One: Sweet and sour gluten: 250g water gluten, 5 green garlic (100g), 3 tablespoons (45ml) Zhenjiang vinegar, 3 tablespoons (45g) sugar, 1 teaspoon (5g) salt, 2 tablespoons (30ml) oil. Tear the water gluten into small pieces by hand and soak it in cool water for 2 hours, and slice the green garlic diagonally and reserve it for later. Boil the water in a saucepan over high heat, add the soaked gluten, cook for 5 minutes, drain and set aside. In a bowl, whisk together the Zhenjiang vinegar and sugar to make a sweet and sour sauce. Heat the oil in the frying pan over high heat until 80% hot, pour in the shredded green garlic, stir fry, pour in the gluten, stir fry for 1 minute, pour on the sweet and sour sauce, season with salt, stir fry quickly for color and taste can be removed from the pan. Gluten should be cooked before stir-frying, put into the pot and stir-fry with green garlic as long as the flavor and color can be removed from the pot, so that the green garlic will not be fried old, keep green. The taste of light corn germ oil is very suitable for use in this dish, corn oil is fragrant, light, not greasy, on the prevention of cardiovascular disease has a positive effect.

Two: gluten green pepper: 300 grams of gluten, 200 grams of green pepper, 20 grams of green onions, 20 grams of ginger 1. gluten washed, and then hand-torn section, do not have to cut, cut without tearing the delicious. Pepper clean, cut silk. 2. pot of oil, oil hot pour into the gluten, stir fry 1 minute, then pour into the soy sauce to continue to stir fry 1 to 2 minutes. 3. pour into the green pepper and then stir fry a few times, add some salt, some sugar to stir fry a few times, a little bit of water, cover the lid of the pot smothered for 2 minutes so. 4. and then add a little bit of chicken can be up.

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