I love using mian jin for this recipe because of its texture, but you can use any kind of vegan protein. Squish, squash, wash.  Change the water. This post is about wheat gluten or seitan or mian jin (面筋）- an important cooking ingredient in Mahayana Buddhism as a substitute of meat. I hope you can provide me with some insights. Hi Ellen, I am a fan of Kao Fu but this is not readily available where I am (Philippines). Did I knead it too much? 2 1/2 to 3 cups of bread flour to make a very stiff dough. Knead dough again, it should be quite smooth and elastic this time. Get two bowls ready for dredging and coating the mian jin. Once you have your wheat gluten washed you tear it into small pieces and either boil, steam or deep fry it. If you do not have the mixer, you can use hand knead until you feel the elasticity of the dough and do not stick to your hands. If necessary, turn up the fire and thicken the sauce slightly. ~ellen, I was super duper excited to try my hand at making Chinese Wheat Gluten Mian Jin, or 麵筋, because my dearest Grandma 奶奶 used to make it for us all the time when I was growing up. , where it can be found in some supermarkets, Asian food markets. In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Repeat until the water no longer turns milky white but is only slightly cloudy. To save many steps of washing, have you tried VITAL GLUTEN WHEAT? Fill your bowl with water and squish the dough between your fingers. After about 2-3 minutes, or when golden brown, turn and cook the other side. Hope this helps! To prepare gluten balls. ~ellen. The boiled version is called 水面筋 whereas the deep fried version is called 油 面筋。, The water from washing the gluten is essential wheat starch (澄粉）， the type of starch that were used in the preparation of shrimp dumpling (虾饺）。 If these starches were steamed, it will become an appetizer common in China (粉皮 or 凉粉）. After all pieces are fried, in a new pan, or the same wok that's been emptied of oil, heat the sauce until it becomes bubbly and begins to thicken. Boiling and steaming both will make something you can use for. The kao fu is the gluten part of the flour, so maybe the reason why you're not getting much kao fu after the wash is because the gluten content of your flour is low. Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama) has been creating all sorts of delicious vegan recipes since moving to China eight years ago. If you aren't vegan, you can substitute the maple syrup for honey. I tried it on New Year's Eve. 4. The texture of my gluten was not chewy. (. Copyright © 2011-2020 The Hong Kong Cookery. www.thehongkongcookery.com/.../homemade-chinese-wheat-gluten-mian-jin.h… This is easy to follow. With this main ingredient, wheat gluten can be churned into different delicious vegetarian cooking ingredients. There are all sorts of versions of it available, as it was created by Buddhist monks in China thousands of years ago. Steaming creates a nice fluffy rise and good aeration of the gluten. Soak for about 30 minutes, until all the balls turn soft. Hope that helps ~ellen, Oops...I meant 'take quite a while' ~ellen. The bits of white are the last starchy bits which I easily removed with my fingers. This is called wheat starch cake (凉皮）, Cooled completely before take out from the mould and cut into small noodle sizes for the preparation of Chinese cold noodles. 1/4 cup soy sauce. You'll have a richly textured completely vegetarian product which absorbs whatever flavor you cook it in to become juicy and tender, deliciously chewy and sometimes squeaky. 1 - RECIPES,1.2.5 - Chinese Pastries,1.2.5 - Vegetable Dishes GUAI SHU SHU,Guaishushu,kenneth goh,mI CHIYA,MIAN jin,seitan,凉皮,面筋， 8，postaday Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email. For the hard chewiness, I'm not sure what's going on but maybe try soaking the kao fu in water overnight in the fridge before steaming. I'm very pleased to report that making your own Homemade Chinese Wheat Gluten Mian Jin or 自製麵筋 is actually much easier than I thought it was going to be, verra verra tasty and you can make all kinds of mouth watering Chinese 'mock' meat vegetarian dishes with it. Cheers and have  a nice day. Heat around 3/4 cups of frying oil in a wok. (1) Use a knife to poke a slit into each gluten ball. Mix in sugar. Directions 1. I used all purpose flour, but bread flour (also known as strong flour) has even more gluten than AP so perhaps you could try that to increase the output. 3. Slow down the fire, otherwise the ginger and garlic might be burnt. Lower heat and add in the dark and light soy sauce, rice wine, sugar and the reserved mushroom soaking liquid, cover and simmer for 30 mins. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. There I was craving for a recipe for pong piang, I know it’s a bit early in the day for that. I think that strong flour or bread flour will give you a bit more gluten but it's usually more expensive so I just went with the regular flour. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Additionally, you can easily make this dish gluten free by using cauliflower or tofu. Sign up to get the entertainment, lifestyle and event news from Urban Family every week! At the final stage the gluten, for that is what is left in your bowl, will come together into a lump. Wheat Gluten (Mian Jin, 面筋， Seitan， Mi Chiya), granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.Wheat gluten is an alternative to, . Use fresh citrus juice and balance 20ml of that to 15ml of sugar syrup that’s been made from equal parts sugar and water (you’ll find a recipe at the bottom of the page). Put the dough to rest at room temperature for about an hour. Start browsing recipes right away or you could learn more about me here. They are spherical and roughly golf ball sized. With this, I may churn out more recipes of common mock meat being sold in the supermarket. Stir and knead until a rough mass of dough comes together. Knead and squish the dough in the water in the bowl until the water turns milky white. Hope to hear from you! Please do not use only images without prior permission. Cover bowl with a kitchen towel and let dough rest for 10 mins. They have a smooth surface and a crispy texture and are very lightweight. Chicken Wings I really love the way you explained the recipe and how easy it was but for some strange reason, when I did it, it didn't turn out right. Some of the links on this site are affiliate links, as you've probably noticed. An example of mian jin (image courtesy of Lindsey Fine). Sifu, I don’t really understand for the frying part.. after store in the fridge for 2-3 hrs then can directly deep fry? (2) Place gluten balls in a large bowl and add water to cover. You can then make all kinds of vegetarian Chinese 'mock' meat dishes from your wheat gluten mian jin which, by the by, is chock full of protein. After a while the dough starts to change to a more bumpy springy texture, with little gummy bits floating all over the water. Haha. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog. They are slightly greasy themselves and have a meaty texture. Pour in Chinese cooking wine for a more pure taste. I usually have it in a Cantonese restaurant, but it is a bit pricey for such a tiny plate, so I figured to try to make it my own. Remove bamboo shoots from wok. Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! You can use any kind you want, I've tried it with wheat and all purpose flour. The result of this is called mock meat and it can be transformed in many other type of mock meat with different seasonings. With this main ingredient, wheat gluten can be churned into different delicious vegetarian cooking ingredients. Thanks so much. This mock meat can be used for many vegetarian cuisines and I will share more detail recipes in other posts. . to make some pudding for the dessert.Cheers! ~ellen. Servings: Prepare 300 grams of wheat gluten. All rights reserved. This is a long winded post and I am happy with this adventures. For this recipe, I used a kind of mian jin I found at a local wet market in Shanghai. Gosh darnit if by the end of the day Grandma didn't have a huge pot full of her homemade wheat gluten, soaked through and through and juicy with fragrantly aromatic soy and spice based sauce with luscious bits of slippery cloud ear, chewy lily bud and fragrant mushroom snuggled in between. Using a very powerful dough mixer (I use a KitchenAid artesian.) Mock duck is a common use for wheat gluten. The squish takes a bit of time but the results are just wonderful. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 1. Hi EllenDo you know of any online sources where one can purchase mianjin? You can read all about the perks of eating a plant-based diet via her blog Veggie Mama and sample recipes on this series, Cooking with Veggie Mama.

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