Delicious Chinese Vegetarian Recipes that Taste Even Better Than Meat

Get inspired to prepare meatless Chinese dishes at home from Master chef John Zhang.

#vegan #vegetarianrecipes #china

Fried balls of wheat gluten have a smooth surface and a crispy texture and are very lightweight. It is made by washing wheat flour dough with water until all the starch granules have been removed and fried.

Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.

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Tags: #cooking, china, china food, chinese cooking, chinese food, chinese food recipes, chinese recipes, food, foodie, gluten, how to cook vegetables, how to make, make chinese food, master chef, masterchef, meat, plant based recipes, protein, stir fry, Vegan, vegan fried chicken, Vegan recipes, vegetable recipes, vegetables, vegetarian, vegetarian food, vegetarian recipes, veggie, wok, 中國, 料理, 美食, 食谱
Categories: Veggie Vegan Recipe

Comments

Alyson Silva says:

Re-fry to make it crispy….. put in water for 2 hours.

Yuhan Dong says:

@Faye Hannah You need to do it after you fry it. Gluten is not like dough it’s not stretchable. It’s very rubbery, if you pull it it will rip, hence you can’t fold it around fillings like you make dumplings. But after frying it puff up, then you can add filling inside. It’s kinda like a non-dessert version of cream puff.

Sloppy Joe says:

I must admit I was confused too.. Why go to the trouble of frying it twice just to not only soak it but recook it in sauce and water. I guess it’s a matter of taste and not so much texture 🤷🏻‍♂️

Adam lol says:

Very impressive

JENILYN JAVONILLA says:

@Taste Show I really love this food

Tarik Essamri says:

@Taste Show Thank you! I was looking for the name. Cheers.

Боря Дюпон says:

Absolutely fantastic! This is way over my head but I find it fascinating! Thank you so much for sharing with us! What a Master class!

testertttt says:

You can buy these gluten balls from any Chinese supermarket. By watching the video, i remember my mom’s cooking, it is indeed better than meat, even for a meat lover like me. Such a wonderful time. Thank you chief bring back all these good memories for me!

Elder Lich says:

I can buy the whole meal prepared at my local vegetarian restaurant 300m walk away

Amel Desain says:

chef, do you have cooking wine substitution?

M. Nasser says:

Sprite

Ben Brooker says:

That ball of gluten flour dough is known as seitan… you can also make it using vital wheat gluten and won’t have to wash the starch out in water… hope that helps and have a good day

Daiwei Qin says:

Or you can just buy them from shops like we do here in China, they sell really cheap and saves you all the trouble of making them yourself and waste tons of oil in the process.
It’s also called Youmianjin in Chinese, means oilly flour gluten.

Hardly Guerita says:

@Daiwei Qin but making it from scratch avoids all preservatives

whennwhere04 says:

Seitan is actually an iteration of gluten balls. Not the other way around.

DontStartwMe says:

@Daiwei Qin here in Ohio.. I just bought a pack w about a dozen for about 4$… I have a 5 gal bucket of Vital Wheat Gluten here right now.. had I known that’s all there was to making them. I’ve made all kinds of fake meat recipes… I can also do these for pennies litterally… nothing to it now that I know how. 🙂👍 kinda wanna take the ones I just bought back now 🤣🤣

Andrew Felix Ferdaus says:

If any of you doesn’t know what he is doing by washing that dough, he is extracting the gluten from the first dough, incorporate it into a new dough to make a firmer chewier dough

Prabesh Lamichhane says:

He is washing away the starch.

Conscience Ent. says:

OMG the gluten free community is gonna have a ball with this one 😉

Pearlie Grace says:

we chinese people loveeeeee gluten

naveen rahul says:

Balls Huh!

Hubert J says:

Only people with Gluten Allegry have problems with it, but we live in times that if SOMEONE only ONE person have problem with something, the SOCIAL MEDIA goes nuts and ads it as a general problem. This is so BULLSHIT and should be punished.

Tim Lyons says:

The fried gluten ball the arch nemesis of the gluten allergist

K O says:

The gluten free community can eat a ball

Dave says:

wash dough is in another level of understanding what’s flour could become. I know the water washed dough could also make noodles by steam it. brilliant and masterpiece.

Urull Duldung says:

legandary! epic! and genius love from germany… this is art

tikus 1970 says:

I’ve always wanted to know how to make gluten balls.
Now I have it.
Thank you chef so much the recipe.

forever lost says:

This vegetarian says “thank you”

Poonam smart kitchen says:

Nice

monika mokha says:

In Jodhpur, Rajasthan, these glutten balls are called chakki and we make a gravy based chakki ki sabzi…it’s delicious

Mary Lockwood says:

I would eat it everyday if someone would cook it for n e 🤣

xisyfish says:

Marry a chef

Mary Lockwood says:

… . A friend married one. She never sees him, and he’s often exhausted when he gets home smelling of whatever he was cooking…

anandamatthew says:

Great recipe! For vegetarians though, you might need to look at getting a vegetarian version of the oyster sauce..

Berenice Choong says:

@Alan Leslie You need to taste it to realise bruh. It tastes really similar. At the core of it oyster sauce is mainly about the broken down proteins to give the umami taste. Mushrooms can replicate that with minimal difference, and less of the strong/fishy odour. Most kids prefer mushroom sauce over oyster sauce in my experience, and they don’t even need to be vegetarian to enjoy it. I’m not vegetarian by the way, I just know how to cook delicious food.