Origin: Shanghai, China.
Cause: spiced baked bran, named after it is made of various seasonings. Because it is a special dish 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.
Braised bran
Braised bran
introduce
The famous Shanghai vegetarian dishes. 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 material
500g of burnt chaff, 200g of bamboo shoots, 20g of mushrooms 1 00g, 250g of dried bean curd, 20g of golden lily, 30g of black fungus, 2g of ginger sesame oil, 3g of star anise, 85g of soy sauce, 5g of wine15g of sugar, 5g of pepper1g and 80g of monosodium glutamate.
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 80% hot, add the torn chaff and fry until golden brown, and remove the oil.
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.
Steamed gluten
Baked bran is made of flour with seasoning, fermented, steamed into gluten in a steamer and 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.
Chestnut bran
Materials:
5 pieces of baked bran, 300g of fresh chestnuts and 2 pieces of ginger.
Seasoning:
3 tablespoons soy sauce, 1 tablespoon sugar, 1 cup water.
Treatment method:
1. Tear the baked bran into strips, fry it in hot oil and take it out.
2. Soak chestnuts in water to remove the outer membrane, then cook them in clear water for 20 minutes, and then remove them for later use.
3. Stir-fry ginger slices with 2 tbsp oil, then add chestnuts and bran, and add all seasonings to taste.
When the soup is slightly dry, it will be served.
Key tip:
1, when you can't buy fresh chestnuts, you can use dried chestnuts, but because of the hard texture, you should soak them for a long time and steam them before using them.
2. Smell the baked bran before buying. If it is sour, it will go bad. In addition, there are also fried ones on the market, but it is safer to fry them yourself.
Seasoned bran
Ingredients: freshly baked bran, peanut beans, black fungus, day lily, mushrooms and onions.
Seasoning: soy sauce, sugar, salt, salad oil, spicy lobster sauce.
Making:
1. Soak the day lily, auricularia auricula and shiitake mushrooms in hot water until they all rise, then break the auricularia auricula, wash the day lily, cut off the roots and cut into inches; Shred mushrooms.
2. Bake the peanut beans in the oven and peel them; Soak bran in warm water until soft, and cut into pieces for later use.
3. Put the oil in the frying spoon, put the oil in the pot and heat it to 60% heat. Stir-fry the shredded chives with black beans, add the fungus, day lily, mushrooms and peanut beans, season with soy sauce, salt and sugar, add a little water, stir-fry the roasted bran evenly, and collect the juice.
Assorted bran
Material: 400g cooked gluten.
Accessories: peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily, mushrooms.
Seasoning: 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 with uniform size, and then dice the mushrooms, carrots, winter bamboo shoots and daylily respectively.
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.
Nutritional value: Flour-rich in carbohydrates, cellulose and vitamin E, eating whole grains is a new trend of healthy weight loss. All flour recipes
Sixian bran
Sixian bran
At that time, the baked bran of general hotels in Shanghai was seasoned and baked with cooked gluten made by bean products factory. 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.
Ingredients: gluten
Accessories: Auricularia auricula, yellow flowers, carrots and winter bamboo shoots.
Seasoning: salt, chicken essence, cooking wine, soy sauce, sugar, chicken soup, sesame oil, onion and ginger slices.
Exercise:
1. Slice gluten. Soak Auricularia auricula and yellow flowers in warm water, remove the roots and wash them repeatedly. Wash carrots, peel them, cut them into oblique elephant eye slices, and slice winter bamboo shoots;
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.
Ingredients: 2 kg of baked bran, 2 peeled peanuts, 6-7 shiitake mushrooms, bamboo shoots 1 piece, daylily 1 piece, ginger, fennel and leek.
Seasoning: cooking wine, soy sauce, sugar, sesame oil and vegetable oil.
Exercise:
1. Cut the bran into pieces with a length of 3cm and a width of 2cm, put it in water and cook for about 10 minute, then take it out and wash off the white mucus (be sure to cook it thoroughly and wash off the sour taste), and drain it for later use;
2. Boil peanuts in boiling water for 15 minutes. Slice bamboo shoots; After soaking mushrooms and day lilies in water, remove the pedicels and wash them. All mushrooms are divided into two parts (the big ones are all four), and the day lilies are cut into sections of about 3 cm;
3. Pour the vegetable oil into the wok. When it is 70% hot, pour in bran and stir-fry until hard, and the appearance is pale yellow.
4. Add a little vegetable oil to the wok, saute ginger slices until fragrant, add mushrooms, bamboo shoots and daylily, stir well, add bran, peanuts, soy sauce, white sugar, fennel and water (there is bran on the surface of water), boil with strong fire, add cooking wine, simmer with slow fire until the juice becomes thick, add white sugar, stir-fry constantly over medium fire, and sprinkle sesame oil around the wok while frying.
7 "Sixian baked bran"
Materials:
Gluten, auricularia auricula, yellow flowers, carrots, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion and ginger slices.
Exercise:
1. Slice gluten. Soak Auricularia auricula and yellow flowers in warm water, remove the roots and wash them repeatedly. Wash carrots, peel them, cut them into oblique elephant eye slices, and slice winter bamboo shoots;
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 roasted bran"
Origin: Shanghai, China.
Reason:
Spiced bran is named after it is made with a variety of seasonings. Because it is a special dish of Kutokuhayashi vegetarian restaurant, it is also called "Merit Baked Bran".
History:
At that time, the baked bran of general hotels in Shanghai was seasoned and baked with cooked gluten made by bean products factory. 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:
Fry with cooked gluten until hard and crisp, then season and bake. 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 5cm 1.5cm along the road, rinse it, dry it, fry it in a peanut oil pan, and take it out when it is dark yellow and crisp. 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 (Figure)
Materials:
400g of cooked gluten, peanuts, fungus, carrots, winter bamboo shoots, edible day lily, mushrooms, salt, soy sauce, white sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and edible oil.
Cooking method:
1. Cut the cooked gluten into squares with uniform size, and then dice the mushrooms, carrots, winter bamboo shoots and daylily respectively.
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 roasted bran
Materials:
2.5kg of flour, 5g of water-borne fungus 15g, 50g of water-borne mushroom, clean winter bamboo shoots 100g, 900g of vegetable oil (actually eaten 100g), sesame oil 100g, 5 g of salt and monosodium glutamate, 25g of clean ginger and sugar/kloc-0.
Exercise:
(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, mushrooms and auricularia into the soup, stir-fry with water bran over high fire until the gluten becomes soft, turn to high fire to collect juice, add monosodium glutamate, pick out the onion and ginger, and air dry.
Features: Sweet and salty, delicious.
1 1 four pieces of freshly baked bran
Materials:
100g roasted bran, 100g peanut kernel, 25g shiitake mushroom, 50g bamboo shoot, 15g daylily, 5g ginger, l fennel, appropriate amount of yellow wine, soy sauce, sugar, sesame oil and monosodium glutamate.
prepare
1. Cut the bran into pieces with a length of 5cm, a width of 3cm and a thickness of 2cm, boil in boiling water for10min, take it out, knead it in clean water, and wash off the white mucus. Pick it up and drain it. Absorb it with a clean cloth.
2. Vegetable oil 150g heating, and then reduced to 70% heat. Pour in bran and stir-fry until uniform. Slightly yellow and hard outside, serve it on the table.
3. Boil peanuts in boiling water for about 15 minutes. When the peanuts are broken, pick them up and take off your clothes. Slice bamboo shoots, water mushrooms and daylily, remove pedicels, and cut daylily into sections.
4. Add 25 grams of cooked vegetable oil to the wok, saute ginger slices, add mushrooms, bamboo shoots and daylily, stir-fry bran and peanuts evenly, add soy sauce, white sugar, fennel and clear water, boil water over high fire, cook rice wine, simmer until the juice is thick, add white sugar, stir-fry constantly over medium fire, and pour sesame oil around while frying.
Features: Hard and chewy, salty and sweet.
12 "braised bran (fig.)
Materials:
65,438+02 toast, 65,438+0 bamboo shoots, some mushrooms, 4 black fungus, 4 celery, 65,438+0/2 carrots, 3 tablespoons soy sauce, 65,438+0 tablespoons sugar, a little monosodium glutamate, 2 tablespoons sesame oil and 3/2 bowls of mushroom water.
Exercise:
1. Cut the toaster into 4 pieces and fry in the oil pan until golden brown.
2. Slice mushrooms, bamboo shoots cooked and sliced, auricularia torn and sliced, carrots cooked and sliced, celery washed and cut into inches.
3, from the oil pan, stir-fry mushrooms with 3 tablespoons of oil, then add bamboo shoots, fungus, roasted husband and seasoning to boil, simmer until the juice is almost dry, add celery and carrot slices, stir fry, pour sesame oil and mix well.
13 "Baked bran buns with Zhejiang cuisine"
Characteristic cortex is soft, fluffy and full of wine flavor.
raw material
500 grams of white flour, half a slice of fresh yeast, a little baking powder, 300 grams of baked bran, 50 grams and 5 grams of water-borne auricularia, a little soy sauce, 6 grams of refined salt, 20 grams of sugar, 2 grams of umami Wang, 40 grams of water starch, 25 grams of sesame oil and 75 grams of peanut oil.
manufacturing process
1. Chop the baked bran and auricularia respectively, put them together, add soy sauce, salt, sugar, umami Wang, Jiang Mo, sesame oil and peanut oil, then add water starch, and evenly block to form baked bran stuffing for later use.
2. Mix white flour with water for fermentation (refer to green vegetable bag), then knead thoroughly with baking powder, knead to three colors, knead into long strips, cut into small doughs of 65,438+00, flatten them one by one, fill them with baked bran, pull them into pleats and knead them tightly; Discharge it into a steamer for a short time, put it on the steamer after waking up, cover it tightly, steam it with strong fire for about 12 minutes, and take it out after steaming.
Production key:
1. The fermentation surface must be fully developed to make the product bulky and full.
2. Baked bran should be chopped as fine as minced meat and use a lot of oil.
Steamed bran of flour
time
60 minutes
material
A little coriander, baked bran 10, a bag of coarse steamed meat powder and a bag of refined steamed meat powder.
condiment
3 tablespoons of spicy bean paste, 2 tablespoons of sugar and wine, soy sauce 1 tablespoon, monosodium glutamate 1 tablespoon.
general idea
Spray a little water when steaming bran so that the steamed bran will not be too dry.
working methods
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.
Sixi roasted bran
Cut the bran into 2cm square cubes, put it in a boiling water pot and cook for 1-2 minutes, then rinse it with clear water and squeeze out the water;
Wash the auricularia auricula, remove the pedicle and break it into small pieces; Cut bamboo shoots and carrots into small strips, cut onions into sections, soak Flammulina velutipes in water, air dry, cut into thick shreds, fry peanuts and remove clothes;
Fry bran in a hot oil pan until it is slightly burnt around, and take it out;
Stir-fry onion in a small oil pan, add bamboo shoots, carrot slices, auricularia auricula, Flammulina velutipes and dried citron, stir-fry for a while, then add fried bran, add salt, soy sauce, a little vinegar, sugar, 1-2 pieces of star anise, a little yellow wine, about a cup of chicken soup or stock, boil over high fire, and cook over low fire1.