, gluten is also put in a boiling pot.

6. It is too cold in cold water.

7. Take a seasoning basin, put the pressed minced garlic into it, add seasoning according to your own taste, then put the blanched celery and gluten into the basin, stir well, and serve on a plate.

Method 2 of cold gluten:

Main material gluten 150g auxiliary material cucumber appropriate amount bean sprouts 50g sesame sauce appropriate amount salt appropriate amount chicken essence appropriate amount coriander appropriate amount garlic appropriate amount cooking oil appropriate amount dried pepper appropriate amount pepper appropriate amount vinegar.

step

1, blanch the bean sprouts, then let them pass through cold water and drain.

2. Cut the gluten into small pieces.

3. Cut the cucumber into shreds and put it into gluten with bean sprouts.

4. Add minced garlic and coriander, pour the oil squeezed from dried Chili and Zanthoxylum bungeanum, add appropriate amount of salt, chicken essence, sesame sauce and vinegar, and mix well to serve.

note:

When there is no stirring, the seasoning should not be directly sprinkled on the gluten, because there are many holes in the gluten, and it is especially easy to absorb the seasoning. Too much seasoning in some areas will lead to extremely heavy gluten taste.