Four-Joy Braised Gluten
A classic Shanghai cold dish where gluten absorbs the sweet-savory sauce, paired with wood ear, daylily, and peanuts, offering a rich layered taste best when chilled.
Ingredients
13 items- Dried gluten (kaofu) 100g
- Dried wood ear fungus 10g
- Dried daylily buds (golden needles) 20g
- Dried shiitake mushrooms 4 pieces
- Raw peanuts 30g
- Star anise 2 pieces
- Ginger 3 slices
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar 2 tablespoons
- Five-spice powder 1/2 teaspoon
- Sesame oil 1 teaspoon
- Vegetable oil 2 tablespoons
Nutrition
Steps （8 steps）
Soak dried gluten in cold water for 2 hours until soft. Squeeze dry and cut into 2cm cubes. Blanch in boiling water for 2 minutes to remove sourness, then drain and squeeze dry again.
Soak wood ear and daylily buds in warm water for 15 minutes, drain. Soak shiitake until soft, slice (reserve liquid). Soak peanuts for 2 hours.
Heat 2 tbsp oil in a wok over medium heat. Stir-fry star anise and ginger until fragrant. Add shiitake, wood ear, and daylily; stir-fry for 2 minutes.
Add gluten cubes and peanuts; turn to high heat and stir-fry for 1 minute until the gluten surface is slightly dry and aromatic.
Add light soy sauce, dark soy sauce, rock sugar, and five-spice powder. Stir-fry over high heat for 30 seconds until the sugar dissolves and sauce coats evenly.
Pour in reserved shiitake liquid (about 200ml) and enough water to cover. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes until the liquid reduces.
Uncover and turn to medium heat; stir constantly for 3–5 minutes until the sauce thickens and coats the gluten. Drizzle with sesame oil and toss well.
Transfer to a container and let cool. Refrigerate for at least 2 hours for best flavor. Serve cold as an appetizer.
Tips
Always blanch the gluten to remove its natural sourness. Chilling the dish overnight allows the flavors to meld more deeply. Using rock sugar gives a glossy sheen.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.