Seitan is a plant product, during the transition to vegetarianism, it can be a substitute for animal meat in dishes. Also, fasting people can cook the usual goulash, dumplings, pies and pies and even kebabs from seitan.
Instructions
Step 1
Seitan is made from wheat flour by washing out the starch. The gluten formed in the process of manipulation will serve as the basis for the preparation of "meat" dishes in fasting.
Seitan flour should be chosen carefully. The amount of protein in wheat flour should be at least 10.3 g per 100 g of product. This information can be found on the packaging. The more protein the better.
We also need regular tap water. For every 4 cups (240-250 ml) of flour, 300 ml of cold water is required.
Step 2
Mix flour and water in a bowl and knead the dough. The dough will not be soft and elastic. It needs to be left for half an hour. You can cover with a damp cloth, or better pour cold water over the dough. After 30 minutes, you can proceed to the next cooking stage - the most laborious - you need to wash the starch. To do this, take a saucepan, set a colander on it and begin to rinse the dough under running water. The water must be cold. The dough must be washed without sparing. Stretch it, crush it, stretch it again.
Pieces of dough will be separated into a colander, which must be collected and washed with the rest of the mass.
As a result, all the starch from the dough will be washed out and a small jelly-like piece of yellowish color will remain. This is gluten. Ready indicator - the water will not be milky white, but completely transparent.
Step 3
While we rinse the dough, prepare the broth. To do this, pour 1.5-2 liters of water into a saucepan. Add salt, black peppercorns, allspice, bay leaf, you can pour in soy sauce, you can put carrots and onions. Boil.
Dip the remnants of the dough into the boiling broth - gluten - wheat protein. Cook over medium heat for 30 minutes. We get the equivalent of raw meat, which can be marinated, fried, stewed, baked.
