1. Cut the gluten into small strips, not too thin, it will break easily. Wash the lettuce and carrots and cut them into thin strips. Wash the shallots, coriander, garlic and millet peppers and chop them. I forgot to shoot these few.
2. Put an appropriate amount of water in the pot, boil it, add a little oil and salt, then blanch the carrots for one minute, and then blanch the shredded lettuce for half a minute.
3. Pick up the drained water and put it in a bowl.
4. The gluten is also boiled for one minute. If it's freshly made gluten, don't blanch it. Mine is frozen in the refrigerator, so blanch it.
5. Pick up the gluten and let it dry. When it's not so hot, squeeze it down and put it in a bowl together.
6. Sprinkle with millet pepper and green onion, chopped coriander and minced garlic.
7. Add half a tablespoon of salt, one tablespoon of light soy sauce, one tablespoon of vinegar, and one tablespoon of sesame oil.
8. Mix them all together and you're ready to eat.
Tips:1. Because gluten is loose and porous, don't cut too thin strips, it is easy to break. If it is freshly made, it does not need to be blanched. If you buy it outside or have been frozen in the refrigerator, it is best to blanch it in one minute. After blanching it, it is not so hot, so squeeze it into the water a little.
2. The side dishes are up to your liking, because there is no chili powder, the millet pepper I used, I think the chili powder will be more flavorful.
