Origin: Shanghai, China.
Cause: Five-spice roasted bran, so named because it is made with a variety of flavors. It is also known as "Gongde Baked Bran" because it is a specialty of Shanghai Gongde Lin Vegetarian Restaurant.
History: At that time, the roasted bran in Shanghai's general cuisine was made from cooked gluten made in soybean product factories and seasoned and burned. It was soft to eat, but not flavorful. Since 1933, Kung Tak Lam Vegetarian Restaurant has set up its own workshop to make its own cooked gluten. Its cooking method is also different, which makes the roasted bran more flavorful. This kind of roasted bran is of good quality and flavor, and it is quite popular among people. Famous national defense university doctors such as Shen Junru, Zou Taofen, Li Gongpu, Sha Li, Shi Liang, Zhang Naiqi and Wang Zaoshi were all guests of Gongde Lin. Shi Liang had "nostalgia for Kung Teh Lin" article, said the "seven gentlemen" on the Kung Teh Lin vegetarian dishes are highly respected.
Features: cooked gluten is fried until hard and crispy, then seasoned and roasted. The dish is chestnut-colored, with a strong aroma, soft and sticky roasted gluten, sweet and salty.
Technology: cooked gluten along the road with the hand torn into 5 cm long, 1.5 cm thick strips, rinsed and pressed to dry the water, into the peanut oil frying pan, until dark yellow, crispy when removed. Remain in the frying pan oil, soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shaoxing wine, vegetarian soup and fried crispy baked bran, boil, turn to a small fire to cook for about 1 hour, so that the baked bran to absorb enough marinade, flavored into it.
Braised Bran
Braised Bran
Introduction
Famous Shanghai vegetarian dishes. Roasted bran is made from flour fermented with seasonings and then steamed in a cage to become gluten. The gluten is not easy to taste, but the famous Shanghai vegetarian restaurant "Gong De Lin" created special gluten, roasted vegetables with good quality and taste, popular, and still famous.
Raw materials
Burnt bran 500 grams, 200 grams of bamboo shoots, 100 grams of mushrooms, 250 grams of dried beans, 25 grams of golden needles, 30 grams of fungus, ginger, sesame oil 2 grams each, 3 grams of star anise, 85 grams of soy sauce, 15 grams of wine, 5 grams of sugar, pepper, 1 gram of monosodium glutamate, 80 grams of oil.
Cooking method
1. burnt bran cleaned with water, squeeze out the water and then hand-torn into small pieces, the oil boiled to eighty percent of the heat, put into the torn burnt bran deep-fried until golden brown, fish out of the oil;
2. bamboo shoots peeled and sliced, mushrooms softened on the cut, dried beans each diagonally cut into 3, in addition to the golden needles, fungi soaked soft;
3, bamboo shoots, golden needles, fungus into the frying pan, and finally add the fried roasted bran, dripping with wine and then add soy sauce, wine, sugar, hoisin powder, monosodium glutamate, sesame oil, ginger and star anise, and then add water to cook over medium heat until the juice is dry, drizzled with sesame oil to serve