Culinairescape Recipe Blogs

Hong Shao Kao Fu, (红烧烤麸), braised buck wheat gluten with mushrooms. I made my own version with adding dried shrimps as supposed to be vegetarian dish. It is a cuisine from Shanghai. I used to make Panzanella (it is also in my post). I do find similarities in it.

Buck wheat cube you can get it at Asian or Chinese groceries in dried ingredient section. It is similar to how you freeze the tofu and put in the soup. You have to soak them before making it so it will reconstitute and when you cook it will absorb all the flavors. This can be served hot or cold. I enjoy it just a warm or normal room temperature with some steamed rice.