Traditional Jelly Dish with Shrimp and Gluten
1.
Ingredients to be prepared: Gluten: 250g
2.
Prepare ingredients: shrimp: appropriate amount, anise: 2 scallions: a little, salt: 2g, sugar: 8g, sweet noodle sauce: appropriate amount, soy sauce: appropriate amount, starch: appropriate amount, chicken essence: appropriate amount. Sesame oil: moderate amount. Stock (or water): moderate amount. Shrimp to the sand line and wash, with a little salt, cooking wine into the bottom taste.
3.
Tear the gluten into walnut-sized pieces by hand. After blanching, squeeze out the water in the gluten and set aside.
4.
Pour in the base oil, put 2 aniseed, 1 scallion, and preheat the oil. When the green onions are golden and discard them, keep the aniseed in the pot.
5.
Grab some dried starch on the well-flavored shrimp, pour it into the pot, fry until rolled, remove the shrimp and set aside.
6.
Pour the sweet noodle sauce and sugar. After adding these two seasonings, use a spatula to keep stirring to avoid sticking the pot.
7.
When you smell the sweet noodle sauce being squeezed out, turn down the heat and pour the broth (or water).
8.
Add appropriate amount of soy sauce and salt.
9.
Pour the gluten into the pot, and the amount of stock should not be too small, because the next step is to let the gluten absorb the soup, and the water surface should be at least half of the gluten below.
10.
After the soup is boiled on a high fire, it is turned to medium heat, and the process of allowing the gluten to slowly absorb the soup is called "du". In the process, use a spatula to stir the gluten from time to time to allow them to evenly absorb the soup. When the soup is absorbed by the gluten and only a little bit remains, pour the pretreated shrimp.
11.
When the shrimps are cooked through, pour in water starch to thicken. Stir the gorgon juice evenly. Water starch should not be too thick or too thin, and the concentration must be moderate.
12.
Add the right amount of chicken essence for freshness.
13.
Turn off the heat and drizzle with sesame oil, and stir evenly out of the pot.
14.
Alone gluten is a traditional classic old taste in Jin cuisine.
15.
Salty, sweet and fresh are the characteristics of this dish.
16.
Although I can't be called a lady in Jincai, I can definitely be called Xiaojiabiyu.
Tips:
1. You can put more sweet noodle sauce, which makes the whole dish full of sauce. Because the sweet noodle sauce itself has saltiness, the amount of salt can be appropriately reduced.
