Get inspired to prepare meatless Chinese dishes at home from Master chef John Zhang.
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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.
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