Gluten is a special protein food after flour is kneaded and washed in water to remove the paste. After flour is made into gluten, it has high nutritional value and significantly reduces fat.
Gluten is a special food with high protein, high inorganic salts, low fat, and low carbohydrates between legumes and animal foods. Water gluten is especially suitable for obese people, which not only ensures the supply of protein, but also limits calorie intake.
Dry pot hand-shredded gluten
By MandyMiller
Recipe Recommendations
- water gluten 200 grams
- pork 100 grams
- green pepper one
- red pepper one
- onion a little
- Jiang 7 tablets
- garlic 5-merous
- oil 1 teaspoon
- salt 2 teaspoons
- pepper a little
- octagonal of 2
- Pi County Douban 1 teaspoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Dry pot hand-shredded gluten
1
Boil the water in the pot, add salt, star anise, and ginger slices.
2
Wash the fresh pork belly, cut it in half, and put it in water.
3
Cook until medium done, pick up and drain.
4
Take the cooked white meat and slice it thinly.
5
Wash the water gluten and tear it into small strips along the lines.
6
Cut green and red peppers into sections; cut onions into slices; shred ginger; beat garlic.
7
Heat the oil in the pan, add the meat slices, and stir-fry the oil.
8
Spread the meat slices aside, add shredded ginger and garlic cloves.
9
Pour in the onions and stir-fry until fragrant.
10
Pour the green and red peppers into the pan and stir-fry together with the ingredients.
11
Add water gluten and stir-fry well.
12
Add Pi County bean paste and stir-fry well; mix well, and serve on a plate. (If you make a dry pan, put the pork slices on the bottom of the pot and heat them up while eating. The taste will be even better!)