Stir-fried bean tendons with Chinese cabbage

Overview

Bean gluten is made from soybeans ground into soy milk, heated, and after a film forms on the surface of the soy milk, it is rolled up with a bamboo stick. After drying, remove the middle wooden stick, and its shape is like a stick, so it is also called bean stick, similar to yuba. Bean gluten is yellow-white in color, translucent and rich in protein and various nutrients. Regular consumption is very beneficial to preventing obesity, hypertension, diabetes, and cardiovascular and cerebrovascular diseases. This time, I used freshly made bean gluten, which was not dried and looked like bean curd. (Expand)

Tags

• hot dishes
• bean gluten
• chili
• chinese cabbage
• light soy sauce
• zanthoxylum bungeanum
• minced garlic
• salt

Ingredients

Steps

1. 1 pieces of bean gluten

   

2. 2 Cut into strips about 1.5 cm

   

3. 3 Remove the roots from the Chinese cabbage, rinse it, soak it in salt water for 5 minutes, take it out and drain

   

4. 4 After the oil is hot, add pepper, chili and minced garlic

   

5. 5 After frying until fragrant, add the cabbage

   

6. 6 Stir fry and add the bean gluten

   

7. 7 Add salt and light soy sauce, take it out of the pot