Memories of university cafeteria

Memories of university cafeteria

Introduction:

"In the Halal Restaurant where I studied in college, the dormitories are close to each other, and they basically sell food all day, so I often buy it in the dormitories at night. Cold gluten is absolutely the most popular dish. Sometimes when I eat cold skin, I don't think there is enough gluten in it, so I often want a cold gluten. The taste of hot and sour is very attractive. Today, I'll make one at home. In order to take care of my compatriots all day, I'll make a less spicy gluten. If I like spicy food, I can add more oil and pepper. It's more enjoyable. "

Production steps:

Step 1: prepare raw materials

Step 2: cut celery into sections and gluten into small pieces

Step 3: after blanching the gluten, control the moisture to cool

Step 4: scald the celery with water

Step 5: add 1 tbsp garlic, 2 tbsp vinegar, 1 tbsp sesame oil and 1 tbsp zanthoxylum oil, sprinkle proper amount of chili oil, salt and chicken essence

Step 6: mix well.

Materials required:

Gluten: moderate amount

Celery: moderate

Garlic: right amount

Soy sauce: moderate

Vinegar: right amount

Spicy oil: right amount

Zanthoxylum oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1. Cool the bran after blanching and control the dry water content. 2. Just blanch the celery and add some bean sprouts to taste better. 3. Add spicy oil according to your taste. More is more appetizing

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour