Now a lot of good things restaurants have to eat, but the most ordinary gluten, in the restaurant has been difficult to eat again, I like to eat sweet and sour gluten, I remember when I went to school, I always like to ask the family to make this dish, will run to the stove, sneak a few sticks, more delicious than snacks. I don't know if the small partners in Tianjin are the same as me? Now I can also make a very delicious sweet and sour gluten, and the taste is very bad.
Sweet and sour gluten is a dish that Tianjin people often pair with three fresh brine noodles, it has a crunchy taste, sweet and sour taste, and a yellow and bright color. But when I made it, I felt that this dish was so similar to the spicy strips I ate when I was a child, the taste was still very different, there was no other ingredient embellishment, and it simply became one of the classics in the sweet and sour dish. The following is to share this sweet and sour gluten recipe to everyone, I hope to like.
【Dish name】: Sweet and sour gluten
【Ingredient List】: Oil gluten, rice vinegar, soy sauce, sugar, soy sauce, minced green onion, salt, minced ginger, water starch.
【Cooking steps】:
1, buy the gluten back and cut into silk, ready.
2: Cut the shallots into strips, chop the ginger and prepare.
3. Add a little vinegar, soy sauce, sugar and salt to a small bowl of sauce.
4, add an appropriate amount of cooking oil to the pot, heat up and pour the gluten into it, fry the gluten in a golden color, and slowly become crisp. After the gluten is fried, fish it out, put it on the plate to cool and heat, do not use too much heat to fry, be careful to fry the gluten paste, a stir-fry will not taste good.
5: Raise the pot, pour in the appropriate amount of cooking oil, heat up, then put the minced onion and ginger into it, stir-fry out the aroma, add a bowl of sauce, bring to a boil.
6, still low heat stir-fry, and then drizzle with the right amount of water starch, you can evenly wrap the gluten shreds on it. Heat the sauce inside the pot to a thick consistency, just like the state inside the pot below.
7: Pour the chilled gluten into the pot and stir well. Sweet and sour gluten has always been a very popular dish, with no other ingredients to embellish, and it has simply become one of the classics in sweet and sour dishes. Today Xiao Yi came to share with you the practice of home-made sweet and sour gluten, and the dishes made were bright in color, unique in taste, sweet and sour.
【Tips】:
1. If you cut the gluten into thin strips, the stir-fried dish can be more flavorful, and it tastes a bit like the spicy strips of childhood.
2, it is recommended not to fry too much at one time when frying gluten, I am divided into 2 times to fry well, and finally when pouring juice, you can clip out a small piece of gluten shreds to taste the taste, if it is sour, then add a little sugar into it, if it is too sweet, add some vinegar.
3, the gluten used here is the oil bean bubble, I don't know if it is unique to Tianjin, the size is as big as the potato, if you can't buy this, use the kind of gluten you have in your hometown. It has no taste in itself, it is particularly soft and fluffy, and the inside is full of large holes.