Carrot and bean gluten
Overview
This bean gluten is not the same thing as what we usually call bean gluten, because that is what we call it locally, so I still call it that way according to custom. There are also some called soybean silk, soy protein or artificial meat. In fact, what it is called is not very important. What is important is to talk about how it is made. Soybeans are cold-pressed to produce soybean oil, and then the bean dregs become bean cakes. This thing cannot be thrown away. There is also a set of machines that crush the bean cakes and squeeze them into this kind of bean gluten. In terms of raw materials, it is actually soybeans. From a shape point of view, it is very similar to bean gluten. From a taste point of view, it is very similar to meat. In our local area, after the soybeans are harvested, this thing is always available in every household. It is great for making soup, stir-frying or braised and then mixed with food. When my mother used to farm, the shop would often process this dish for us, so we often ate this side dish in various ways. I said this is a family-style side dish and should be eaten often. I made this dish today and used sweet and sour sauce. This is the first time I have done this and the taste is okay. In the past, it was salty or spicy, so it would be nice to change it. Ingredients: Bean gluten and carrots Ingredients: garlic Seasoning: salt, sweet and sour soy sauce cooking oil Method:
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Ingredients
Steps
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This is what the bean gluten used here looks like.
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Soak hair in warm water.
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Prepare carrots.
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Prepare garlic.
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Cutting garlic is very easy with the Gouda Lai Pai Pai Le.
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Shred the carrots, shred the bean tendons, and crush the garlic.
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Prepare a bowl of sauce and mix the required sweet, sour, salt and light soy sauce.
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Heat the pot, pour oil and sauté the chopped garlic until fragrant, add the shredded carrots and bean tendons and stir-fry.
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After stir-frying, pour it into the mixing bowl, mix evenly and serve.
