Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mian jin / seitan / gluten. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mian jin / seitan / gluten is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mian jin / seitan / gluten is something which I’ve loved my whole life. They’re nice and they look wonderful.
Add water and soy sauce (adjust colour of final product by using light and dark soy sauce) and work into a dough. Miàn jīn is often deep fried before being cooked in Chinese cuisine, which confers a crispy rind that enhances the texture of the gluten. Seitan, a neologism of Japanese origin, is a food made from wheat gluten in the macrobiotic system of cooking and health, as formulated by the Japanese-born.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mian jin / seitan / gluten using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mian jin / seitan / gluten:
- Make ready 125 g gluten
- Take 10 g nutritional yeast
- Make ready 2 g baking soda
- Prepare 25 ml soy sauce
- Get 50 ml water
Seitan, gluten, tarwe-gluten, gluten vlees, seitan, tarwevlees, grain meat, Buddha's Food, mock duck, mien ching, miàn jīn (麵筋). De seitan of gluten die je in Aziatische winkels kunt kopen (zie foto hierboven) zijn al gekookt en gesudderd in een sausje. Seitan is wheat gluten that has been kneaded in such a way that the gluten threads align themselves to resemble meat. It was invented by advocates of the macrobiotic food movement in Japan I am fairly sure chinese buddhist monks have been eating the stuff for centuries. we call it mian jin În bucătăria japoneză, tipul tradițional de gluten de grâu (seitan) se numește "fu" (din cuvântul Khaw-fu de Sukiyaki-fu: gluten adaos și gătit în breadsticks lungi.
Instructions to make Mian jin / seitan / gluten:
- Mix all dry ingredients
- Add water and soy sauce (adjust colour of final product by using light and dark soy sauce) and work into a dough
- The texture can be adjusted by the amount of baking soda, the amount of water, and how much the dough is worked. Working the dough a lot yields a fibrous, very meat like texture
- Divide the dough in four small loaves
- Boil in plenty of water (or stock, with our without soy sauce, with sugar and or vinegar, the options are endless to create a certain colour and flavour) for 30 minutes or until the loaves are cooked through
- Makes (at least) 500 g finished product
- Cut in pieces and use as meat in stir fries and other dishes
Gluțul de grâu este de asemenea utilizat în Vietnam, unde se numește Mi Cang, și este foarte asemănător cu alter ego-ul chinez Mian Jin. Seitan is a popular meat substitute made from gluten and water. While it does contain protein, there are concerns over its gluten content. Seitan is produced by kneading wheat flour with water to develop sticky strands of gluten protein. The dough is then rinsed to wash away all of the starch.
So that is going to wrap this up for this exceptional food mian jin / seitan / gluten recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
