Name: Assorted Vegetables (shanghai Sixi Grilled Bran)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: If the right amount of 2cm is built, it will be about 10 yuan Baked cake; piece Compressed black fungus; piece Compressed Tremella; A lot Daylily; 2 peanut; Some Yuba; Between 10 and 20, depending on the size Shiitake Mushrooms; piece Winter bamboo shoots; 2 petals Aniseed; 2 tsp Cooking Wine; 4 tsp Light soy sauce or soy sauce; 4 tsp Soy sauce; 2 tsp Sugar; 3 tsp salt; Some sesame oil

Assorted Vegetables (shanghai Sixi Grilled Bran)

by Lofan-lola

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Every winter, my mother will make a big pot of vegetarian assorted dishes and bring them to relatives’ homes as cold dishes for Chinese New Year. Nutritious and delicious vegetarian assorted dishes. To me, it is the taste of home. It is also because of my mother’s hard work and skill. It’s a bit sweeter, and it’s low-oil and low-sugar. It’s more suitable for my taste. You can taste it when it’s ready. When it’s hot, it will taste richer than cold, but it will add more flavor after soaking

The following recipes are relatively large and can make a pot. I will try to mark the amount clearly. Incomplete ingredients will not be a big problem. If there are too many samples, it is enough.

When making it, taste the peanuts. Don’t take too long to lose the taste. At the same time, it’s the worst taste. The taste is mild. Don’t worry about soaking for one night. The grilled bran with shiitake mushrooms is the most smoky and quick to make. Taste it and adjust the seasoning. If it’s too salty, turn off the heat and don’t soak it. You know. . . Adjust it yourself

ps: I don’t know if the Shanghai cuisine Sixi grilled bran was introduced to Beijing or the Beijing-style vegetarian dishes were carried forward to Shanghai. In short, it has become a representative dish of various places, which proves its deliciousness. O(∩_∩)O

Assorted Vegetables (shanghai Sixi Grilled Bran)

1. Start to prepare the ingredients except for peanuts, soak all the ingredients (don’t pour out the soaked mushroom water for use)

2. The small stones from the black fungus are broken into small petals
Tremella removes hard roots and breaks small petals
Grilled bran cut into bite size
Change shiitake mushrooms to one big knife and two small ones
Yuba cut one finger length
Winter bamboo shoots sliced

3. Put the oil in the hot pot and heat the two pieces of the aniseed and fry the fragrant. Remove the aniseed and let it sit for a few minutes to cool the oil (avoid burning the ingredients with the hot oil)

4. Stir all the ingredients and seasonings over fire for a while
Then add the water for soaking the mushrooms (after letting it stand ~ be careful not to pour out the sand on the bottom of the basin) the water is not enough to add some water to the ingredients

5. Stew for about an hour to see the amount of ingredients and the firepower. Don't burn all the soup (reserve some and need to soak)

6. After 40 minutes, you can taste the taste, add some seasoning or soak it to make it more flavorful (the peanuts are the least easy to taste, you have to taste it, and it is best to let it soak in the soup at the bottom)

7. Turn off the heat, soak in a proper amount of sesame oil to improve color and brighten

Assorted Vegetables (shanghai Sixi Grilled Bran) recipe

8. Because the amount is large, you have to weigh it out with a clean spoon every time and leave it in the refrigerator for a week.

Tips:
If you like sweeter veggie, put a spoonful of sugar

In the later stage, you can make up the old draw and color the color and focus more attractively (*^__^*)