Shanghai has a signature dish that is always on the table during the New Year for Shanghai people. It is 'Four Treasures Braised Wheat Gluten'. This dish is a cold dish, but not a cold appetizer, but a cooked dish served cold. Of course, eating it hot is also quite good.Shanghai people like to 'get a good omen' when eating vegetables during the New Year. 'Four Treasures' sounds like 'depend on the husband', which means that the men in the family will achieve great success in the coming yearThe first two 'Four Treasures' words are also used to get a good omen, so this dish has become a dish with expectations.

The word 'wheat gluten' is relatively unfamiliar to northern people. But if you see it in reality, you will surely understand. In fact, it's just made of gluten. The process is also different from 'roasting'. This wheat gluten is a dried food, and it's very hard when it's held in your hand, looking like it's been roasted. Four Treasures Braised Wheat Gluten is a classic recipe in coastal cold dishes. It's rich in color and flavor, and the sponge-like gluten absorbs the fragrance of the seasoning. When paired with four different flavors and textures of ingredients, it's no worse than any meat dish. It's also very popular at the table, and it's often 'clean-plated' early.

Four Treasures Braised Wheat Gluten

The ingredients used: 3 pieces of dried wheat gluten, a handful of dried hydrangea flowers, a small handful of black fungus, 5 dried shiitake mushrooms, 10 quail eggs, a piece of ginger, 1 piece of star anise, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of sugar, 1 tablespoon of sesame oil, and an appropriate amount of salt.

First step: Wheat gluten must be processed in advance before eating, otherwise it will be sour. First, soak it in water for 20 minutes to soften it, and then put it back into a basin of clean water. Use your hands to pinch and wash the wheat gluten, cleaning the inside and outside.

Second step: Cut the wheat gluten into bite-sized pieces, cook the quail eggs and set them aside. Dried hydrangea flowers, dried shiitake mushrooms, and black fungus are soaked in warm water and set aside.

Third step: Add a little oil in the pot, pinch out the moisture from the wheat gluten, and put it into the pot and stir-fry over medium heat until the stir-fried wheat gluten is slightly browned, then set it aside.

Fourth step: Add a little more oil to the pot, heat it to 60% hot, add 1 piece of star anise to fry out the aroma, pour in 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce to stir-fry the fragrance of soy sauce, add 2 tablespoons of sugar, an appropriate amount of salt and a large bowl of water, pour in the soaked shiitake mushrooms, black fungus and hydrangea flowers into the pot, cover the pot with a lid and cook for 2 minutes.

Fifth step: Pour in the stir-fried wheat gluten and cooked quail eggs, stir-fry evenly, cover the pot and steam for 5 minutes to absorb the flavor.

Sixth step: Finally, before serving, drizzle 1 tablespoon of sesame oil, stir evenly and serve. This plate of colorful and fragrant Four Treasures Braised Wheat Gluten is ready.

—Old says—

Traditionally, the ingredients for Four Treasures Braised Wheat Gluten are peanuts, dried hydrangea flowers, black fungus, and shiitake mushrooms. I replaced the peanuts with quail eggs that my child likes to eat, which is more popular with the family.

Four Treasures Braised Wheat Gluten must make the color, so dark soy sauce cannot be missing. It makes the dish look more tempting and appetizing. Both light soy sauce and dark soy sauce are salty, so pay attention to the amount of salt when adding it.

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