Cold gluten

Cooking Instructions

1. The yeast powder is boiled with warm water

   

2. Add to the gluten and pour while stirring until there is no dry powder

   

3. Knead into a ball, pour out the excess water, cover with plastic wrap and leave to ferment in a warm place

   

4. Ferment to about 3 times the size, I ferment at room temperature 27 for 2.5 hours

   

5. Put it in the steamer and boil the water for about 25 minutes

   

6. Let it cool and take out the cut pieces, press down along the edge when you take it, and it is easier to take it after the edge is separated from the basin

   

7. Put minced garlic, minced shallots, white sesame seeds, salt, sugar, hot oil in a bowl, add light soy sauce, vinegar, oil, oil and spicy seeds, sesame oil, and melted sesame paste, and stir well.
   
   Add the cut cucumber and gluten, stir well and eat, if there is no oil and spicy,
   
   put the dried chili powder or diced pepper in before the oil is poured and pour it together, and skip this step if you don't eat chili

   

8. Add some base oil to the pot, fry the green onions, ginger and garlic, add the hot pot base and stir-fry, add hot water to boil, add light soy sauce, oyster sauce and salt gluten, cook for four or five minutes to taste, remove the gluten and put it on the plate.
   
   Leave the soup in the pot, add the tahini sauce to dissolve, pour the soup over the gluten, and finally drizzle with rattan pepper oil or pepper oil, and you're done.