Spinach Gluten
1.
The whole piece of gluten that I bought was blanched in boiling water for one minute, mainly for sterilization, and squeezed the water clean after taking it out.
2.
To prepare blanching spinach, add water and a spoonful of salt to the pot to slow down the loss of spinach vitamins.
3.
Root the spinach and blanch it for 15 seconds, and remove the color immediately.
4.
Take it out directly to cool boiled water to cool down.
5.
Squeeze the water clean.
6.
Cut the gluten into one-centimeter thick slices, the size you like.
7.
Finely chop green onion and garlic and prepare raw white sesame seeds.
8.
Put an appropriate amount of oil in the pot and heat it up on high heat.
9.
Add the chopped green onion, garlic and sesame seeds and stir-fry until the aroma comes out and turn off the heat immediately.
10.
After turning off the heat, put in the chili noodles (you should pour hot oil on the chili noodles, put it in the pot directly to save trouble, turn off the heat and then put it to prevent paste).
11.
Put sugar.
12.
Mix evenly with oil temperature.
13.
Put in light soy sauce.
14.
Add vinegar.
15.
Add the main ingredients and mix evenly, turn on a low heat until the sauce boils and turn off the heat to get out of the pot.
Tips:
This side dish made in the morning, in order to save time, you can add pepper oil, Laoganma, etc. The gluten will absorb the soup, so don’t put too much light soy sauce to avoid too salty, and spinach can be mixed separately. The salt is mixed with gluten, and the saltiness is just right.
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