"Cold salad" refers to the way food is cooked. Although it is "cold", it is necessary to ensure hygiene in order to eat with peace of mind. Generally, fresh materials are used, or the ingredients are cooked and cooled, and then stirred with seasonings. Cold salad does not need to be fried or fried quickly, and the cooking process is simple and easy. The original flavor is often refreshing, not greasy, and can increase appetite. Although it is cold, people like it warmly.

There are three ways to make gluten: it can be made into water gluten, oil gluten and baked bran. Gluten used for cold salad here refers to water gluten and baked bran. Let's talk about how to make a basin of crispy and delicious cold gluten that makes people drool, taking water gluten as an example.

1, the preparation of materials, vegetables and fruits must be fresh, and after buying them, they should be soaked in water with a little salt to remove pesticides.

2, gluten must be carefully selected, you can see, smell and touch. Look-don't be too white; Smell-there is a faint fragrance, not a strange taste; Touch-fresh water gluten is very elastic.

3, water gluten: put the washed gluten into a boiling water pot and cook for 80 minutes until cooked, so be sure to blanch and remove excess starch. Pick up and drain the water. Gluten is torn into strips by hand.

4. Don't use peanut oil as seasoning. Try to use olive oil, salad oil and sesame oil. When mixing evenly, try not to sprinkle seasoning directly on gluten. Better add some vinegar. In addition to sterilization, it can also be fresh.