Roasted Gluten with Lotus Root
by Rice sprouts
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. After the lotus root is peeled and washed, cut into pieces, my piece is about the same size as mahjong.
2. Water gluten is of this kind. It is usually eaten when it is torn apart and fried, and it is also good to eat it when it is burned!
3. Cut the water gluten into pieces about the size of lotus root.
4. Prepare shallots, ginger, garlic and star anise.
5. Put 2 tablespoons of oil in the wok, heat it to 70% hot, stir fry the bottom ribs evenly.
6. Next, follow the auxiliary ingredients in Figure 4, and fry them to create a flavor.
7. Add the cooking wine and stir well.
8. Add lotus root cubes and stir well.
9. Add the dark soy sauce and stir well.
10. Add water, as shown in the picture, not too much or too little. Turn to low heat and simmer for about 20 minutes.
11. When the lotus root is braised and boiled, prepare the celery and green and red peppers. Wash the celery and cut into approximately one-inch-long pieces, and wash and cut the green and red peppers into small pieces.
12. When the lotus root and gluten are cooked until the soup is thick (about 18 minutes, depending on the actual situation of the fire), you can add the auxiliary ingredients in Figure 11.
13. Add pepper, Chinese prickly ash and cumin powder in sequence, and stir-fry well.
14. Add a little more salt. My family doesn't eat much salt now, so I only put so much. You can add 1/2 teaspoon for the heavy taste, not too much, or it will be too salty. The amount of chicken essence is about the same as the amount of salt.
15. After stir-frying, add some sesame oil to get out of the pan.
