Braised Wheat Gluten with Shiitake Mushrooms

Name: Braised Wheat Gluten with Shiitake Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 250 g Prepared wheat gluten; 50 g Rehydrated dried shiitake mushrooms; 5 g Ginger, crushed; 1000 g (approximately 75 g used) Cooked vegetable oil; 5 g Shaoxing wine; 2 cloves Star anise; 5 g Cassia bark; 25 g Soy sauce; 5 g Sugar; 2.5 g Monosodium glutamate; 10 g Sesame oil

Fried wheat gluten braised with shiitake mushrooms, featuring a glossy red hue, a soft tender texture, and a rich, mellow aroma.

50 min

Easy

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Braised Wheat Gluten with Shiitake Mushrooms

Ingredients

Prepared wheat gluten 250 g

Rehydrated dried shiitake mushrooms 50 g

Ginger, crushed 5 g

Cooked vegetable oil 1000 g (approximately 75 g used)

Shaoxing wine 5 g

Star anise 2 cloves

Cassia bark 5 g

Soy sauce 25 g

Sugar 5 g

Monosodium glutamate 2.5 g

Sesame oil 10 g

Instructions

Prepare the wheat gluten

Tear the raw wheat gluten into small, even pieces, blanch in boiling water, rinse with cold water, then squeeze out the excess moisture.

Fry the wheat gluten

Heat the vegetable oil in a wok over high heat until it reaches about 70% hot, add the wheat gluten and fry until the outer layer turns slightly golden, then drain through a strainer.

Braise

Leave 15 g of oil in the wok and place over medium heat. Add the star anise, cassia bark, ginger (crushed), and wheat gluten, then pour in 250 g of water along with the Shaoxing wine, soy sauce, and sugar. Once the sauce reduces to about 2/5 of its original volume, add the shiitake mushrooms and continue reducing until only about 1/5 of the sauce remains. Remove the star anise, cassia bark, and ginger, stir in the monosodium glutamate, toss the wok, drizzle with the sesame oil, and transfer to a plate to serve.