NOVEL THINKING

A ratio of 3:2:2:1:1 (kao fu : mushroom : black fungus : lily flower : peanuts) is generally a pretty good ratio. If you like, you can add a little more sugar to suit your tastes.

Have you ever tried this dish or Shanghai Cuisine? Brings tears (of joy) to my eyes! Add the vital wheat gluten and stir until a dough is formed. You are so welcome, Melanie. This dish also tastes amazing served cold so enjoy how you like! In english, the dish is often known as braised wheat gluten. Bring this to boil and then simmer with the lid off until all water has evaporated (around 30 mins). Then cut each piece into 1-inch by 1-inch squares. You could always give that a try. Pour into dish. But if you’re having problems finding them, I’ve also written them in Chinese in case it helps. 3 tbsp shao xing wine (Chinese cooking wine). Add rest of oil. Fu (麩 / お麩, Wheat Gluten) is a food made from gluten, the main protein of wheat. It’s meant so much to me that I’m able to carry on Chinese culinary traditions since I was born and raised in America.

Some people like this dish to be slightly sweeter, as is traditional.

If you haven’t had it before, kao fu is deliciously spongey, and tastes similar to tofu. Heat wok or large skillet over high heat until hot. Since COVID I’ve been cooking most meals for my family (I’m a college student stuck at home) and my parents are always so surprised when I am able to cook authentic Chinese meals for them that they never taught me how to make.

If you’re a vegetarian, congratulations! You can add 1 star anise, broken. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Note this is designed to be served as a 'side' among a large array of other dishes with no main as in Western cooking. We ate everything right after the photo session. Scrape in shoots. Nearly every single recipe I’ve made has been a smashing success and you explain ingredients in a way that is so accessible to people who can’t read the Chinese labels or have never encountered them before. These are ingredients used all the time in Chinese cooking, and can open up a whole new world of authentic Chinese cuisine in your kitchen. Stir well and bring to a boil. Return bamboo and stir briskly to season. This is one of those traditional dishes.

Add the mushrooms, wood ear, lily flower, and peanuts. Wheat gluten certainly is a healthy food, made by washing wheat flour dough with water until only the elastic mass is left. 1 cup dried black fungus 黑木耳. Then add the Shaoxing wine, light soy sauce, dark soy sauce, sugar, and water. My guess is that you don’t see this dish everyday…in fact, you probably never have. I made this dish in the afternoon so we could use natural daylight for photos, and the dish never made it to dinner table. I am sure your family really appreciates your wonderful meals. This is one of my favorite childhood dishes that my family would have on special occasions. Add 1 tbsp oil and swirl heating for 30 seconds. Heat oil in your wok over high heat. Soak the shiitake mushrooms, dried black fungus and lily flower in water until rehydrated (usually 4-8 hours so I usually soak them in the morning so that I can cook in the afternoon). Here’s what the dried wheat gluten (kao fu) looks like before soaking. Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Don’t be alarmed! Return bamboo and stir briskly to … You can buy shiitake mushrooms, black fungus and lily flower dried in Chinese supermarkets - they’re all very common items so you should have no trouble finding them. In the posts leading to the Chinese New Year, I will be sharing some traditional and non-traditional recipes I’d like to serve for this year’s big festival, including today’s recipe. Heat oil in your wok over high heat. Even out contents, turn heat low, simmer 30 minutes. The dish originates from Shanghai, where my family is from, and it’s absolutely delicious but I rarely see it around. This site uses Akismet to reduce spam. However my family enjoys it as a side with dinner and I even just love having it on its own with rice. Wheat gluten is used extensively in Chinese cuisine as a meat substitute. Lower heat and add sherry, soy, and sugar. TheWoksofLife.com is written and produced for informational purposes only. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. It’s vegan and meat free and is typically served as a cold appetizer. You are a good kid, Olive. 10.7 g

While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Stir rapidly 30 seconds to coat with oil. (about 5” x 5” each: Soak in warm water until soft), How to Make Liangpi (& Kaofu/Wheat Gluten). Heat until hot. Thanks for highlighting dishes off the beaten path! You’ll really enjoy this. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the main meal. Stir now and then to prevent anything from sticking. I am glad, Aquila. I know there are a lot of enthusiastic cooks out here who love to experiment and learn about new cuisines, so I wanted to share this incredible dish with you. Add the ginger and fry for 30 seconds. Knead the dough for a couple minutes and form into a log shape. Wipe pan. Deep fried wheat gluten, also known as oil fried mian jin 油麵筋, has a very yummy but totally different texture. It’s not tofu, but very similar! Add the ginger and fry for 30 seconds. Thank you so much!

Soak it in warm water, and once the kao fu is soft, rinse it under running water.

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