Private Gluten
1.
Wash all the ingredients. Slice the shiitake mushroom heads, dice the shallots, and chop the carrots (you can use a food processor to smash) and set aside. Reserve 50% of shallots for the last step
2.
Shred the onion, mince the tomatoes, set aside
3.
Remove the roots of the lettuce and set aside
4.
Prepare some soy beans
5.
The soybeans are made into thick raw soybean juice, which can be made with a food processor or a soymilk machine. It is not necessary to boil the soybean juice into soy milk, as long as it is made into raw soybean juice (you can use supermarket soy milk or water instead)
6.
Mix the gluten and flour, mix with the freshly prepared raw soybean juice, and knead the noodles. Different mixing ratios taste different. If you like gluten, add more gluten. If you like the taste of pimple soup, add more flour. You can also use all gluten to make gluten. The ratio I used this time is 100 grams of gluten and 15 grams of flour. (Gluten can also be obtained by washing high-gluten flour, or buying "gluten-enhancing flour", or protein powder, at a baking material store, which is usually used to increase gluten and protein in toasted bread)
7.
Roll the mixed gluten balls into small gluten balls for later use. When making noodles, the gluten is sticky. It is recommended to wear disposable gloves to prevent sticking hands. The small gluten groups should not be too close, otherwise they will stick together. The distance in the picture is the maximum, and it should not be close. Just separate gently when you want to use it
8.
Bring sunflower oil to a medium heat, add shiitake mushrooms, fry the shiitake mushrooms with light yellow on the surface, add onions, and fry the onions until they are ripe for 7 years.
9.
Then turn to medium-high heat, slowly put the small gluten masses in the pan and fry them. During the process, pay attention to turning them. Slowly fry all the small gluten, which will occur during the frying process. "Enlargement" usually doubles the volume. After all the enlargement, it will be fried. This step requires patience and careful attention to the heat. If you don’t know the heat well, remove the onions and mushrooms temporarily. , Then add small gluten balls and fry them separately
10.
Adjust the heat to medium and low, add rock sugar, soy sauce, white vinegar, monosodium glutamate, and salt, and stir fry until the soy sauce is fragrant, the rock sugar is completely melted, the soup reaches a certain concentration, and the bottom of the pot begins to "bubble" slowly, that is Can proceed to the next step
11.
Pour the prepared carrots and tomatoes into the pan and stir-fry until the orange of the carrots penetrates the surface of the small gluten balls, and the soup is even and thick and a little viscous before being out of the pan. Pour the gluten into the prepared lettuce plate after it is out of the pan, sprinkle with the reserved 50% shallots to garnish, and the preparation is complete
Tips:
1. The role of lettuce is to absorb excess oil, eliminate greasy taste, and has a good decorative effect. It can be replaced with cabbage, rapeseed and other vegetables. The role of carrots is to make beautiful and refreshing soup hang on the surface of gluten, which can not only reduce the greasiness, but also increase the color. The role of crushed tomatoes is to adjust the acidity of the vegetables, making the acidity more natural and rich. You can leave it if you don’t like it, and the taste is sweeter. Shiitake mushrooms and onions can fragrant gluten and increase the taste and aroma. Since it is put into the pot earlier, you need to be careful to turn the pot frequently to prevent it from sticking.
2. Friends who like the dark color of gluten can add more soy sauce, or turn up the heat when adding rock sugar, the sugar color will be darker.
3. The salinity, acidity and sweetness of the dishes can be adjusted according to personal taste. Carrots are slightly sweet, so you can put less sugar.
4. The small gluten dough must be deep-fried, otherwise it won't taste and it will become dead gnocchi.
5. Gluten can also be obtained by washing high-gluten flour, gluten can be bought in bakery stores, also called gluten flour or protein powder.
6. Raw soybean juice can be replaced with water. It tastes a little worse and not so fragrant. You can also use supermarket soy milk instead.
7. 100% gluten can be used to make small gluten masses. If you like larger gluten masses, you can pinch large gluten masses.
8. The gluten and flour are used to fuse with the soup when frying the ingredients, which can adjust the consistency of the soup and make it more delicious.
9. Eat while it's hot, chew the small gluten balls slowly, and you will chew the delicate aroma of soybeans^_^
