Soybean Gluten Fried Rice
This dish is made from floured gluten and deep-fried. Instead of mashing the whole steamed soybeans, a small amount of whole beans is added later to enhance the texture
How to make it
1
Soak the soybeans overnight and steam them in a steamer (see separate recipe). Grind the gluten into powder
2
Put 150g of the steamed soybeans into a mortar and pestle and crush them until a few grains remain
3
Add the egg whites to [2] and mix until combined. Once combined, add the oyster sauce and mix further
4
Lightly coat the remaining 50g of steamed soybeans with flour, add to [3] and mix quickly
5
Roll [4] into a ball and coat with flour, egg mixture, and wheat gluten powder in that order
6
Deep fry in 160℃ hot oil for 1.5 to 2 minutes. Once golden brown, remove to a wire rack and drain
7
Serve in a bowl and garnish with steamed soybeans and shiso leaves
Ingredients for 3 people
-
- Steamed soybeans
- 200g
-
- Egg white
- 1 piece
-
- Oyster sauce
- 1/2 tbsp
-
- Used as flour flour
- A little
-
- egg yolk
- Appropriate amount
-
- Used as wheat gluten
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- the steamed soybean topping
- A little
-
- For the shiso leaf
- A little
[PR]
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