Tips on how to make homemade roasted bran, and how to bake bran is a big family routine

Ingredients for roasting bran.

200 grams of flour (grain flour) 3 grams of yeast powder.

260 grams of water.

Preparation of roasted bran.

Step 1: Flour.

Step 2: Add yeast powder to the water.

Step 3: Yeast water and boil.

Step 4 Pour in the flour and wash like this.

Step 5: Roll into a ball, put the container on the lid with plastic wrap, and let rise for 1 hour.

Step 6: Wake up like this.

Step 7: Steam for 20 minutes.

Step 8: Steamed.

Step 9 is perfect.

Step 10: It's still delicious to make it yourself.

Roasted bran, soft and fragrant without sourness, 2 steps are done, the sauce is rich, and the taste of meat and vegetables is eaten, which is no worse than that of a restaurant, and there is a sense of satisfaction when you eat it.

I have to say that the difference between the north and the south is really everywhere.

At the dinner table of Shanghainese, there is a classic home-cooked dish called Sixi Roasted Bran. The first time I ate it, I thought it was gluten from our north, and I was despised by my friends.

Roasted gluten is also called gluten, and gluten is divided into two kinds: one is oil gluten, which is more popular in the north, and there are baked gluten sold in the streets and alleys, which is used for it, and the other is water gluten, which is often eaten in the usual cold skin, and it is also the selected ingredient for making this home-style roasted bran today.

Gluten is to add an appropriate amount of water to flour and a little salt, stir well to form a dough. Then scrub with water repeatedly to wash off all the starch and other impurities in the dough, and the rest is gluten.

Roasted bran is made by grinding wheat bran flour with the skin, then kneading and sieving the gluten separated by rubbing and sifting in water, and then fermenting and steaming.

And this roasted bran is actually the most common home-cooked dish in Shanghai, and almost every Shanghainese loves to eat it. The ingredients are simple, the method is relatively simple, and basically everyone can see it, whether it is a restaurant or a home.

It tastes delicious with a hint of sweetness, and the soup is rich and the bibimbap is particularly delicious. And this dish can be used both hot and cold, the roasted bran is full of soup, and when you bite into the soup, the whole mouth will be filled instantly, so delicious that you can't stop eating, whether it is a cold dish or a hot dish, it is great.

Recipe: Rape barbecue bran.

Baked bran is a common specialty food in the Jiangnan region. With wheat bran flour with skin, and then kneaded and sieved in water and separated from the gluten, by the raw gluten by heat preservation and fermentation after high temperature steaming, this thing is similar to frozen tofu, the color is orange yellow, the honeycomb is relatively large, easy to taste, can be combined with a variety of meat and vegetable raw materials, also known as wild dishes.

Ingredients: 400 grams of roasted bran, 200 grams of rape.

Seasoning: 1 green onion, 1 star anise, 2 grams of salt, 10 grams of light soy sauce, 5 grams of sugar, 10 grams of oyster sauce, appropriate amount of sesame oil.

Method:1Wash the rape and cut into sections. If the rape is relatively small, it is okay not to cut it.

2.Soak the bran in cold water until soft.

3.Squeeze dry and cut into small pieces. It is best to soak the roasted bran in cold water, so that the taste will be stronger.

4.Heat the pan with cold oil, first fry the star anise, minced green onions, and then put the roasted bran, the roasted bran is more absorbent, and the oil is dried at once.

5.Add light soy sauce, salt, oyster sauce, sugar, a little boiling water and simmer for a while. Add the rape stalks and stir-fry.

6.Finally, put the rape leaves.

7.Drain the soup or leave a little left, and pour sesame oil out of the pan.

To sum up, cooking tips:

1. The treatment of roasted bran is very important, you must rinse and squeeze the roasted bran repeatedly, so that you can basically remove most of the fishy smell, and then blanch the roasted bran and then rinse it is basically gone;

2. Another point, if you are not sure about the saltiness of this dish, you must put the sauce in batches. Roasted bran has the characteristic of absorbing flavor very easily, and the sauce is put in the pan at once, which finally causes the whole dish to be too salty;

3. Then there is the problem of heat, if you want to roast the bran to taste good and delicious, you must simmer it over low heat, and add the rape last.

Ingredients: 1 piece of pork belly, 2 or 3 pieces of roasted bran, 1 green pepper (it doesn't matter if you don't have it), green onion, Sichuan pepper.

Stir-fry early reed preparation steps:

1. Cut the pork belly into small pieces, put it in a pot, put green onions, ginger, cooking wine, a few peppercorns to blanch, skim off the foam, boil until it is broken, remove it, rinse it with water, drain the water and set aside.

2. Soak the bran in water in advance, cut it into cubes, rinse it with water after blanching, squeeze out the water and set aside.

3. Put a little oil in the pot, add the pork belly and slowly stir-fry the oil over low heat, then add the ginger slices and green onion knots.

4. After stir-frying the fragrance, pour some cooking wine, then add light soy sauce (my family specially bought braised soy sauce), stir-fry to color.

5. Then add the broth, star anise, cinnamon, bay leaves, and rock sugar. Cover the pot, simmer over medium heat for about 20 minutes, add roasted kelp bran, add a little salt to taste, and reduce the juice over high heat.

The preparation of roasting bran is as follows:Ingredients: 200 grams of roasted bran, 4 shiitake mushrooms, 4-5 fungus (water hair).

Excipients: Huangfei red peanut rice, 1 tablespoon of June fresh soy sauce, 1 teaspoon of June fresh oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 piece of cinnamon, 2-3 star anise, half a bowl of water.

Steps: 1. First of all, let's have a large collection of fresh products in Xinhe June. Raider.

2. Fungus soaking (I use small fungus, you can use 4-5 large ones).

3. Bring the water to a boil, and put the roasted bran and washed and rootless shiitake mushrooms into the boiling water.

4. Turn off the heat after about 5 minutes.

5. Take out the roasted bran and shiitake mushrooms and pour the pure wax water.

6. Heat the oil in the pot, add cinnamon and star anise and stir-fry until fragrant, and then put in the fungus that has been soaked and washed.

7. Then add the roasted bran and shiitake mushrooms.

8. Add water and all seasonings, cover and simmer over low heat until the soup is dry.

9. Serve on a plate.

10. Take a closer look, you can put coriander to make a Zen slip or mint decoration.

Summary. Hello, dear, happy to answer your <>

Answer: the practice of roasted bran Wash the roasted bran and squeeze out the water for spare shiitake mushrooms, fungus, daylily and peanuts are soaked in advance, fully washed and set aside, of which peanuts are boiled in water for 20 minutes, I like to cook a little cooked, it tastes fragrant enough, green onion and ginger shredded spare hot pot to add more oil when it is hot, add roasted bran pieces to fry, all sides become golden after the spare pot to leave the bottom oil, fry chives and ginger. Sixi roasted bran because of a variety of ingredients, even if it is the same point, it is a big pot out of the pot, you can eat it directly after the pot, or you can turn the sealed box refrigerator after cooling, as a daily side dish cold dish, and the side dishes when cooking family banquets are also great.

The remaining soup at the bottom of the pot will be reabsorbed overnight, making it more refreshing. Take as much as you want when eating, and in order to ensure freshness, it is best to eat it within 2-3 days.

The practice of roasting bran is home-cooked.

Hello, dear, happy to answer your <>

Answer: the practice of roasting bran Wash the roasted bran and squeeze out the water for the spare shiitake mushrooms, fungus, daylily and peanuts are soaked in advance, fully washed and set aside, of which the peanuts are boiled in water for 20 minutes, I like to cook a little, it tastes fragrant enough, green onion and ginger shredded spare hot pot add more oil when it is hot, add roasted bran pieces to fry, all sides become golden after the spare pot leaves the bottom oil, fry the chives and ginger. Sixi roasted bran because of a variety of ingredients, even if it is the same point, it is a big pot out of the pot, you can eat it directly after the pot, or you can turn the sealed box refrigerator after cooling, as a daily side dish cold dish, and the side dishes when cooking family banquets are also great.

The remaining soup at the bottom of the pot will be reabsorbed overnight, making it more refreshing. When eating, take as much as you want, in order to ensure freshness, it is best to eat within 2-3 days.

Ingredients: 350 grams of pork belly, 250 grams of roasted bran.

Excipients: 1 3 tsp salt, 1 tsp cooking wine, 3 slices of ginger, 1 2 tsp dark soy sauce, 20 grams of rock sugar.

Steps: 1. Wash the pork belly, put it in a pot of cold water and boil, blanch it, preferably until it has just been broken.

2. Then wash the blanched pork belly and cut it into pieces.

3. Hot slag shake pan (no need to put oil), put the pork belly in, and stir-fry over low heat to get out the fat.

4. After the grease is stir-fried, add the ginger slices and stir-fry until fragrant.

5. Add rock sugar and fry until the rock sugar melts and the surface of the meat turns brown.

6. Then pour in the dark soy sauce and stir-fry again to make it evenly colored.

7. Boil a pot of boiling water, pour it into the pot, and cover the meat.

8. Then pour in an appropriate amount of cooking wine, bring to a boil over high heat, turn to low heat and simmer.

9. Wash the roasted bran and cut it into pieces about the size of the meat. If you are using dry roasted bran, soak it in advance until soft.

10. When the soup of the braised pork is collected to 2 3, add the roasted bran and simmer together.

11. When the soup is about to dry up, add the salt to taste.

Summary. 1. Wash and cut the fresh mushrooms into pieces; Wash the bamboo shoots, fungus and carrots separately and cut them into small pieces. Ginger; Wash the red peppers, remove the seeds, chop and set aside.

2. Tear the bran into three equal parts by hand, put it in a frying pan that has been heated to 180, fry it over medium heat until the surface is crispy, take out and drain the grease for later use. 3. Heat another pan, add 2 tablespoons of oil, add the ingredients of Recipe 1, stir-fry until fragrant, add the bran and all the seasonings of Recipe 2 and simmer on low heat for 10 minutes until it tastes good.

1. Wash and cut the fresh mushrooms into pieces; Wash the bamboo shoots, fungus and carrots separately and cut them into small pieces. Ginger; Wash the red peppers, remove the seeds, chop and set aside. 2. Tear the bran into three equal parts by hand, put it in a frying pan that has been heated to 180, let the balance fry over medium heat until the surface is crispy, take out and drain the grease for later use.

3. Heat another pot, add 2 tablespoons of oil, add the ingredients of Recipe 1, stir-fry until fragrant, add the bran and all the seasonings of Recipe 2, and simmer on low heat for 10 minutes until the flavor is ready.

2. Cut each grain of roasted bran into three small slices; The bamboo shoots are cut to the same size as roasted bran. Soak the mushrooms in small pieces and cut them. Slice the green onion and ginger and set aside.

2. Heat the oil pan to about 150 °C, mix the bamboo shoots with 1 teaspoon of spine soy sauce, color, drain, put them in the oil pan and fry them until the surface is browned, remove them and touch the coarse drain of the oil. 3. Fry the bran from exercise 1 in the pan of exercise 2 for about 2 minutes until crispy, then drain the oil after the cherry blossoms are sold. 4. Heat another pan with hot shallots and ginger.

Place the bran, bamboo shoots, mushrooms, and seasonings together in the pan. Cook over medium heat for about 8 minutes until the soup is dry. Finally, add the sesame oil and mix well.

1. They are water mushrooms, shiitake mushrooms, and daylily. Save the water and eat the mushrooms. 2. Squeeze the bran into the water, change the water several times, and cut it into small pieces for later use.

3. Remove the pot, add more vegetable oil, heat the sedan chair, add bran, white sugar and brown sugar, stir-fry for 1 minute, until it becomes soft and yellow. 4. Pour in raw smoke, dark soy sauce and vinegar and stir-fry until the color is uniform. 5. Pour in fungus, mushrooms and daylily, a little salt, stir-fry a few times, then pour in water (about a small bowl) of soaked mushrooms, cover the pot and simmer for 5 minutes.

6. Cook until cooked, add the sea green of Shanghe Mountain, and simmer for another 5 minutes. 7. Open the lid of the pot, and the juice will start the pot.

Kiss The above are the three home-cooked recipes for roasting bran.