Mushroom gluten recipe in Shanghai noodle restaurant, an old taste that has not changed in decades

Classic Shanghai family banquet recipe: reurl.cc/0ErVV6
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Mushroom gluten has always been a popular vegetarian delicacy in Shanghai noodle restaurants. Although its ingredients are relatively simple, including fungus, mushrooms and oil gluten, and no big fish or meat, its taste is intoxicating. This dish is salty and sweet, and the oily gluten absorbs the rich soup, so it has always been loved by everyone. It continues the old taste for decades and is a traditional delicacy in Shanghai noodle restaurants.
*Ingredients Preparation:*
First of all, you'd better choose oil gluten from Wuxi. Wuxi oil gluten has a smooth surface and is light in weight. One pack is about 70 grams, which is just enough to make an authentic Wuxi water oil gluten. This oily gluten has a golden color, thin and crispy skin, and does not become too soft even if cooked for a long time.
Before cooking, use chopsticks to poke small holes in the oily gluten, but do not open it completely to avoid the taste becoming worse after it is cooked. Then soak it in clean water, put a heavy object on top, such as a plate or lid, and soak for 15-20 minutes.
Meanwhile, cut the mushrooms into slices. You can also use soaked dried shiitake mushrooms for a more fragrant flavor.
*Cooking Process:*
After 15 minutes of soaking, the gluten should be ready. Make sure it feels free of lumps, which indicates it has absorbed enough water. Squeeze out some of the water, but you don't need to make it very dry as you'll need to add water as you cook.
First, add a little cooking oil to the pot, then add the fungus and shiitake mushrooms, stir-fry a little to release the fragrance of the shiitake mushrooms. Next, add about half a bowl of water, cover the pot, bring it to a boil and cook for about 6-7 minutes. During this time, do not add oily gluten as the fungus and shiitake mushrooms require more time.
Now, add oil gluten and start seasoning. You can add a spoonful and a half of light soy sauce, a little dark soy sauce for coloring, a small spoonful of sugar, a spoonful of salt, and a half spoonful of oyster sauce to add umami flavor. Finally, add a bowl of water. The cooking time of gluten can be determined according to personal taste. If you like a chewier texture, cook it shorter; if you like a softer texture, cook it longer.
After cooking for 8 minutes, add water starch until it reaches your desired consistency. Finally, drizzle with a spoonful of sesame oil (sesame oil), and an authentic Jiangnan specialty mushroom gluten dish is completed.
The characteristic of this dish is that the gluten is soft and fully absorbs the soup, making every bite delicious. Whether enjoyed on its own or as a topping for noodles, it’s a wonderful vegetarian dish. I hope you will try making this delicious dish and enjoy the traditional flavor of Shanghai noodle restaurants.
The recipe for mushroom gluten in Shanghai noodle restaurants has an old taste that has not changed in decades. You must try it.
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[@SunnySun-l7h]

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[@XI-YANG]

謝謝您的留言😄🤝

[@feastfortwo]

I will definitely try this. Looks absolutely delicious and mouthwatering healthy recipe .
Just subscribed. Thanks for this video!🥰

[@XI-YANG]

Thanks for subscribing, I will share more delicious recipes.😊🤝

[@xinfeng7805]

学习了，谢谢分享！

[@XI-YANG]

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[@byq0114]

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[@XI-YANG]

视频最后有具体用量表