Detailed Explanation of The Improved Version of Sixi Roasted Bran
1.
The dry roasted bran is soaked in water for about 1-2 hours. When the roasted bran is soaked, you can press a plate on the roasted bran, so that the soaking can be faster and can soak thoroughly. Do not use hot water, as the bran will rot.
2.
Prepare the right amount of shiitake mushrooms
3.
Not too much fungus, one-third of the amount of shiitake mushrooms. There should also be peanuts and day lily, but I didn’t have them today, so I didn’t put them. If there is day lily, soak it in advance.
4.
Prepare appropriate amount of spices as shown in the figure.
5.
After the shiitake mushrooms are soaked soft, the shiitake mushroom water should be kept, and then used to stew the bran.
6.
Take out the shiitake mushrooms and wash them, squeeze out the excess water with your hands,
7.
Put a little oil in the pot and heat it up. Then put the spices in the pot with cold oil, stir fry until the aroma is released, then pour the mushrooms in and continue to fry a few times
8.
Add an appropriate amount of water to avoid the shiitake mushrooms (the shiitake mushrooms are very resistant to cooking, so the amount of water can be a little bit more, the mushrooms will be cooked for a long time to taste better)
9.
Here is a bit of a sentence, soy sauce is to color, soy sauce gives a umami taste, soy sauce can increase the flavor of the dishes. If it's incomplete, it's okay to have any soy sauce soy sauce.
10.
Add one spoon of dark soy sauce, two spoons of soy sauce, one spoon of light soy sauce, one spoon of rock sugar, one teaspoon of salt to the high heat and boil it. After the high heat is boiled, remove the froth, turn off the low heat and cook for 20-30 minutes. It depends on how much water you put. (If you put peanuts, you can put the peanuts in this step and marinate them together with the mushrooms)
11.
In a separate pot, boil with water, then add toasted bran and cook for 3-5 minutes.
12.
At the same time, if you can't grasp the time for the stewed mushrooms, you can check whether the water has boiled dry in the middle. Process the roast bran while the shiitake mushrooms are being cooked.
13.
Put the cooked bran into cold water to cool too much. Ice water is best. If there is no ice cubes, cold water is fine.
14.
After the bran is too cold, use your hands to squeeze the excess moisture out of the bran. The method is to put the roasted bran on the palm of your hand, use the palms of both hands to accumulate the roasted bran, squeeze it in place at a time, do not knead it back and forth, the roasted bran is very fragile, treat it with care.
15.
Pour out the water used to cook the bran and add oil. The amount of oil can be increased appropriately.
16.
Turn on medium heat, put the roasted bran in and fry the oil at about 50% heat.
17.
While frying, use chopsticks to constantly turn the bran over to prevent it from sticking. After almost all sides have been fried, you can turn off the heat. (Very light and very light golden yellow is enough, that is, if there are traces of being fried)
18.
Then pour the roasted bran into the pot of braised shiitake mushrooms, and pour the water into which the shiitake mushrooms were soaked.
19.
The amount of water is about three-quarters of the toasted bran. As shown in the picture, you don’t need to put a lot of stewed mushrooms.
20.
Then add 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, appropriate amount of rock sugar and salt, and a teaspoon of old vinegar to heat.
21.
After the high heat is boiled, skim off the foam, turn off the simmer and cook for about 10 minutes. (If there is day lily, you can add day lily in about 8-9 minutes)
22.
Then add the fungus and cook for 3-4 minutes, then turn on high heat to collect the juice.
23.
Pour an appropriate amount of sesame oil before serving, and stir-fry evenly.
24.
It's more flavorful to eat after letting cool.
Tips:
Although the bran is tough, the texture is relatively loose, so reduce the number of turnings as much as possible throughout the process. If you need to turn, it must be gentle, otherwise the roasted bran will be loose and unsightly.
