origin: Shanghai, China.

cause: spiced roasted bran, named because it is made with various seasonings. It is also called "Merit Baked Bran" because it is a special dish of Kutokuhayashi Vegetarian Restaurant.

History: At that time, the baked bran in Shanghai's general restaurants was made of cooked gluten made from bean products factory and roasted with seasoning. It tastes soft, but it doesn't taste good. Since 1933, Kutokuhayashi vegetarian restaurant has set up its own workshop to make cooked gluten. Its cooking method is also different, which can make baked bran more delicious. This kind of baked bran is very popular because of its high quality and delicious taste. Shen Junru, Zou Taofen, Li Gongpu, Sha Qianli, Shi Liang, Zhang Naiqi, Wang Zaoshi, etc., the famous patriotic national defense university students, were once guests of Kutokuhayashi. Shi Liang wrote "Remembering Kutokuhayashi" before his death, saying that the "seven gentlemen" admired Kutokuhayashi vegetarian dishes.

features: cooked gluten is fried until hard and crisp, and then seasoned and baked. The finished dish is chestnut, fragrant, soft and waxy with baked bran, sweet and salty.

technology: the cooked gluten is torn into strips 5 cm long and 1.5 cm thick by hand along the road, washed, pressed to dry, fried in peanut oil pot, and taken out when it is dark yellow and crisp. Leave the remaining oil in the wok, add soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shaoxing wine, vegetarian soup and crispy baked bran, bring to a boil, then turn to low heat and cook for about 1 hour, so that the baked bran can absorb enough marinade and serve.

Braised bran

Braised bran

Introduction

Famous Shanghai vegetarian dishes. Baked bran is fermented with flour and seasoning, and steamed into gluten in a cage. Generally, gluten is not easy to taste. Kutokuhayashi, a famous vegetarian restaurant in Shanghai, creates special gluten, which is very popular and has a long reputation.

raw materials

5g of burnt bran, 2g of bamboo shoots, 1g of mushrooms, 25g of dried beancurd, 25g of golden lily, 3g of fungus, 2g of ginger and sesame oil, 3g of star anise, 85g of soy sauce, 15g of wine, 5g of sugar, 1g of pepper and 1g of monosodium glutamate, and 8g of oil.

Cooking method

1. Wash the burnt bran with water, squeeze out the water, and then tear it into small pieces by hand. When the oil is 8% hot, put the torn burnt bran in and fry it until it is golden yellow, and then take out and drain the oil;

2. Peel the bamboo shoots and slice them, soak the mushrooms until soft, cut them in half, cut each piece of dried bean curd into 3 pieces obliquely, and soak the golden needle and auricularia auricula 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 burnt bran, pour the wine on it, then add the soy sauce, wine, sugar, Hu spicy powder, monosodium glutamate, sesame oil, ginger slices and star anise, then add water and cook with medium fire until the juice is dry, and pour the sesame oil on it to eat.

Baked bran

Baked bran is made by adding seasoning to flour, fermenting it, steaming it in a steamer with high heat to become gluten, and then baking it. Take it as raw material, add soy sauce, sugar and other seasonings and cook it, and it will become a dish. In 193s, "Kutokuhayashi" set up a workshop to make cooked gluten and steam various dishes. Because of its high quality and delicious taste, this kind of baked bran quickly became famous in the whole city, and it has a long reputation.

roasted chestnut bran

materials:

5 roasted chestnuts, 3g fresh chestnuts and 2 slices ginger.

Seasoning:

3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 cup of water.

Processing method:

1. Tear the bran into strips, fry them in hot oil and take them out.

2. Soak chestnuts in water to remove the outer membrane, and then cook them in clear water for 2 minutes, and then take them out for later use.

3. Stir-fry ginger slices with 2 tablespoons oil, then add chestnuts and bran, and add all seasonings to taste.

4. Take out the soup when it is slightly dry.

key tips:

1. When fresh chestnuts are not available, dry chestnuts can be used, but because of the hard texture, they should be soaked for a long time, and then steamed before use.

2. smell the baked bran before you buy it. If it tastes sour, it will go bad. In addition, there are fried ones in the market, but it is safer to fry them yourself.

Four Seasons Baked Bran

Materials: Fresh Baked Bran, Peanut Bean, Auricularia auricula, Day Lily, Mushroom and Onion.

seasoning: light soy sauce, sugar, salt, salad oil, and spicy lobster sauce.

Production:

1. Soak the day lily, auricularia auricula and shiitake mushrooms in hot water until they are all initiated, then break off the auricularia auricula, rinse the day lily, cut off the roots and cut into inches; Shred mushrooms.

2. Bake the peanut beans in the oven and remove the skin; Soak bran in warm water until soft, and cut into pieces for later use.

3. Put the oil in the frying spoon, heat the oil in the pan, until it is 6% hot-fried, stir-fry the shredded chives in the lobster sauce, stir-fry the fungus, day lily, mushrooms and peanut beans, season with soy sauce, salt and white sugar, add a little water, then stir-fry the roasted bran and collect the juice.

Assorted baked bran

Ingredients: cooked gluten 4g

Accessories: peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily and mushrooms

Seasonings: salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and edible oil

Cooking method.

2. Put the oil in a pan, add gluten when it is 5% ripe, fry until it is dark yellow and crisp, then add the diced mushrooms, diced carrots, diced winter bamboo shoots and daylily in the oil, and control the oil after taking it out;

3. Set fire to the pan and leave the remaining oil. First, stir-fry the ginger slices and cinnamon, then add the oiled diced mushrooms, then add the fungus, add appropriate amount of water, add soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when taking out of the pan.

characteristics: the cooked vegetables are chestnut-colored, with strong fragrance, soft and waxy baked bran, sweet and salty.

nutritional value: flour-rich in carbohydrates, cellulose and vitamin e. Eating whole wheat food is a new trend of health and weight loss. All the flour recipes

Four Fresh Baked Bran

Four Fresh Baked Bran

At that time, the baked bran in general restaurants in Shanghai was made of cooked gluten made from bean products factory and roasted with seasoning. It tastes soft, but it doesn't taste good. Since 1933, Kutokuhayashi vegetarian restaurant has set up its own workshop to make cooked gluten. Its cooking method is also different, which can make baked bran more delicious. This kind of baked bran is very popular because of its high quality and delicious taste. Shen Junru, Zou Taofen, Li Gongpu, Sha Qianli, Shi Liang, Zhang Naiqi, Wang Zaoshi, etc., the famous patriotic national defense university students, were once guests of Kutokuhayashi. Shi Liang wrote "Remembering Kutokuhayashi" before his death, saying that the "seven gentlemen" admired Kutokuhayashi vegetarian dishes.

main ingredient: gluten

auxiliary materials: auricularia auricula, yellow flowers, carrots and winter bamboo shoots

seasoning: salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion and ginger slices

Practice:

1. Slice the gluten, soak the auricularia auricula and yellow flowers in warm water, and remove the roots.

2. put the oil in the pan, pour the oil into the onion and ginger slices and stir-fry until fragrant, then add the soy sauce, cooking wine, chicken soup, chicken essence, sugar and gluten, and after the pan is boiled, turn the fire to low fire for 1 minutes, then add the fungus, yellow flowers, carrots and winter bamboo shoots and stir-fry, then pour in sesame oil and take out the pan.

characteristics: salty and sweet, delicious.

tip every day: baked bran dries easily, so this dish can be put with a little more base oil.

materials: 2 kg of baked bran, 2 pairs of peeled peanuts, 6-7 shiitake mushrooms, 1 bamboo shoot, 1 handful of day lily, ginger, fennel and chives

seasonings: cooking wine, soy sauce, sugar, sesame oil and vegetable oil

Practice:

1. Cut the baked bran into pieces 3 cm long and 2 cm wide, and cook in water.

2. Boil peanuts in boiling water for 15 minutes. Slice bamboo shoots; After the mushrooms and day lily are soaked in water, the stems are removed and washed, and the mushrooms are all divided into two (if they are big, they are all four), and the day lily is cut into sections of about 3 cm;

3. Pour the vegetable oil into the wok, and when it is 7% hot, pour the bran and stir-fry until it becomes hard, and the appearance is light yellow.

4. Add a little vegetable oil to the wok, saute ginger slices, add mushrooms, bamboo shoots and day lily, stir well, add bran and peanuts, add soy sauce, white sugar, fennel and water (the surface of the water covers the bran), add cooking wine after boiling with high fire, then simmer with slow fire until the juice becomes thick, add white sugar, stir-fry constantly with medium fire, and pour sesame oil around the wok while frying.

7 "Four Fresh Baked Bran"

Ingredients:

Gluten, auricularia, 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, and soak auricularia and yellow flowers in warm water.

2. put the oil in the pan, pour the oil into the onion and ginger slices and stir-fry until fragrant, then add the soy sauce, cooking wine, chicken soup, chicken essence, sugar and gluten, and after the pan is boiled, turn the fire to low fire for 1 minutes, then add the fungus, yellow flowers, carrots and winter bamboo shoots and stir-fry, then pour in the sesame oil and take out the pan.

characteristics: salty and sweet, delicious.

tip every day: baked bran dries easily, so this dish can be put with a little more base oil.

8 "spiced roasted bran"

Origin: Shanghai, China.

Cause:

Spiced baked bran is named because it is made with various seasonings. It is also called "Merit Baked Bran" because it is a special dish of Kutokuhayashi Vegetarian Restaurant.

History:

At that time, the baked bran in general restaurants in Shanghai was made of cooked gluten made from bean products factory, seasoned and roasted. It tastes soft, but it doesn't taste good. Since 1933, Kutokuhayashi vegetarian restaurant has set up its own workshop to make cooked gluten. Its cooking method is also different, which can make baked bran more delicious. This kind of baked bran is very popular because of its high quality and delicious taste. Shen Junru, Zou Taofen, Li Gongpu, Sha Qianli, Shi Liang, Zhang Naiqi, Wang Zaoshi, etc., the famous patriotic national defense university students, were once guests of Kutokuhayashi. Shi Liang wrote "Remembering Kutokuhayashi" before his death, saying that the "seven gentlemen" admired Kutokuhayashi vegetarian dishes.

Features:

It is made by frying cooked gluten until hard and crisp, and then adding seasoning and firing. The finished dish is chestnut, fragrant, soft and waxy with baked bran, sweet and salty.

Technology:

Rip the cooked gluten into strips 5 cm long and 1.5 cm thick by hand along the road, wash them, press them dry, fry them in a peanut oil pan until they are dark yellow and crisp, and take them out. Leave the remaining oil in the wok, add soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shaoxing wine, vegetarian soup and crispy baked bran, bring to a boil, then turn to low heat and cook for about 1 hour, so that the baked bran can absorb enough marinade and serve.

9 "Assorted Baked Bran" (Figure)

Ingredients:

4g cooked gluten, peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily, mushrooms, salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and cooking oil

Cooking method.

2. Put the oil in a pan, add gluten when it is 5% ripe, fry until it is dark yellow and crisp, then add the diced mushrooms, diced carrots, diced winter bamboo shoots and daylily in the oil, and control the oil after taking it out;

3. Set fire to the pan and leave the remaining oil. First, stir-fry the ginger slices and cinnamon, then add the oiled diced mushrooms, then add the fungus, add appropriate amount of water, add soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when taking out of the pan.

characteristics: the cooked vegetables are chestnut-colored, with strong fragrance, soft and waxy baked bran, sweet and salty.

1 "Baked bran"

Ingredients:

2.5kg of flour, 15g of water-borne fungus, 5g of water-borne mushrooms, 1g of clean winter bamboo shoots, 9g of vegetable oil (1g of actual consumption), 1g of sesame oil, 5g of salt and monosodium glutamate, 25g of clean ginger, 15g of white sugar, cooking wine and soy sauce.

Practice:

(1) Break the onion into sections and cut the ginger into large pieces. Mushrooms are all in half. 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, fish them into cold water, cool them and then take them out, and control the water clean.

(2) making gluten. Put the flour into a basin, add salt and 1kg water to soften it, then add some water and knead the dough repeatedly by hand to moisten the dough until it is thoroughly kneaded and wake up for 3min. Then put the dough into a big basin, add cold water and rub it repeatedly. When the water becomes mixed, pour out the water and add clean water to continue kneading until it becomes gluten. Generally 5 grams of gluten can be produced.

(3) Heat the wok, heat the vegetable oil to 7% heat, put the gluten blocks in, fry until golden brown, then take out and control the oil.

(4) Heat sesame oil in the original pot, first add onion and ginger, stir-fry until fragrant, then add cooking wine and soy sauce wine, add chicken soup, salt and white sugar, color the soup with sugar, and skim off the floating foam after the soup is boiled. (5) Put the fried gluten, winter bamboo shoots, mushrooms and auricularia into the soup, bran with fire and water until the gluten is soft, turn to high fire to collect juice, add monosodium glutamate, pick out onions, ginger and air-dry.

characteristics: sweet, salty and delicious.

11 "Four Fresh Baked Bran"

Ingredients:

1g of baked bran, 1g of peanut kernel, 25g of mushrooms, 5g of bamboo shoots, 15g of day lily, 5g of ginger, L fennel, appropriate amounts of yellow wine, soy sauce, sugar, sesame oil and monosodium glutamate.

Method

1. Cut the bran into pieces 5 cm long, 3 cm wide and 2 cm thick, boil it in boiling water for 1 minutes, take it out and knead it in clean water to wash away the white mucus. Pick it up and drain it, and use a clean cloth to absorb the water.

2. Heat 15g of vegetable oil, then reduce it to 7% heat, pour in the bran and stir-fry until it is even. It is slightly yellowish and stiff outside, and put it away.

3. Boil the peanuts in boiling water for about 15 minutes. When the peanuts break, remove them and take off their clothes. Slice the bamboo shoots, remove the pedicels after the mushrooms and day lily are watered, and cut the day lily into sections.

4. Add 25g of cooked vegetable oil to the wok, saute ginger slices, add mushrooms, bamboo shoots and day lily, stir-fry bran and peanut kernels, add soy sauce, white sugar, fennel and clear water, boil the water with high fire, cook yellow wine, stew with slow fire until the juice is thick, add white sugar, stir-fry with medium fire, stir-fry while frying.

characteristics: hard and chewy, salty and sweet.

12 "Braised bran in brown sauce" (picture)

Materials:

12 baked buns, 1 bamboo shoot, several mushrooms, 4 ears, 4 celery, 1/2 carrot, 3 tablespoons soy sauce, 1 tablespoon sugar, a little monosodium glutamate, 2 tablespoons sesame oil and 3/2 bowls of mushroom water

Practice:

2. Soak mushrooms and slice them, cook bamboo shoots and slice them, tear auricularia into slices, cook carrots and slice them, wash celery and cut them into inches.

3. Stir-fry mushrooms with 3 tablespoons of oil, then boil the bamboo shoots, fungus, roast pork and seasonings together, and simmer on low heat until the juice is almost dry. Add celery and carrot slices and stir-fry, pour sesame oil and mix well.

13

The baked bran bag of Zhejiang cuisine is characterized by soft cortex and full of puffiness.

raw materials

5g of white flour, half a piece of fresh yeast, a little baking powder, 3g of baked bran, 5g of water-borne auricularia, 5g of Jiang Mo, a little soy sauce, 6g of refined salt, 2g of sugar, 2g of umami Wang, 4g of water starch, 25g of sesame oil and 75g of peanut oil

Production process