Seitan

1.Knead elastic dough from flour and water.
2.Cover it with a towel and leave it for 20-30 minutes.
3.Put a wide saucepan in the sink and fill it with warm or cool water.
4.Get the dough and rinse it in this water, squeezing it with your hands from all sides. When the water turns white, pour another one and continue rinsing the dough. The first water can be drained into a separate container, put in the refrigerator for 4 hours, then drain the separated water, and use the remaining wheat starch as intended.
5.The dough will gradually become yellow or grayish in color. Do not forget to change the water when it is white.
6. Continue until the water after washing becomes transparent and there are no white inclusions in the dough, that is, all the starch will be washed and only wheat protein will remain. This lump will look like chewing gum and will be 4 times smaller than the original bun of dough. It needs to be taken out of the water and wrung out with your hands.
7. Cook the broth. To do this, boil water, add salt, bay leaf, soy sauce and various spices that you have. It should be quite concentrated, since the taste of seitan depends on the taste of the broth
8.The resulting semi-finished product (wheat protein) is cooked in this broth for 20-30 minutes. It will increase in size by 2 times. You can pre-cut it into several parts, especially if you cook a large amount at once.
9. Ready-made wheat "meat" can be stored in the same broth in the refrigerator for several days, or you can immediately cook something from it. For example, you can put it out in tomato sauce. To do this, you need to get seitan from the broth.
10. Cut into cubes.

Make the sauce:
Heat a little oil in a frying pan, pour out the chopped seitan and pour the sauce, adding a couple more bay leaves.
Simmer for 10 minutes. At the end of cooking, season with asafoetida, you can add dill greens.
Bon appetit !!!