Mushroom and gluten stew

Overview

Gluten pot is not only a healthy vegetarian food, but the cooked gluten is glutinous and tastes great.

Main material:
Wash and cut the ginger, onion and garlic.
Add appropriate amount of oil to the pan and sauté ginger and garlic until fragrant.
Add a spoonful of oil and a teaspoon of light soy sauce and stir-fry briefly.
Add half a spoonful of sugar.
Finally add a bowl of water and bring to a boil. (There is enough soy sauce, no need to add additional salt)
Pour the soup into the casserole and put it on the stove.
Add gluten.
Add the mushrooms and close the lid. Cook for about five or six minutes and open the lid.
Add a spoonful of water starch to thicken the sauce and turn off the heat.
Blanch the rapeseed and put it on the surface, then sprinkle with chopped green onion to finish.