Chef Yan Guo left dejectedly.

"Your Excellency is mighty. ”

The servants cheered.

Zhong Tianzheng smiled and let everyone rest.

He returned to the culinary space by himself and began to practice his cooking skills at night.

Zhong Tianzheng decided to cook local dishes.

"The main course is no longer useful, and the local cuisine is starting to win. ”

Zhong Tianzheng thought to himself.

"Four fresh roasted bran is one of the traditional famous dishes of Kaifeng in the Central Plains, and was later introduced to Jiangsu, Zhejiang and Shanghai. It is soft in the mouth, but it does not taste good. From the beginning, the Gongdelin Vegetarian Restaurant has set up its own workshop and made its own cooked gluten. The cooking method is also different, which makes the roasted bran more flavorful. This kind of roasted bran is of high quality and delicious taste, and it is quite popular among people. Famous patriots such as Shen Junru, Zou Taofen, Li Gongpu, Sha Qianli, Shi Liang, Zhang Naiqi, and Wang Zaoshi were all guests of Gongdelin. Shi Liang wrote an article "Remembering Gongdelin" before his death, saying that the "Seven Gentlemen" highly respected Gongdelin vegetarian dishes. ”

Zhong Tianzheng is doing while thinking, the main ingredient is gluten, the auxiliary materials fungus, yellow flowers, carrots, winter bamboo shoots, seasonings, salt, chicken essence, cooking wine, soy sauce, sugar, chicken soup, sesame oil, green onions, ginger slices. Cut the gluten into slices, soak the fungus and yellow flowers in warm water, remove the roots, wash them repeatedly, wash and peel the carrots and cut them into oblique elephant eye slices, and cut the winter bamboo shoots into slices; sit in the pot and light the fire and put in the oil, pour in the green onion and ginger slices to fry the fragrance, put in the soy sauce, cooking wine, chicken broth, chicken essence, sugar, gluten, after the pot is boiled, the high heat is changed to low heat for 10 minutes, and then put in the fungus, yellow flowers, carrots, winter bamboo shoots and fry well, pour in sesame oil and get out of the pot. Salty and sweet, fragrant and delicious. Roasted bran dries easily, so you can put a little more base oil on this dish.

The second method is that he uses 2 catties of roasted bran, 2 taels of stripping peanut kernels, 6-7 shiitake mushrooms, 1 bamboo shoot, 1 handful of enoki cabbage, ginger, fennel, and chives seasoning with cooking wine, soy sauce, sugar, sesame oil, and vegetable oil. Cut the roasted bran into pieces 3 cm long and 2 cm wide, boil in water for about 10 minutes, take out and wash off the white mucus in clean water (it must be boiled and washed thoroughly to remove the sourness), drained and set aside.

Zhong Tianzheng boiled the peanuts in boiling water for 15 minutes, sliced the bamboo shoots, removed the stems and washed the shiitake mushrooms and enoki after the water was released, and the shiitake mushrooms were all divided into two (all four if they were large), and the enoki was cut into about 3 cm segments. Pour vegetable oil into the wok, when it is hot, pour in the roasted bran and stir-fry until it is hard, the appearance is light yellow, and it is served;

Add a little vegetable oil to the wok, stir-fry ginger slices, then add mushrooms, bamboo shoots, and goldenrod, add roasted bran and peanuts after stir-frying, add soy sauce, sugar, fennel and water (the water surface covers the roasted bran), add cooking wine after boiling over a strong fire, and then simmer until the juice thickens, add sugar, stir-fry continuously over medium heat, pour sesame oil along the periphery of the pot while frying, fry until the juice is tightly wrapped, roast the bran is red and bright, add a handful of chives, and get out of the pot. Method 3 is 100 grams of roasted bran, 100 grams of peanut kernels, 25 grams of shiitake mushrooms, 50 grams of bamboo shoot meat, 15 grams of enoki vegetables, 5 grams of ginger, 1 fennel, rice wine, soy sauce, sugar, sesame oil, and monosodium glutamate.

Zhong Tianzheng cut the roasted bran into pieces 5 cm long, 3 cm wide and 2 cm thick, boiled in boiling water for 10 minutes, took it out and kneaded and washed it in clean water to wash away the white mucus. Drain and blot with a cloth. After heating 150 grams of vegetable oil, it will be reduced to 70% heat, pour in the roasted bran and stir-fry until even, see that the outside is slightly light yellow and hard, and it is served.

He first boiled the peanuts in boiling water for about 15 minutes. Slice the bamboo shoots and meat, remove the stems of the shiitake mushrooms and goldenrod after the water, and cut the goldenrod into sections. Add 25 grams of cooked vegetable oil to the wok, stir-fry ginger slices, add mushrooms, bamboo shoots, golden needle vegetables, stir-fry the roasted bran and peanut kernels, add soy sauce, sugar, fennel and water, the water surface is covered with no degree, boil with a strong fire, cook rice wine, simmer until the juice is thick, add sugar, use medium heat, stir-fry constantly, pour sesame oil along the periphery while frying, see fry until the juice is tightly wrapped, the roasted bran is red and bright, hard, add monosodium glutamate, stir-fry evenly and get out of the pot.

Characteristics: hard aroma and chewy, salty and sweet. The fourth method is the craft taste, salty and umami. Breakfast|Chinese food|Dinner main ingredients, 250 grams of water gluten, 15 grams of dried daylily, 15 grams of auxiliary carrots, 15 grams of winter bamboo shoots, 10 grams of fungus (dry), 3 grams of seasoning salt, 2 grams of chicken essence, 5 grams of cooking wine, 5 grams of soy sauce, 5 grams of white sugar, 10 grams of sesame oil, 10 grams of green onions, 5 grams of ginger.

He cuts the gluten into slices. Soak fungus and daylily in warm water, remove the roots, and wash repeatedly. Wash and peel the carrots and cut them into oblique slices. Wash and slice the winter bamboo shoots, sit in the pot and light the fire into the oil, pour in the green onion and ginger slices after the oil is hot, and stir out the fragrance. Add refined salt, soy sauce, cooking wine, chicken broth, chicken essence, sugar, gluten, bring to a boil over high heat, change to low heat and simmer for 10 minutes. Then add fungus, daylily, carrots, and winter bamboo shoots and stir-fry well. Drizzle with sesame oil.

Zhong Tianzheng is out of the pot and put on the plate, because it is made with a variety of seasonings, hence the name. Because it is a special dish of Shanghai Gongdelin Vegetarian Restaurant, it is also known as "Gongde Roasted Bran". FeaturesIt is made by deep-frying cooked gluten until it is hard and crispy, and then seasoning and firing. The finished dish is chestnut colored, fragrant and mellow, and the roasted bran is soft and glutinous, sweet and salty. Tear the cooked gluten into 5 cm long and 1.5 cm thick strips by hand, rinse and dry the water, fry in a pot of peanut oil until dark yellow and crispy. Leave the remaining oil in the wok, put soy sauce, sugar, cinnamon, star anise, ginger, monosodium glutamate, Shao wine, vegetarian soup and fried crispy roasted bran, after boiling, turn to low heat and cook for about 1 hour, so that the roasted bran absorbs enough marinade, and the flavor is ready.

Zhong Tianzheng thought to himself;" 400 grams of cooked gluten, peanuts, water fungus, carrots, winter bamboo shoots, water daylily, mushrooms, salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup, edible oil. Cooking method: Cut the cooked gluten into evenly sized cubes, and then dice the shiitake mushrooms, carrots, winter bamboo shoots, and daylily respectively. Sit in a pot and add oil, add gluten to 5 ripe and fry until dark yellow and crispy, then put diced mushrooms, diced carrots, diced winter bamboo shoots, and daylily into the oil, remove and control the oil. Sit on the pot on the fire, leave the remaining oil, first put in the ginger slices, cinnamon and stir-fry, then put in the diced mushrooms with good oil, etc., then put in the fungus, add an appropriate amount of water, add soy sauce, chicken essence, sugar, salt, and put a little wolfberry out of the pot. ”

"Characteristic: maroon, fragrant, roasted bran soft and glutinous, sweet and salty. 2.5 kg of flour, 15 grams of Shuifa fungus, 50 grams of Shuifa shiitake mushrooms, 100 grams of net winter bamboo shoots, 900 grams of vegetable oil (100 grams of actual consumption), 100 grams of sesame oil, 5 grams of salt and monosodium glutamate, 25 grams of net ginger, 15 grams of sugar, 15 grams of cooking wine and soy sauce, a little sugar, 400 grams of chicken soup. Zhong Tianzheng thought to himself.

Zhong Tianzheng thought to himself: "Break the green onion and cut it into sections, and cut the ginger into large slices. Shiitake mushrooms all in half. Cut the bamboo shoots into slices. Wash the fungus. Then, put the shiitake mushrooms, winter bamboo shoots and fungus together in a pot of boiling water to soak through, scoop them into cold water, and then remove them after cooling, and control the water clean. Preparation of gluten. Put the flour into a basin, add salt, 1 kg of water to soften, add some water, and knead the dough repeatedly with your hands to moisten the dough until it is kneaded thoroughly and then wake up for 30 minutes. Then put the dough into a large basin, add cold water and scrub repeatedly, when the water becomes mixed, pour out the water and replace it with clean water and continue to knead until the water is clear. Generally, 500 grams of gluten can be produced. ”

Zhong Tianzheng did while thinking: "Put the wok on the heat, boil the vegetable oil until it is 7 hot, put the gluten pieces in, and remove the oil when it is fried until golden brown." Heat the sesame oil in the original pot, first add the green onion and ginger, stir-fry to bring out the fragrance, then cook the cooking wine and soy sauce wine, add the chicken broth, salt, sugar, and use the sugar color to make the soup golden brown, and skim off the foam after the soup is opened. Put the fried gluten, winter bamboo shoots, shiitake mushrooms, and fungus into the soup, use water bran until the gluten is soft, turn to high heat to collect the juice, add monosodium glutamate, pick out green onions, ginger, and dry ice. ”