Recently, I was fascinated by the grilled gluten outside. The well-baked stalls are crispy and fragrant outside. The water inside is tender and tender. It’s really delicious~~ Well, practice has proved that it’s not bad to use fried rice~~
The gluten is torn, (too thin and tasteless, too thick and not as good as taste, need to be controlled) wash and dry ~
Ginger chopped, dried chili diced, green pepper diced ~
Put the oil in the pot, slightly more, burn a little heat, into the ginger, gluten, stir fry for a while, into the dried chili, continue to stir fry ~
Into the raw pumping, cumin powder, stir fry ~
Into a little water, stir fry~
Into the salt, green pepper, stir fry ~
According to the taste, re-injection, cumin powder, stir fry ~
Put a little water starch and stir fry the pot~
With miscellaneous grains and rice, instantly sweeping light~
Gluten eats oil, less oil is not good, but don't have too much, this is not fried gluten~ The amount of water is less, not less tender, more cooked gluten ~ The cumin grain is more fragrant than the cumin. If there is any, it should be a drop.