Sweet and sour gluten(tang cu mian jin )

Sweet and sour gluten

Introduction:

"The nutritional composition of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most bean products. It belongs to high protein, low fat, low sugar and low calorie food. Add proper amount of water and a little salt to the flour, mix well and form a dough, then rub it repeatedly with clean water to wash off the live powder and other impurities in the dough, and the rest is gluten. Oil gluten ball with your hand, deep fry in hot oil pan until golden yellow, then take out "oil gluten". Put the washed gluten into a boiling water pot and cook for 80 minutes until cooked, which is called "water gluten."

Production steps:

Step 1: cut the gluten into pieces and the green pepper into pieces.

Step 2: hot pot cold oil, the gluten into the pot stir fry 1 minute.

Step 3: add fresh soy sauce, sugar and water

Materials required:

Water bar: 200g

Green pepper: one

Sugar: 15g

Vinegar: 15g

Fresh soy sauce: 5g

MSG: a little

Note: whether sweet and sour food is delicious or not, we all know that the ratio of sweet and sour is 1:1, but the most important thing is to put sugar first, and then put fragrant vinegar before leaving the pot, so that the acidity of vinegar will not evaporate due to the heat in the pot. In addition, use southern vinegar instead of northern dumpling vinegar. The sweetness and palatability of the two kinds of vinegar are different. The two kinds of vinegar have different uses for dishes.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tang Cu Mian Jin