The main ingredient is finished gluten, which is cut into strips, fried until golden brown, and finally stir-fried with ingredients and seasonings. Fried bran is a delicious food with rich taste and nutrition, which has been gradually loved and respected by people in recent years.

1. Origin and history: The origin of bran frying can be traced back to the Qing Dynasty, and it is said that it originated in Taizhou, Zhejiang. At that time, bran frying was also called "pot bran", which was deeply loved by ordinary people because of its simple production method and low price.

2. Production method: The raw material for making bran fried is gluten, which needs to be fished out in boiling water and cooled, then cut into strips and fried to make it crisp. Finally, according to personal taste, add different ingredients and seasonings and stir fry until the color and flavor are good.

3. Nutritional value: fried bran is rich in high-quality protein and various nutrients, such as vitamin B, iron and calcium. At the same time, it has multiple functions such as promoting digestion, strengthening physical strength and moistening intestines. It is suitable as a nutritious breakfast or snack.

4. Cooking skills: The fried bran should be golden and crisp, rich in flavor and rich in taste, so as to avoid the problem of being too greasy or too dry. When cooking, you need to turn it quickly and keep the heat moderate to avoid sticking to the pot or burning.

5. Practice and innovation: With the development of time and technology, people have also made many improvements and innovations in bran frying, such as adding nuts such as sesame and peanuts to raw materials; Add soy sauce, cooking wine, ginger and onion to the seasoning to increase the flavor. At the same time, by mixing with other foods, such as tofu, kelp, sprouts and so on. More kinds of bran stir-frying constantly meet people's taste needs.