Description
Seitan is a product made from wheat gluten. He hails from East Asia. Seitan next of kin soy "meat" and like soy, it is also called vegetable meat substitute. Of course, seitan is rich in protein, and the structure is somewhat reminiscent of meat. However, by itself it has neither taste nor smell, so the final taste of a dish depends on the spices. In the post, I often cooked seitan and I want to note that a butcher's soul, of course, do not be fooled, it's not meat. However, with the right approach, make a wonderful, tasty meals. Vegetarians will understand me. Yes, take those same Asians. And cook, and soar, and fried, and frozen, and even canned seitan. As you topic - canned fried seitan "under duck"?! The Internet is full of photos of this miracle. I duck, definitely not a promise, but a vegetable "stew" with meat spirit, this is easy. Where's the spirit?! It's all just soy sauce and sometimes onion are doing wonders
Ingredients
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Flour
500 g
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Water
350 g
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Soy sauce
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Onion
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Allspice
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Spices
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Carrots
Cooking
So how do I make seitan. Wheat flour ( 500 g) + water (350 g). Thoroughly kneaded the dough (I helped the mixer, the beaters "spiral") and leave it to rest for 30 minutes.
The next step - "wash". We'll rinse out our piece of dough to a condition of spongy porous mass. MNU, trepem as fabric, and starch move out of the water, leaving only the gluten (aka gluten), rich in protein. Boiled this mass will be referred to as seitan.
"Wash" the dough under running water or in a basin. I first rinse the dough in the bowl and then put in a colander and under running water to finally wash it.
As vypolaskivat, water from saturated dairy is semi-transparent, slightly turbid. And the dough is gradually turning into "sponge", a little rubber)).
If you have weight, which falls to the fibers, nothing to worry about, it happens sometimes. In this case, the "bring down" a lot in one lump, tightly compressed, "knead".
Most often a piece of gluten is very elastic, stretches well. On the output we have obtained 200 g of semi-finished product. I've never timed it, but feels the whole procedure of "washing" takes no more than 10 minutes. If longer then I already played.
Formed by small pieces. Their size depends on what are your plans for the seitan. Today I cooked goulash and a couple of kebabs, so formed small pieces.
Now we need a pot of boiling water or vegetable broth. Dip seitan in the liquid and cook for 30 minutes. During this time he will increase in size ( 200 g will turn into 300-350 g) and takes its final form. After boiling, do not rush to pour the broth, you can store the seitan for a long time in the fridge. According to different sources - week-two-three. I have somehow not evolved for more than 2 days.
As I said, by itself, seitan has no taste, but absorbs very well maintained flavors. And once again, a lot depends on the spices. Therefore, I recommend to cook the seitan with the addition of allspice, salt, herbs, roots, soy sauce. Of course, this is not necessarily desirable.
But already at the stage of preparing specific dishes spices are strictly optional. In my experience, soy sauce and onions work miracles. They give the seitan the same butcher's spirit. I did sauté the carrots and onions. Then added pressed seitan and soy sauce, pepper mixture. And stewed the dish until the liquid evaporates. If you want you can add more ketchup or fresh tomatoes, potatoes, mushrooms, favorite spices. This "meat stew" is good as a separate dish, and in company with cereals, potatoes, vegetables. One word of caution, given the spongy structures of the product and increased absorbency, while frying the seitan is important not to overdo it with vegetable oil.
Also I want to show an example of baking the seitan. To start, carefully squeeze the seitan from the broth in which it cooked. Then pickle it in the soya sauce, dry seasoning, sprinkle with chopped onions. And for a couple of hours in the fridge. Then strung on skewers, can vegetables, and under the grill. Since the product is already ready, then our goal is crust, "tan". Serve this kebab with mustard, pickled ginger or ketchup. All a pleasant appetite!
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