The Ancient Wheat Gluten Meat That Shaped Meatless Cuisines
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- čas přidán 23. 08. 2024
- 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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I'm so glad I found this channel. It's quite difficult to find information about asian vegan dishes - in english. Thank you!
I didn't know all this sorts of seitan existed, i'm very curious about it and i'd love to try it. Thanks for your amazing recipes!
Been making the two non ball versions for years being vegan, the firmer non traditional I'm been using for peanute satay but often use a brown sauce instead, you did good work on the video.
I've been searching for traditional recipes for wheat gluten for a real long time. I'm glad the algorithm pushed this video my way. What is the difference between kaofu and the chai pow yu that they sell canned in Asian grocery stores??
Brilliant video! Thank you for this! I've been purchasing Kao Fu for a long time and never knew that it was so easy to make at home! I'm going to try this!
amazing content. you deserve more followers
I love Gluten Meat, and can't believe how nice these recipes are. Thanks.
Fantastic, informative video my friend! I will definitely try to make these dishes, you made them look so tasty! All the best.
I love learning about the food culture & history of other ethnic groups. Thank you for sharing😊.
Witty and very informative great video!
really interesting, I would love to try the other types and really enjoyed learning the history so thanks!
This was super interesting :) I am definitely going to give making these a try!
wowowow! 😍😍 I need to go grocery shopping and try these!! they all look so amazing! also your video quality is always *chefs kiss* and I appreciate it so much
that was really cool!
Thanks for the demos and recipes. The dishes looked great. Question: Was Seitan ever pronounced say-shin?
These look so delicious! Thank you for sharing not just the recipe but how to make the gluten meat itself if you don't have access to the store bought versions
😂😂😂omg, the banana gun😂😂😂
Yum
Nice I've been wanting to figure out the secret to that spongy fluffy seitan
Excellent video! I've always soaked the spongy gluten prior to cooking it, but I'm gonna try putting dry ones in the pan next time.
Well, I learned a lot today! I have to say: I wanted this information badly in ah, the late 1970s I think. But there was no medium for it, and perhaps Leroy was just a theoretical possibility at that time. This shows the value of patience. We were able to buy most of this STUFF back then in the Age of Macrame, people were trying to be vegetarians... but we didn't know how to cook! The seitan you mention came to us through a certain aspect of health-food kooks, not through the Asian markets which as I said did exist but were unfamiliar, and the information was hard to find. PS: Why don't you soak those mushrooms before you put them in the pot???!!! I've been in lively discussions in the Asian Mkt about HOW to soak the mushrooms, how long, hot or cold water... husband and wife might disagree! NOBODY has ever said "Oh, just throw them in there dry"!
The only point to soaking dried mushrooms beforehand is if you're using them in a dry application. For wet applications (soups, braises, etc), just plop them in dry. You want all the flavor anyways. If they look a bit dirty, rinse quickly before using.
I found you are humorous 🤣 面筋 👍 I like spongy one. Lohan Zhai is my most loved dish too. Thanks for the recipe.
Like from India your English is very super sir please upload more videos
This is incredibly good 👍
Loved this
Excellent! But I would leave out the MSG.
Hm - neat new approach in My world
Thx
I know this is an older video, but I just saw it now.
Do you think the fried gluten would have been puffier and rounder if you used baking soda instead of baking powder? Since there's no acid added, the baking powder wouldn't give that second rise that you'd expect.
So usefull, thank you
I just made two dishes last night using kaofu and the deep-fried gluten. It's delicious, but can be oily because the kaofu soaks up moisture really well (like how bread soaks up olive oil). The only thing I'm still wondering is the health benefit of eating this stuff. Is gluten basically a carb?
Gluten is a protein, very high in protein.
Pretty cool
damn this is a good video
I have come across references to fermented gluten but not found recipes. Any thoughts?
I have a bit of a cultural question.
I'm aware that Buddhist vegetarian cuisine tends to avoid garlic and onions because they're thought to be too pungent and stimulating. But how strictly do people tend to adhere to that? Are there people who would make a Buddha's delight dish, and use garlic in it anyway?
It depends on who will be consuming it. My family and friends aren’t as strict as long as it is meat-free. However, people practicing certain mourning rituals or some forms of meditation will cut onion and garlic out (in addition to other plants depending on whether they are strict Buddhists or vegetarian Taoists).
@@petraaccount I appreciate that. Thank you.
In India, there are many groups that also don't eat onion or garlic, but they use asafoetida / hing as an alternative to get some of the flavor you get from alliums.
Do you have measurements for your fluffy mein gen?
Shoted by a banana was to much creative!🤣🤣🤣
That's great! Vegan all the way. Thank you!
Commit sudoku 🤣🤣🤣
do you sell presets? 👀
what kind of presets?
@@LeroyVGANG colour grading?
@@Dicey324 i wouldn't recommend using LUTs unless you're shooting in a flat profile (c-log, s-log, etc). it's more important to focus on nailing the exposure (exposing for skin, not blowing out highlights and not crushing shadows) in-camera and then do basic exposure/colour correction in post if needed. imo, colour grading is only necessary if u want to stylize your videos after you've nailed the basic colour correction (ie. proper skin tone and white balance). personally, i go very light on my colour grading for the non-stylized stuff - a tinge of teal in the shadows and a tinge of light orange in the highlights. but for more stylized scenes, there are more levers and curves to push, that's y it's important to learn how to colour grade from the ground up instead of using LUTs.
@@LeroyVGANG thank you this is very helpful!
I'm vegan😊
Loved everything about this except the insensitive tasteless reference to suicide
Commit WHAT? Never mind, let's concentrate on the recipe! This looks like good information, and of course wheat flour is easy to buy, and gluten flour fairly easy. We can do it! The cooked gluten products are available canned as imports, they were a big treat back in the 20th century. Now the prices are slowly rising, and also with more experience we slowly realize that it's still canned food, and could probably be a lot more delicious and exciting if it was fresh and hot. Yay!
haha.... balls
Not sodoku.... Seppuku.
Joke. He knew. Banana gun.🤣🤣🤣