Fried Wheat Gluten Skin

Fried Wheat Gluten Skin

　　A popular Xi’an street snack.

　　Preparation: Heat a flat-bottomed pan over medium heat, add rapeseed oil, and heat until it reaches about 50% temperature. Add chopped scallions and stir-fry until fragrant. Then add sliced wheat gluten skin and pre-cooked soybean sprouts, stir-fry briefly, followed by soy sauce and doubanjiang (spicy bean paste). Continue stir-frying until the gluten skin is heated through, has absorbed the flavors, and the exterior is slightly crispy.

　　Features: Slightly crispy and chewy, rich in aroma and dry flavor, offering a unique taste when served with congee.