Braised Gluten
Wheat gluten is deep-fried, then slowly braised until tender and richly aromatic.
Ingredients
Wheat gluten (washed, drained, cut into 4 equal pieces)
500 g
Scallions (washed and finely chopped)
to taste
Ginger (washed and finely chopped)
1 small piece
Carrot (peeled, washed, cut into rolling chunks)
20 g
Onion (peeled and cut into chunks)
20 g
Star anise
to taste
Cooking oil
30 g (net)
Sesame oil
1 tsp
Soy sauce
2 tbsp
Stock
2 tbsp
Cooking wine
1/2 tbsp
Sugar
1/2 tsp
Cornstarch slurry (for thickening)
to taste
Instructions
1
Frying the Gluten
Wash the wheat gluten, drain well, and cut into 4 equal pieces. Place in a bowl, add the soy sauce, and mix until evenly coated. Heat oil in a wok and fry the gluten in warm oil until golden brown on the surface. Remove and drain off excess oil.
2
Preparing the Ingredients
Wash the scallions and ginger, then finely chop them. Peel and wash the carrot, then cut it into rolling chunks. Peel the onion and cut it into chunks.
3
Braising
Pour oil into a pan and sauté the chopped scallions and ginger until fragrant. Add the onion chunks, cooking wine, stock, and hot water, and stir to combine. Then add the fried gluten, carrot chunks, star anise, sugar, and soy sauce, and bring to a boil. Skim out the scallions and ginger. Reduce to low heat and simmer gently until the sauce has reduced and thickened. Finally, stir in the cornstarch slurry to thicken, drizzle with sesame oil, and serve.
