Cold Gluten
1.
The ingredients for baking bran are simple, gluten flour, yeast, and warm water.
2.
Put the yeast in warm water and stir evenly (the temperature of the warm water can be just as hot as your hands), pour the gluten powder, and stir while pouring the flour to avoid lumps of the gluten powder. If there is any lumps, grab it with your hands. After reconciliation, there will be excess water in the basin, just pour it out. Wash the face to make cold skin, and the last remaining is the gluten in this state.
3.
Cover the basin with plastic wrap and ferment at room temperature.
4.
The temperature is high in summer and the fermentation is very fast. The dough after fermentation is obviously 2~3 times as big as the original, and the dough becomes smooth.
5.
Put a large steaming grid into the inner pot of the Zimi Desweeted Rice Cooker, with the raised side facing up. Add 600 ml of water.
6.
Spread a piece of oiled paper on the steaming grid. I cut a circle with large oiled paper. Laying grease paper is to avoid gluten sticking to the pan.
7.
Put the fermented dough on the steaming grid. I directly use the basin to buckle it in. It's a little bit off, just move it with my hand. Don't pull the gluten that has been fermented with your hands. What you need to steam the gluten is big bubbles.
8.
The de-sweetened rice cooker uses the steaming function. The default time is 25 minutes. The gluten steaming time is just right, and the rice cooker will run automatically after a few seconds.
9.
Open the lid immediately when the time is up. When the lid is opened, the gluten swells very high and shrinks instantly. When the steam dissipates a little, it looks like the picture in the picture, crumpled and unsightly. Take it out and let it cool, because it's covered with greased paper, it doesn't touch the pan at all.
10.
When the gluten cools, wash the okra and blanch the black fungus, and cook the spiced peanuts. Soak the peanuts in water for 4 to 5 hours in advance, add water, bay leaves, star anise, cinnamon, pepper, cumin, and salt and cook for 30 minutes. Turn off the heat and soak in the soup to taste. The roast bran I ate when I was a child contained five-spice peanuts, which was a bit crispy.
11.
Cut the gluten into pieces after cooling thoroughly. The gluten is thick and fluffy
12.
Put the diced gluten, diced okra, and black fungus into a large bowl. Oyster sauce, light soy sauce, rice vinegar, old vinegar, sugar, a little bit of cold water and mix thoroughly to form a sauce. The ratio of seasoning is basically 1:1:1:0.5:1, and Chengdu red oil should be added for the final taste. hot.
13.
Pour the sauce, drizzle with red oil, mix well and eat. Hmm, it’s the flavor of Sixi roasted bran that I loved when I was young. When I was young, I liked roasted bran because it was sweet. Now I don’t make so much sugar and don’t use so much sugar. This roasted bran can be eaten with my husband in one bowl. .
Tips:
1. When making gluten flour and noodles, be sure to stir while pouring the flour. If there is agglomeration, knead it by hand immediately. Just knead the gluten into a dough. You don't need to knead it smoothly. It will become very smooth when left to ferment. 2. When steaming gluten, the bottom of the container is best covered with greased paper. In addition to steaming with a rice cooker, steaming with a steamer has the same effect. Be careful not to make the fire too big, and the time is 25-30 minutes. 3. Mix the gluten ingredients, put them as you like, put whatever I have on hand, and adjust the sauce according to the taste you like. It is said that everyone is difficult to adjust, one person has one taste.
