【Tianjin】One-gluten

Overview

Dugluten is a specialty of Tianjin, and this kind of oily gluten is also unique to Tianjin Wei. It seems that only Tianjin has a special liking for this kind of oily gluten, especially older people. In the past, during the Chinese New Year, you had to queue up to buy fragrant dried gluten in the non-staple food book. I remember when I was a kid, my grandpa queued up to buy tofu and put it in the yard to make frozen tofu. He stewed a large pot of meat, simmered frozen tofu and cabbage, and braised gluten in broth. There were also four plates of fried sweet and sour gluten shreds for noodles on the second day of the Lunar New Year, three fresh braised vegetables and vegetarian dumplings made in the evening of the 30th grade all used Tianjin’s unique gluten. There are gluten-free meat slices, gluten-free shrimps, vegetarian gluten-free noodles, and southern chestnut gluten noodles. The so-called Dugluten is stewed slowly over low heat. Tianjin calls this Gudu. We Tianjin people love to eat words, so we call it Du. And when making gluten-free, you must tear the gluten with your hands. This is very important. You must not cut it with a knife, otherwise the taste will be greatly reduced. Although gluten is not very noble, it is an ingredient that can be put on the table.

Tags

• hot dishes
• home cooking
• aniseed
• cooking wine
• gluten
• light soy sauce
• msg
• starch
• white sugar
• ginger
• salt
• sesame oil
• shrimp

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Tear the gluten into walnut-sized pieces.

   

3. 3 Peel the shrimps, remove the shrimp strings and set aside.

   

4. 4 Blanch the gluten to remove part of the oil when frying the gluten.

   

5. 5 After taking it out, pass it through water several times to remove part of the oil, and hold it dry for later use.

   

6. 6 Fry the aniseed pieces until fragrant and add ginger slices to the pot.

   

7. 7 Add shrimp and saute until fragrant.

   

8. 8 Add cooking wine and a little light soy sauce. Add appropriate amount of water, salt and a little sugar.

   

9. 9 Add gluten, bring to a boil over high heat, then reduce to low heat.

   

10. 10 Simmer for five to six minutes to allow the gluten to fully absorb the flavor.

    

11. 11 When the soup thickens, add MSG and pour a little water starch to thicken it. Add a little sesame oil to enhance the flavor before serving.

    

12. 12 Single gluten.