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Today I would like to share with you a delicious mushroom roasted oil gluten. The mushrooms are tender, the gluten is soft in the mouth, the chewing is tough, and the whole dish is full of umami and the taste is particularly good!
Mushrooms, also known as white mushrooms, can be said to be the mushrooms that look most like "mushrooms". The cap is hemispherical in shape and has a smooth surface. The color is white, the flesh of the fungus is thick and has an aroma. Mushrooms are not only rich in nutrients, but also contain a lot of vitamin D. According to relevant reports, mushrooms are the only vegetables that can provide vitamin D. So, such a beneficial ingredient, should we eat more?
Our family is very fond of eating mushrooms. Due to the extremely short shelf life of mushrooms, they are very susceptible to injury. As a result, not only is the price slightly higher, but it is not always available for purchase. Therefore, every time you see it in the market, even if the price is high, you will buy some.
Mushrooms, like most fungi, are full of umami and are best suited to other ingredients for freshening. Today I would like to recommend a less conventional combination, the taste and texture are very good. Friends who have not eaten, be sure to try it, maybe you will like it too!
【Mushroom oil gluten】
Ingredients required: mushrooms, oil gluten, chives, ginger, garlic, shallots. Cooking oil, starch, oyster sauce, soy sauce, allspice, pepper, salt, chicken essence
The production process is as follows:
1. Prepare an appropriate amount of fresh mushrooms, a few pieces of oil gluten, a small handful of chives. (When choosing mushrooms, you need to pay attention, be sure to buy something that feels dry and dry)
2. Pour an appropriate amount of water into the pot, and after the water boils, pour the oil gluten into the pot and cook for 3-5 minutes, which can remove the excess oil slick on the surface and make the gluten easier to cook soft.
3. Let the cooked gluten cool, then change the knife and cut into small pieces; cut the mushroom into thick slices, cut the chives into small pieces after processing; cut the ginger, green onion, garlic into small pieces; and finally use the appropriate amount of water to adjust the starch into water starch.
4. Prepare a wok, pour the appropriate amount of cooking oil into the pot, and when the oil temperature rises, add the onion, ginger and garlic first. Sauté to taste and add the cut oil gluten.
5. Add the right amount of water to the pot, then pour in some soy sauce and five-spice powder, and bring the soup in the pot to a boil over medium heat until the oil gluten is soft and rotten.
6. Pour the mushrooms into the cooked gluten, then add the appropriate amount of oyster sauce and pepper, then cook for a while.
7. After the mushrooms are also cooked, add the chives, add the appropriate amount of salt and chicken essence to taste.
8. Finally, pour the prepared water starch into the pot and outline the soup out of the thin mustard.
9. Then put the cooked dishes on the plate.
A umami mushroom with roasted oil gluten is ready! It tastes amazing!
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