Gluten kung pao
Material:
* 400 grams of gluten-boiled, diced 1 ½ cm *
1 whole egg white * 1 tablespoon soy sauce *
½ teaspoon pepper * 1 tablespoon corn
starch * 300 ml cooking oil * 3 spring onions,
thinly sliced * 2 cloves garlic, sliced thin * 1
clove onion, diced 1 cm * 2 tablespoons
cornstarch, dissolved * 1 tsp sugar * 1
teaspoon salt * 1 teaspoon pepper, extra
ginger * 1 vertebra, pipihkan * 25 grams of
dried chillies, cut into two pieces * 1 red bell
pepper, diced 1 cm * 1 tablespoon oyster
sauce * 100 grams of fried cashew nuts
Method:
* Beat eggs, soy sauce, pepper and corn
starch. Dip gluten, let stand 15 minutes * heat
oil, fry the gluten until brown, remove and
drain * Heat 2 tablespoons of cooking oil used
to fry gluten, saute onion, garlic, onion and
ginger until fragrant and wilted * insert
paprika, dried chilli, cashew nuts, sugar, salt
and pepper. Stir evenly * pour the oyster
sauce and cornstarch solution, boil * add
gluten, stirring constantly, until thickened,
remove * Serve while still hot
Cah Hioko tauco
Material:
* 10 hioko large fruit and fresh mushrooms
½ tsp ang ciu * * * ½ tsp soy sauce ½ tsp
sugar ½ tbsp corn starch * * 2 tbsp plain
flour * 300 ml cooking oil * 2 cloves garlic,
thinly sliced * 3 cloves garlic red, thinly sliced
* 1 segment ginger, thinly sliced * 1
tablespoon tauco * 1 tablespoon hoisin sauce
* ½ green bell pepper, small diced * ½ red
bell pepper, diced small * 50 grams of
bamboo shoots, cut into small dice * 1 pc
know yellow (know piety), diced 1 cm * 1
teaspoon salt * 1 tsp sugar * 1 tsp pepper *
vegetarian broth 300 ml
Method:
* Mix and stir well ang ciu, soy sauce and
sugar, set aside * mix and stir flour and sago
flour, set aside * hioko mushrooms sliced
thinly lengthwise. Smear with a mixture
angciu. Let stand 15 minutes * mushroom
roll into flour mixture * heat oil, fry until
crispy hioko, set aside * Heat 2 tablespoons
oil hioko former fry, saute garlic, onion and
ginger until fragrant * enter tauco and hoisin
sauce, stir * insert peppers, bamboo shoots,
tofu, salt, sugar and pepper. Cook until all
ingredients cooked * add hioko fries and pour
the broth, cook until sauce is low. Remove
and serve.
Curd soup
Material:
* 750 ml * 50 ml broth vegetarian beancurd,
cut into 2 cm, soaked hot water * 1 segment
ginger, thinly sliced * 2 cloves garlic, roughly
chopped * 50 grams glass noodles, soaked,
drained * 1 leek, thinly sliced * 100 grams of
carrots, cut into 5-mm-thick round * 4 pieces
hioko fresh mushrooms, thinly sliced * 1
tablespoon soy sauce * 1 teaspoon salt * 1 tsp
sugar * 1 teaspoon pepper * 2 tablespoons
vegetable oil * 1 packet plain know or know
silk silk eggs (know Japanese), cut into round
slices 1 cm thick, fried briefly in oil or
margarine so that was not destroyed, lift
Method:
heat oil, saute garlic and ginger until fragrant.
Pour the broth, put mushrooms, carrots and
green onion, boil * add the soy sauce, salt,
pepper, sugar and tofu silk, bring to a boil
again. Shortly before her appointment, enter
the curd and glass noodles. Remove and
serve immediately.