Recipes tagged "Bean gluten"

7 recipes found

Green pepper and bean tendons

Learn how to cook Green pepper and bean tendons with Hot dishes and Home cooking.

Hot dishes Home cooking
Sichuan Spicy Chicken

Learn how to cook Sichuan Spicy Chicken with Hot dishes and Sichuan cuisine.

Hot dishes Sichuan cuisine
Braised pork belly with soybeans

I suddenly want to eat soybean gluten, and I have it at home, so let’s do it!

Hot dishes Bean gluten
Stir-fried bean tendons with Chinese cabbage

Bean gluten is made from soybeans ground into soy milk, heated, and after a film forms on the surface of the soy milk, it is rolled up with a bamboo stick. After drying, remove the middle wooden stick, and its shape is like a stick, so it is also called bean stick, similar to yuba. Bean gluten is yellow-white in color, translucent and rich in protein and various nutrients. Regular consumption is very beneficial to preventing obesity, hypertension, diabetes, and cardiovascular and cerebrovascular diseases. This time, I used freshly made bean gluten, which was not dried and looked like bean curd. (Expand)

Hot dishes Bean gluten
Dry pot fish

Learn how to cook Dry pot fish with Hot dishes and Bean gluten.

Hot dishes Bean gluten
Garlic Bean Tendon

Learn how to cook Garlic Bean Tendon with Hot dishes and Home cooking.

Hot dishes Home cooking
Carrot and bean gluten

This bean gluten is not the same thing as what we usually call bean gluten, because that is what we call it locally, so I still call it that way according to custom. There are also some called soybean silk, soy protein or artificial meat. In fact, what it is called is not very important. What is important is to talk about how it is made. Soybeans are cold-pressed to produce soybean oil, and then the bean dregs become bean cakes. This thing cannot be thrown away. There is also a set of machines that crush the bean cakes and squeeze them into this kind of bean gluten. In terms of raw materials, it is actually soybeans. From a shape point of view, it is very similar to bean gluten. From a taste point of view, it is very similar to meat. In our local area, after the soybeans are harvested, this thing is always available in every household. It is great for making soup, stir-frying or braised and then mixed with food. When my mother used to farm, the shop would often process this dish for us, so we often ate this side dish in various ways. I said this is a family-style side dish and should be eaten often. I made this dish today and used sweet and sour sauce. This is the first time I have done this and the taste is okay. In the past, it was salty or spicy, so it would be nice to change it. Ingredients: Bean gluten and carrots Ingredients: garlic Seasoning: salt, sweet and sour soy sauce cooking oil Method:

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