How do you make red barbecue bran to make it delicious? How to make roasted bran delicious, how to e

Method 1: Materials.

6 small roasted bran, 3-4 shiitake mushrooms, 1 tbsp dried fungus, 3 slices of dried tofu, 15 stalks of enoki cabbage, 1 small sprig of carrot, 1 2 cups edamame, 1 green onion, 1 slice of ginger, 1 bamboo shoot, 3 tbsp soy sauce, 1 2 tbsp sugar, 1 2 tsp sesame oil.

1. Tear the roasted bran into small pieces, fry it in hot oil until hard, and remove it.

2. Soak the mushrooms softly, cut off the pedicles, cut them into slices according to the size, slice the bamboo shoots and dried tofu separately, cut the carrots into small pieces, soak the golden needle cabbage softly, and tie every two into a knot.

3. Soak the fungus softly, pick and wash it clean, grab and wash the edamame, and remove the outer film.

4. Remove from the oil pan and fry the chives with 1 tablespoon of oil; sliced ginger; shiitake mushrooms and bamboo shoots, add soy sauce; Sugar and water, add the roasted bran and fungus and cook for about 20 minutes.

5. Add carrots, dried tofu and goldenrod, cook for about 10 minutes, finally put down the blanched edamame, cook thoroughly and turn off the heat.

6. Drip sesame oil, mix well, let it cool before eating.

Method 2: 1When the oil is burned to eighty percent hot, put in the torn bran and fry it until it is golden brown, remove and drain the oil;

2.Peel and slice the bamboo shoots, soak the mushrooms and cut them softly, cut each piece of dried bean curd into 3 pieces obliquely, and soak the golden needles and fungus to soften;

3.Put oil in the pot, put the mushrooms, dried beans, bamboo shoots, golden needles, and fungus into the wok, and finally add the fried roasted bran, pour the wine and add soy sauce, wine, sugar, spicy powder, monosodium glutamate, sesame oil, ginger slices and star anise, then add water and cook over medium heat until the juice is dry, and pour sesame oil to eat.

Roasted bran is made of flour and seasoning, fermented, steamed in a steamer to become gluten, and then baked. It is used as raw material and cooked with soy sauce, sugar and other seasonings, and then it becomes a dish. "Gongdelin"In the 30s, he set up a workshop to make homemade cooked gluten and steam all kinds of dishes, and because of the quality and taste of this roasted gluten, it quickly became famous throughout the city.

Material. 30 grams of black fungus and 10 dried shiitake mushrooms

50 grams of peanut kernels.

2 slices of roasted bran and 1 handful of dried daylily.

Seasoning. 50 ml peanut oil, 2 grams of salt, 20 grams of light soy sauce.

10 grams of dark soy sauce and 3 grams of sesame oil

5 grams of sugar and 200 ml of water. Steps.

1.Soak fungus, shiitake mushrooms, dried daylily and roasted bran in water.

2.Wash and slice the fungus and shiitake mushrooms.

3.Rinse and drain dry.

4.Cook the peanuts and simmer until soft and rotten, then remove them.

5.Cut the roasted bran into small pieces, wash with clean water and squeeze to wash off the slurry.

6.Boil a pot of water, boil the water to bake the bran, continue to cook for 5 minutes after boiling again, and then completely wash off the white foam with water after taking it out.

The roasted bran is processed in this way so that it does not have a fishy and sour taste).

7.Heat the pan with peanut oil, roast the bran and fry until golden brown.

8.Light soy sauce, dark soy sauce and sugar mix into juice and set aside.

9.Remove from the oil and stir-fry the fungus, shiitake mushrooms, peanuts and daylily evenly.

10.Add the roasted bran, pour in the sauce and stir-fry evenly.

11.Add a glass of boiled water, cover and simmer for 5-8 minutes.

12.After turning the lid to high heat to reduce the juice, pour sesame oil on the pan and then remove from the pot.

Material. 6 small pieces of roasted bran, 10 dried shiitake mushrooms, 2 fresh bamboo shoots, 2 slices of ginger, 1 1 2 tbsp sugar, 2 tbsp soy sauce, 1 tsp chicken broth mix.

Method. 1) Roasted bran cut into small pieces; Soak dried shiitake mushrooms; Cut the fresh bamboo shoots into hob pieces and set aside.

2) Heat the pan, pour in 2 cups of oil, heat the oil and fry the bran in method 1 until crisp brown, remove and drain the oil for later use.

3) Heat 1 tablespoon of oil in a pot for method 2, and heat the ginger slices and mushrooms in method 1 over medium heat.

4) Add the roasted bran from method 2 and the bamboo shoots from method 1 and stir-fry, then add sugar, soy sauce, and 1 1 2 cups of mushroom water from method 1.

5) Cook until the juice is reduced, add chicken powder to taste.

Method. Wash the bran, wring out the water, tear each in half and fry in a pan until golden brown on both sides.

Then add bamboo shoots and mushroom slices and stir-fry, add soy sauce and sugar to taste.

Add water and simmer over low heat until the soup is dry. Served.

Four joys to make the bran.

After soaking, squeeze out the water and set aside.

Roasted bran is torn into small pieces, all four mushrooms, all two daylilies, fungus torn small flowers in a pot of boiling water, peanuts boil for 10 minutes, take out and set aside, roast bran and cook for 3 minutes, take out the water and pour oil into the spare pot, slightly more, put in the roasted bran and stir-fry until the surface is slightly yellow, then pour a little oil into the pot, put in the fungus, mushrooms and daylily stir-fry and pour all the seasonings into the medium heat and cook until the flavor is in, and finally reduce the juice over high heat, pour sesame oil before leaving the pot.

The preparation of roasting bran is as follows:

Ingredients: 400 grams of roasted bran, 7 grams of black fungus.

Excipients: 1 tablespoon oil, 2 star anise, 2 grams of salt, 1 teaspoon of Wuxiaopi powder, 5 grams of rock sugar, 1 tablespoon of braised soy sauce, a little chopped green onion.

1. Prepare the roasted bran, soak the black fungus with water.

2. Wash the soaked black fungus and control the water, tear the roasted bran into even pieces by hand, and prepare chopped green onions, star anise and rock sugar.

3. First boil the roasted bran in a pot under cold water, then rinse it with running water and squeeze it with 100 hands, wash away the white mucus and control the water.

4. After the water in the pot is boiled, blanch the black fungus and pick it up.

5. Pour oil into a hot pan, and fry the star anise and rock sugar over low heat until melted.

6. Then put the black fungus and roasted bran into the pot and stir-fry until fragrant and add salt to taste.

7. Add the braised soy sauce and stir-fry the sauce until it is fragrant, then cook in water.

8. Cover and boil over medium heat until there is about one-third of the juice, open the lid and turn to high heat, add five-spice powder, and then turn off the heat and remove from the pot after firing for a while.

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.

Method 1 of roasting bran: Double happiness roasted bran.

1. Soak the black fungus and roasted bran in water and wash them respectively, tear the black fungus into shreds, cut the roasted bran into small cubes, drain the water, and set aside.

2. After the chives, ginger, coriander and carrots are washed, cut the chives into small pieces, cut the ginger into shredded ginger, break the coriander into several sections, and slice the carrots into several lines.

3. When putting it in the pot, first fry the roasted bran and shredded ginger with sesame oil, and after the surface of the roasted bran turns golden brown, add a little sugar and continue to stir-fry.

4. Then add black fungus and carrots one after another, stir-fry while adding, stir-fry for a few minutes, add an appropriate amount of water, salt, light soy sauce, dark soy sauce to the pot, and then bring to a boil over high heat.

Roasted bran is a kind of high-protein, low-fat, low-carb hydrated healthy food, we can eat a good supplement to the body needs a variety of nutrients, for obesity and hyperlipidemia people is suitable to eat more.

Method 2 of roasting bran: roasting bran with honey.

1. After the baked bran is ready, cut it into small cubes, fry it in oil first, and then put it out for later use.

2. Slice the tomato carrots and stir-fry them dryly, add rock sugar to dissolve them after the oil is dry-fried, and boil them into honey.

3. Add water to the honey sauce and stir the fried roasted bran so that each piece of roasted bran is stained with honey.

4. Then add light soy sauce, dark soy sauce, cooking wine, brown sugar and other ingredients to the pot, cover and boil, collect the juice after boiling, add sesame seeds, chicken essence, etc., mix well and then you can eat out of the pot.

Roasted bran is not only easy to decontaminate, but also helps to reduce our intake of animal protein, so when we eat this dish, we not only ensure protein intake, but also limit calorie intake, so people with some high cholesterol and cardiovascular diseases should eat a little often.

The above is a brief introduction to two simple methods of roasting bran, although the method is simple, but it is very delicious and nutritious, this is the most common way to eat roasted bran, so many people like to eat roasted bran, but will not make friends in Yuxiang can try the above practice very well, will make delicious roasted bran.

Here's how to bake the bran deliciously:

Tools Ingredients: roasted bran, peanuts, shiitake mushrooms, dried daylily, black fungus, dark soy sauce, star anise, rock sugar, salt, light soy sauce.

1. Soak the dry roasted bran in cold water to soak, stare at the stupid and black fungus wash and soak the hair, wash and soak the daylily to soak, and soak the peanuts in water. Bake the bran in a pot of boiling water for 2 minutes, soak it in cold water, gently squeeze it with your hands, and wash it several times in multiple settings to wash away the sour smell.

2. Boil peanuts in a pot of boiling water for 10 minutes and remove them. The peanuts are dried, the black fungus is torn into small pieces, the mushrooms are sliced, and the daylily is removed from the roots and cut in half. Roast the bran and cut into small cubes.

3. Pour more oil into the wok than usual and slowly fry the star anise over low heat. Add the roasted bran and fry. Fry until brown on both sides.

4. Pour an appropriate amount of oil into the wok, add the mushrooms and stir-fry to bring out the fragrance. Add daylily, black fungus and peanuts and continue to stir-fry. Pour in the roasted bran, add light soy sauce, dark soy sauce, salt and rock sugar.

5. After stir-frying evenly, pour Kaiji into a bowl of boiling water, simmer over medium-low heat for about 15 minutes. This is a delicious dish of roasted bran that is ready.

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.