Sudu Gluten

Name: Sudu Gluten
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Gluten; Some Magnolia slices; Some ginger; Some Aniseed; Some Soy sauce; Some salt; Some Sugar; Some MSG

by Mint

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Tianjin's special dishes, the so-called "du" means gurgling, simmered over a small fire to make the raw materials soft and rotten. This dish should be paired with magnolia slices, which are winter bamboo shoots. The gluten must be torn by hand. This is very important. If the taste is cut with a knife, it is really not authentic in our Tianjin dialect. "

Ingredients

Some Gluten
Some Magnolia Slices
Some Ginger
Some Aniseed
Some Soy Sauce
Some Salt
Some Sugar
Some Msg

Sudu Gluten

1. main ingreadient.

2. Tear the gluten into walnut-sized pieces by hand, blanch the water, and boil the excess fat.

3. Drain the gluten into clean water, wash off the excess oil, remove it, and squeeze the water for use.

4. Blanch the magnolia slices for later use.

5. Heat oil, deep fry the aniseed petals until brown-red, and put the ginger slices in the pot.

6. Add soy sauce and saute until fragrant, and add appropriate amount of water. Add salt and a little sugar.

7. Add the processed gluten and magnolia slices. Bring to a boil and simmer on low heat.

8. Stew the gluten until it is soft and delicious, add salt, monosodium glutamate, and water starch to thicken it. Pour a small amount of sesame oil before serving to enhance the flavor.