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
Chinese PinYin : Da Xue Shi Tang De Hui Yi Liang Ban Mian Jin
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