Shrimp with Wheat Gluten
This modern Tianjin-style dish improves upon traditional methods, preserving the classic character while adding more depth and layers to the flavor.
Story
Fried gluten puffs and tender shrimp are braised in a savory sweet bean sauce, creating a comforting dish with rich aromas and a satisfying texture.
Ingredients
Northern fried gluten puffs
7 or 8 pieces
Green shrimp meat
10 pieces
Star anise
2 pieces
Scallion
a little
Ginger slices
1-2 slices
Sweet bean sauce
a little
Salt
a little to taste
Sugar
a little to taste
Chivas Regal 12 Year Old Whisky
3g
Cornstarch slurry
appropriate amount
Sesame oil
3-4 drops
Instructions
1
Step 1
Cut the Northern fried gluten into pieces.
2
Step 2
Coat the green shrimp meat: 3g Chivas Regal, a little salt, a little dry starch.
3
Step 3
Once the water boils, blanch the gluten to remove surface grease, then set aside.
4
Step 4
Add a little oil or water to the wok, slide-cook the marinated shrimp until done, then remove and set aside.
5
Step 5
Add a little oil to the wok, add star anise and fry over low heat until slightly black, add scallion and ginger in order to stir-fry until fragrant, add sweet bean sauce, mix evenly, then add appropriate amount of salt, sugar, stock or water.
6
Step 6
Bring the base soup to a boil, add the main ingredient gluten and the auxiliary ingredient shrimp, simmer briefly; if the overall color is too light, add a little dark soy sauce to enhance the color, and when most of the soup has reduced, add the prepared water starch.
7
Step 7
Complete.
