Three Fresh Vegetables splendid

Noodles of all sizes in Wuxi have a kind of toppings called Sanxian. Although they are all called Sanxian, they are not necessarily three kinds of dishes, and different kinds of dishes are also different. Sanxian, mostly vegetable Sanxian, exquisite some of the gluten, yellow cauliflower, black fungus, mushrooms, bamboo shoots and so on, simple on gluten, bamboo shoots, black fungus, or according to the season, white stubble, gluten and bamboo shoots. I often go upstairs. His familys three fresh vegetables are mushrooms, cauliflower, black fungus and gluten. Although the ingredients may be different, but all called Sanxian, there are such dishes inside - Wuxi specialty, clear water, oil and gluten. This gluten is not water gluten, but hollow gluten. The method of making wheat flour is: after washing (adding proper amount of water and salt to the flour, stirring vigorously, forming dough, then rubbing repeatedly with clean water), the product washed out is water gluten. Then the water gluten is kneaded into small balls and fried in a hot oil pan, which will expand rapidly and become very distinctive Wuxi oil gluten when it is deep-fried until golden. Meat-brewed gluten made by filling minced meat into oil gluten is a special product of Wuxi. This dish is indispensable for the Spring Festival in our hometown. Stir-fried gluten with pork belly, hoof tendons and ham is the classic mixed gluten. What I often do at home is crush the gluten and stir-fry it into the dish. Stir-fried cabbage, do not like to put shredded meat, add this. Stir-fried vegetables, also like to put. Make vegetarian soup, feel that oil head is not enough, knead a few gluten into, add a lot of flavor. Especially like the process of kneading gluten, you can put some in your mouth at will, this is the habit of turning around in the kitchen in an hour and being assigned to small hours. Su Sanxian is a sweet dish. Li Jinjis sauce is sweet and mellow. Its the most suitable one to make this dish without adding other ingredients. When the pot starts, it uses raw meal and oyster oil to make a thin Scutellaria baicalensis, so that the delicacies are locked in the dishes.