Pork ribs boiled with gluten

Overview

Water gluten is a plant-based protein composed of gliadin and glutenin. The structure of water gluten is similar to muscle fibers. After proper processing, it can be made into vegetarian dishes such as vegetarian chicken and vegetarian goose. Water gluten, an ingredient, can be made into a variety of delicacies through reasonable preparation. It can be said to be a green and healthy food. Gluten-stuffed meat is very popular in Suzhou. Almost everyone likes to eat it in the summer. There is a lot of soup wrapped in the pores of the gluten, and it is full of juice when you bite it. It tastes very fresh, the gluten is very chewy, and the precipitated batter can be used to make cold skin. It really kills two birds with one stone and does not waste ingredients.

Tags

• hot dishes
• home cooking
• cooking wine
• minced pork
• spare ribs
• wheat flour
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Add a spoonful of salt to the flour, add an appropriate amount of water, stir well to form a dough, cover with plastic wrap and let rest for half an hour.

   

2. 2 Blanch the spareribs and wash them.

   

3. 3 Put appropriate amount of water, salt and pork ribs into the pot.

   

4. 4 Add onions and ginger and bring to a boil, add cooking wine, then turn to medium-low heat and cook.

   

5. 5 At this time, start making the meat filling. Wash the leg meat and chop it into minced meat.

   

6. 6 Add the minced meat to the shallots, ginger, salt and cooking wine, stir well and set aside.

   

7. 7 After half an hour, put a basin of water in the basin and put the flour in the basket. The mesh of the basket must be fine, the finer the better, otherwise the gluten will be lost. Dip the flour in a little bit of water, and slowly grab the flour with your hands in the basket. If you feel that you can't hold it anymore, dip some more water in the basket and slowly grab the flour, and keep washing like this.

   

8. 8 At the end of washing, it will be like a ball of gluten, which is very elastic and sticky, which is called "water gluten".

   

9. 9 Wash all the washed gluten several times under running water.

   

10. 10 Pull off a little bit of water gluten, take a small ball of meat and put it on the gluten.

    

11. 11 Wrap it slowly like this. If it is not enough, you can pull out the gluten. The gluten is very elastic. Just stick the two ends together and it will stick to itself. Just like this, the gluten is stuffed with meat and wrapped.

    

12. 12 This is the pork rib soup that has been cooked.

    

13. 13 Put the gluten-stuffed meat into the boiling soup and cook it for a quarter of an hour.