1》Red BBQ bran Introduction: Famous Shanghai vegetarian dish. Roasted bran is made by fermenting flour with seasonings and then steaming it into gluten. General gluten is not easy to taste, but Shanghai's famous vegetarian restaurant "Gongdelin" created special gluten, which makes the dishes delicious and very popular. It is still famous today. Ingredients: 500g bran, 200g bamboo shoots, 100g mushrooms, 250g dried tofu, 25g golden needles, 30g fungus, 2g each ginger and sesame oil, 3g star anise, 85g soy sauce, 15g wine, 5g sugar , 1 gram each of pepper and MSG, 80 grams of oil. Cooking method: 1. Wash the bran with water, squeeze out the water and tear it into small pieces by hand. When the oil is 80% hot, add the torn bran and fry until it becomes tender. When golden brown, remove and drain the oil; 2. Peel and slice the bamboo shoots, soak the mushrooms until soft and cut them in half, cut each dried tofu into 3 pieces diagonally, and soak the day needles and fungus until soft; 3. Put oil in the pot, add the mushrooms and beans Put the dried bamboo shoots, golden needles, and fungus into the wok, finally add the fried bran, pour in the wine, add soy sauce, wine, sugar, chili powder, MSG, sesame oil, ginger slices and star anise, then add water and cook over medium heat Cook until the juice dries up, drizzle with sesame oil and serve. Baked bran: Baked bran is made by adding seasonings to flour and fermenting it, steaming it in a steamer over high heat until it becomes gluten, and then roasting it. Use it as raw material, add soy sauce, sugar and other seasonings and cook it to make a dish. "Gongdelin" set up a factory in the 1930s to make homemade cooked gluten and steam various dishes. Because this roasted gluten is of high quality and delicious, it quickly became famous throughout the city and remains famous to this day. 2》Ingredients: a little coriander, 10 pieces of roasted bran, one package each of coarse and fine steamed pork powder, 3 tablespoons of spicy bean paste, 2 tablespoons each of sugar and wine, a tablespoon each of soy sauce and monosodium glutamate. Spray a little water when steaming to prevent the steamed bran from drying out. Method A. Cut roasted bran into thick slices, chop coriander into fine pieces, mix with steamed pork powder and pour into a bowl. Set aside. B. After frying the braised bran until crisp and brown, add all the seasonings, mix well, and marinate for 20 minutes. C. Dip the marinated roasted bran into the steamed pork powder one by one, put it in the steamer and steam for about 40 minutes, take it out and sprinkle with minced coriander and it's done. 3》Home-cooked dish - Sixi Roasted Bran (Picture) Ingredients: Roasted bran, black fungus, mushrooms, yuba, and peanuts. Production: 1. Soak roasted bran, shiitake mushrooms, yuba, peanuts, and fungus in water respectively. 2. Remove the ingredients and drain the water. Cut the roasted bran into cubes, cut the yuba into sections, and cut the shiitake mushrooms into 4 pieces. 3. Heat the oil in the pan. When the oil is hot, add all the ingredients and stir-fry. 4. Add dark soy sauce and sugar and stir-fry for a few times. Add boiling water and simmer for 10-15 minutes. 5. Collect the juice and take it out of the pot. 4》500g of delicious roasted bran raw gluten, 50g each of water-cooked fungus, shiitake mushrooms, winter bamboo shoots, daylily, and water chestnuts, 150g cooking oil, 100g sugar, 25g soy sauce, 20g cooking wine, salt, cinnamon, aniseed, green onion , ginger each a little. Production process 1. Cut raw gluten into pieces and fry until golden brown. 2. Put a little oil in the wok, add aniseed, cinnamon, green onions, and ginger and stir-fry until fragrant. Add cooking wine, soy sauce, sugar, a little salt and soup. Add fried gluten, fungus, mushrooms, and winter bamboo shoots. Use Simmer over low heat for 30 minutes, add golden needles and water chestnuts, and use high heat to reduce the juice. Characteristics: salty, sweet, and soft. 6》Braised chestnut bran (picture) Ingredients: Three ounces of chestnut meat produced in the northern part of Guangdong and Guangxi, half a pound of black fungus, half a pound of enoki mushrooms, and half a pound of roasted bran. Serve three cups of soup, with appropriate amounts of dark soy sauce, light soy sauce, sugar, and salt. Preparation method: A. Soak the enoki mushrooms and black fungus in water for more than 45 minutes and wash them. Cut off the hard parts of the mushrooms and cut the fungus into small pieces. Boil in boiling water for 3 minutes, then drain in clean water. B. Cut the roasted bran into small pieces and fry in vegetable oil until slightly yellow. Remove when not completely soft. C. Add oil and fry the chestnut meat for 3 minutes. Saute the shredded ginger until fragrant, then add all the ingredients into the pot and bring to a boil, then simmer over low heat for about half an hour and bury the sauce. Add a little more sesame oil, mix thoroughly and serve. Features: This dish combines the characteristics of the Guangxi vegetarian dish "chestnut braised gluten" and the Shanghai vegetarian dish "red barbecue bran". People who are accustomed to eating two types of vegetarian dishes can try it. 7》Ingredients for four fresh roasted bran: gluten, fungus, yellow flowers, carrots, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, sugar, chicken soup, sesame oil, green onions, ginger slices Method: 1. Cut the gluten into slices, fungus, Soak the yellow flowers in warm water, remove the roots, and wash them repeatedly. Wash, peel, and cut the carrots into oblique elephant-eye slices, and cut the winter bamboo shoots into slices. 2. Put the oil in a pot, light it, add the green onions and ginger slices when the oil is hot, and stir-fry until fragrant. When the pot is boiling, add soy sauce, cooking wine, chicken broth, chicken essence, sugar, and gluten. After the pot boils, reduce the heat to low for 10 minutes, then add the fungus, yellow flowers, carrots, and winter bamboo shoots and stir-fry evenly. Pour in sesame oil and serve. Features: Salty and sweet, fragrant and delicious. Daily tip: Baked bran is easy to dry out, so a little more base oil can be added to this dish. 8》Five-spice roasted bran Origin: Shanghai, China. Cause: Five-spice grilled bran, named because it is made with a variety of seasonings. Because it is a specialty dish of Shanghai Gongde Lin Vegetarian Restaurant, it is also called "Gongde Roasted Bran". History: At that time, the roasted gluten in most restaurants in Shanghai was made from cooked gluten produced in soybean products factories and seasoned. Although it tastes soft, it is not tasty.

Gongdelin Vegetarian Restaurant has had its own factory since 1933, making homemade cooked gluten. The cooking method is also unique, which can make the roasted bran more delicious. This baked gluten dish is delicious and popular. Famous Patriotic National Defense University scholars Shen Junru, Zou Taofen, Li Gongpu, Sha Qianli, Shi Liang, Zhang Naiqi, Wang Zaoshi, etc. were all guests of Gongdelin. Shi Liang wrote an article "Remembering Gongdelin" during his lifetime, saying that "Seven Gentlemen" highly praised Gongdelin vegetarian dishes. Features: Fried with cooked gluten until hard and crispy, then seasoned and baked. The finished dish is chestnut in color, has a rich aroma, the roasted bran is soft and glutinous, and is sweet, salty and delicious. Process: Tear the cooked gluten into long strips of 5 cm long and 1.5 cm thick by hand along the road. After rinsing, squeeze out the water and fry in a peanut oil pan until it turns dark yellow and crispy. Take it out. Leave remaining oil in the wok, add soy sauce, sugar, cinnamon, star anise, ginger cubes, MSG, Shaoxing wine, vegetarian soup and crispy roasted bran. After boiling, turn to low heat and cook for about 1 hour to make the bran crispy. Suck in enough marinade and serve. 9》Assorted roasted bran (picture) Ingredients: 400 grams of cooked gluten, peanuts, water-cooked fungus, carrots, winter bamboo shoots, water-coated day lily, mushrooms, salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian food Cooking method with fresh soup and edible oil: 1. Cut the cooked gluten into evenly sized cubes, then cut the mushrooms, carrots, winter bamboo shoots, and day lily into dices. 2. Put the pot on the fire and add oil. When it is 5 times cooked, add the gluten and fry until it is dark yellow and crispy. Then put the diced mushrooms, diced carrots, diced winter bamboo shoots and day lily into the oil, take them out and control the oil; 3. Sit on the pot Turn on the heat and leave the remaining oil. First add ginger slices and cinnamon and stir-fry, then add the well-oiled diced mushrooms, etc., then add the fungus, add an appropriate amount of water, add soy sauce, chicken essence, sugar, and salt in sequence, and when it is out of the pot Just put a little wolfberry. Features: The finished dish is chestnut color, rich in aroma, roasted bran is soft and glutinous, sweet and salty. 10》Ingredients for roasted bran: 2.5kg of flour, 15g of water-frozen fungus, 50g of water-frozen shiitake mushrooms, 100g of clean winter bamboo shoots, 900g of vegetable oil (100g of actual consumption allowed), 100g of sesame oil, 5g each of salt and MSG, 25 grams of pure ginger, 15 grams of white sugar, 15 grams each of cooking wine and soy sauce, a little sugar color, and 400 grams of chicken broth. Method: (1) Break the green onion into sections and cut the ginger into large pieces. Cut mushrooms in half. Cut winter bamboo shoots into slices. Wash the fungus. Then, put the shiitake mushrooms, winter bamboo shoots and fungus into a pot of boiling water and blanch them thoroughly, then fish them into cold water. After they cool, fish them out again and drain the water. (2) Gluten making. Put the flour into a basin, add salt and 1 kilogram of water until soft, add some water and knead the dough repeatedly with your hands to moisten it until it is thoroughly kneaded and then wake up for 30 minutes. Then put the dough into a large basin, add cold water and rub it repeatedly. When the water becomes mixed, pour out the water and replace it with clean water and continue kneading until the water is clear and it becomes gluten. Generally, 500 grams of gluten can be produced. (3) Heat the wok, heat the vegetable oil to 70% heat, add the gluten cubes and fry until golden brown, remove and drain the oil. (4) Heat the sesame oil in the original pot, first add onions and ginger, stir-fry until fragrant, then add cooking wine and soy sauce wine, add chicken soup, salt, sugar, and use sugar color to adjust the soup to golden yellow. After the soup boils, add Skim the foam away. (5) Put the fried gluten, winter bamboo shoots, fragrant rhubarb and fungus into the soup, heat the bran with water until the gluten is soft, turn to high heat to reduce the juice, add MSG, pick out the green onion and ginger, and let it sit on ice. Features: sweet, salty, delicious.