Simple Home-cooked Dishes---grilled Gluten with Vegetables

Name: Simple Home-cooked Dishes---grilled Gluten with Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pcs Big head green; 20 Oil gluten; 10 capsules Sea rice; Some shallot; Some ginger; 10g Oyster sauce; 10g Soy sauce; 2g Sugar; Some salt; Some Water starch; Some sesame oil

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Very simple home cooking.
The oily gluten tastes soft and smooth, and when paired with green vegetables, it is nourishing and can relieve some of the greasy feeling of oily gluten.
Add a little oyster sauce to make the dishes more delicious and palatable. "

Simple Home-cooked Dishes---grilled Gluten with Vegetables

1. Prepare all the ingredients.

Simple Home-cooked Dishes---grilled Gluten with Vegetables recipe

2. Soak the large sea rice with water for later use.

3. Boil the water in the pot to open the gluten into the oil.

4. Bring to a boil on high heat, use a sieve spoon to lightly press the oily gluten to cook out the oil inside.

5. The oily gluten becomes soft and shriveled, remove and drain the water for later use.

6. Wash the large head green, and cut the stems and leaves into sections.

7. Pour oil in the pan and sauté the scallions and ginger.

8. Add large sea rice and sauté until fragrant.

9. Pour the oily gluten and stir fry.

10. Add the vegetable stems and stir fry for a while.

11. Add oyster sauce and sugar.

12. Add a little soy sauce.

13. Add a little water and cook for 2-3 minutes.

14. Add the green cabbage leaves and stir-fry evenly.

15. Season with salt.

16. Pour in an appropriate amount of water starch.

17. Pour in a little sesame oil.

18. Stir and turn off the heat evenly.

Tips:
The oily gluten must be boiled in water first, so that the oily gluten treated in this way will not only reduce some greasiness but also remove some peculiar smells.

The large-head green vegetable stalks are more difficult to cook, so they should be burned until they are cooked, and then the leaves are put on, so that the taste of the greens is consistent and the color is good.

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