Strong home flavor

Strong home flavor

Introduction:

"In the early days of weight loss, bean products were the Saviour of the table ~ ~ ~ ~ every day we changed the way to do it. Naturally, gluten was a regular on the table. When we first started to make gluten, we cut it into small cylinders like vegetarian chicken and ate it. One day when I went to the market, my aunt who set up the stall told me that it was better to tear the gluten into long strips and stew it again. She ran home and tried to do it, and it really tasted better. A tube of gluten could make a big plate. Let's share the practice. "

Production steps:

Step 1: wash the bought gluten and tear it into strips. Blanch water for standby, other ingredients to knife for standby.

Step 2: a little soy sauce, a little sugar, soy sauce. In another bowl, mix oyster sauce with a little water.

Step 3: add oil into the pot, stir in pepper and stir in a small fire, then remove (or not)

Step 4: stir in bacon and stir in medium heat

Step 5: stir fry the tendons until golden yellow, and cook the cooking wine

Step 6: stir in the sauce and stir well

Step 7: stir fry shredded green pepper. Add a little water to oyster sauce and cook along the edge of the pan. For heavier flavors, you can add a little salt to taste.

Step 8: slightly collect the juice and then get out of the pot.

Materials required:

Gluten: a roll

Green pepper: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Bacon: right amount

Sweet flour sauce: right amount

Oyster sauce: right amount

Old style: moderate

Chicken essence: appropriate amount

Sugar: right amount

Soy sauce: moderate

Note: do not put oyster sauce early, because cooking time is too long will lose flavor. So make two separate sauces. Tear the gluten by hand, do not cut it with a knife. It's the same as tearing the cabbage by hand. The flavor is better. As for why, it's probably a mystery ~ ha ha

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor