Do I have to use it? Tianjin? Fried gluten has strong water absorption and cooking resistance. Even if the gluten in other places is fried in a pot, it is difficult to ensure that it will not become a bad batter. . . The bought oil gluten contains a lot of oil (you can fully understand this when you tear it into small pieces, and you will lose your strength when you tear it to the back), so you must tear it into walnut pieces (it is recommended to tear it by hand instead of cutting it with a knife, because the cross section of the gluten pieces torn by hand is irregular, which is more likely to stink), and then blanch it to wash off the oil slick, otherwise the dishes will be extremely greasy. Because oil gluten has a strong juice absorption ability, the cooked gluten should be squeezed dry repeatedly, otherwise it will not absorb enough soup or dilute the soup with water in the late stage of small fire, and then the dish will be thin and tasteless. First of all, the two star anises fried in the pot are the key roles of the whole dish. It is this small spice used to burn meat that determines whether you can have the illusion of eating meat in the end-and this better taste and taste than burning meat is the soul charm of gluten-only vegetarian dishes. Stir-fry star anise, add ginger and onion, add two spoonfuls of soy sauce (or some batter), two spoonfuls of cooking wine and a small amount of white sugar, and stir until the gluten absorbs the juice in the pot, that is, add broth (or boiled water, add monosodium glutamate or chicken essence) to about three-quarters of the height of gluten, and simmer (homophonic) until the soup absorbs most gluten, leaving only the pot. According to the taste (you can taste the soup first), put a little salt and monosodium glutamate. Thicken (if necessary, you can learn Mapo tofu and thicken it three times). Be sure to wrap all the remaining soup in gluten, and finally pour some sesame oil (or pepper oil) from the pot. The ideal gluten should be hot, steamed, brown with sauce and no soup. The sauce can last at least one meal (so it can be used for bibimbap), and there should be no extra oil on the side of the dish. The taste should be smooth and chewy. The taste of the entrance is the rich salty taste of the sauce (so-called "the sauce is overflowing"), while the aftertaste is fresh and sweet, which can instantly produce the illusion of eating meat.
If the ingredients are used, the medium-sized fresh shrimp of river shrimp should be considered according to the season at most. Forget the prawns (especially frozen prawns) of sea shrimps, and it is best not to put cucumbers. The reason is that you can make soup and dilute the dishes. If you put fresh shrimp, you don't need to put monosodium glutamate or chicken essence.