Braised wheat bran(hong shao kao fu )

Braised wheat bran

Introduction:

"The book goes on. In the previous diary, the specific practice of the northwest food "sesame paste mixed with cold bran" was introduced, and this diary is the sister of cold bran production, which is a Jiangnan Food "braised and roasted bran" produced by special processing of gluten washed out during the production of cold bran. "Baking bran" is a delicious food made of gluten. It was originally a delicious vegetarian dish of the monk family. In terms of cooking techniques, it belongs to the method of making vegetarian dishes with brown sauce. Its taste is salty, sweet, moderate, oily and attractive! In Jiangsu and Zhejiang areas, it is called "Sibao roast bran". The ingredients used in it are "cauliflower, black fungus, pickled peanuts and winter bamboo shoots". Because there is no winter bamboo shoots in the big spoon family for the time being, one treasure is missing, ha ha, so I can only name it "braised roast bran". "Baking bran" is made by drying gluten and baking, so it is traditionally called "baking bran". The dried bran is very resistant to release and is not easy to deteriorate. When using it, soak it in warm water and wash it. Then add ingredients and seasonings to make it braised. The finished dish is ruddy and delicious. It's a delicious dish for the traditional vegetarian. It's a famous dish with a history of thousands of years! The specific measures are as follows; "

Production steps:

Step 1: a piece of water gluten, dry yeast (used to use flour fertilizer), watery fungus, watery day lily, watery peanut, soy sauce, soy sauce, salt, sugar, monosodium glutamate, star anise, sesame oil, onion and ginger.

Step 2: put 2G dry yeast into the water gluten, and then knead it repeatedly with hands dipped in water.

Step 3: knead the gluten well and cover it with plastic film for fermentation.

Step 4: ferment to about one time of the size and form a honeycomb.

Step 5: apply a little oil on an iron plate, put the fermented gluten into the plate, press evenly, about two centimeters thick, and then relax for another 30 minutes to make it expand naturally.

Step 6: relax the water tendons for 30 minutes and put them into the steamer. Steam for 15-20 minutes with high heat.

Step 7: steam and remove.

Step 8: cut the steamed gluten into 3 cm pieces on the chopping board.

Step 9: put the cut cooked gluten on the grill. In the past, it was baked and dried with charcoal fire, but now it is OK to use the oven.

Step 10: bake at 140 degrees for about an hour.

Step 11: make the gluten thoroughly dry, and take it out when the skin is slightly yellow. This is the dry baked bran. As long as the bran is not affected by moisture, it can be sealed and stored for one or two years, and is not easy to deteriorate.

Step 12: when making bran dishes, take the amount you need and put it into a container to soak it in cold water.

Step 13: because the bran is very light, when soaking, you should press a heavy weight on it. Use a porcelain plate instead of a glass plate.

Step 14: wash the bran after the hair is full. At this time, the bran is like a sponge, covered with micropores, very elastic.

Step 15: the well developed bran can be used to make "Sibao bran" or "braised bran". The method of baking bran in brown sauce is to heat up the cooking oil in the pot, add star anise and fry until fragrant, then add onion and ginger.

Step 16: pour in the Yellow fungus and cooked peanuts, stir fry well.

Step 17: then cook in soy sauce and stir well.

Step 18: color with a little more soy sauce.

Step 19: after the color is adjusted, pour in the bran and stir evenly, then pour in an appropriate amount of water and stir well.

Step 20: cover the pot and simmer for 5-8 minutes.

Step 21: after braising the bran thoroughly, add some sugar and stir well, then add a little salt, and then collect the juice with high fire.

Step 22: when the soup is about to be collected, add a little monosodium glutamate and stir well.

Step 23: add a few more drops of sesame oil to get out of the pot.

Step 24: at this time, the bran full of soup is very fragrant.

Step 25: eat elastic.

Step 26: This is the end of the dish.

Materials required:

Water bar: 260g

Dry yeast: 2G

Water hair fungus: 80g

Daylily: 60g

Shuifa peanuts: 100g

Soy sauce: 15g

Veteran: 5g

Salt: 1g

Sugar: 15g

MSG: 2G

Star anise: 1 piece

Sesame oil: 5g

Scallion: right amount

Ginger: right amount

Note: the characteristics of braised wheat bran: bright red color, overflowing aroma, strong flavor, moderate sweet and salty, full of elasticity, very delicious, this dish is a good Buddhist feast dish. Warm tips: 1. In the production of dry baked bran, the key is fermentation and baking, and the fermentation should be uniform. Therefore, during the fermentation period, knead the flour once to make the internal pores expand evenly. 2. When baking gluten after steaming, don't be in a hurry. The time and heat must be enough. Bake gluten until it is completely dry and the surface is yellowish or slightly dark, but don't bake it. Only in this way can it be stored for a long time. You can make more gluten at one time, and it's much easier to soak it when eating. 3. Baking bran can be used to make "eight treasures baking bran", "four treasures baking bran" and "braised baking bran". When making, you can also use rock sugar to stir fry the sugar color, and the dishes will be more red and bright. In principle, the production method of braised in brown sauce is the main method, and its taste must not be too salty, and moderate sweet and salty is the best. This dish is very expensive in vegetarian restaurants. Generally speaking, it uses "four treasures baked bran" as its main method. It contains winter bamboo shoots, yellow flowers, fungus and soaked peanuts. The dish I cooked has no winter bamboo shoots, so it can't be called "four treasures baked bran". The method is the same. "Eight treasure bran" contains more things, such as mushrooms and horseshoes. Bran is generally sold in vegetarian shops, and its production method uses the same raw materials and tastes, which is slightly more expensive than ordinary bean products.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Kao Fu