Shaobabao roast bran, one of the vegetarian dishes

Shaobabao roast bran, one of the vegetarian dishes

Introduction:

"Zhaicai is an all vegetarian dish, which is the general title of Buddhist food dishes. Vegetarian dishes are free from all kinds of meat and fishiness. Even onion, ginger and garlic are not allowed to be used. They are essentially different from vegetarian dishes. Vegetables can use onion, ginger, garlic, eggs and other raw materials, while vegetarian dishes are not. They only use gluten, mushrooms, potatoes, bean products and vegetables as raw materials. Never use condiments such as onion, ginger, garlic, oyster sauce, abalone juice and wine when cooking. The condiments used in the diet of Temple monks are mainly soybean paste, soy sauce, sesame oil, vegetable cooking oil, rice vinegar, salt, sugar, monosodium glutamate, pepper and some plant spices. There are also symbolic meat and vegetable ingredients in vegetarian dishes. Among them, the dishes made of gluten, mushroom and bean products are the raw materials representing meat dishes. Potatoes and hard or leaf vegetables are pure vegetable dishes. The usual meals are also meat and vegetable dishes. Only the VIP visitors can use more gluten, mushroom and other raw materials. There are many kinds of vegetarian dishes. The names of all kinds of meat dishes can be seen in vegetarian dishes. The chef of vegetarian dishes can make beautiful dishes, such as braised meat, vegetarian chicken, vegetarian duck, vegetarian fish and vegetarian ham. They are all made of whole vegetable, and the variety is no less than that of meat dishes. Good vegetarian dishes cost a lot. The whole vegetarian banquet I had in Jiuhua Mountain was about 80 yuan per capita, which is only the middle level. There are not many varieties, about six cold and eight hot. In addition, some staple foods and snacks are about 1000 yuan per table for ten people, but the taste is quite good. That time, it may have touched the light of Buddhist Association friends, and the monk's production is still fine Ha ha! Today, we make a deep processed dish with gluten as raw material, which is called shaobabao bran. Gluten can be divided into oil gluten and water gluten. After fermentation and drying, gluten is baked bran, which can be soaked into vegetables after soaking. The advantage of bran is that it chews tenaciously and has a fermented honeycomb on it. The real bran tastes delicious because it has a roasted flavor, which is more fragrant than gluten. However, the market dried bran has no roasted flavor. The biggest advantage of baking bran is that it can be stored for a year or two as long as it is not affected by moisture. It is also a kind of dry raw material in vegetarian dishes. There are these raw materials in various temples, and the preparation method is basically the same. Now let's demonstrate the whole process of making bran. "

Production steps:

Step 1: mix the flour with water to form a dough.

Step 2: soak in a basin of water for half an hour.

Step 3: then wrap the dough in a piece of gauze.

Step 4: hold the gauze tightly with one hand and press the dough in the gauze repeatedly with the other hand in the water basin. The technique is similar to kneading the dough, but don't use too much force. The paste can seep through the gauze.

Step 5: after about 10 minutes, the paste has been washed out, and what is left in the gauze bag is gluten, just like making cold skin, the only difference is gluten.

Step 6: don't pour out the washed gluten water. After standing, decanter out the water on it. The precipitated water is clear noodles. It can be used to make cool skin or steamed cake.

Step 7: put the washed gluten removal gauze into the basin, put a little yeast into the gluten, and knead it repeatedly.

Step 8: after kneading, spread the gluten in an iron plate and cover it with fresh-keeping film for fermentation, and knead it again after it is swollen, so as to make the internal fermentation holes uniform.

Step 9: steam for 10 minutes.

Step 10: take out the gluten after steaming and buckle it on the iron frame to cool.

Step 11: after cooling, cut the gluten into small pieces and put it on the baking tray.

Step 12: put it into the oven and bake it at 120 ℃ for dehydration. If there is no oven, it can be put on the bamboo curtain to dry, but it doesn't taste as good as baking.

Step 13: bake the gluten until it is completely dry, then take it out and let it cool.

Step 14: cool thoroughly and put it in the fresh-keeping bag for a long time.

Step 15: soak the bran in warm water until soft.

Step 16: put the base oil in the pot, stir the star anise with low heat, then cook in soy sauce, add warm water and bring to a boil.

Step 17: bring to a boil, add the soaked bran and bamboo shoots, and cook for 3 minutes.

Step 18: then pour in all the other ingredients and continue to cook for 5 minutes.

Step 19: finally, season with a little salt, pepper, sugar and monosodium glutamate.

Step 20: adjust the flavor, collect the juice with high heat, pour in proper amount of sesame oil after the soup is collected, and stir well.

Step 21: this dish can be eaten while it is hot or as a cold dish. The rest can be put into the fresh-keeping box for refrigeration after it is cooled. It is also very good for eating as a porridge dish. It can be stored for a week in refrigeration. This baked eight treasures bran is ready.

Materials required:

Wheat flour: 500g

Dry yeast: 2G

Water: moderate

Water hair fungus: 100g

Water hair Tremella: 100g

Shuifa mushroom: 80g

Shuifa Yuzhu: 100g

Soaked peanuts: 80g

Pickled peach kernel: 80g

Bamboo shoots: 80g

Soy sauce: 35g

Sugar: 40g

Refined salt: 3 G

MSG: 3 G

Pepper: right amount

Sesame oil: appropriate amount

Star anise: 3

Cooking oil: proper amount

Note: the characteristics of this dish: the color is oily, red and bright, the taste is strong, sweet and salty, the sengjia babaozhai dish is nutritious and delicious. Warm tips: 1. When washing gluten, the strength should be even, and after fermentation, it should be kneaded and then steamed, otherwise the internal organization of bran is not uniform and beautiful. The higher the purity of gluten washed, the more gluten it tastes, and it is more resistant to cooking. 2. The ingredients of shaobabao bran can be made at will. Traditionally, the above ingredients are generally used. 3. When firing, the sweet taste should be lower than the salty taste, too sweet is not delicious, moderate salty and sweet is appropriate. 4. If you feel delicious, you can make more bran at a time, take it as you like, keep it dry and keep it from deterioration. The whole vegetarian dish "shaobabao roast bran" is ready for those who like to make vegetarian food!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet