Cold oatmeal gluten

Cold oatmeal gluten

Introduction:

"When I bought oatmeal gluten at a local specialty exhibition, I forgot where it was. Anyway, it's my first time to see this oatmeal gluten. I think it's very good after tasting it. Moreover, the merchant said that it doesn't need blanching water. I just need to soak it for 1-2 hours to make it soft and then directly mix it with cold sauce. I tried to make it when I went home that day. I had a good taste of Q, and it looked lovely. It was similar to round bran, but it was more delicate and smooth than bran. It just needed to be washed and simply mixed. It's really a blessing for lazy people. I haven't seen anything that I haven't eaten before. Can you tell me where this specialty is? And the fungus, which I bought together that day, is basswood fungus, which can be eaten without blanching water. Besides, I used a certain brand of cold sauce, and it's in place in one step. How lazy am I

Production steps:

Step 1: oatmeal gluten

Step 2: soak oat gluten for about 2 hours in advance;

Step 3: soak Auricularia auricula about 1 hour in advance;

Step 4: after washing, take a large bowl to mix the above two ingredients;

Step 5: add the cold sauce and mix well, then add coriander;

Materials required:

Oat gluten: moderate

Auricularia auricula: right amount

Coriander: moderate

Lee Kam Kee salad: right amount

Note: if there is no cold sauce, mix salt, sugar, chicken essence, a small amount of vinegar and sesame oil.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy