Light stir fried vegetable - towel gourd gluten(qing dan xiao chao cai si gua mian jin )

Light stir fried vegetable - towel gourd gluten

Introduction:

"Vegetarian: towel gourd gluten. Luffa is the main ingredient, gluten and Auricularia auricula are the auxiliary ingredients. The taste is salty and fresh. Towel gourd absorbs the flavor and freshness of gluten and shrimp skin. Gluten also absorbs the flavor of towel gourd and shrimp skin. The whole dish is light and palatable, suitable for people who are low-fat and vegetarian. Often eat towel gourd heat, diuresis, blood circulation, menstruation, detoxification... Shrimp and calcium

Production steps:

Step 1: in order to taste the gluten better, you don't need to cut the smaller one, but cut the bigger one in half. Pull the fungus into small pieces

Step 2: peel loofah and cut it into small hob pieces. To prevent it from turning black, soak it in light salt water

Step 3: put a little oil in the pan and stir fry the shrimps until fragrant

Step 4: then add the gluten and the cooked fungus, add some water and cook for a while

Step 5: stir fry Luffa twice, add a little water, a little salt, not too much water, Luffa will water, a little salt can not be too salty

Step 6: soften towel gourd, add a little starch, thicken it, and drizzle with a few drops of sesame oil!

Materials required:

Luffa: moderate

Dried shrimps: right amount

Auricularia auricula: right amount

Gluten: moderate amount

Salt: right amount

Sesame oil: appropriate amount

Starch: right amount

Note: do not fill up the water at one time, add a lot of water, so as to avoid too much soup and towel gourd has rotten.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Dan Xiao Chao Cai Si Gua Mian Jin