Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, water-boiled gluten - shui zhu mian jin. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Water-boiled gluten - Shui Zhu Mian Jin is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Water-boiled gluten - Shui Zhu Mian Jin is something that I’ve loved my whole life. They’re fine and they look wonderful.
Great recipe for Water-boiled gluten - Shui Zhu Mian Jin. The so-called "water-boiled" dishes really are the holy grail of Sichuan cooking. Personally, I can't get enough of this hot and numbing dish. Since I prefer cooking without meat, I developed a vegan version of this classic dish, using.
To get started with this particular recipe, we must first prepare a few ingredients. You can have water-boiled gluten - shui zhu mian jin using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Water-boiled gluten - Shui Zhu Mian Jin:
- Take 500 g Wheat gluten (Mian Jin / Seita)
- Get 1 small head napa cabbage
- Take 24 (at least) dried red chilli peppers (Sichuan variety)
- Take 1 tbsp (at least) Sichuan pepper
- Get 4 cloves (at least) garlic
- Make ready 4 cm (at least) ginger
- Make ready 1 tbsp black beans (dou chi)
- Get 2 tbsp chilli-bean paste (douban jiang)
- Get 1 tbps Shaoxing wine
- Prepare 1 tbps light soy sauce
- Make ready 2 star anise
- Make ready 2 l vegetable stock
- Make ready Garlic chives
- Get Peanut oil
Shui Zhu Yu is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. To boil, heat a pot of water.
Steps to make Water-boiled gluten - Shui Zhu Mian Jin:
- Chop ginger, garlic and garlic chive whites and fry them in some oil together with the chillies, Sichuan pepper, black beans and garlic chive whites until very aromatic and the chillies start to blacken. Remove from pan and let cool.
- Cut cabbage in bite size bits and stir fry briefly in some oil. Divide into 4 bowls.
- Chop half of the chilli mix finely
- Combine the stock, bean paste, wine, soy sauce, star anise and the rest of the chilli mix in the wok, bring to a boil. Cut the mian jin in slices, add to the broth and let simmer briefly. Divide broth and mian jin in the bowls.
- Heat up some peanut oil in the wok. Divide the chopped chilli mix over the bowls and pour over the hot oil. Serve sizzling.
- Can also be made with non-vegetarian protein (beef or fish typically)
You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. To boil, heat a pot of water. Take one mian jin in your fingers, stretch it and drop immediately into the water. Cut beef steak into thin slices against the grain. Transfer to a bowl, add pinch of salt and cooking wine.
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