Mushrooms and Gluten in Oil

Name: Mushrooms and Gluten in Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 pieces Fresh shiitake mushrooms; 4 pcs vegetables; 12 Wuxi oil gluten; Some Cooking oil; Some Soy sauce; a little Corn flour; Some Oyster sauce; Several petals garlic; Some Shimizu; Some Sugar; a small piece ginger

by Achen Qingcheng

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

You gluten is a traditional fried noodle with golden color, smooth surface, crisp taste, delicious taste, and high vitamin and protein. The most well-known production of oily gluten from Wuxi began in the Qianlong period of the Qing Dynasty and has a history of more than 260 years. The oily gluten is golden in color, smooth on the surface, fragrant and crisp. It tastes delicious and contains high levels of vitamins and protein. If it is stuffed into meat and boiled, it has a unique flavor. After washing and precipitation, wheat flour is wheat starch, and its by-product is water gluten. If water gluten is kneaded into small balls and fried in an oil pan, it will quickly expand and become larger, becoming a very distinctive oil gluten.

The common ways to eat oily gluten are mushrooms burning oily gluten, vegetable oily gluten, loofah oily gluten and oily gluten stuffed meat. In the past, oily gluten was only available in Wuxi, Jiangsu. Thanks to Taobao, which is almighty, I can also buy delicious oily gluten in other places.

Today I made a simple gluten with mushroom oil. The mushroom meat is fragrant and the gluten is soft and delicious. It absorbs the mushroom and oyster sauce soup. It is very delicious. It is refreshing, sweet, nutritious and delicious with hot vegetables. "

Mushrooms and Gluten in Oil

1. A bag of Wuxi oily gluten, purchased from Universal Taobao, only broke five or six by express delivery, which is not bad. 12 spare gluten in oil

2. Boil water in a pot, put the oily gluten on the water, press and scald with a colander to remove excess oil, in fact, you can also burn it directly, if you are too greasy, you can blanch it and burn it like me

3. Remove the blanched oily gluten and set aside. I use the leftover rice noodles to blanch the water, so it’s white soup, hehe

4. A group photo of the opening ingredients: 12 fresh shiitake mushrooms, soaked with dried shiitake mushrooms, 4 green vegetables, a small piece of ginger, a few cloves of garlic, hot oily gluten for later use

5. Split the vegetables and choose a good wash, wash the mushrooms, peel the ginger and garlic, wash, set aside

6. Cut ginger into thin slices, garlic and minced garlic, set aside

7. Cut a cross knife on the surface of the shiitake mushrooms and set aside

8. Boil water in a pot, open the water with a little salt and a little cooking oil, add the vegetables and boil for a minute, remove them for use

9. Hot vegetables, set aside for later

10. Take a bowl, add a spoonful of light soy sauce, two spoons of oyster sauce, two teaspoons of sugar, four spoons of water, make a sauce, taste the saltiness, add a little salt according to your taste, mix well and set aside. Today, I accidentally poured too much oyster sauce during the seasoning. I couldn’t help but add more water to make a large bowl, but only a small bowl was used.

11. Heat a pan with cold oil, add ginger slices and minced garlic, stir fragrant

12. Put the shiitake mushrooms and fry the shiitake mushrooms with the surface facing down and let the cross knife open. The fried shiitake mushrooms are more fragrant.

13. Stir fry the fried shiitake mushrooms, add a proper amount of seasoning juice, without the shiitake mushrooms, boil the seasoning juice, simmer for 3 minutes

14. Add the oily gluten and cook for another two or three minutes to let the shiitake mushrooms and oily gluten be cooked through

15. Put the shiitake mushrooms and oily gluten on a serving plate, the remaining broth is thin enough to harvest the juice, and pour it on the shiitake oil gluten.

16. Finished product

17. Finished product

18. Finished product

19. The finished product, this dish is simple to make, the mushroom meat is thick and fragrant, the oily gluten is soft and tasty, it absorbs the soup, it is salty and delicious, and matched with green vegetables, the nutrition is balanced, and it is very suitable for family consumption

Tips:
Oily gluten is suitable for the crowd: It can be eaten by the general population, especially suitable for fatigue, fatigue, internal heat and polydipsia.

Therapeutic effect of oily gluten: oily gluten is cool in nature and sweet in taste;
It has the effects of replenishing qi, relieving fever and quenching polydipsia