#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.
Subscribe for more awesome Chinese recipes:
More healthy and delicious vegetable recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLXeGSYKYTxT2H1lOUw5hB85
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we’ve got you covered.