Wheat gluten looks very much like pieces of sponge. It is made from wheat flour by washing away the starch, then adding yeast to make the spongy appearance, and steamed to keep that personality. It is available in some Chinese grocery stores. It could come in dry or fresh form. If it is dry, then you must soak it for hours to hydrate it first. You’ll need to change the water and squeeze the gluten cubes dry a few times. When following the recipe, the weight of gluten is calculated by fresh, or hydrated but squeezed dry ones.
Ingredients:
500g Wheat gluten，12 Shitaki mushroom (fresh or re-hydrated), cut into thick strips
~ same amount of “tree ear” fungus, re-hydrated and torn into 3×3cm pieces
~ same amount of dried day-lily buds, re-hydrated，2 small bamboo shoots, cut into small dices，100g peanus, roasted
5 thin slices of ginger，2 Star anise，1 cinnamon bark，2 tbsp sugar，2 tbsp dark soy sauce
Cooking:
Cook wheat gluten in boiling water for 2 minutes. Drain, and squeeze out as much water as possible.
Heat oil to 160 celcius, fry the wheat gluten cubes till they turn golden, max 30 seconds. Drain it from oil, and squeeze out the oil too.Put everything except peanus into a pot/wok/anything deep. Add enough water covering 2/3 of the ingredients. Bring to boil and simmer for 20 minutes, stir occasionally. Turn up the heat again and stir constantly to reduce the juice.
Let cool, add peanus before serving.
Enjoy!
感谢作者（雪花）提供，请拜访作者博客http://blog.sina.com.cn/u/1177213881
