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
Simmered Baked Bran
introduce
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 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.
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 will become 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 baked bran quickly became famous in the whole city, and it has 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, 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.
Key tips:
1, when you can't buy fresh chestnuts, you can use dry 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 you buy it. If it is sour, it will go bad. In addition, it has been fried in the market, but it is safer to fry it yourself.
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.
Nutritional value: flour-rich in carbohydrates, cellulose and vitamin E. Eating whole wheat food is a new trend of health and weight loss. All flour recipes
Sixian roasted bran
Sixian roasted bran
At that time, the baked bran of general restaurants in Shanghai was made of cooked gluten made from bean products factory and seasoned and fired. 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.
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.
Tip every day: Baked bran dries easily, so this dish can be put with a little more base oil.
Ingredients: 2 kg of baked bran, 2 pairs of peeled peanuts, 6-7 shiitake mushrooms, bamboo shoots 1 branch, day lily 1 stick, ginger, fennel and chives.
Seasoning: cooking wine, soy sauce, sugar, sesame oil and vegetable oil.
Practice:
1, cut the baked bran into pieces with a length of 3cm and a width of 2cm, boil in water for about10min, take it out and wash it in clean water to remove the white mucus (it must be cooked thoroughly and washed to remove the sour taste), and drain it for later use;
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 vegetable oil into the wok. When it is 70% hot, pour bran and stir-fry until it is hard, and the appearance is pale 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 is covered with bran), boil with high fire, add cooking wine, 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 "Sixian Baked Bran
Materials:
Gluten, auricularia auricula, yellow flower, carrot, winter bamboo shoot, 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.
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 a variety of 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 of general restaurants in Shanghai was made of cooked gluten made from bean products factory and seasoned and fired. 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, then seasoned and baked. 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 5cm and a thickness of1.5cm along the road, rinse 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.
9 "Assorted Baked Bran (Figure)
Materials:
400g of cooked gluten, peanuts, edible 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 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.
10 "Baked bran
Materials:
2.5 kg 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 (actual consumption100g), 0/00g of sesame oil/kloc-0, 5g of salt and monosodium glutamate, 25g of clean ginger and 25g of monosodium glutamate.
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.
1 1 "Four Fresh Baked Bran"
Materials:
Baked bran100g, peanut kernel100g, mushroom 25g, bamboo shoot 50g, day lily15g, ginger 5g, fennel L, yellow rice wine, soy sauce, sugar, sesame oil and monosodium glutamate.
preparation
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, and use a clean cloth to absorb the water.
2. Vegetable oil150g is heated, and then it is reduced to 70% heat. Pour in the baked bran and stir-fry until it is even. When it is slightly yellowish and stiff outside, it is served.
3. Boil the peanuts in boiling water for about 15 minutes. When the peanuts break, pick them up 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 25 grams of cooked vegetable oil to the wok, saute ginger slices, add mushrooms, bamboo shoots and day lily, stir-fry bran and peanuts evenly, add soy sauce, white sugar, fennel and clear water, boil the water with high fire, cook rice wine, simmer with slow fire until the juice is thick, add white sugar, stir-fry constantly with medium fire, and pour sesame oil around while frying.
Features: hard and chewy, salty and sweet.
12 "Braised bran (Figure)
Materials:
Roasted pork 12, bamboo shoots 1 branch, several mushrooms, 4 ears, 4 celery, carrot 1/2 strips, 3 tablespoons of soy sauce, sugar 1 tablespoon, a little monosodium glutamate, 2 tablespoons of sesame oil and 3/2 bowls of mushroom water.
Practice:
1, cut the toaster into 4 pieces and fry in the oil pan until golden brown.
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, from the oil pan, stir-fry mushrooms with 3 tablespoons of oil, then add bamboo shoots, fungus, grilled husband and seasonings to boil, 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 "baked bran buns of Zhejiang cuisine"
Features soft cortex, fluffy and full of drinks.
raw material
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.
manufacturing 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
time
60 minutes
material
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.
main points
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.