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. Tianjin people can eat fish noodles can be exquisite, the types of dishes are especially diverse, such as cucumber shreds, bean sprouts, when eating at home, this simple two things will be there, pay attention to people will fry a plate of sweet and sour gluten shreds. But we Tianjin people on the day of the wedding of the happy noodles, can be rich, generally at noon to eat, in addition to three fresh brine, there are tomatoes and eggs brine, side dishes have a cool and hot points, cool dishes generally have: cucumber shredded, red pink skin, bean sprouts, carrot shredded, green beans and soybeans; hot vegetable codes are generally: egg shreds, stir-fried shrimp, dried leeks, and then this sugar coarse gluten.
When I was young, as long as I made this dish, I would run to the stove and sneak a few sticks, which was more delicious than a snack. I don't know if the small partners in Tianjin are the same as me? Now Tianjin people eat noodles at home, there are not too many people who make this dish, but such a delicious must be passed on, ah, today the ear will teach everyone how to make it, I hope that when I eat fish noodles in the future, I can fry a plate.
【Sweet and sour gluten】
Ingredients: 4 large gluten, oil to taste, water starch small half a bowl, salt thrown away. Sweet and sour sauce ratio: 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, 4 spoonfuls of vinegar, 5 spoonfuls of water.
method:
1. This kind of gluten, I don't know if it is unique to Tianjin, is as big as a potato, and larger as a palm. 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. We shred the gluten.
2. Put it in the oil pan, fry it, fry it slightly crispy, not need soft taste, crispy and more delicious. But remember not to fry the paste. We have to fry it with a medium heat, because the fried gluten itself is cooked, and there is no need to fry the inside over a small fire, just fry it crisply on high heat. The process was a bit intense, so I didn't take a picture of the process, this is the way it was fried.
3. Here's the juice. Sweet and sour sauce ratio: 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, 4 spoonfuls of vinegar, 5 spoonfuls of water. (This is just a ratio statement, the amount is doubled, and so on) The proportion of this sweet and sour sauce must be kept in mind, we can use any sweet and sour dishes, if it is mixed vegetables, or not meat dishes, there is no need to put cooking wine. If we make sweet and sour fish, sweet and sour tenderloin and other meat dishes, we will mix according to the above proportions.
4. Water starch is 1-2 tablespoons of corn starch added with a little water and stirred well.
5. Put oil in the pan, add sweet and sour sauce and heat. I have a little too much oil, don't shake your hands, but not too little.
6. Add a little water starch to the sauce to make a thick, if the taste is not enough, add some salt to taste. When the taste is moderate, add the fried gluten shreds.
7. Wrap all the gluten shreds in sweet and sour sauce, don't miss any one, because the gluten itself has no taste, if you don't wrap the sweet and sour sauce, it will definitely not taste good.
8. This is the way it is fried, is it still quite appetizing, when you eat it, you will love it more, hurry up and try it.
Hello everyone, I am the ear, the national level baking technician, busy in the kitchen every day, baking, doing home cooking, sharing their practices are my hobbies, like friends please collect and forward it, your support is my greatest motivation, if you don't know what to do every day to eat, you can pay attention to me, I will bring a different food sharing every day, love you, Mo Mo Da!