Making fried vegetables with gluten Ingredients
Delicious fried vegetables with gluten steps
1. clean vegetables standby, and then prepare a few gluten
2. cut the vegetables
3. gluten torn
4. ginger minced
5. hot pot of cold oil, ginger into the pot incense
6. then the ginger into the pot popping
6. > 6. Then pour the vegetables into the pan stir fry, stir fry until brown and add oil gluten
7. Add a little water, stir fry evenly, simmer for two minutes, add salt and stir fry can be out of the pan
oil gluten fried vegetables how to do delicious
1, oil gluten is best to choose Wuxi out of the production. It is rumored that Wuxi is the birthplace of oil gluten. Authentic Wuxi oil gluten golden color, smooth surface, taste crisp, eat fresh and delicious, containing a high level of vitamins and proteins.
2, to make the gluten smaller, it is best to use the tearing way, so as to ensure that the fiber of the oil gluten is not destroyed, eating taste better.
3, put salt to choose to put in the fried vegetables, and then put into the oil gluten, because the oil gluten is very absorbent of salt, will take away all the salt, under the gluten and then put salt will cause the green vegetables is very light and tasteless, and gluten is particularly salty.
4, the vegetables first into the pan fried until the release of soup, and then add the oil gluten with fried, so that the oil gluten can absorb the original juice of the vegetables.
How to fry gluten
The gluten is organized in a spherical state, uniform in size, elastic, honeycomb texture, which is very salt-absorbing like mushrooms. When frying gluten, pay attention to the vegetables and salt first, and then last gluten. Because gluten absorbs salt, it will take away all the salt, which will make the dish bland and the gluten extra salty. The first thing to do is to stir-fry the vegetables in the wok until they release their juices, and then add the gluten and stir-fry them together, so that the gluten can absorb the original juice of the vegetables.
In addition, when people fry gluten usually add other accessories, such as green peppers, and sometimes add a variety of flavor seasoning, such as cumin powder. These foods are more nutritious when eaten with gluten, but it is important to note that some foods are not suitable for eating with gluten.
Such as spinach, bamboo shoots, amaranth, etc., because of high oxalic acid, and gluten is not to be eaten with high oxalic acid food, the reason is that gluten is high in calcium, calcium and oxalic acid can be generated insoluble or intolerable calcium oxalate, affecting calcium absorption. In addition, gluten should not be eaten with wild rice, easy to form stones. In addition, honey and gluten are easy to eat with diarrhea. We should pay attention to collocation when cooking fried gluten.
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