Nine-turn Intestines (Vegetarian)
A vegetarian dish styled to resemble braised pork intestines, made from gluten shaped to imitate the original cut. Prepared by boiling, frying, and braising, it has a rich reddish hue and a balanced blend of the five flavors.
Ingredients
wheat gluten
400 g
soy sauce
25 g
sugar
100 g
vinegar
15 g
fine salt
3 g
cooking wine
15 g
white pepper
2 g
ginger juice
15 g
MSG
2 g
vegetable broth
150 g
sesame oil
10 g
sesame oil
2 g
peanut oil (for frying)
500 g
chopped cilantro (for garnish)
flour
a pinch
Instructions
1
Make the "intestines"
Pat the wheat gluten into sheets about 1 fen thick, then cut into 1 cun wide strips. Coat a rolling pin with oil and wind the gluten strips around the pin. Let rest for about 5 minutes, then drop into boiling water. When the water returns to a boil, reduce to low heat and simmer for 5 minutes. Lift out, plunge into cold water, and gently slide the gluten off the pin — this becomes the "intestines".
2
Pre-treatment
Bring the same pot back to a boil and blanch the "intestines" once more. Remove, drain well, transfer into a bowl with soy sauce, and dust with a pinch of flour.
3
Frying
Wipe a wok clean and place over the fire. Add the peanut oil and heat to about 60% hot, then fry the "intestines" until light golden. Remove, drain off the oil thoroughly, and cut into 5 fen long segments.
4
Braising
Leave a thin layer of oil in the original wok. Add the sugar and stir-fry constantly with a ladle until it turns golden. Add the "intestines" and toss to coat evenly, then stir in the soy sauce, sugar, cooking wine, ginger juice, vinegar, fine salt, and vegetable broth. Bring to a boil, move the pot to low heat, and braise for about 10 minutes. When the sauce thickens, sprinkle in the white pepper, toss a few times, drizzle with the sesame oil, plate up, and finish with chopped cilantro. Serve.
