2 slices of flour gluten (baked bran) 1 large piece of dried 3 or 4 pieces
2-3 coriander 50 ml balsamic vinegar 2 tbsp
Oily Spicy Seeds / Old Dry Mom 1 tbsp Water 250 ml
1 | As shown in the picture, cut the powder skin into 2 cm wide strips, cut the gluten into 2 cm wide cloves, cut the dried incense into small dices 1 cm wide, and chop the coriander.
2 | Heat the pot, pour the appropriate amount of salad oil into it, add the flour, gluten, and dried incense and stir-fry for 1 or 2 minutes (the three ingredients are together, do not need to be separated); pour in the extremely fresh, vinegar and turn well.
3 | Pour in water and burn for 3 minutes. The powder skin and gluten are very absorbent, so the amount of water is just not as good as the ingredients. Seeing that the water is gradually dried, add oil and pour spicy seeds to turn well. Sprinkle the parsley, turn off the heat and put it out of the pan.
The three ingredients of powder skin, gluten, and dried incense are not umami in themselves, and the soy sauce used is better to be fresh; if you do not want to use fresh soy sauce, use broth instead of water, so that it will have an umami taste.