List of articles: 1. What is bran? 2. What is bran made of? 3. Why can't baked bran be eaten often? 4. What is baked bran? Which is more nutritious, gluten or bran? 5. What is baked bran? 6. What is the nutritional value of baked bran? What is bran? What is bran?
What is baked bran? Baked bran is a by-product of wheat threshing or grinding.
Edible bran fiber has a variety of dietotherapy and health care functions, and there are many manufacturing methods. Let's share what bran is. Let's learn about it.
What is bran? 1
Brief introduction of baked bran
Bran is the outermost skin of wheat, which is a by-product produced in the process of threshing or grinding wheat grains.
Edible bran fiber has many dietotherapy and health care functions, such as moistening lung, moistening skin and preventing cancer. Modern science has proved that bran is of great significance in food nutrition and health care medicine.
Bran calorimeter
Heat (kcal) 12 1.00
Carbohydrate 9.30
Fat 0.30 g
Protein (g) 20.40
Cellulose 0.20g.
Preservation of baked bran
Baked bran on the market is generally dry and can be sealed and stored in a cool and dry place.
Selection of baked bran
When purchasing baked bran, you should choose orange, which is soft and elastic and has many pores, such as sponge.
The efficacy of baked bran
Nourishing stomach, invigorating stomach, eliminating dampness, stimulating appetite, promoting digestion, reducing blood fat, lowering blood pressure, expelling cold, controlling appetite and lowering cholesterol.
Function of baked bran
Baked bran is gluten separated by grinding wheat with skin into wheat bran powder and then rubbing it in water. It is spongy, with high protein content, and also contains calcium, phosphorus and iron. Generally, there are food stores.
Baked bran is one of the specialties of China cooking and Henan cooking.
Baked bran is gluten separated by grinding wheat with skin into wheat bran powder and then rubbing it in water. It is made by fermentation and cooking. It is spongy, with high protein content, and also contains calcium, phosphorus and iron.
This dish is salty, sweet and delicious, and has the functions of clearing heat, stopping bleeding, inducing diuresis, reducing swelling, invigorating spleen and kidney, tonifying deficiency and promoting digestion.
Nutritional value of baked bran
1, supplement nutrition
Baked bran contains a lot of protein, which can supplement amino acids and protein needed by human body and improve immunity.
2, stop annoying and quench thirst
Baked bran is cold and sweet. Eating cold dishes mixed with roasted bran in summer can relieve annoyance and thirst, and clear away heat and relieve summer heat.
Step 3 lose weight
Baked bran is rich in protein, low in fat and carbohydrate, rich in nutrition, nourishing, helping digestion, losing weight and hyperlipidemia.
4. Cooking skills of bran:
Blanch the baked bran with boiling water, then take it out and cut it into small pieces, which can be eaten with shredded cucumber and carrot.
Grilled bran mushroom chicken stew.
Baked bran and marinated food such as bamboo shoots, mushrooms and dried fungus.
Baked bran can also be chopped into stuffing to make buns.
What is bran? 2
Method for making baked bran
Braised bran
Raw materials:
500g of burnt chaff, 200g of bamboo shoots, 20g of mushrooms 1 00g, 250g of dried bean curd, 20g of golden lily, 30g of black fungus, 2g of ginger sesame oil, 3g of star anise, 85g of soy sauce, 5g of wine15g of sugar, 5g of pepper1g and 80g of monosodium glutamate.
Cooking method
1. Wash the burnt bran with water, squeeze out the water, and then tear it into small pieces by hand. When the oil is burned to 80% heat, add the torn chaff and fry until golden brown, and take out the oil.
2. Peel the bamboo shoots and slice them, soak the mushrooms until soft, cut them in half, obliquely cut each piece of dried bean curd into 3 pieces, and soak the golden needle and fungus until soft;
3. Put the oil in the pan, put the mushrooms, dried beans, bamboo shoots, gold needles and fungus into the wok, and finally put them into the wok.
Burn bran, pour wine on it, then add soy sauce, wine, sugar, Hu 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 on it to serve.
Chestnut bran
Materials:
5 pieces of baked bran, 300g of fresh chestnuts and 2 pieces of ginger.
Seasoning:
3 tablespoons soy sauce, 1 tablespoon sugar, 1 cup water.
Treatment method:
1. Tear the baked bran into strips, fry it in hot oil and take it out.
2. Soak chestnuts in water to remove the outer membrane, then cook them in clear water for 20 minutes, and then remove them for later use.
3. Stir-fry ginger slices with 2 tbsp oil, then add chestnuts and bran, and add all seasonings to taste.
When the soup is slightly dry, it will be served.
Seasoned bran
Ingredients: freshly baked bran, peanut beans, black fungus, day lily, mushrooms and onions.
Seasoning: soy sauce, sugar, salt, salad oil, spicy lobster sauce.
Making:
1. Soak the day lily, auricularia auricula and shiitake mushrooms in hot water until they all rise, then break the auricularia auricula, wash the day lily, cut off the roots and cut into inches; Shred mushrooms.
2. Bake the peanut beans in the oven and peel them; Soak bran in warm water until soft, and cut into pieces for later use.
3. Put the oil in the frying spoon, put the oil in the pot and heat it to 60% heat. Stir-fry the shredded chives with black beans, add the fungus, day lily, mushrooms and peanut beans, season with soy sauce, salt and sugar, add a little water, stir-fry the baked bran evenly and collect the juice.
Assorted bran
Material: 400g cooked gluten.
Accessories: peanuts, water-borne fungus, carrots, winter bamboo shoots, water-borne daylily, mushrooms.
Seasoning: salt, soy sauce, sugar, cinnamon, ginger slices, cooking wine, chicken essence, vegetarian soup and cooking oil.
Cooking method:
1. Cut the cooked gluten into squares with uniform size, and then dice the mushrooms, carrots, winter bamboo shoots and daylily respectively.
2. light the fire in the pot and add oil. When it is 5% ripe, add gluten and fry until it is deep and crisp. Then adding diced mushrooms, diced carrots, diced winter bamboo shoots and diced daylily into the oil, and controlling the oil after taking out;
3. Put the fire in the pot and leave the remaining oil. First, add the ginger slices and cinnamon, stir fry, then add the diced mushrooms that have been oiled, then add the fungus, add the right amount of water, add the soy sauce, chicken essence, sugar and salt in turn, and put a little medlar when taking out the pot.
Features: The cooked vegetables are chestnut-colored, full of fragrance, and the baked bran is soft and waxy, sweet and salty.
What is baked bran made of? Baked bran, often wrongly written as toast, is a common vegetarian food, which is made from raw gluten by heat preservation, fermentation and high temperature steaming.
Brown, porous, a bit like a sponge, soft and elastic.
Some people think that baked bran has the functions of neutralizing, relieving fever, benefiting qi and quenching thirst.
The common methods of bran baking in Jiangsu and Zhejiang cuisine are "Sixi bran baking" and "honey bran baking".
There is a famous dish in Shanghai, which is always indispensable on the dinner table of Shanghai people's New Year's Eve. It is "Sixi Baked Bran".
This dish is cold, but it is not cold, but it is cooked and eaten in cold dishes. Of course, it tastes good when it's hot.
The word bran is unfamiliar to northerners, but if you see the real thing, you will realize that it is actually gluten and has nothing to do with "baking" in practice. It's just that this bran, as a dry product, is very hard and looks like baking.
The method of baking bran in Sixi is a classic method in Shanghai cold dishes, which is rich in oil and red in sauce and full of flavor.
Spongy gluten is full of delicious sauce. Four kinds of ingredients with different tastes and mouthfeel, which taste like any meat dish, are also very popular at the table. It has long been "CD-ROM".
Why can't baked bran be eaten often? Eating too much bran is prone to obesity, hyperlipidemia and high cholesterol, because it contains high protein and calcium, phosphorus and iron.
Therefore, roasted bran can't be eaten often.
Baked bran contains a lot of protein, which can supplement amino acids and protein needed by human body and improve immunity.
Baked bran is cold and sweet. Eating cold dishes mixed with roasted bran in summer can relieve annoyance and thirst, and clear away heat and relieve summer heat.
Baked bran can be eaten by all people, especially those who are weak, tired and thirsty.
Extended data
Dry baked bran needs to be blanched in boiling water, cut into small pieces and eaten with other dishes. It can be cold, stir-fried or stewed.
The famous practice is to bake bran with black fungus, day lily and peanut kernel.
Roasted bran is scalded with boiling water first, and then washed and squeezed with running water, which can effectively remove the beany smell.
Baked bran needs slow stew to taste delicious.
Eating baked bran means getting rich in the new year.
In the old days, there must be a bowl of baked bran with rich ingredients on every family's New Year's Eve dinner table: peanuts mean more children and more happiness, raw bran means a lifetime of wealth, and mushrooms and day lilies (day lilies) take gold as the most expensive meaning.
Baidu encyclopedia-baked bran
What is baked bran? Recently, some media exposed a group of photos of Zheng Shuang releasing himself at the airport, and bought bran for the driver.
So, what is baked bran? Which is more nutritious, gluten or bran?
What is bran?
Baked bran, often wrongly written as toast, is a common vegetarian food, which is made from raw gluten by heat preservation, fermentation and high temperature steaming.
Brown, porous, a bit like a sponge, soft and elastic.
Some people think that baked bran has the functions of neutralizing, relieving fever, benefiting qi and quenching thirst.
The common methods of baking bran in Jiangsu and Zhejiang cuisine are "Sixi baking bran" (Sixi is generally bamboo shoots, yellow flowers, fungus and peanuts) and "honey baking bran".
Baked bran is gluten separated by grinding wheat with skin into wheat bran powder and then rubbing it in water. It is spongy, with high protein content, and also contains calcium, phosphorus and iron. Generally, there are food stores.
There is a famous dish in Jiangnan, braised bran, and the famous Shanghai-style Sixi Baked Bran.
Which is more nutritious, gluten or bran?
Gluten is protein left after noodles are washed with cold water, while bran-baked wheat is cooked by gluten fermentation, which belongs to a special food with high protein, high inorganic salt, low fat and low carbon hydrate, and is suitable for fat people.
And the nutritional value of flour gluten is improved. The protein content of water gluten, fried gluten and baked bran per 100g is 29.0, 24.2 and 22.4, respectively, which is only lower than that of soybean and obviously higher than that of cereals, pigs, cattle and mutton, but the fat (except gluten) is obviously lower than that of pasta such as soybean.
The contents of inorganic salts, calcium, phosphorus and iron in gluten are lower than those in soybeans, but higher than those in cereals such as pigs, cattle and mutton.
Gluten and baked bran are special foods with high protein, high inorganic salt, low fat and low carbohydrate, which are more expensive than beans and animal foods. Besides gluten, water gluten and baked bran are especially suitable for obese people, which not only ensures the supply of protein, but also limits the calorie intake.
Development of Sixi baked bran
The difference between baked bran and gluten-the difference between baked bran and gluten made by Hubei people-baked bran made by Hubei people.
Ingredients: dried bran, 2 pieces of water-borne auricularia auricula, cooked quail eggs, some tenderloin, 2 pieces of garlic sprouts and 3 pieces of water starch.
Practice: 1. Soak bran in water, squeeze out water, wash it with water, repeat several times, and cut it into small pieces.
2. Season the tenderloin and put it in the pot until it is 80% ripe.
3. Put the oil in the wok and stir-fry the ginger slices. Stir-fry black fungus, roasted bran, quail eggs, tenderloin slices and garlic sprouts in turn.
Add appropriate amount of salt, soy sauce and sugar to taste, and finally pour in water starch, stir fry a few times and drop 2 drops of sesame oil.
Baked bran is a kind of baked bran, which is often mistaken for toast. It is made of raw gluten through heat preservation, fermentation and high-temperature steaming, and is a common vegetarian food.
Brown, porous, a bit like a sponge, soft and elastic.
Some people think that baked bran has the functions of neutralizing, relieving fever, benefiting qi and quenching thirst.
The common methods of baking bran in Jiangsu and Zhejiang cuisine are "Sixi baking bran" (Sixi is generally bamboo shoots, yellow flowers, fungus and peanuts) and "honey baking bran".
Extended data:
How to make baked bran:
Grinding wheat into wheat bran powder, adding appropriate amount of water, washing in clean water, separating starch, leaving gluten, and fermenting and cooking to obtain spongy plant protein.
Nutritional value of baked bran;
1. Baked bran is blanched with boiling water first, and then washed and extruded with running water, which can effectively remove the beany smell.
2, daylily is not resistant to cooking, cooking for a long time affects the taste, so put it later.
3, the traditional Sixi baked bran tastes sweet, so put more sugar.
4, it is necessary to simmer slowly, and the bran can be delicious.
Baked bran tastes sweet and cool, and has the effects of neutralizing, relieving fever, invigorating qi, nourishing blood and quenching polydipsia. It also has a good therapeutic effect on the elderly who are weak and thirsty, and is very suitable for us to eat often.
References:
Baidu encyclopedia-baked bran
What is the nutritional value of baked bran? Has the effects of harmonizing middle energizer, relieving fever, invigorating qi, nourishing blood and quenching thirst.
Suitable for the general population, especially those who are weak, tired and thirsty.
Baked bran is made from raw gluten by heat preservation, fermentation and high temperature cooking. Is a common vegetarian, brown, porous sponge, soft and elastic taste.
Baked bran has high protein content, and also contains calcium, phosphorus and iron, which has the functions of neutralizing, relieving fever, benefiting qi and quenching thirst.
1, digestion aid: Baked bran contains cellulose, which can promote gastrointestinal peristalsis, help digestion and prevent constipation. People with indigestion can eat roasted bran properly.
2. Slimming: Baked bran is rich in protein, which is a food with high protein, low fat, low sugar and low calorie.
Baked bran is suitable for obese people, which can not only ensure the supply of protein, but also limit the intake of calories, and has a slimming effect.
3, physical fitness: Baked bran contains some minerals, such as calcium, iron, phosphorus, potassium and other trace elements, which can promote the health of skin, bones, teeth, improve hair tissue, and enhance hair elasticity and luster.
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