1. Cut the gluten into small dices
2. Blanch the cut gluten in water (add some salt and vinegar to the water to make the gluten more flavourful). After the water boils, it can be taken out for 3~4 minutes
3. Use cold water to remove the gluten, and squeeze the water out of the gluten. (Because I added raw peanuts, the peanuts and gluten were over-watered. In fact, it is better to use fried peanuts.)
4. Put the squeezed gluten into a bowl, put it in the refrigerator and let it stand for more than ten minutes, so that the gluten hole is fully opened, so that it will be delicious when it is cold.
5. Prepare the dressings. My dressings are raw carrot shreds, vinegar, sugar, salt, garlic, green onions, yellow lantern peppers (because I am from Hainan, this is the special pepper of the islanders, it is practical and spicy. Yes, the taste is the same), sesame oil (chili oil is better, but chili oil is troublesome, so this can barely be substituted)
6. Put the refrigerated gluten into the seasoning and mix
7. Stir evenly with chopsticks
8. Just fill the bowl
Tips:1. When blanching gluten, remember to add some salt and vinegar to make the gluten taste good, because the holes of the gluten are open when they are cooked;
2. After the gluten is cooked, be sure to squeeze the water inside as much as possible;
3. The old vinegar added when mixing has a strong taste, you can mix the vinegar with some water beforehand;
4. Those who like sesame paste can also add some sesame paste, which will be more delicious.
