1. First soak the roasted bran in water, wash it several times, and squeeze out the whitish acid water.
2. Then cut the roasted bran into pieces. Slice small pieces of cucumber and small pieces of carrots, press the garlic into a garlic paste, and chop the parsley.
3. Boil the bran in boiling water for 2 minutes.
4. Blanch the carrot slices in the middle.
5. Get out of control.
6. Heat the pot and pour a spoonful of oil, light soy sauce, vinegar, sugar, and mix. Bring to a boil and turn off the heat.
7. Add the roasted bran, cucumber carrot slices, mashed garlic and coriander together, and mix well.
8. Add Laoganma tempeh and spicy oil and stir well.
9. Serve on the plate, with the sweetness and sourness in the fresh and spicy, it is very appetizing.
Tips:Baked bran must be soaked in water and washed to remove sourness. This will also help to better absorb the sauce later.
