Recipe: Cabbage, mushrooms, gluten

Home Cooking Recipe: Cabbage, mushrooms, gluten



  1. Chinese cabbage is peeled off by about 1/3 of the leaves and washed with water. Soak the dried mushrooms in warm water for 10 minutes, pour in water and then add a small amount of warm water for about 20 minutes.

  2. Do not pour the soaked mushrooms. The oil gluten is cut into small pieces with scissors. Ginger, garlic, simmered into scallions, sliced ​​shallots, sliced ​​mushrooms

  3. Cut the washed cabbage, separate the leaves and the vegetable poles, and cut them into small pieces.

  4. Put 1 tablespoon of oil in the wok, add cold oil to ginger, garlic, and shiitake mushrooms. First put the stirrups, add a small amount of salt, a small amount of mushroom water, and add the lid to the medium heat for 2 minutes.

  5. Add the amount of leaf, oyster sauce, salt, sugar, chicken and all the mushroom water (about 50ml). Cook over high heat until the taste is soft.

  6. Add the gluten block, continue to cook for about 1 minute on medium heat, prepare corn starch and water into water starch, and pour into the pot.

  7. Cook until the broth becomes thick. Add the scallion to the pan.


1. Chinese cabbage I like to buy this small type, so that the dried vegetables will not be too much, the leaves are mostly, and the leaves are tender. The dryness of Chinese cabbage is not easy to cook, and it is not easy to taste. So first add a little water and cook with salt. 2. When buying fried gluten, it is necessary to look good in golden color and smell no heavy oil. The color is black and smells heavy, indicating that the time is too long, or the quality of the fried oil is not good. 3, the oil gluten is relatively hard, do not use a knife to cut, but use scissors to cut into small pieces. If the oil gluten is cooked for too long, it will be very bad. So when the dish is ready to go out, let the gluten absorb the soup.

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