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 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 (g) > 9.30
Fat (g) > 0.30
Protein (g) > 20.40
Cellulose (g) >; 0.20
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. How to make wheat 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 80% hot, add the torn chaff and fry until golden brown, and remove 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 dark yellow and crisp. Then put the diced mushrooms, diced carrots, diced winter bamboo shoots and day lily into the oil, and control 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.