Materials:

2.5 kg of flour, 15 grams of hydrated fungus, 50 grams of hydrated mushrooms, 100 grams of net asparagus, 900 grams of vegetable oil (the actual Roasted bran consumed 100 grams of allow), 100 grams of sesame oil, 5 grams of salt, monosodium glutamate, 25 grams of net ginger, 15 grams of sugar, 15 grams of cooking wine and soy sauce, a little bit of sugar coloring, and 400 grams of chicken broth.

Style of work:

(1) Break the green onion and cut into segments, ginger cut into large pieces. Shiitake mushrooms cut in half. Asparagus cut into slices. Wash the fungus. Then, the mushrooms, asparagus and fungus together in a pot of boiling water blanch, fished into cool water, cool and then fished out, the water control clean.

(2) make gluten. Put the flour into the basin with salt, 1 kilogram of water and soft, and then add some water with your hands to knead the dough repeatedly, so that the surface moist, until the kneading through the wake up 30 minutes. Then put the dough into a large basin, add cool water and rub repeatedly, when the water becomes mixed, pour out the water into the water and continue to knead until the water is clear, that is, to become gluten. Generally 500 grams of gluten can be produced.

(3) frying pan on the fire, the vegetable oil to 7% heat, the gluten into the block, fried to golden brown when fishing out the oil control.

(4) with the original pot of sesame oil hot, first into the green onions, ginger, sautéed flavor, and then cooking wine, soy sauce, add chicken broth, salt, sugar, and sugar color the soup into a golden brown, soup open the floating foam skimmed off. (5) the fried gluten, asparagus, mushrooms, fungus are put into the soup, with the water fire bran to gluten has been soft, turn the fire juice, add monosodium glutamate, pick out the green onions, ginger, drying ice is ready.

Features: sweet and salty flavor, fresh and delicious.

Five-spice roasted bran

Origin: Shanghai, China.

Cause: Five Spice Baked 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 roasted bran

Raw materials

Roasted 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, 2 grams of ginger, sesame oil, 3 grams of star anise, 85 grams of soy sauce, 15 grams of wine, 5 grams of sugar, 1 gram each of pepper, monosodium glutamate, 80 grams of oil.

Cooking method

1. burnt bran after washing with water to 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 to a golden brown, fished out of the oil;

2. bamboo shoots peeled and sliced, softened mushrooms on the cut, dried beans each diagonally cut into 3, in addition to the golden needles, softened fungus;

3, bamboo shoot slices, 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 sauce is dry, drizzled with sesame oil to eat.

Roasted Bran with Chestnuts

Ingredients:

Roasted Bran 5pcs, 300g of fresh chestnuts, 2 slices of ginger.

Seasoning:

3 tbsp soy sauce, 1 tbsp sugar, 1 cup water.

Processing method:

1. Tear the roasted bran into strips and fry in hot oil to brown.

2. Soak the chestnuts in water to remove the outer membrane, and boil them in water for another 20 minutes, then fish out and set aside.

3. Stir-fry the ginger in 2 tbsp oil, add the chestnuts and roasted bran, and add all the seasonings to taste.

4: Serve the soup when it dries up a bit.

Roasted Bran for All Seasons

Ingredients: fresh roasted bran, peanut beans, black fungus, cauliflower, mushrooms, green onions.

Seasoning: soy sauce, sugar, salt, salad oil, spicy black bean sauce.

Making:

1, yellow cauliflower, black fungus and shiitake mushrooms into hot water to soak until all initiated, and then the fungus to break off the bottom root, yellow cauliflower rinsed, cut off the root, cut into inch; shiitake mushrooms cut into julienne.

2, peanut beans roasted in the oven, remove the skin; roasted bran soaked in warm water to soften, cut into pieces and spare.

3, frying spoon in the oil, heat the oil in the pan, to be burned to 60% heat incense shredded green onions, into the black bean sauce stir fry flavor, into the fungus, cauliflower, mushrooms, peanut beans stir-fry, add soy sauce, salt, sugar, seasoning, add a little water, and then into the roasted bran stir-fry evenly, the juice can be closed.

Mixed roasted bran

Main ingredient: 400 grams of cooked gluten

Accessories: peanut rice, edible fungus, carrots, asparagus, edible cauliflower, mushrooms

Seasoning: salt, soy sauce, sugar, cinnamon, ginger, cooking wine, chicken broth, cooking oil

Cooking method:

1, the cooked gluten into an even-sized square, and then the mushrooms, respectively, and the cooked gluten into an even-sized square.

1: Cut the cooked gluten into even-sized cubes, and then dice the mushrooms, carrots, asparagus, and cauliflower separately.

2, sit in a pot on the fire add oil, to 5 mature into the gluten deep-fried until dark yellow and crispy, and then the mushrooms, carrots, asparagus, cauliflower into the oil, fish out after the oil control;

3, sit in a pot on the fire, leave the remaining oil, the first into the ginger, cinnamon stir-fry a little bit, and then put into the oil over the mushrooms and other dices, and then put into the wood ear, add the right amount of water, in turn, plus soy sauce, chicken essence, sugar, Salt, put a little goji berries can be out of the pot.

Features: chestnut-colored dishes, strong flavor, roasted bran is soft and glutinous, sweet and salty to taste.

Four freshly roasted bran

Main ingredient: gluten

Accessories: fungus, yellow flowers, carrots, asparagus

Seasoning: salt, chicken essence, cooking wine, soy sauce, sugar, chicken broth, sesame oil, green onion, ginger

Practice:

1, the gluten is cut into slices, fungus, yellow flowers soaked in warm water, remove the root, wash again and again, carrot Wash and peeled cut into diagonal elephant eye slices, asparagus cut into slices;

2, sit in a pot on the fire into the oil, hot oil into the onion, ginger stir fry flavor, add soy sauce, cooking wine, chicken broth, chicken essence, sugar, gluten, to be the pot to open the fire into a small fire for 10 minutes and then into the fungus, flowers, carrots, asparagus, stir fry, drizzle sesame oil out of the pot can be.

Features: salty with sweet, flavorful and delicious.

Zhejiang vegetables baked bran big bag

Features: soft leather, puffy drink full.

Raw materials:

White flour 500 grams, half of fresh yeast, baking powder, 300 grams of roasted bran, 50 grams of black fungus, 5 grams of ginger, soy sauce, refined salt 6 grams of sugar 20 grams of fresh flavor king 2 grams of water starch 40 grams of sesame oil 25 grams of peanut oil 75 grams of peanut oil

Production process:

1, will be the roasted bran and the hair of the sea. Black fungus were minced, put together with soy sauce, salt, sugar, fresh flavor king, ginger, sesame oil, peanut oil, and then put into the water starch to stop evenly, the roasted bran filling standby.

2, white flour and water and noodles, fermentation (refer to the green cabbage package), plus baking powder kneaded, kneaded to three light, rolled into strips, cut 10 small dough, snapped flat one by one put on the baked bran stuffing, pull and pinch into the pleated mouth pinch tight; emissions of the steaming grids a few moments to stop, after the rise on the steaming pot, cover tightly covered with a high flame steam 12 minutes or so, after steaming, end of the grids away from the pot and take out.

The key to the production:

1, the leavening surface must be hair through, so that the product is puffy and full.

2, roasted bran should be chopped as fine as minced meat, the amount of oil should be large.

Steamed Bran

Ingredients:

Pinch of cilantro, 10 pieces of bran, 1 packet each of coarse and fine steamed meat powders

Seasoning:

3 tbsp hot bean paste, 2 tbsp sugar, 2 tbsp wine, 1 tbsp soy sauce, 1 tbsp mirin

Tips:

Sprinkle a bit of water over the bran when steaming to keep it from getting too dry.

How to do it

A: Cut the bran into thick slices, finely chop the cilantro, and mix with the steamed meat powder in a bowl.

B. Fry the roasted bran until crispy brown, add all the seasonings and mix well, and marinate for 20 minutes.

C. Dip the marinated roasted bran into the steamed meat powder and steam it in a steamer for about 40 minutes, then sprinkle with chopped cilantro to finish.

Sixty Roasted Bran

Slice the roasted bran into 2cm square cubes, cook in a pot of boiling water for 1-2 minutes, then rinse with water, squeeze the water dry;

Water-ripened black fungus picking and washing, broken into small slices; bamboo shoots, carrots cut into small slices, scallions cut into segments, enoki mushrooms, shiitake mushrooms, Peanut frying thick silk, peanuts and then remove the coat;

In the hot frying pan over high heat, fry the roasted bran into a slightly charred all around, and then remove the coat. Bran fried into the surrounding slightly browned fish out;

In a small frying pan sautéed scallion segments, bamboo shoots, carrot slices, fungus, enoki mushrooms, dried shiitake stir-fried for a few moments, and then under the fried brans, add salt, soy sauce, a little vinegar, sugar, 1-2 pieces of aniseed fennel, a little wine, about a cup