Hello everyone! (*￣︶￣)！
I am very happy to meet you again in the "Food Pictures" of "One Day One Vegetarian"!
Today I will share with you a sweet and sour home specialty - sweet and sour gluten, I hope you can enjoy it!
Whether you are a vegetarian friend, or a meat friend who is tired of eating big fish and meat and wants to change the taste, you may be able to find a vegetarian dish for your taste in the small kitchen of "one vegetarian a day".
And in today's article, I will also share 3 cooking experiences with you! Respectively, the proportion of sweet and sour bowl mixture, the recipe for mixing the hanging paste before the gluten is over-oiled, and the tips for observing the oil temperature, I hope it will be helpful to everyone!
Although this dish is vegetarian, I personally tasted it after it was made, and it is not inferior to those sweet and sour tenderloin, sweet and sour ribs and other meats, there are some differences in taste, but the taste is the same. This is recognized by the family.
Well, here's the gossip, here's how I record the whole process of cooking this dish:
Ingredients: gluten, green and red peppers
Seasoning: Salt, sugar, vinegar, soy sauce, corn starch, ginger, tomato sauce
steps:
1. Dry the gluten foam and set aside.
2: After washing the green and red peppers, cut into diamond-shaped pieces and set aside.
3, experience tips 1: mix the bowl - half a spoon of salt, 3 spoons of sugar, 2 spoons of half vinegar, 1 spoon of light soy sauce, half a spoon of corn starch, a small amount of water to stir well.
4, experience tip 2: mix the batter - add 5 parts of corn starch and 2 parts of flour to the pot, and then add water and stir well. Remember to add water a little bit and adjust the batter to a viscous stretch. Then add a little oil to make the batter crispy. (I'm trying to save trouble here, I eat it myself, so I use my hands directly.) Friends pay attention to the use of chopsticks. ）
5, experience tip 3: adjust the batter, boil the oil, the amount of oil can be slightly more. When the oil temperature reaches 5/60% heat, look at the smoke in the pot, you can pinch a little batter to try the oil temperature. If the batter is in the pan, it bubbles up and floats, indicating that the oil temperature can be. Wrap the gluten in turn and fry it in the pan.
6, do not break the pan immediately under the gluten, wait for the batter to be slightly fixed, and then gently push it open. Looking at the surface yellowish, I feel that I have a hard shell, and I fish it out for later.
7: Raise the temperature of the frying pan to 6/70%, and re-fry the gluten into the frying pan to make the gluten more crispy. This action is fast, basically a few rolls, just fish out. Lest the fire be great.
8: After frying, pour out the oil in the pan, leave a little bottom oil, sauté the minced ginger, then add the tomato sauce, fry the red oil, and then add the green and red pepper to sauté the aroma.
9: Pour the prepared bowl into the pot, do not stir first, wait until it bubbles and paste, and add gluten to it.
10: Turn the pot slightly, let the gluten wrap evenly in the soup, and 3/5 times can be out of the pot and plated.
That's how I make sweet and sour gluten. 【Pictures are untouched, all are original photos of mobile phones】
The dish was approved by my family, saying that it tasted the same as what the restaurant made. delicious!
Watching my family eat happily, I thought about sharing with my friends, according to this operation step, I think everyone should be able to basically understand and master, and can make delicious sweet and sour gluten.
Well, here we go today! If you like it, you can help forward, bookmark or leave comments to show encouragement! Thank you! (#^.^#)！