1. Add appropriate water to the flour and mix it into ready-to-hand noodles. Wake up for about 30 minutes
2. Prepare a basin of clean water, put the dough in the water, knead the noodles in the water repeatedly with your hands to wash out all the starch in the noodles. When you first wash, the dough will loosen due to the kneading of your hands. Knead the loose dough together, and then wash until the gluten is washed, and the water is ready for use
3. Stir-fry the chicken with cold oil in a hot pan and then add the chopped peanuts, kelp shreds, bean curd shreds, and chopped green onion in turn and stir fry. Then add some light soy sauce to color.
4. Add a small amount of water to boil
5. Tear the washed gluten into small pieces by hand, put it in the pot, and boil again
6. Add the water from the gluten-washed noodles twice. When adding the noodles, stir it gently to prevent the bottom of the pot from sticking.
7. After boiling, add the cleaned amaranth and frangipani, and finally add some salt, ginger powder and sesame oil.
8. Yeah, you can start
Tips:The main difficulty of gluten soup is to wash the gluten. When washing, do not pay too much attention and keep your hands and dough in the water. After washing them up, just gather together with your hands. When adding the noodle water, be sure to stir gently with a spoon, or the starch in the noodle water will easily stick to the pot. The ingredients above are approximate numbers. Where do the family cooks deliberately weighing them? Just have an approximate number based on their own population.
