Fresh, tender and smooth---Shiitake mushrooms and edamame oil gluten
Overview
Although Mushroom and Edamame Oil Gluten is a vegetarian dish, it is simple to make but tastes very delicious. The edamame is fragrant, and the gluten absorbs the mushroom-flavored soup, which is also extremely delicious. Gluten is a plant-based protein composed of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to remove all the active powder and other impurities in the dough, and the rest is gluten. Form the gluten into a ball with your hands, put it into a hot oil pan and fry until golden brown, then take it out. The production of oil gluten began in the Qianlong period of the Qing Dynasty (mid-18th century) and has a history of more than 230 years. The original preparation method was to add sifted bran to salt water and manually step it into raw bran (also known as gluten). The raw bran was then kneaded into blocks and fried in a boiling oil pan to become spherical and hollow oily gluten. The name Qingshui Yougluten appeared at the end of the Qing Dynasty. The first store in Wuxi to put up a Qingshuiyou Gluten sign was Ma Chengmao Gluten Shop in Badou Nong.
Tags
Ingredients
Steps
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Remove the root impurities from the shiitake mushrooms, wash them and tear them into small pieces; peel and wash the edamame beans and set aside.
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Heat an appropriate amount of oil in a pot over fire and sauté star anise, ginger slices and green onions until fragrant.
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Add chopped chili sauce and stir-fry until fragrant.
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Add the mushrooms and stir-fry until fragrant.
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Add rock sugar and light soy sauce and stir-fry quickly.
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Pour in a little water and bring to a boil over high heat.
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Turn to low heat, add gluten, cover and simmer for 3 minutes.
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When the soup thickens slightly, add the edamame and stir-fry until cooked.
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Pour in sesame oil, remove from pot and serve.
