Looking for more authentic recipes? Wheat gluten is used extensively in Chinese cuisine as a meat substitute. 1 1/2 cup kao fu 烤麩 aka wheat gluten (10x10x5cm was the size of mine). Some people like this dish to be slightly sweeter, as is traditional.
Slice into bite sized pieces.
Increase the amount for a Main, Total Carbohydrate Rinse, squeeze dry [not over bowl] and destem. I know there are a lot of enthusiastic cooks out here who love to experiment and learn about new cuisines, so I wanted to share this incredible dish with you. This is one of those traditional dishes.
From Irene Kuo. will change the nutritional information in any recipe.
Even Tom who’s never had this dish before, thought it was delicious! Serve warm or cold (this is usually served as a cold dish).
While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Stir rapidly 30 seconds to coat with oil. Add the light soy sauce, dark soy sauce, shaoxing wine, sugar and pepper and fry for 5-10 mins until everything is mixed well.
You are a good kid, Olive. Pour into dish.
1 cup dried black fungus 黑木耳.
It is commonly made from washing wheat flour dough everything dissolved but gluten.
If you haven’t had it before, kao fu is deliciously spongey, and tastes similar to tofu. Kao fu can be found at Chinese supermarkets in the tofu section. My guess is that you don’t see this dish everyday…in fact, you probably never have. It’s meant so much to me that I’m able to carry on Chinese culinary traditions since I was born and raised in America. Heat oil in a pan.
Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. We ate everything right after the photo session. Carrot Pea Soup w/ Pancetta, Basil and Mint. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began.
Have you ever tried this dish or Shanghai Cuisine? Me and my family thank you :). 10 dried shiitake mushrooms 香菇. Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. However my family enjoys it as a side with dinner and I even just love having it on its own with rice. Born in Shanghai, she arrived in the U.S. at age 16.
A great recipe that is in my weekly rotation now! Stir rapidly 30 seconds to coat with oil. Add the wheat gluten, and cook until slightly browned, about 2 minutes. Add rest of oil. TheWoksofLife.com is written and produced for informational purposes only.
Add the mushrooms, wood ear, lily flower, and peanuts. This site uses Akismet to reduce spam. It’s vegan and meat free and is typically served as a cold appetizer. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. But if you’re having problems finding them, I’ve also written them in Chinese in case it helps.
rinse and drain bamboo.
Then add the wine, soy sauces, sugar, and water.
A ratio of 3:2:2:1:1 (kao fu : mushroom : black fungus : lily flower : peanuts) is generally a pretty good ratio. This is one of my favorite dishes.
What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the … Don’t be alarmed! Thank you so much for this amazing resource of a website. Drain the boiled gluten. I make this dish often for myself too. Add the dark seseame oil, give a few fast folds and pour into hot dish. Remember to look for steamed wheat gluten mian jin 蒸麵筋 or boiled wheat gluten kao fu 烤麩 and not the deep fried wheat gluten. It’s not tofu, but very similar! Then, add kao fu and fry for 5 mins.
If you grew up eating this, you already know what I mean. If you like, you can add a little more sugar to suit your tastes. Crispy chilli beef was definitely always tagged onto …
Then cut each piece into 1-inch by 1-inch squares. Factors such as brands purchased, natural variations in fresh ingredients, etc. Looks kind of like a slice of stale bread. The dish originates from Shanghai, where my family is from, and it’s absolutely delicious but I rarely see it around. Soak it in warm water, and once the kao fu is soft, rinse it under running water. 1 1/2 cup kao fu 烤麩 aka wheat gluten (10x10x5cm was the size of mine) Kao fu can be found at Chinese supermarkets in the tofu section. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. I am glad, Aquila.
Stir in the soy flour until completely incorporated. Then add the Shaoxing wine, light soy sauce, dark soy sauce, sugar, and water. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
This is one of my favorite childhood dishes that my family would have on special occasions.
You’ll really enjoy this.
Like tofu, it's low in fat and high in protein. Place mushrooms, bamboo, and gluten in piles on work tray.
Add the vital wheat gluten and stir until a dough is formed. We must all face our fermented black beans, tofu puffs, and wood ear mushrooms with an open mind.
Fu (麩 / お麩, Wheat Gluten) is a food made from gluten, the main protein of wheat. Stir well and bring to a boil. What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the main meal.
Drain and set aside.
Then cut each piece into 1-inch by 1-inch squares.
We’d like to hear about it! And the most amazing thing is that it’s simple to make and most of the ingredients can be bought dried and can be used in may other Asian dishes.
Return bamboo and stir briskly to season. Uncover, raise heat to make liquid sizzle and stir rapidly 10 seconds.
Thanks for highlighting dishes off the beaten path! Lower heat and add sherry, soy, and sugar. Wipe pan. In the posts leading to the Chinese New Year, I will be sharing some traditional and non-traditional recipes I’d like to serve for this year’s big festival, including today’s recipe.
Thank you so much!
Add the ginger and fry for 30 seconds.
In a large bowl, whisk together all the seitan ingredients except for the vital wheat gluten and soy flour. Heat wok or large skillet over high heat until hot.
Judy is the mom of The Woks of Life family. Variations: You can use deep fried gluten pieces.
Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Scrape in shoots. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.
It’s not commonly served in Chinese restaurants around the U.S. unless you’re sitting in a really authentic Shanghainese place. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Bring this to boil and then simmer with the lid off until all water has evaporated (around 30 mins). Add rest of oil.
Nearly every single recipe I’ve made has been a smashing success and you explain ingredients in a way that is so accessible to people who can’t read the Chinese labels or have never encountered them before.
Gluten Free Crispy Chilli Beef.
Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. Soak the shiitake mushrooms, dried black fungus and lily flower in water until rehydrated (usually 4-8 hours so I usually soak them in the morning so that I can cook in the afternoon).
That’s how good it is! This recipe is from my mum, whose cooked this dish for decades and loves it as much as me. 1/2 cup dried lily flower 金针菜
(about 5” x 5” each: Soak in warm water until soft), How to Make Liangpi (& Kaofu/Wheat Gluten). Brings tears (of joy) to my eyes!
You can buy shiitake mushrooms, black fungus and lily flower dried in Chinese supermarkets - they’re all very common items so you should have no trouble finding them. This dish also tastes amazing served cold so enjoy how you like!
I used to go in that restaurant in Beijing that served a version of it that still makes me drool when I think of it.
Rinse the mushrooms, wood ears, and lily flower. [NOTE] Measure out 3/4 cup of mushroom soaking liquid without residue. You could always give that a try. Since COVID I’ve been cooking most meals for my family (I’m a college student stuck at home) and my parents are always so surprised when I am able to cook authentic Chinese meals for them that they never taught me how to make. You can add 1 star anise, broken.
I couldn’t find back the name of it – until I started reading your blog. 10.7 g Soak and rinse the dried shitake mushrooms, dried wood ear mushrooms, and dried lily-flower. Add mushroom liquid. Your blog is making me re-live through the cuisine I discovered living in Beijing.
Scatter in mushroom and gluten. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu that is reconstituted and braised in a red-cooked sauce with mushrooms.
Heat oil in your wok over high heat. Like tofu, wheat gluten has been dismissed by some carnivores as a vegetarian mainstay that only health food nuts and hippies eat.
Go by what is convenient for you and what size kao fu packets you can buy.
We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Wipe pan. Add 500ml water to the pan. Drain and set aside. Note this is designed to be served as a 'side' among a large array of other dishes with no main as in Western cooking.
Pour the water over the mushrooms and soak for a hour then squeeze them over soaking bowl and save liquid.
You are so welcome, Melanie. Add the rehydrated shiitake mushrooms, dried black fungus, lily flower and peanuts into the pan & mix.
Stir now and then to prevent anything from sticking.
Add ginger and fry for 2-3 minutes. Happy wokking!
Slice the kao fu into 2-3cm cubes (if not already sliced). Cut into 1/2 inch wide slices.
The amounts of kao fu, shiitake mushrooms, black fungus, lily flower and unsalted peanuts do not have to be exact.
It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.. Whenever I plan what I’m going to cook the next day the first thing I do is go on this website. Return bamboo and stir briskly to … These are ingredients used all the time in Chinese cooking, and can open up a whole new world of authentic Chinese cuisine in your kitchen. Learn how your comment data is processed. It’s called kao fu - which is the chinese name for wheat gluten. Add the ginger and fry for 30 seconds.
I am sure your family really appreciates your wonderful meals.