Gulu Tianbei: Vegetarian evolution of Gulu meat(gu lu tian bei gu lu rou de su shi jin hua )

Gulu Tianbei: Vegetarian evolution of Gulu meat

Introduction:

"Have you had dinner? Does the stomach grunt wood have? Let's have a taste of sweet and sour pineapple flavored Gulu Tianbei! Tianbei coated with starch, crisp and fresh, but not oil absorption; pineapple is also in season, refreshing solution greasy. It's really sweet and wonderful, sour and exciting

Production steps:

Step 1: dice tempeh cubes and blanch them in boiling water.

Step 2: cut pineapple into small rhombus pieces and blanch them in water.

Step 3: coat the shell with starch.

Step 4: deep fry in 70% hot oil.

Step 5: put a little oil in the pot, add tomato sauce, add white vinegar, sugar and salt to make it sour and sweet.

Step 6: add the starch to thicken the juice, pour in the hot oil, pour in the fried tempeh and pineapple, and stir well.

Materials required:

Tianbei: 150g

Pineapple: 50

White vinegar: right amount

Proper amount of oil

Starch: right amount

Sugar: right amount

Tomato sauce: moderate

Salt: right amount

Note: there are two legends about "Gulu cuisine". The first legend refers to the fact that the dish is cooked with sweet and sour juice, and the aroma overflows when serving, which makes people unable to help "Gulu Gulu" to swallow, hence the name. The second legend is that this dish has a long history, so it is called "ancient", and then the homonym is changed into "Gulu".

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Gu Lu Tian Bei Gu Lu Rou De Su Shi Jin Hua