咕嚕油麵筋

材料：
油麵筋 適量
菠蘿 少許
三色燈籠椒 各1/3個

咕嚕汁材料：
酸梅 1粒（壓爛，保存梅核）
茄汁 4湯匙
白醋 2-3湯匙
片糖 半至大半磚
生抽 少許
熱水 大半碗

做法：
1. 三色椒切件。
2. 混合咕嚕汁，壓爛酸梅，下茄汁、醋、生抽、片糖、水。
3. 油麵筋出水約5分鐘。取出，隔水。
4. 白鑊烘麵筋至兩邊金黄，取出。
5. 下油，略炒三色椒，下鹽，取出。
6. 注入咕嚕汁，煮至糖溶。下麵筋煮，以生粉埋芡。
7. 放回三色椒和菠蘿。熄火，加多少許生抽調味，上碟。

Fried gluten balls in sweet and sour sauce
Ingredients:
1 pack of Fried gluten balls
Pineapple (sliced)
1/3 each of different color of bell pepper

Sweet and sour sauce ingredients:
1 preserved plum (crushed, reserve the stone)
4 tbsp of ketchup
2-3 tbsp of white wine vinegar
½ to 1 pcs of slap sugar (chopped)
A little bit of light soy sauce
2/3 bowl of hot water

Steps:
1. Cut bell pepper into pieces.
2. Crush the preserved plum, add ketchup, vinegar, light soy sauce, slap sugar, water, mix well.
3. Blanch the fried gluten balls for 5 mins. Take out and drain.
4. Toast the fried gluten balls until both sides are brown, take out and reserve.
5. Add oil, gently fry the bell peppers, season with salt, take out.
6. Pour sweet and sour sauce until sugar dissolved. Put back the fried gluten balls to cook a while, add light starch slurry.
7. Add bell peppers, pineapples. Off heat, season with a bit light soy sauce, serve.