Braised gluten with mushrooms

Method of braised Lentinus edodes gluten:

Raw materials for making Lentinus edodes baked gluten:

75 grams of Shuifa mushrooms, 30 grams of Shuifa Yulan tablets, 100 grams of gluten, 1 chive, and proper amount of starch

Seasoning used for making Lentinus edodes baked gluten:

Edible oil 40g; sesame oil 1 tsp (3G); soy sauce 1 tsp (30g); soup 8 TSP (240g); cooking wine 2 tsp (6g); refined salt 1 tsp (3G); sugar 1 / 2 tsp (15g); monosodium glutamate 1 / 2 tsp (1.5g)

The processing steps of Lentinus edodes baked gluten are as follows:

1. Cut off the roots of shiitake mushrooms and wash them; cut the slices of yulanpian into pieces; cut the gluten into two parts; wash and cut the shallots into small pieces;

2. Heat the cooking oil in the frying pan, stir the mushrooms and yulanpian, add cooking wine, soy sauce, refined salt, sugar, monosodium glutamate, soup and gluten;

3. Bring to a boil, turn to low heat for about 2 minutes. When the gluten is soft, turn to high heat, thicken with starch, pour in sesame oil and sprinkle with scallion.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Lentinus edodes gluten are as follows

The color is golden, soft and delicious.

When making Lentinus edodes fried gluten, you need to pay attention to:

Don't burn the gluten too soft, or it will taste bad.

Braised gluten with mushrooms

Xianggu Shao gluten is a delicious food, belonging to Fujian cuisine. The main production process is made of gluten, Shuifa Xianggu and other ingredients. Fresh and sweet, nutritious and delicious.

Ingredients needed

1. Main ingredients:

75 grams of Shuifa mushroom, 30 grams of Shuifa yulanpian, 100 grams of gluten, 1 chive, proper amount of starch,

Seasoning:

40g edible oil, 1tsp sesame oil, 1tsp soy sauce, 8tsp soup, 2tsp cooking wine, 1tsp refined salt, 1 / 2tsp sugar and 1 / 2tsp monosodium glutamate

2. There are 150 grams of Shuifa mushroom, 300 grams of oil gluten, 50 grams of Maodou, 25 grams of bamboo shoots, 200 grams of vegetable soup, 50 grams of vegetable oil, 25 grams of ginger, 2 grams of sugar, 1 gram of pepper, 10 grams of sesame oil, 20 grams of soy sauce, 5 grams of rice wine, proper amount of wet starch, refined salt and MSG.

3、

Oil gluten 12

10 dried mushrooms

Two green vegetables

A little vegetable oil

1 tbsp soy sauce

1 tsp sugar

A little water

1 tbsp concentrated beef juice

Production method

Practice 1

1. Cut off the roots of shiitake mushrooms and wash them,

2. Sliced Yulan slices,

3. Cut the gluten in half,

4. Wash and chop shallots,

5. Heat the cooking oil in a frying pan, stir the mushrooms and yulanpian, add cooking wine, soy sauce, refined salt, sugar, monosodium glutamate, soup and gluten,

6. Bring to a boil, turn to low heat for about 2 minutes, soften the gluten, turn to high heat, thicken with starch, pour in sesame oil and sprinkle with scallion.

Practice 2

(1) Wash mushrooms and put them in a bowl. Add 15g vegetable oil and mix well. Put ginger on top.

(2) Heat up the frying pan, add vegetable soup, refined salt, monosodium glutamate, yellow rice wine and sugar, bring to a boil, pour them into a mushroom bowl, steam them in the cage for 10 minutes, remove the ginger slices, put the soybeans under the boiling water, boil them, and blanch the bamboo shoots thoroughly.

(3) Cut the dough into 5cm long and 4cm wide pieces.

(4) Heat the frying pan over medium heat, add the oil to heat, cook in the yellow rice wine, pour the mushroom soup into the pan, add the soybeans, bamboo shoots, refined salt, monosodium glutamate, soy sauce and pepper, bring to a boil, put in the gluten and simmer for 3 minutes, thicken with wet starch, drizzle with sesame oil and serve on a plate.

Features: fragrant mushroom, soft and smooth gluten, fresh fragrance, brain and intelligence, stomach and Qi.

Practice 3

1. After soaking the dried Lentinus edodes, wash and remove the impurities from the roots, then squeeze out the water, and soften the oil gluten with hot water.

2. Wash the vegetables, blanch them in the waste water pan for 1 minute, and then remove them.

3. Add a little vegetable oil into the pan, stir fry mushrooms until fragrant, then add soy sauce and sugar, stir fry for 2-3 minutes, then add a little water and oil gluten, cover and simmer for 3 minutes, then pour concentrated beef juice and water starch.

What to eat

Many ancient books in China record that Lentinus edodes is "beneficial to Qi but not hunger, to wind and blood, and to stomach and food". Folk used to help reduce acne, measles induced, treatment of headache, dizziness. Modern studies have proved that lentinan can regulate the activity of T cells with immune function in human body, and reduce the ability of methylcholanthrene to induce tumor. Lentinus edodes had a strong inhibitory effect on cancer cells. The inhibitory rate of Lentinus edodes on sarcoma 180 in mice was 97.5%, and that on Ehrlich carcinoma was 80%. Lentinus edodes also contains double stranded ribonucleic acid, which can induce interferon and has antiviral ability. Lentinus edodes contains water-soluble flavoring substances, which can be used as food seasoning. Its main components are nucleic acids such as 5 '- uricic acid.

Longitude: 104.06573486

Latitude: 30.65946198