Materials:
2.5kg of flour, 0/5g of water-borne auricularia auricula/kloc-0, 50g of water-borne mushrooms, 0/00g of clean winter bamboo shoots, 900g of vegetable oil (the consumption of baked bran100g), 0/00g of sesame oil/kloc-0, 5g of salt and monosodium glutamate, and 25g of clean ginger.
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 1 kg water to soften, then add some water and knead the dough repeatedly by hand to moisten the dough until it is thoroughly kneaded and wake up for 30 minutes. 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 500 grams of gluten can be produced.
(3) The wok is lit, the vegetable oil is burned to 70% heat, the gluten blocks are put in, and when fried to golden brown, the oil is taken out and controlled.
(4) Heat the sesame oil in the original pot, first add the onion and ginger, stir-fry the fragrance, then cook the cooking wine and sauce wine, add the chicken soup, salt and white sugar, adjust the soup to golden brown 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, 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.
Features: sweet and salty, delicious.
Spiced bran
Origin: Shanghai, China.
Cause of formation: spiced baked bran, named because it is made of 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 workshops and roasted with seasoning. It tastes soft, but it doesn't taste good. Kutokuhayashi vegetarian restaurant has set up its own workshop since 1933 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: fried with cooked gluten until hard and crisp, and then seasoned and fired. The finished dish is chestnut, fragrant, soft and waxy with baked bran, sweet and salty.
Technology: Tear the cooked gluten into strips with a length of 5 cm and a thickness of 1.5 cm along the road, wash them, press them dry, fry them in a peanut oil pan, and take them out when they are 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, and then turn to low heat for about 1 hour, so that the baked bran can absorb enough marinade and taste.
Simmered Baked Bran
raw material
500g of burnt bran, 200g of bamboo shoots, 20g of mushroom 1 00g, 250g of dried bean curd, 20g of golden lily, 30g of auricularia, 2g of ginger and sesame oil, 3g of star anise, 85g of soy sauce, 5g of wine15g of sugar, 5g of pepper and 0g of monosodium glutamate.
Cooking method
1. Wash the burnt bran with water, then squeeze out the water and tear it into small pieces by hand. When the oil is burned to 80% heat, put the torn burnt bran in and fry it until it turns 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 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 needles and auricularia into the wok, finally add the fried burnt bran, pour the wine, 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 for eating.
Chestnut bran
Materials:
5 pieces of baked bran, 300g of fresh chestnuts and 2 pieces of ginger.
Seasoning:
3 tablespoons soy sauce, sugar 1 tablespoon, water 1 cup.
Processing method:
1, the bran is torn into strips, fried in hot oil and taken out.
2. Soak chestnuts with water to remove the outer membrane, and then cook them with clear water for 20 minutes, and then remove them for later use.
3. Stir-fry ginger slices with 2 tablespoons oil, then add chestnuts and bran, and add all seasonings to taste.
4. When the soup is slightly dried, it will be served.
Season roasted bran
Ingredients: fresh baked bran, peanut beans, auricularia auricula, day lily, mushrooms and onions.
Seasoning: soy sauce, sugar, salt, salad oil and spicy lobster sauce.
Making:
1, day lily, auricularia auricula and Lentinus edodes are soaked in hot water until they are all started, then the auricularia auricula is broken off, the day lily is washed, the roots are cut off 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 60% 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, stir-fry the roasted bran evenly, and collect the juice.
Assorted bran
Ingredients: 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 of uniform size, and then cut the mushrooms, carrots, winter bamboo shoots and daylily into cubes respectively.
2. Ignition in a pan, add oil. When it is 5% ripe, add gluten and fry until it is dark yellow and crisp. Then add diced mushrooms, diced carrots, diced winter bamboo shoots and daylily into the oil, and control the oil after taking out;
3, sit on the fire in the pot, leave the remaining oil, first add ginger slices and cinnamon, stir fry, then add the diced mushrooms that have been oiled, then add fungus, add appropriate amount of water, add soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when you are out of the pot.
Features: The cooked vegetables are chestnut-colored, with strong fragrance, soft and waxy baked bran, and sweet and salty.
Sixian roasted bran
Ingredients: gluten
Accessories: 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, cut the gluten into pieces, soak the auricularia auricula and the yellow flower in warm water, remove the root pedicle, wash repeatedly, wash and peel the carrot and cut it into squint-eye pieces, and cut the winter bamboo shoot into pieces;
2. Set fire to a pan and put in oil. When the oil is hot, pour in onion and ginger slices and stir-fry until fragrant, add in soy sauce, cooking wine, chicken soup, chicken essence, white sugar and gluten. After the pan is boiled, the fire is changed to low fire 10 minute, then add in fungus, yellow flowers, carrots and winter bamboo shoots and stir-fry, then pour in sesame oil and take out of the pan.
Features: salty and sweet, delicious.
Zhejiang cuisine bran big steamed bun
Features: the cortex is soft and full of loose drinks.
Raw materials:
500 grams of white flour, half a piece of fresh yeast, a little baking powder, 300 grams of baked bran, 50 grams of water-borne black fungus, 5 grams of Jiang Mo, 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.
Production process:
1, respectively, chop the roasted bran and the water-borne auricularia into pieces, put them together, add soy sauce, salt, white sugar, umami Wang, Jiang Mo, sesame oil and peanut oil, and then add water starch to block them evenly to form a roasted bran stuffing for later use.
2. Add water to the white flour, mix the dough, ferment (refer to the green vegetable bag), add baking powder and knead thoroughly, knead until three times, knead into strips, cut into 10 small dough, flatten them one by one, put the baked bran stuffing, pull and knead them into pleats and tighten them; Discharge into the steamer for a short time, put it on the steamer after awakening, cover it tightly, steam it with high heat for about 12 minutes, and take it out of the steamer after steaming.
Production key:
1, the leavening surface must be thoroughly developed to make the product bulky and full.
2. Baked bran should be chopped as fine as minced meat, and the amount of oil used should be large.
Steamed bran with flour
Materials:
A little coriander, baked bran 10, a bag of coarse and fine steamed meat powder.
Seasoning:
3 tablespoons of spicy bean paste, 2 tablespoons of sugar and wine, 1 tablespoon of soy sauce and 1 tablespoon of monosodium glutamate.
Essentials:
When steaming bran, spray a little water to make the steamed bran not too dry.
method of work
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 and mix well, and marinate for 20 minutes.
C, dip the pickled bran in steamed meat powder one by one, steam in a steamer for about 40 minutes, take it out and sprinkle with coriander powder.
Sixi roasted bran
Cut the bran into 2cm square cubes, boil it in a boiling water pot for 1-2 minutes, then rinse it with clear water and squeeze out the water;
Wash the stems of auricularia auricula and break them into small pieces; Cut bamboo shoots and carrots into small long pieces, cut onions into sections, soak Flammulina velutipes in water, dry them and cut them into thick shreds, fry peanuts and remove clothes;
Fry the bran in a hot oil pan until it is slightly brown around, and take it out;
Stir-fry shallots in a little oil pan, add bamboo shoots, carrot slices, fungus, Flammulina velutipes and dried citron, stir-fry for a while, then add fried bran, add salt, soy sauce, a little vinegar, sugar, 1-2 slices of star anise, a little yellow wine, about a cup of chicken soup or stock, boil over high fire and cook over low fire/kloc-0.