I like to eat gluten bubbles. Every time I eat hot pot, I always like to have a few. They are soft and delicious.
Not only did this practice be recognized by me, but the person at home also found it very delicious. As a result, all the gluten was picked out, leaving some peas behind.
Comrades who like gluten bubbles may wish to give it a try.
Braised soy gluten
Recipe Recommendations
- carrots appropriate amount
- mushrooms appropriate amount
- bamboo shoots appropriate amount
- pea appropriate amount
- gluten vesicle appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised soy gluten
1
Soak the mushrooms and wash them, cut them into small pieces, and slice the bamboo shoots. Pour peas and bamboo shoots in boiling water and remove them. Slice carrot.
2
Add oil to the frying pan and heat it, add mushrooms, bamboo shoots and carrot slices, add salt, soy sauce, a little soy sauce and sugar.
3
Stir fry the oil gluten a few times, add water and simmer for a while. It is better to have broth or the like.
4
Finally add peas and chicken essence, stir-fry well and serve on a plate.
5
Delicious roasted gluten.Braised soy gluten Make Tips
Delicious braised gluten puffs. If you prefer a lighter taste, you can first boil the gluten puffs to remove the oil. When boiling the gluten puffs, you can poke a small hole to make them easier to soften. Try to cook down the sauce until dry; it tastes better when the flavors have soaked in.