Name: Fresh, Fragrant, Tender and Smooth---mushroom and Edamame Oil and Gluten
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Oil gluten; Some Fresh shiitake mushrooms; Some Edamame; 2 pcs star anise; Some shallot; Some ginger; 1 tablespoon Chopped pepper sauce; 3 tablespoons Soy sauce; 3-4 capsules crystal sugar; 1/2 spoon sesame oil

Fresh, Fragrant, Tender and Smooth---mushroom and Edamame Oil and Gluten

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Although the gluten with shiitake and edamame oil is a vegetarian dish, the recipe is simple, but it tastes very flavorful. The edamame is fragrant and the gluten absorbs the mushroom-flavored soup, which is also exceptionally delicious.

Gluten is a kind of plant protein, composed of gluten protein and gluten protein. Add flour to a proper amount of water and a little salt, stir well to form a dough, and then rub it repeatedly with water to wash away all the live flour and other impurities in the dough. The rest is gluten. The oily gluten is rolled into a spherical shape by hand, and fried in a hot oil pan until it is golden brown. The production of oil gluten began in the Qianlong period of the Qing Dynasty (mid 18th century), and has a history of more than 230 years. The original preparation method was to add the sieved bran and salt water to manually step into raw bran (also called gluten), then knead the raw bran into lumps, put it into a boiling oil pan and fry it into a spherical hollow oily gluten. The name Qingshuiyou gluten appeared at the end of the Qing Dynasty. The first shop in Wuxi to hang the sign of "qingshuiyou gluten" was the Ma Chengmao gluten shop in Batou Nong. "

Fresh, Fragrant, Tender and Smooth---mushroom and Edamame Oil and Gluten

1. Wash the shiitake mushrooms to remove impurities from the roots and tear them into small pieces; peel the edamame, wash it, and set aside.

Fresh, Fragrant, Tender and Smooth---mushroom and Edamame Oil and Gluten recipe

2. Heat a proper amount of oil in a pot on the fire, sauté star anise, ginger slices, and green onions.

3. Add chopped pepper sauce and sauté until fragrant.

4. Add the shiitake mushrooms and stir fry for a fragrance.

5. Add rock sugar and light soy sauce and stir fry quickly.

6. Pour a little water and bring it to a boil.

7. Turn to low heat, add gluten, cover and simmer for 3 minutes.

8. When the soup is slightly thick, add the edamame and stir fry until it is broken.

9. Pour in sesame oil, pick up the pot and put it on the plate.

Tips:
1. In addition to being cooked directly, oily gluten is often used for stuffing into vegetables or braised, such as oily gluten stuffed meat, mushrooms and gluten.

2. Slowly cook at low heat, so that the oily gluten can fully absorb the soup.

3. Don't burn the gluten too soft, otherwise the taste will not be good.