Ingredients
Water gluten ( 4 roots ) | Light soy sauce ( a small spoon ) |
Oil consumption ( One small spoonful ) | Cumin powder ( Two tablespoons ) |
Chili powder ( One tablespoon ) | Cooking oil ( appropriate amount ) |
White sesame seeds ( handful ) | Water ( a spoonful ) |
How to make fried and roasted water gluten
1.Rinse the water gluten and tear it into small strips
2.Put light soy sauce, oil and water into a small bowl and stir evenly
3.Put in the pot Add a little more oil than usual for cooking.Heat the oil a little, add the gluten and stir-fry over high heat until the edges become crispy (gluten is too watery, and the oil will easily splatter if it is too hot).If you like it drier, you can stir-fry more
4.Pour in the sauce and stir-fry until the juice is absorbed
6.Sprinkle in white sesame seeds, stir-fry evenly and serve
5.Add cumin powder and chili powder and stir-fry evenly (the heat can be turned down a little at this time)
Tips
The gluten should be stir-fried with water first, and then used with seasoning Stir-fry the juice to absorb it, so that the chili powder and cumin powder are easier to coat evenly and add more flavor
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
