Resep Tumis Gluten/ Daging Vegetarian dengan Sayuran Bumbu Tausi
Wheat gluten . also known as seitan. wheat meat. mock duck. gluten meat. or just gluten. is really a food produced from gluten, the primary protein of wheat. It's produced by washing wheat flour dough with water until all of the starch dissolves, departing insoluble gluten being an elastic mass that is then cooked prior to being eaten.
Wheat gluten is an alternative choice to soybean-based meat substitutes for example tofu. Some kinds of wheat gluten possess a soft or stringy texture that resembles meat greater than other substitutes. Wheat gluten is frequently used rather of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a very common use for wheat gluten.Wheat gluten was initially coded in China, and in the past has additionally been popular within the cuisines of Japan along with other East and Southeast Asian nations. In Asia, it's generally located on the menus of restaurants catering mainly to Buddhist customers who don't eat meat.
gluten meat. right before fried !
Since wheat typically contains about 14 % protein, roughly 86 percentof the initial wheat flour might be discarded or utilized as stock for soups. In industrial manufacture of gluten, the leftover starch might be discarded through the municipal sewage systems. Makers of gluten in towns and metropolitan areas are usually billed a charge to get rid of their starch in to the local sewage system
Wheat gluten, known as min jn in Chinese (traditional: , simplified: , literally &"noodle/dough tendon&" also typed mien face or mien ching ) is considered to possess originated from ancient China, like a meat replacement for adherents of Buddhism, particularly some Mahayana Buddhist priests, who're strict vegetarians (see Buddhist cuisine). One story attributes the invention of imitation meat to chefs who managed to get for Chinese emperors who, typically, observed per week of vegetarianism every year and Harmony Restaurant Menu. Philadelphia).Min jn is frequently fried prior to being cooked in Chinese cuisine, which confers a crispy rind that improves the texture from the gluten.
You will find three primary Chinese types of wheat gluten:
- Oily/oil fried gluten (, yu min jn ): Raw gluten that's been torn into small bits, then fried into small puffy balls close to 3–5 cm across and offered as &"imitation abalone&". They're golden brown colored, and braised or steamed inside a savory soup or stew before eating. They're frequently combined with xiang gu (black mushrooms).Bigger fried balls of gluten, known as min jn qi () or min jn pao (), which can be as much as 5 inches across, are occasionally observed in Asian supermarkets. They are frequently full of meat or tofu mixtures and offered like a dish known as &"gluten meatballs&" (, Min jn ro yun ) or &"gluten full of meat&" (, min jn sa ro ).
- Steamed gluten (, zhng min jn ): Raw gluten that's been wrapped around itself to create a lengthy sausage shape that is then steamed. This kind of gluten includes a dense texture and varies from off-white-colored to light green gray colored. It's torn open into strips prior to being utilized as an component in recipes. If this sausage-formed gluten is heavily sliced into medallions, the resulting form is known as min ln (, literally &"gluten wheels&"). Bigger blocks of steamed gluten are occasionally colored pink and offered as vegetarian &"mock pork.&"
- Baked spongy gluten (traditional: simplified: pinyin: ko f ): Similar in texture to some sponge, kao fu (sometimes labeled in British as &"bran puff&") is created by leavening raw gluten, then baking or steaming it. They are offered as small blocks in Chinese markets and therefore are then diced up and cooked. This kind of gluten absorbs its cooking liquid just like a sponge and it is enjoyed because of its &"juicy&" character. Chinese kao fu includes a different texture than its Japanese counterpart, yaki-fu. because of the relatively bigger air bubbles it has. Kao fu will come in fresh, frozen, and canned forms.
Vegetarian goodness component!
Min jn can also be obtainable in Asian supermarkets in canned and jarred forms, frequently marinated in conjunction with peanuts or mushrooms. Such canned and jarred gluten is generally eaten being an accompaniment to congee (steamed grain porridge) included in a conventional Chinese breakfast.Freshly prepared min jn can be challenging to locate in Chinese restaurants apart from individuals focusing on Buddhist or vegetarian cuisine. Based on its approach to preparation and ingredients used, both fresh and preserved min jn may be used to simulate pork, chicken, beef, or perhaps sea food.
1 bit of gluten meat. reduce bite size, fried about 1 minutes, put aside
1/2 medium broccoli stem, reduce florets
1/4 medium-sized bell pepper, sliced
2 baby carrot, peeled, sliced
3 cloves garlic clove, finely chopped
1/2 teaspoon Lee Kum Kee Black bean sauce / Tausi
3 bird eye chili, finely chopped
1 tablespoons of vegetarian oyster sauce* must i known as it mushroom sauce because it made from mushrooms.
1/2 tablespoons of sesame oil
1/2 tablespoons of corl fluor, dissolved in 1 tablespoons of water
a pinch of freshly grounded black peppercorn
- warm up 1 tablespoons of oil inside a wok pan, add garlic clove and saute until slightly browned.
- add broccoly, carrot and bell pepper, cover the wokpan a couple of minutes
- add some the fried gluten meat, black bean sauce, oyster sauce and black peppercorn, stir occationally
- nearly cooked through, add corn fluor and sesame oil
- serve with warm steamed grain
Homemade Gluten/ Vegetarian Wheat Protein Meat.