How to cook seitan for the fast menu

Seitan is made from wheat flour by washing away the starch. Gluten formed in the process of manipulation and will serve as the basis for the preparation of "meat" dishes in the post.
Flour for making seitan should be chosen carefully. The amount of protein in wheat flour should be at least 10.3 g per 100 g of product. This information can be found on the packaging. The more protein, the better.
We also need ordinary water from the tap. For every 4 cups (volume 240-250 ml) of flour you will need 300 ml of cold water.
Mix the flour and water in a bowl and knead the dough. The dough will not be soft and elastic. It must be left for half an hour. You can cover with a damp cloth, and better pour the dough with cold water. After 30 minutes, you can proceed to the next stage of preparation - the most time-consuming - you need to wash the starch. To do this, take a pan, set a colander on it and start rinsing the dough under running water. Water should be cold.The dough must be washed without sparing. Stretch it, knead, stretch again.
In a colander will be separated pieces of dough, which must be collected and washed with the rest of the mass.
As a result, all the starch from the dough will be washed and a small jelly-like piece of yellowish color will remain. This is gluten free. Readiness indicator - the water will not be milky white, but completely transparent.
While washing the dough, prepare the broth. To do this, pour water in the pot in the amount of 1.5-2 liters. Add salt, black pepper peas, allspice, bay leaf, you can pour in soy sauce, you can put a carrot and onion. Boil.
In the boiling broth, dip the rest of the dough - gluten - wheat protein. Cook on medium heat for 30 minutes. We get the equivalent of raw meat that can be pickled, roasted, stewed, baked.

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