The book continues above. In the previous diary article, we introduced the specific practice of the northwest cuisine "Cold Noodles Mixed with Sesame Sauce", and this diary article is a sister article to the production of cold Noodles. It is a special product of the gluten washed when making cold Noodles and then specially processed. A Jiangnan delicacy "Braised Roasted Bran".
"Baked bran" is a delicacy made with gluten. It was originally a delicious vegetarian vegetarian dish from the monk's family. In terms of cooking techniques, it belongs to the method of making vegetarian vegetables braised. Its taste is salty, sweet, oily, bright and tempting! Jiangsu and Zhejiang regions call it "Sibao Baked Bran". The ingredients used in it are "day lily, black fungus, soaked peanuts and winter bamboo shoots slices." Since there is no winter bamboo shoots in Dazao's home for the time being, one treasure is missing. Hehe, therefore, I can only name it "Braised Baked Bran".
"Roasted bran" is made from dried gluten and baked, so it is traditionally called "roasted bran". After drying, the roasted bran is very durable and generally does not deteriorate easily. When using it, soak it in warm water and wash it, and then add ingredients and seasonings to braise it. After the finished product, the dish is ruddy and beautiful, and the taste is very delicious. It is a great delicacy for traditional vegetarian eaters. This dish is a famous dish with a history of thousands of years! The specific practices are as follows;
Braised roasted bran
By LornaFlatley
Recipe Recommendations
Steps for Braised roasted bran
1
A piece of water gluten, dry yeast (used to use flour fertilizer), water-grown fungus, water-grown day lily, water-grown peanuts, soy sauce, soy sauce, salt, white sugar, monosodium glutamate, star anise, sesame oil, onion and ginger.
2
Add 2 grams of dry yeast to the water gluten, then dip your hand in water and knead it repeatedly.
3
Knead the gluten evenly and cover it with plastic wrap for fermentation.
4
Fermentation until it is about twice as large as a honeycomb.
5
Apply a little oil on an iron plate, put the fermented gluten into the plate and press evenly until it is about two centimeters thick, then relax for another 30 minutes to allow it to expand naturally.
6
Relax the water gluten for 30 minutes, place it in a steamer and steam over high heat for 15-20 minutes.
7
Steam and take out.
8
Cut the steamed gluten into about 3 cm pieces on the chopping board.
9
Place the chopped cooked gluten on the grill. In the past, it used to bake and dry it over charcoal fire, but now it can be used in the oven.
10
Bake over high and low heat at 140 degrees for about an hour.
11
Thoroughly dry the gluten until the skin has a slight yellow color before taking it out. This is the prepared dry baked bran. As long as the bran is not damp, it can be sealed and stored for a year or two without deteriorating easily.
12
When making roasted bran dishes, take the amount you need, put it in a container and soak it in cold water.
13
Since the roasted bran is very light, a heavy weight should be pressed on it when soaking, so use a porcelain plate. I use a glass plate.
14
Wash the roasted bran after being thoroughly spread. At this time, the roasted bran is like a sponge, with pores all over it and is very elastic.
15
The well-grown roasted bran can be made into "Four Treasures Roast Bran" or can be used to make "Braised Roast Bran". To braise grilled bran, put a proper amount of cooking oil in the pan and heat it, add star anise and fry until fragrant, and then add spring onion and ginger to fry until fragrant.
16
Pour in yellow fungus and cooked peanuts and stir-fry well.
17
Then add soy sauce and stir well.
18
Use a little soy sauce to color.
19
After adjusting the color, pour in the roasted bran and stir-fry evenly, then add appropriate amount of water and stir well.
20
Cover the lid and simmer for 5-8 minutes.
21
After simmer the roasted bran thoroughly, add appropriate amount of white sugar and stir well, then add a little salt, and then use high heat to harvest the juice.
22
When the soup is about to be cleaned, add a little MSG and stir well.
23
Add a few more drops of sesame oil to serve the pan.
24
At this time, the roasted bran that has been absorbed into the soup is very fragrant.
25
It tastes very elastic.
26
This dish is ready here.Braised roasted bran Make Tips
Characteristics of braised roasted bran: red and bright in color, overflowing aroma, strong taste, moderate sweetness and salty, full of elasticity and very delicious. This dish is a good Buddhist feast dish. Warm tips: 1. When making dry roasted bran, the key is fermentation and baking, and the fermentation must be uniform. Therefore, it is best to knead the dough once during fermentation to make the internal pores expand evenly. 2. When baking the gluten after steaming, you must not rush for success. The time and heat must be sufficient. Bake it until it is completely dry and thoroughly dry, with a slight yellow surface or a slightly dark color, but you must not bake it. Paste, the only way to store it for a long time. You can do more at a time. It will be much easier to soak and expand your hair while eating. 3. Roasted bran can be made into dishes such as "Eight Treasures Roasted Bran","Four Treasures Roasted Bran" and "Braised Roasted Bran". When making, you can also use rock sugar to stir-fry the sugar color, and the cooked dishes will be redder and brighter. In principle, the braising method is the main method, and the taste must not be too salty. It is best to be sweet and salty. This dish is a very expensive dish in vegetarian restaurants. Generally, the method of "Sibao Roasted Bran" is more common, which puts winter bamboo shoots, yellow flowers, fungus, soaked peanuts, etc. In this dish I cooked, there are no winter bamboo shoots in it, so it cannot be called "Sibao Roasted Bran", but the methods are all the same. There should be more things in the "Eight Treasures Roasted Bran", adding mushrooms, horseshoes, etc. Roasted bran is generally sold in vegetarian shops. The raw materials and tastes are the same, and it is slightly more expensive than ordinary soy products.