Recipe for Braised Mushrooms, Bamboo Shoots, and Fried Gluten

Bring water to a boil, poke a hole in the fried gluten puff with chopsticks, dip it in the water to blanch, press it firmly to force out the oil, and once softened, remove and set aside.

Cut shiitake mushrooms and button mushrooms into thick slices, blanch them, and then rinse them in cold water.

Heat oil and sauté garlic slices until fragrant, then add a little salt.

Add the mushrooms and stir-fry until they soften and release their juices. Then, add the pickled bamboo shoot slices.

Season with a spatula of braising soy sauce for color.

Add the blanched gluten balls and simmer over low heat for 3 minutes.

Add MSG and a little sugar, then reduce the sauce.

Finally, thicken the sauce with cornstarch slurry, and drizzle with a little sesame oil.

Remove from heat and plate