Braised gluten with lotus root
Ingredients: chicken essence
Recipe Recommendations
- lotus root 500 grams
- water gluten 250 grams
- tender celery 150 grams
- Jiang 1 large piece
- green onions 2 length
- octagonal of 2
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- pepper 1/2 teaspoon
- cumin powder 1 teaspoon
- sesame oil a little
- salt a little
- chicken essence a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised gluten with lotus root
1
After peeling and washing the lotus root, cut it into pieces. My piece is about the size of Mahjong.
2
Water gluten is this kind of thing. It's usually good to eat it, stir-fry it, or burn it!
3
Cut the water gluten into pieces about the size of lotus root.
4
Prepare onions, ginger, garlic and star anise.
5
Put 2 tablespoons of oil in a frying pan and cook until 70% hot. Stir in the bottom ribs well.
6
Next, follow the ingredients in Figure 4 and stir-fry them to create the fragrance.
7
Add cooking wine and stir well.
8
Add lotus root pieces and stir-fry well.
9
Add soy sauce and stir-fry well.
10
Add water, as shown in the figure, not too much, not too little. Bring to a boil over high heat and turn to low heat and simmer for about 20 minutes.
11
When braising lotus root, prepare celery and green and red pepper. Wash the celery and cut it into sections about one inch long, and wash the green and red pepper and cut it into small pieces.
12
After the lotus root and gluten are cooked until the soup is thick (about 18 minutes, depending on the actual situation of the fire), you can add the accessories in Figure 11.
13
Add pepper powder, pepper powder and cumin powder in turn, and stir well.
14
Add a little more salt. My family doesn't eat much salt now, so I only put so much. You can add 1/2 teaspoon for the heavy flavor, not too much, otherwise it will be too salty. The amount of chicken essence is about the same as the amount of salt.
15
After frying well, add some sesame oil to serve.