Stir fried gluten with double peppers(shuang jiao chao mian jin )

Stir fried gluten with double peppers

Introduction:

"There are several kinds of gluten, which I use here is also called gluten or water gluten or oil gluten. There is also a kind of gluten, which is also called square, we also call it gluten. It is often used as the topping of hotpot cold noodles, or as the decoration of cooking. It is also called bran in some places. In fact, the taste of the two is different. The kind of gluten called bran is very thick. The gluten I use is very delicate and has a good taste. It is often used to make cold dishes and has a very high appearance rate. Oyster sauce is a traditional condiment commonly used in Guangdong Province, and it is also one of the largest products of sauces. It is made from oyster pulp, which is known as "sea bottom milk". It is boiled, concentrated and refined with accessories. The main ingredients are oyster sauce, oyster sauce, oyster sauce and so on. Oyster sauce is rich in taurine, which has many health functions such as anti-cancer, anti-cancer and enhancing human immunity

Production steps:

Step 1: Ingredients: green and red pepper oil, gluten, vegetable oil and salt, chicken essence grade fresh oyster sauce and celery

Step 2: wash and cut the green and red pepper into sections, wash and cut the celery into sections

Step 3: cut the oil gluten,

Step 4: cool the oil in a hot pan and add pepper

Step 5: stir fry the oil gluten to get the fragrance

Step 6: Flavored fresh salt

Step 7: stir fry celery

Step 8: add a little more water and simmer for about 2 minutes

Step 9: add chicken essence

Step 10: stir the oyster sauce out of the pan

Materials required:

Gluten: moderate amount

Green pepper: right amount

Celery: right amount

Red pepper: right amount

Vegetable oil: right amount

Salt: right amount

Oyster sauce: right amount

Chicken essence: appropriate amount

Taste grade fresh: moderate

Note: do not stir fry oyster sauce for 10 minutes. If it is cooked for a long time, it will lose its flavor and make the flavor of oyster escape. Generally, it is better to add oyster sauce immediately before or after the dish is out of the pot. If it is not heated, the taste will be worse. In particular, when stewing dishes, it is appropriate to use medium and slow fire.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shuang Jiao Chao Mian Jin