The Ancient Wheat Gluten Meat That Shaped Meatless Cuisines

Описание: The OG Wheat Meat that revolutionized meat-free cuisines. What is it and how do we use it? Exploring 2 types of wheat gluten meat used in Chinese cuisine: Spongy Leavened Gluten (Kao Fu) and Deep Fried Gluten (You Mianjin) which are used in these 2 recipes: Shanghai Braised Wheat Gluten with Mushrooms and Buddha's Delight (Buddhist Vegetarian Stew).
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Ingredients:
Shanghai Braised Wheat Gluten with Mushrooms:
Canola oil - 1½ tbsp
Ginger - 2 slices
Garlic, crushed (optional) - 2 cloves
Star anise - 1 piece
Cassia bark (Chinese cinnamon) - 1 small piece
Dried wheat gluten cubes - 80g
Light soy sauce - 1½ tbsp or to taste
Shaoxing wine - 1½ tbsp
Water - 3 cups or more
Dark soy sauce - 1 tbsp
Sugar - 1 tsp or to taste
Vegetable stock powder (optional) - to taste
Dried shiitake - 6 pieces
Dried wood ear mushrooms, rinsed - few pieces
Dried lily flower, rinsed - few pieces
Peanuts, roasted, unsalted - 2 tbsp

Spongy Leavened Gluten:
Vital wheat gluten - 100g
Water - 150g
Instant yeast - 1g
Sugar - 4g
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Buddha’s Delight (Buddhist Vegetarian Stew):
Sauce:
Fermented bean curd - 1 tbsp
Sugar - ½ tsp
MSG - ¼ tsp
Light soy sauce - 2 tbsp
Water - 2 tbsp

Canola oil - 1 tbsp
Ginger, minced - 1 tsp
Fried gluten ball, pierced - 6 pieces
Dried lily flower, rinsed - few pieces
Dried wood ear mushrooms, rinsed - few pieces
Dried shiitake - 4 pieces
Dried beancurd skin - 6 small pieces
Carrot, peeled, sliced - ½ small
Dried Chinese red dates, deseeded - 2 pieces
Gingko nuts - 8 pieces
Water - 1½ cup
Napa cabbage, chopped - 2 cups
Snow peas - ½ cup
Bean thread (Glass) noodles, soaked - ½ bundle
Sesame oil - ¼ tsp
Cornstarch - 1 tsp or more + 1 tbsp water

Deep Fried Gluten:
Vital wheat gluten - 50g
Water - 70g
Baking powder - 1g
Canola oil - enough for deep frying

Full written recipe sheet:   / 48708882  
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