1 "Introduction of braised bran: a famous Shanghai vegetarian dish. Baked bran is fermented with flour and seasonings and steamed into gluten in a cage. Generally gluten is not easy to taste. Kutokuhayashi is a famous vegetarian restaurant in Shanghai, and its special gluten is very popular and has a long reputation. Raw materials: 500g of burnt chaff, 200g of bamboo shoots, 0/00g of Lentinus edodes, 250g of dried bean curd, 25g of Flammulina velutipes, 30g of auricularia auricula, 2g of ginger sesame oil, 3g of star anise, 85g of soy sauce, 5g of wine 1 5g of sugar, 5g of pepper and monosodium glutamate1g. 2. Peel the bamboo shoots and slice them, soak the mushrooms until soft, cut them in half, obliquely cut each piece of dried bean curd into 3 pieces, and soak the golden needle and fungus until soft; 3. Put the oil in the pan, put the mushrooms, dried beancurd, bamboo shoots, golden needle and auricularia into the wok, finally add the fried chaff, pour the wine, then add the soy sauce, wine, sugar, pepper powder, monosodium glutamate, sesame oil, ginger slices and star anise, then add water, cook with medium fire until the juice is dry, and sprinkle with sesame oil to serve. Baked bran: Baked bran is made of flour with seasoning, fermented, steamed into gluten in a steamer, and then baked. Take it as raw material, add soy sauce, sugar and other seasonings and cook it, and it becomes a dish. In 1930s, "Kutokuhayashi" set up a workshop to make cooked gluten and steam various dishes. Because of its high quality and delicious taste, this kind of bran soon became famous in the whole city and enjoyed a long reputation. 2) A little coriander, 65,438+00 pieces of baked bran, one bag of coarse and refined steamed meat powder, 3 tablespoons of spicy bean paste, 2 tablespoons of sugar and wine. Spray a little water when steaming baked bran with soy sauce and miso 1 tablespoon, so that the steamed baked bran will not be too dry. Practice A: Cut the bran into thick slices, cut the coriander into fine powder, mix it with steamed meat powder and pour it into a bowl for later use. B. After the baked bran is fried until crisp and yellow, add all seasonings, mix well and marinate for 20 minutes. C. Dip the marinated bran into steamed meat powder one by one, steam it in a steamer for about 40 minutes, and then sprinkle with coriander powder. 3 "Home cooking-Sixi Baked Bran (Figure) Material: Baked Bran, Auricularia auricula, Lentinus edodes, yuba and peanuts: 1, Baked Bran, Lentinus edodes, yuba, peanuts and Auricularia auricula are soaked in water respectively. 2. Take out the materials, control the water to dry, cut the bran into pieces, cut the yuba into pieces, and cut the mushrooms into 4 pieces. 3. Take the oil pan, and after the oil is hot, pour all the raw materials into the pan and stir fry. 4. Add soy sauce and sugar, stir-fry for a few times, and add boiling water to stew 10- 15 minutes. 5, collect the pot juice. 4) 500g of delicious baked bran raw gluten, 50g of water-borne fungus, mushrooms, winter bamboo shoots, lilies and horseshoes, 0/50g of edible oil, 0/00g of sugar/kloc, 25g of soy sauce, 20g of cooking wine, and a little of salt, cinnamon, aniseed, onion and ginger. The production process is 1. Slice raw gluten and fry until golden brown. 2. Put a little oil in the wok, stir-fry spices, cinnamon, onion and ginger, add cooking wine, add soy sauce, sugar, a little salt and soup, add fried gluten, fungus, mushrooms and winter bamboo shoots, simmer for 30 minutes on low fire, add lily and horseshoe, and collect juice on high fire. Characterized by salty, sweet and soft. 6 "Chestnut bran (Figure) Ingredients: three or two chestnuts, half two black fungus, half two Flammulina velutipes, and half a catty of roasted bran are produced in the north of Guangdong and Guangxi. Three cups of soup, soy sauce, soy sauce, sugar and salt. Method: A. Soak Flammulina velutipes and Auricularia auricula for more than 45 minutes and wash them. Cut off the hard part of the mushroom, cut the fungus into small pieces, boil it in boiling water for 3 minutes, and drain it after clear water. B, cut the bran into small pieces, fry them in flat oil until they are slightly yellow, and pick them up before they are all soft. C. Fry chestnut meat in oil for 3 minutes and pick it up. Stir-fry shredded ginger until fragrant, then boil all the materials in the pot, simmer for about half an hour, and bury. Add a little sesame oil and mix well to serve. Features: This dish combines the characteristics of Guangxi vegetarian dish "chestnut bran" and Shanghai vegetarian dish "braised bran". People who are used to eating both vegetarian dishes can try it first. 7 "Four fresh baked bran materials: gluten, fungus, yellow flowers, carrots, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion slices and ginger slices. Practice: 1. Slice gluten, soak auricularia auricula and yellow flower in warm water, remove roots, wash repeatedly, wash and peel carrots, and cut into squint slices. 2. Light the pot and add oil. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Add soy sauce, cooking wine, chicken soup, chicken essence, sugar and gluten. When the pot is boiling, reduce the heat to 10 minute, then add the fungus, yellow flowers, carrots and winter bamboo shoots to stir fry, then pour the sesame oil and take out the pot. Features: salty and sweet, delicious. Tip of the day: Baked bran dries easily. You can put a little more base oil in this dish. 8 "Spiced Baked Bran" Origin: Shanghai, China. Cause: spiced baked bran, named after it is made of various seasonings. Because it is the specialty of Kutokuhayashi vegetarian restaurant, it is also called "Merit Baked Bran". History: At that time, the baked bran of ordinary hotels in Shanghai was made of cooked gluten made by bean products workshops and baked with seasonings. It tastes soft, but it's not delicious. Kutokuhayashi vegetarian restaurant has its own workshop to make cooked gluten since 1933. Its cooking methods are also different, which can make the baked bran more delicious. This kind of baked bran is very popular because of its high quality and good taste. Shen Junru, Zou Taofen, Sha, Shi Liang, Zhang Naiqi and Wang Zaoshi. The famous patriotic national defense university student was a guest of Kutokuhayashi. Shi Liang wrote "In Memory of Kutokuhayashi" before his death, saying that the "seven gentlemen" respected Kutokuhayashi vegetarian dishes. Features: fried with cooked gluten until hard and crisp, and then seasoned and baked. The finished dish is chestnut, which is fragrant, soft and waxy with roasted bran and sweet and salty. Technology: Tear the cooked gluten into strips with a thickness of 1.5cm along the road, wash it, press it dry, fry it in a peanut oil pan until it is dark yellow and crisp, and take it out. Leave the remaining oil in the pot, add soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shaoxing wine, vegetarian soup, crispy baked bran, boil, and then simmer for about 1 hour, so that the baked bran can absorb enough marinade and taste. 9 "Assorted Baked Bran (pictured) Ingredients: cooked gluten 400g, peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne day lily, mushrooms, salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and cooking oil. Cooking method: 1. Cut the cooked gluten into squares of uniform size. 2. light the fire in the pot and add oil. When it is 5% ripe, add gluten and fry until dark yellow and crisp. Then put the diced mushrooms, diced carrots, diced winter bamboo shoots and day lily into the oil, and control the oil after taking out; 3. Put the fire in the pot and leave the remaining oil. First, add the ginger slices and cinnamon, stir fry, then add the diced mushrooms that have been oiled, then add the fungus, add the right amount of water, add the soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when taking out the pot. Features: The cooked vegetables are chestnut-colored, full of fragrance, and the baked bran is soft and waxy, sweet and salty. 10 "baking bran material: 2.5kg of flour, agaric hygrophila 15g, shiitake hygrophila 50g, clean winter bamboo shoots 100g, 900g of vegetable oil (actual edible allowance 100g), sesame oil 100g and 5g of salt. Practice: (1) Break the onion into sections and cut the ginger into large pieces. The mushrooms are half right. Cut the winter bamboo shoots into pieces. Wash the fungus. Then, put the mushrooms, winter bamboo shoots and fungus together in a boiling water pot, soak them thoroughly, take them out and put them in cold water, cool them thoroughly and take them out, and control the water to be clean. (2) making gluten. Put the flour into a basin, add salt and 1 kg water to soften it, then add a proper amount of water and knead the dough repeatedly by hand to make the dough moist until it is thoroughly kneaded and awake for 30 minutes. Then put the dough into a large basin, add cold water and knead it repeatedly. When the water becomes mixed, pour out the water, add clean water and continue kneading until it becomes gluten. Generally, 500 grams of gluten can be produced. (3) ignite the wok, heat the vegetable oil to 70%, add gluten blocks, fry until golden brown, and take out the oil control. (4) Heat sesame oil in the original pot, first add onion and ginger, stir-fry until fragrant, then add cooking wine and sauce wine, add chicken soup, salt and white sugar, adjust the soup to golden yellow with sugar color, and skim off the floating foam after the soup is boiled. (5) Put the fried gluten, winter bamboo shoots, fragrant shavings and auricularia into the soup, use strong fire and water bran until the gluten becomes soft, turn to strong fire to collect juice, add monosodium glutamate, and pick out the onion and ginger to dry. Search features: sweet and salty, delicious.