Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, water-boiled gluten - shui zhu mian jin. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Water-boiled gluten - Shui Zhu Mian Jin is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Water-boiled gluten - Shui Zhu Mian Jin is something that I have loved my whole life. They are fine and they look fantastic.
Shui zhu yu, translated literally as water-boiled fish, may be the most misleadingly named dish ever. Far from swimming in a sea of water, the fish fillets float in a luxurious bath of mala spicy broth. S. often give it a more fitting translation, the most creative I've seen being.
To begin with this 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 can achieve that.
The ingredients needed to make Water-boiled gluten - Shui Zhu Mian Jin:
- Take 500 g Wheat gluten (Mian Jin / Seita)
- Make ready 1 small head napa cabbage
- Make ready 24 (at least) dried red chilli peppers (Sichuan variety)
- Prepare 1 tbsp (at least) Sichuan pepper
- Take 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)
- Take 1 tbps Shaoxing wine
- Take 1 tbps light soy sauce
- Take 2 star anise
- Take 2 l vegetable stock
- Make ready Garlic chives
- Take Peanut oil
If you have been the vegetarian restaurant, you. Boiled Mian Jin, also known as Kao Fu 烤麸, and is dense but springy with lots of small holes that absorb flavor and juice. To boil, heat a pot of water. For my part, Shui zhu yu is one of the dishes that I still miss from China, even after I've learned to cook many of my favorite foods that are hard to find in the US.
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)
Initially, I thought the cooking method for this dish would be similar to Sichuan Boiled Beef, or Shui Zhu Niu. Sichuan Boiled Fish is a Famous Sichuan Water boiled dish with really hot and spicy taste. Follow the detailed recipe and video to make it at home. Generally, water boiled fish is matched with one of several types of vegetables or mushrooms in order to get a better balance and rich the finish dish. This is the kind of shui zhu yu that I'm looking for: it should have fish fillets and it should swim in a fairly light bowl of oil, with a ton of Sichuan peppercorns.
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