Definition: Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices. 

    Seitan can be prepared by hand using either whole wheat flour or vital wheat gluten and is made by rinsing away the starch in the wheat, leaving a high-protein gluten behind. Although not as common as tofu, seitan is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat. Prepared seitan can be found in the refrigerated section of most health food stores. 

    定義:雖然它是由面粉做的,但是素肉與我們的面粉或者面包有很大的不同.它也被稱為"小麥肉","小麥面筋" 或者簡(jiǎn)單的被稱謂"面筋",在烹飪的時(shí)候,由于它的外觀和質(zhì)地驚人的像肉,因此這使它成為一個(gè)非常普遍的肉的替代品,亞洲餐館經(jīng)常利用素肉作為吃素食的和尚的肉制品,同樣素肉也是一些商業(yè)產(chǎn)品的基本原料,比如熟薄片素雞.

    素肉可以完全用面粉或者主要用小麥面筋通過(guò)手工制作.它主要是通過(guò)沖洗走小麥中的淀粉,留下高蛋白的面筋而制得的.雖然不象豆腐那樣常見，但是由于它具肉的質(zhì)地和風(fēng)味,因此素肉很快地流行起來(lái),尤其在素食餐館.制備好的素肉可以在最健康的食品商店中的冷藏部找到.