Oil gluten
Wuxi oil gluten is a traditional local dish in Wuxi, Jiangsu Province, which belongs to the Su cuisine family, which began in the Qianlong era of the Qing Dynasty.
The original preparation method was to sift the bran with salt water and use human labor to step into raw bran (also known as gluten), and then knead the raw bran into a lump, put it into a boiling oil pan and fry it, becoming a spherical hollow oil gluten. The name of qingshui oil gluten appeared in the late Qing Dynasty.
Speaking of the origin of oil gluten, the earliest was fried by a master in the nunnery. In the past, to go to Huishan, you had to go through Wuli Street. There is a Dade Bridge at the end of Wuli Street, and there is a nunnery by the bridge. This nunnery is close to Huishan Mountain, the environment is quiet, four o'clock eight festivals of bodhisattva birthday, Wuxi urban and rural old ladies come here to chant Buddha and sit at night, sometimes chanting seven Buddhas, living in the nunnery is six or seven days. There is a cook in the nunnery, and the vegetarian food that is burned is somewhat famous. As the saying goes, "tofu hundred leaves, no tricks", she burned out is not ordinary, will turn the name, the taste is good. Shi Tai burned vegetarian food, used to use raw bran as the main ingredient, braised, fried silk, boiled soup, really eat the old lady of the Buddha is satisfied. When the rich family's wife and miss, the master uses raw bran with fine goods winter shoots and shiitake mushrooms, and the Taoist dishes attract praise from the vegetarian table. People who often come to the temple to pray to the Buddha are constant, and there are many lay people who are famous for eating vegetarian fasts, and it is no wonder that the cook always dips raw bran in a small vat.
Once, dozens of old country ladies who had originally agreed to come to the nunnery to read the Buddha and sit at night did not know what happened that day. There were several tables of raw bran needed for vegetarian food, and the cook had prepared it too early in the morning, so why not make her worry. Raw bran is eaten overnight and cannot be eaten overnight. The cook first put some salt in the raw bran jar, or could not rest assured, afraid of problems in the tank. She thought left and right, try to open a frying pan, fry the raw bran, so as not to be steamy, and still burn the vegetarian pie in the morning. There is more oil in the oil pan, and when the oil is rolled, the master is too afraid of raw bran to fry through, specially cut into small pieces, grab a handful and throw it into the oil pot, and the shovel is turned over several times. Hey, what a rarity! Only to see the pieces of raw bran in the pot swell into golden stirrup hollow balls, sneaking up and down in the boiling oil, Shi Tai fished it up with a basket, poked the crisp with his fingers, smelled the nose, and tasted quite fresh in his mouth. She was very happy, hurriedly found the teachers to see too much, praised by everyone, and also named this fried raw bran hollow ball "oil gluten". The cook has a new plan in mind: a master has been added to the annari vegetarian table!
Meat gluten
Wuxi meat gluten take water oil gluten, empty the middle part, put the pre-flavored minced meat into it, put water in the pot (not over gluten is good); pour in soy sauce, soy sauce, cooking wine, a little salt MSG and other spices, cook for about 15 minutes on high heat, and finally put in sugar to collect the juice to eat
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