Traditional savory dish shrimp with gluten

Traditional savory dish shrimp with gluten

Overview

Today I would like to share with you a traditional and famous dish - Dugluten. The gluten here is Tianjin's unique fresh fried gluten, which tastes like roasted bran. Dugluten should be written as Dugluten. Du refers to the process of simmering gluten over low heat, but the name of the dish is spread among the people, and the wrong one is always wrong, and finally it is written as Dugluten. The gluten must be cooked until it is translucent and soft, and the taste is sweet. It tastes full of sauce and leaves a fragrant aroma in your mouth. Dugluten is also a very delicious home-cooked dish. In addition to plain-cooked gluten, it can also be paired with different ingredients such as meat slices, shrimps, and mushrooms.

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Ingredients

Steps

  1. Ingredients to prepare: Gluten: 250g

    Traditional savory dish shrimp with gluten step 1

  2. Prepare ingredients: Shrimp: appropriate amount, aniseed: 2 pcs, green onion: a little, salt: 2g, sugar: 8g, sweet noodle sauce: appropriate amount, soy sauce: appropriate amount, starch: appropriate amount, chicken essence: appropriate amount. Sesame oil: appropriate amount. Stock (or water): appropriate amount. Remove and wash the shrimps, add a little salt and cooking wine to taste.

    Traditional savory dish shrimp with gluten step 2

  3. Tear the gluten into walnut-sized pieces with your hands. After blanching, squeeze out the water from the gluten and set aside.

    Traditional savory dish shrimp with gluten step 3

  4. Pour in the base oil, add 2 aniseeds and 1 green onion, and preheat the oil. When the green onions are golden, remove and throw them away. Keep the aniseed in the pot.

    Traditional savory dish shrimp with gluten step 4

  5. Coat the flavored shrimp with some dry starch, pour it into the pot, stir-fry until rolled, take out the shrimp and set aside.

    Traditional savory dish shrimp with gluten step 5

  6. Pour in sweet sauce and sugar. After adding these two seasonings, stir constantly with a spatula to avoid burning the pot.

    Traditional savory dish shrimp with gluten step 6

  7. When you smell the sweet noodle sauce being squeezed out, turn down the heat and pour in the stock (or water).

    Traditional savory dish shrimp with gluten step 7

  8. Add appropriate amount of soy sauce and salt.

    Traditional savory dish shrimp with gluten step 8

  9. Pour the gluten into the pot. The amount of stock should not be too small, because the gluten needs to absorb the soup next, and the water surface must cover at least half of the gluten.

    Traditional savory dish shrimp with gluten step 9

  10. After bringing the soup to a boil over high heat, turn to medium heat and let the gluten slowly absorb the soup. This process is called "doku". Use a spatula to stir the gluten occasionally during the process so that they can absorb the soup evenly. When only a little bit of the soup is absorbed by the gluten, pour in the pre-processed shrimp.

    Traditional savory dish shrimp with gluten step 10

  11. When the shrimps are cooked, add water starch to thicken them. Stir the gravy evenly. Water starch should not be too thick or too thin, and a moderate concentration should be maintained.

    Traditional savory dish shrimp with gluten step 11

  12. Add appropriate amount of chicken essence to enhance the freshness.

    Traditional savory dish shrimp with gluten step 12

  13. Turn off the heat, drizzle with sesame oil, stir evenly and serve.

    Traditional savory dish shrimp with gluten step 13

  14. Dugluten is a traditional and classic dish in Tianjin cuisine.

    Traditional savory dish shrimp with gluten step 14

  15. Salty, sweet and fresh are the characteristics of this dish.

    Traditional savory dish shrimp with gluten step 15

  16. Although she can't be called a lady in Jincai, she can definitely be regarded as a beautiful lady from Xiaojia.

    Traditional savory dish shrimp with gluten step 16