Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, water-boiled gluten - shui zhu mian jin. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Water-boiled gluten - Shui Zhu Mian Jin is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Water-boiled gluten - Shui Zhu Mian Jin is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have water-boiled gluten - shui zhu mian jin using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Water-boiled gluten - Shui Zhu Mian Jin:
- Make ready 500 g Wheat gluten (Mian Jin / Seita)
- Get 1 small head napa cabbage
- Prepare 24 (at least) dried red chilli peppers (Sichuan variety)
- Make ready 1 tbsp (at least) Sichuan pepper
- Make ready 4 cloves (at least) garlic
- Get 4 cm (at least) ginger
- Prepare 1 tbsp black beans (dou chi)
- Take 2 tbsp chilli-bean paste (douban jiang)
- Prepare 1 tbps Shaoxing wine
- Prepare 1 tbps light soy sauce
- Get 2 star anise
- Make ready 2 l vegetable stock
- Get 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.
Instructions 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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