Wheat gluten , literally “noodle/dough tendon” (also spelled mien chin or mien ching) is a really versatile “vegetarian” ingredient. It is also called seitan (pronounced /ˈseɪtæn/), wheat meat, gluten meat, or simply gluten. Seitan is popular among vegetarian and macrobiotic eaters as a vegetarian meat alternative to tofu based products. For some people, it is their preferred meat substitute.
All you need is flour to knead into a dough, water to wash the dough and oil to fry the gluten. Be confident about making this on your own because it is extremely easy, not to mention healthy, as you are making it in your own kitchen. Moreover, it is quite an experience to make it for the first time as you will be amazed at how the dough transforms into a rubbery texture (gluten) after washing it in running water.
Ingredients:
- 500 grams (about 4 cups) of flour
- 1 teaspoon of salt
- Water
- Oil for deep frying
Use a strong bread flour if possible as it contains more gluten.
Steps:
- Place flour into a suitable bowl for kneading. Add salt.
- Gradually add water as you knead the flour into a dough and let it stand for 2 hours covered by a piece of moist cloth.
- Keep kneading till the water becomes clear. Remove and drain.
- Heat oil in a wok. Pinch a piece of washed dough (it’s like rubber) about 2cm x 2cm and fry it till it puffs up and turns golden brown.
- Manage the heat from the stove so that the oil does not over heat. Dish up and place on kitchen napkins to absorb excess oil.
Article Source : www.wikihow.com
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