Seitan - a herbal product, during the transition to vegetarianism can act as a substitute for animal meat in dishes. Fasting can also make familiar goulash, dumplings, pies and pies, and even barbecue from a seitan.
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Instruction manual
1
Seitan is made from wheat flour by washing starch. Gluten formed in the process of manipulation and will serve as the basis for the preparation of "meat" dishes in the post.
Flour for the preparation of seitan should be selected 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 will also need plain tap water. For every 4 cups (240-250 ml) of flour, 300 ml of cold water will be required.
2
Mixing flour and water in a bowl, knead the dough. The dough will not be soft and elastic. It must be left for half an hour. You can cover with a damp cloth, and it is better to fill the dough with cold water. After 30 minutes, you can proceed to the next stage of preparation - the most time-consuming - you need to wash the starch. To do this, take a pan, set a colander on it and begin to rinse the dough under running water. Water should be cold. Rinse the dough without sparing. Stretch it, knead, stretch it again.
In a colander, pieces of dough will be separated, 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. Readiness indicator - the water will not be milky white, but completely transparent.
3
While washing the dough, prepare the broth. To do this, pour water in an amount of 1.5-2 liters into the pan. Add salt, black pepper, allspice, bay leaf, you can pour in soy sauce, you can put carrots and onions. Boil.
In the boiling broth, let the remaining dough - gluten - wheat protein. Cook over medium heat for 30 minutes. We get the equivalent of raw meat that can be pickled, fried, stewed, baked.
