Recipe: Gluten soup

Home Cooking Recipe: Gluten soup

Notes:

The special home cooking in Huaibei area will be done by almost every family, but nowadays young people will do very little. The gluten soup is essential for amaranth and cumin seedlings. Therefore, every spring and summer leeks and cumin seedlings will be on the market, the home will be a big pot, that delicious, drinking two or three bowls per person is too normal. !

Ingredients:

Steps:

  1. Home Cooking Recipe: The first step is to wash the gluten. Put a little salt in the flour, add water and dough, and wake up in the refrigerator for an hour or so. Steps 2 and 3 can be performed during the process of waking up. Put a large basin of cold water, put on rubber gloves and put the awake dough in the water and grab it. The water is getting whiter, the dough is getting smaller and smaller, and the gluten comes out. Rinse the washed gluten with water for a while and rush until there is no white water. Then wake up in cold water. The water is still standing.

    The first step is to wash the gluten. Put a little salt in the flour, add water and dough, and wake up in the refrigerator for an hour or so. Steps 2 and 3 can be performed during the process of waking up. Put a large basin of cold water, put on rubber gloves and put the awake dough in the water and grab it. The water is getting whiter, the dough is getting smaller and smaller, and the gluten comes out. Rinse the washed gluten with water for a while and rush until there is no white water. Then wake up in cold water. The water is still standing.

  2. Home Cooking Recipe: Wash leek and kelp. The kelp is cut short. The tofu skin is cut into filaments. Onion ginger mince. Tomatoes are cut into pieces. Cumin seedlings are chopped.

    Wash leek and kelp. The kelp is cut short. The tofu skin is cut into filaments. Onion ginger mince. Tomatoes are cut into pieces. Cumin seedlings are chopped.

  3. Peanuts are slightly boiled in the water to remove the astringency. Rinse out with water.

  4. Put a proper amount of oil in the pan and heat it. Add the onion and ginger to saute the sauté. Stir the tofu skin with a little fry. If the pan is small, you can change the large soup pot. Put the kelp, tomato, and peanuts. Open, open a small fire and slow down.

  5. Put the wok in the wok and boil it. Put the awake gluten into a pancake shape and put it in the pan. Immediately use the chopsticks to insert the non-stop ringing. Be careful not to burn it. After a while, the gluten will stir up the growing bar. After cooking for five or six minutes, put it in cold water, and then tear a small piece, don't be too small, or eat it. The gluten-free water is poured into the stockpot together with the gluten. Open the fire and boil.

  6. The soup is seasoned with salt, pepper and thirteen flavors. Pour off the water on the surface of the water, stir well, slowly pour into the soup pot, do not pour too much, slowly push it from the bottom of the pot with a spoon, wait for the sizing, if it is not thick enough, add some more. I like to drink thicker. Put in the leek. Because of the addition of the slurry, it is necessary to add some salt, a little MSG, and finally drenched with sesame oil, sprinkle with cumin seedlings, and pan.

  7. Anything that I don't understand can be added to my WeChat exchange.

Tips:

1. After the gluten soup and the slurry, it can only be stirred in one direction. After the completion, the soup will vent, and it will become no consistency. 2. Flour water is generally not used, you can eat the rest of the cold skin, the specific practice can refer to my private cool skin practice. You can also put some flour and beat two eggs to make a thin cake. 3. Peanuts can also be chopped with oil and cooked, and put in before the pan. This is more fragrant. 4. If you like spicy, you can put some chili powder or put more black pepper. I think the spicy point is better.


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