Water gluten practice (water gluten simple home cooking steps)

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List of contents for this article:

• 1、Sweet and sour water gluten practice
• 2、Water gluten practice
• 3、Practice of braising gluten with water

Sweet and sour water gluten practice

1. The practices of sweet and sour water gluten are as follows: Material preparation To prepare sweet and sour water gluten, the following materials need to be prepared: fresh water gluten, shredded onions, vinegar, edible oil, edible salt, and sugar. The ratio of materials needs to be adjusted according to the actual production quantity. Among them, water gluten and shredded green onion need to be fresh and high-quality, and the amount of seasoning should not be excessive to avoid affecting the taste and nutritional value.

2. The practice of home-made sweet and sour water gluten is as follows: Prepare ingredients, water gluten, 100g sugar, 15g vinegar, 15 g soy sauce, 10g oil, 10g water, 30g Production steps, process water gluten, tear water gluten into small pieces for later use. Stir fry, season and heat the oil in the pan. After the oil is hot, pour in the water gluten and stir fry. Add soy sauce, salt, sugar, and balsamic vinegar in turn, and stir fry well. Add water to collect the juice, pour in about 30ml of water, stir well until the soup is thick.

3. The practice of sweet and sour gluten Sweet and sour gluten is a classic dish with water gluten as the main ingredient. It has a smooth, tender and chewy taste, and the sweet and sour juice is strong and appetizing.

Water gluten practice

There are many ways to make water gluten. The following are three common and simple cooking methods: stir-fried water gluten green pepper is paired with water gluten. The taste is fresh, fragrant and layered. Specific steps: First, prepare an appropriate amount of fresh water gluten and cut it into thin slices; wash the green peppers and cut them into thin threads. Pour a small amount of sesame oil into the pan, heat it, first add the water gluten slices, stir fry over medium heat until the surface is slightly yellow, then add shredded green pepper and continue to stir fry.

The method of sweet and sour water gluten is as follows: Ingredients: water gluten 1 light soy sauce 1 spoon of balsamic vinegar 1 spoon of sugar 2 spoonfuls of salt 2 grams of chopped green onion a little water 30 ml Steps: Prepare ingredients: Weigh the required ingredients to ensure that the water gluten is fresh and without odor, take other seasonings according to the amount. Processing gluten: Tear the water gluten into small pieces. The size can be adjusted according to personal preference. It is generally recommended to be 2-3 cm square for easy taste and stir-frying.

The method of sweet and sour water gluten is as follows: Material preparation To prepare sweet and sour water gluten, the following materials need to be prepared: fresh water gluten, shredded onions, vinegar, edible oil, edible salt, and sugar. The ratio of materials needs to be adjusted according to the actual production quantity. Among them, water gluten and shredded green onion need to be fresh and high-quality, and the amount of seasoning should not be excessive to avoid affecting the taste and nutritional value.

Spicy and strong gluten can be achieved by frying green peppers. The method is simple and more delicious than roasting. The specific steps are as follows: Material preparation Main ingredients: 3 pieces of water gluten (firm texture and easy to absorb), 5 pieces of green peppers (choose Moderate spicy variety). Accessories: half of green onion, 3 cloves of garlic, 2 dried peppers (to add flavor and improve spiciness).

Sweet and sour water gluten (traditional method in Zhejiang cuisine) Characteristics: sweet and sour taste, crispy and soft cotton intertwined.

Method of stuffing meat with water gluten: Prepare ingredients: gluten, meat paste, onions, ginger, cooking wine, sugar, soy sauce. Production steps: Add salt, sugar, soy sauce, cooking wine and chopped green onion and ginger to the meat paste, stir well and set aside. Dig a small hole in the gluten and fill it with minced meat. Boil a pot of water, add the gluten filled with meat paste in and cook, pick it up and cool it and preserve it. You can add a few in the future when making chicken soup or making daily clear soup.

Practice of braising gluten with water

1. Processing gluten: Tear raw gluten into walnut-sized pieces, soak in cold water for 5 minutes to squeeze out the water (remove alkali taste). Stir fry ingredients: Heat the pan and cool the oil, add the pork belly slices and stir-fry the oil, add ginger, garlic, and shredded mushrooms and saute until fragrant. Key to braising: Pour in the gluten and stir fry until slightly browned, add cooking wine and stir fry, add soy sauce, soy sauce, and white sugar and stir well. Add water and simmer: Pour in the stock (less than half of the ingredients), bring to a boil, turn to low heat, cover the lid and simmer for 10 minutes.

2. Detailed steps for processing water gluten After slicing raw gluten, put it in cold water and blanch it for 2 minutes (to remove the fishy smell), remove and squeeze the water dry for later use.

3. or roasted bran), stewing it in oil to make it taste soft, waxy and delicious.

4. Pour 3 tablespoons of cooking oil into a frying water gluten pan and heat over medium heat until the oil temperature is 60% hot (about 160℃).

5. Prepare ingredients: 300 grams of water gluten (raw gluten)(or ready-made oil gluten bubble) 1 green pepper (optional, add color and aroma) 3 cloves of garlic, 2 spoons of soy sauce, and half a spoon of soy sauce (for color adjustment), 1 small spoon of sugar, a little salt, a few drops of sesame oil, a few drops of starch, 1 spoon (for thickening), and half a bowl of water. Key steps to treat gluten If you use water gluten: tear it into small pieces (about the size of your thumb), put it in cold water and boil for 2 minutes to remove the sourness, remove it and squeeze the water dry. If you use oily gluten to soak: soak it in warm water and soften it and squeeze it dry to avoid greasy.

6. Self-made ingredients (or commercially available) 500 grams of water gluten, 3 onions, 5 garlic, 2 tablespoons of bean paste, and 1 tablespoon of yellow sugar (you can use white sugar) Cut the water into small strips of gluten, and slowly fry it until the appearance is loose (that is, it feels a little bubbly). Use. Melt 2 tablespoons of bean paste in 1/2 cup of water and set aside.