Shrimp Oil Gluten
1.
Prepare the materials.
2.
After removing the shrimp threads from the shrimps, use a proper amount of cooking wine, pepper, and a little starch, and then add a little oil and mix well.
3.
Slice garlic, shred ginger, slice green onion into thin slices, clean and slice cucumber.
4.
Tear the gluten into small pieces and put it in boiling water to scald the gluten to remove excess oil, remove the gluten and squeeze the water for later use.
5.
Pour an appropriate amount of oil into the pan, add the star anise to stir fragrantly, then remove it, add the shrimp and fry until the color changes and serve.
6.
Pour a little oil in the pot again, add shredded ginger, garlic slices, and chopped green onion, stir up the aroma and pour in the light soy sauce.
7.
Add the gluten and stir-fry evenly, then add an appropriate amount of water to boil.
8.
Add the shrimps and stir-fry quickly, then add water starch to thicken.
9.
After the soup thickens, add the cucumber and mix well, then turn off the heat.
10.
The flavor is rich, the taste is crunchy, and the delicious and nutritious shrimp oil and gluten can be out of the pot.
Tips:
1. Add a little pepper when marinating the shrimp to remove the fishy smell, and it will taste better when fried. 2. When marinating shrimps, add a little oil and mix well to lock the moisture and keep the shrimps fresh and tender. 3. The soup does not need to be too dry. It depends on personal preference. Bibimbap with soup tastes great. 4. Use boiling water before frying the oily gluten to get rid of the excess oil in the oily gluten.
