Announcement message

Previous projects:
1. Exploring Taipei's eats during my last Taipei trip
2. The "One new dish a day!" project and my review.

Saturday, December 25, 2010

Making vegetarian balls or patties 自製素丸,素餅

Seitan with soft tofu, bamboo shoots, mushrooms, carrots, and cilantro麵筋豆腐素丸,素餅
seitan with soft tofu, bamboo shoots, mushrooms, carrots, and cilantro 素食丸,素食餅
  • Hodgson Mill Vital Wheat Gluten, 1 package plus more, About 1.5 cups
  • Mori-Nu Tofu, soft, packaged in a carton box - 12 ounce
  • Shiitake mushrooms, shredded, 1/3 cup
  • Bamboo shoots, shredded, 1/3 cup
  • Carrots, shredded, 1/3 cup
  • Cilantro, shredded, some
  • Water, 1 cup
  1. Mix all ingredients except gluten first
  2. Mix gluten flour in and knead with a spatula until smooth
  3. Rest the gluten dough in the refrigerator overnight
  4. Make gluten dough into balls or patties
  5. Fry each about 4-6 minutes.
Taste evaluation: Seitan made with this recipe has a very soft texture. Eaten alone, it tastes flavorless and must sprinkle some salt, pepper and/or your favorite sauce. However cooked in a soup of button mushrooms, daikons and carrots (as shown below), it is very tasty.
Seitan-tofu vegetarian balls cooked in soup of mushrooms, carrots and daikons 蘑菇蘿蔔湯煮麵筋豆腐素丸,素餅

Sponge gourd with seitan-tofu vegetarian balls and mushrooms 絲瓜蘑菇素丸

Caution: This is a dish extremely rich in protein content, since each teaspoon of the vital gluten contains 8 grams of protein. We have to be careful not to eat too much.

No comments:

Post a Comment