Grandpa Yuan Longping has been away from us for more than two months, and everyone misses him very much.
Recently, a baked gluten grandfather who looks like Yuan Longping has been on the hot search.
In Jinzhong, Shanxi, a grandfather who baked gluten in a night market looks exactly like Yuan Longping and is particularly kind when he laughs. Everyone thinks that this grandfather looks like a person, as if Grandpa Yuan Longping is still around us.
This grandpa who baked gluten has been setting up a stall in the park for many years, and netizens are also very intimate, hoping that everyone will not disturb grandpa's life.
If the food sister sees this grandfather, she wants to say to him: "You can still make these delicacies with gluten, and the business must be more and more prosperous!" ”
The surface of the gluten is smooth, the taste is crisp, it is delicious to eat, stir-fried vegetables or mixed with cold vegetables, and the food girls like to put a little.
It's a plant-based protein, so how did it come about?
Add the flour to the appropriate amount of water, a little salt, stir well to form the dough, and then repeatedly scrub with water to wash off the starch and other impurities in the dough, and the rest is gluten.
It's not just grilled and eaten, it's delicious, so foodies can learn it!
<h1 class="pgc-h-arrow-right" data-track="175" > vegetarian fried gluten</h1>
After the gluten is fried, it is very similar to meat, not only looks like it, but also tastes like it, and it can be completely faked. Personally, I think it's more fragrant than meat.
Ingredients: 6 gluten, 2 green peppers, 1 tbsp oil, 2 tbsp light soy sauce, 2 tbsp aged vinegar, 1 tbsp oyster sauce, 1 tbsp chicken essence.
method:
1. Prepare all the ingredients, shred the green peppers, tear the gluten into strips or cut into pieces.
2. Stir-fry the green pepper shreds under the heat of the oil, pour in the gluten and stir-fry.
3. Add two spoonfuls of light soy sauce, two spoonfuls of aged vinegar, one spoonful of oyster sauce, one spoonful of sugar, and one spoonful of chicken essence.
4. Stir-fry evenly, then remove from the pan.
<h1 class="pgc-h-arrow-right" data-track="183" > cold gluten</h1>
When eating cold skin in the northwest, gluten is often added, and the holes of gluten like a sponge suck up the juice, and the feeling of bursting juice is directly experienced in one bite, and it is very chewy.
Ingredients: Gluten flour (gluten flour) 220g, yeast 3g, water 250g.
1. Add gluten flour, yeast and water to the basin in turn. Stir with chopsticks until there is no dry powder, knead into a ball and squeeze out excess water. Cover with plastic wrap and ferment to 1.5 times larger.
2. Spread a layer of corn oil on the baking tray (easy to remove the mold), put the awakened gluten dough into the baking dish, cool the water, and steam for 30 to 40 minutes after boiling.
3. Do not open the lid after steaming, suddenly in case of cold will collapse, and can be taken out when it is completely cool.
4. Add your favorite ingredients, such as: chili oil, vinegar, garlic paste, oyster sauce, sugar, sesame oil, cucumber shredded, shredded carrot, etc., and mix well to taste great!
<h1 class="pgc-h-arrow-right" data-track="191" > cumin fried gluten</h1>
When gluten is used to bake, cumin powder will be used to enhance the flavor, if there is no oven at home, it can also be used to fry cumin, and it is better to fry dry than to bake.
Ingredients: 1 appropriate amount of gluten, 1 green pepper, cumin appropriate spoon, sesame seeds, salt, light soy sauce, oyster sauce.
1. Gluten cut into thin slices and chili peppers into chunks.
2. Heat the oil and add the green onion and pepper noodles.
3. Pour in the gluten slices, stir-fry over low heat, preferably a little dry, about 5 minutes.
4. Pour in cumin, sesame seeds. Stir-fry for two minutes. Add salt, chili peppers, oyster sauce, soy sauce and out of the pan.
<h1 class="pgc-h-arrow-right" data-track="199" > oil to pour gluten</h1>
When I was a child, I always said to my boss: "The boss put more gluten", and now I want to meet my childhood dream! Come to a whole pot of gluten!
Fees:
1/2 gluten, 2 to 3 chives, 2 to 3 coriander.
Sauce: 2 cloves of garlic, 3 tbsp of vinegar, equal amount of oyster sauce and soy sauce, 2 tsp of light soy sauce, sugar, salt, chicken essence, water to dilute the sauce, old dry mother / oil spicy seeds, sesame oil a little.
Tail oil: edible oil to taste, 6 peppercorns, 1 clove of garlic, 1 dried pepper, a pinch of sesame seeds.
1. Cut or tear the purchased gluten into the shape you want, throw it into cool water to wash it, then boil a pot of hot water, cook the gluten for a minute or two and then fish out the cold water, squeeze out the water in the gluten as much as possible, put it into the plate, and the gluten will be processed.
2. Cut the two cloves of garlic into small pieces, mix the vinegar, oyster sauce, soy sauce, sugar, salt, chicken essence and lao dry mother oil with water and add a little sesame oil.
3. Cut another clove of garlic into small pieces, pour the sauce on the gluten, and place the minced garlic, dried chili peppers, and sesame seeds in the middle.
4. Heat the pot to burn the oil, add the peppercorns to fry the incense, the peppercorns turn black and fish out, pour the hot oil on the center of the gluten, you can pour more on the dried peppers, it will be very fragrant.
5. Finally, chop the chives and coriander, you can also add some peanut crushes, pour them into the gluten, pick up the spoon and stir the gluten from the inside to the outside, you can eat!
<h1 class="pgc-h-arrow-right" data-track="211" > sweet and sour gluten</h1>
Like wolf's tooth potatoes, it can be made in different flavors. Sweet and sour sauce children love to eat, with gluten to suck up the sweet and sour juice water, one bite can not stop at all.
Ingredients: 2 gluten, 2 green peppers, 1 spoon of sugar, 1 spoon of vinegar, 2 spoons of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 spoon of water starch, salt to taste.
1. Tear the gluten into silk by hand and blanch the water under the pot to remove the fishy smell.
2. Cut the green pepper into strips and set aside.
3. Sauce: Mix the above-mentioned spices well, stir well with an appropriate amount of water and set aside.
4. After the oil is hot, add the blanched water gluten and stir-fry for half a minute, then add the green pepper to continue stir-frying evenly, then add the prepared sauce, stir-fry evenly over high heat and there is still a little soup left.
5. Don't fry too dry, leave a little soup. When mixing the sauce, you can add the right amount of salt according to your personal taste, because you have added soy sauce and soy sauce before, which has a little salty taste, so this can be added according to personal taste.
<h1 class="pgc-h-arrow-right" data-track="220" > sesame sauce gluten</h1>
Some northerners love the taste of sesame sauce, whether it is a cold dish or a shabu-shabu, they all love to put some sesame sauce, if you love gluten and love sesame sauce, hurry up and make it!
Ingredients: 3 spoons of sesame paste, 1 spoon of chili oil, 1 spoon of shiitake mushroom sauce, any hot pot ingredients of Da Hong Pao, 1 spoon of light soy sauce, 1/2 spoon of salt, allspice powder.
1. Choose honeycomb gluten and cut the gluten into strips for later.
2. One spoonful of hot pot ingredients, add water to the pot and add hot pot ingredients and gluten strips to boil until the water boils, add five-spice powder, soy sauce, salt, turn off the heat and let the gluten continue to soak in the pot.
3. Tahini sauce is recommended to use the old-fashioned, three spoons of sesame paste in a small bowl with cold white boiling (can not use hot water and warm water) dilution, add sesame oil, mushroom sauce, chili oil.
4. Fish out the gluten plate, it is recommended to use a large plate, because the gluten out of the water a lot. Drizzle with sesame sauce.
<h1 class="pgc-h-arrow-right" data-track="228" > gluten stuffing meat</h1>
There is a spherical gluten on the outside, and it is too fragrant to use it to make gluten stuffing meat, and its shape is just enough to wrap the meat filling, and then add spices, and every strand of slit is full of juice.
Ingredients: pork, rice wine, ginger, chives, soy sauce, sugar, soy sauce, salt, chicken essence, oil gluten.
1. Stir the pork into minced meat, chop the ginger, chop the chives and add rice wine, mix them together, stir in one direction with chopsticks, make the minced meat strong, and the meat rounds that come out of this way are elastic.
2. The oil gluten bought back pokes a hole with the thumb, and the minced meat is stuffed into the inside of the oil gluten, and those who like to eat meat can stuff more. Stuff it all and set aside.
3. Fill the iron pot with water, put the stuffed gluten into the water, heat for 15 minutes, and cook until the pork is broken. Because a gluten stuffed meat is relatively large, the cooking time is longer.
4. Add an appropriate amount of soy sauce to taste, and the amount of soy sauce depends on the amount of gluten meat and soup to put.
5. Put in the appropriate amount of old soy sauce color, the same, the amount of old soy sauce according to experience to put it, like the color is much darker to put a little, on the contrary, put less.
6. Put in the right amount of white sugar to taste, rabbits like to be sweet, so the white sugar put more, do not like to eat sweet less put a little.
7. Cook on high heat until the soup becomes less, sprinkle some salt and chicken essence to get out of the pot. When sprinkling edible salt, you can taste the taste and put it at the same time, so as not to put too much salt at once and eat too salty.
8. Sprinkle the surface with an appropriate amount of green onion after serving.
Because of Grandpa Yuan Longping, we have more grain and can make more delicious rice noodles.
Gluten is not only deliciously grilled, but also stir-fried and mixed with cold sauce, so try it!
(Some of the pictures are from the Internet, please contact the author with this number to pay for the manuscript)