Post by @wendythefoodscientist

A recreation of a popular Chinese takeout dish, made from flour. By @wendythefoodscientist Wash a flour dough under water and the starch rinses away as a milky cloud. The gluten can't, because it's one connected mass. What's left is almost pure plant protein. That's seitan. Chinese kitchens have been making it for fifteen centuries, longer than the takeout menu it's recreating here. The chopstick matters. Winding the gluten around it before simmering aligns the protein strands, which is what lets you slice it thin instead of tearing it apart. Then dark soy sauce, garlic, ginger, steamed broccoli, and a sauce to bring it together. This is just one of 9 plant meats from my Seitan Masterclass, covering both the washing method and vital wheat gluten. Find this and other seitan recipe on my website, link in bio. #seitan #beefandbroccoli #chinesefood #plantbased #foodscience #seitanrecipes