Sudu gluten

2024-04-21 21:10:55 188

Tianjin's specialty dishes, known as "du", mean "gu du". They are simmered over low heat to make the ingredients soft and tender. This dish needs to be paired with magnolia slices, which are winter bamboo shoots. The gluten must be torn by hand, which is very crucial. If it is cut with a knife, the taste is really not authentic in our Tianjin dialect.

Details of ingredients

Technique

difficultybeginner
workmanshipStew
tastesalty and savory
timeHalf an hour

Steps to make Sudu gluten

1. Main raw materials.
2. Tear the gluten into walnut sized pieces by hand, blanch in water, and after boiling, boil out excess fat.
3. Put the gluten into clean water, wash off excess oil, remove it, squeeze out the water, and set aside.
4. Blanch magnolia slices and set aside.
5. Heat up the oil, fry the large slices until they turn brownish red, and add ginger slices to the pan.
6. Add soy sauce and stir fry until fragrant, then add an appropriate amount of water. Add salt and a little sugar.
7. Put in the processed gluten and magnolia slices. Bring to a boil and simmer over low heat.
8. Stew the gluten until soft and tender, add salt, monosodium glutamate, and drizzle with water and starch to thicken. Drizzle a small amount of sesame oil before serving to enhance the flavor.
9. Su Du gluten.