Four Fresh Roasted Bran

Name: Four Fresh Roasted Bran
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Baked cake; 100g Winter bamboo shoots (fresh); 6-8s Shiitake Mushrooms; 10g Fungus; 15g Daylily; Some Mushroom water; 2 tbsp June braised soy sauce; a little sesame oil; 1 tbsp Cooking Wine; 1/2 tbsp salt; 1/2 tbsp Chicken Essence; 1 piece star anise; 1 piece Cinnamon; 4 pieces Sliced ginger; 1 tbsp Sugar; Some Cooking oil

by Qingshuizy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Sixian roasted bran is a traditional famous dish in Jiangsu, Zhejiang and Shanghai. It is made with gluten as the main material and stir-fried with winter bamboo shoots, fungus, and day lily. It is rich in nutrition. Gluten is a healthy food with high protein, low fat, low sugar and low calories. Its protein content is higher than lean pork, chicken, eggs and most soy products. This dish has the functions of clearing away heat and stopping bleeding, diuresis and swelling, invigorating the spleen and kidney, replenishing deficiency and eliminating food, regular eating is good for health. This time, we specially selected June braised soy sauce, which is red and bright in color, sweet in salty, and delicious.

Four Fresh Roasted Bran

1. This time, I chose June fresh soy sauce, a beautiful gift box set, and the small fish dishes delivered are exquisite and cute. I really like it. June fresh soy sauce is of good quality and mellow.

2. Wash the mushrooms first, soak them in warm water for half an hour, squeeze out the water, and save the water for soaking the mushrooms for later use.

3. Soak the roast bran, fungus, and day lily in advance, wash and drain. Cut the roasted bran into cold water and blanch until the water boils. Drain the water and set aside. Remove the root stalks of day lily and cut it from the middle; slice fresh winter bamboo shoots and cook for 2 minutes in light salt water to remove astringency; prepare the ingredients.

4. Pour edible oil into the wok. When it is 70% hot, pour in roasted bran and stir fry until it becomes hard and the surface becomes light yellow. (Put some more oil)

5. Put an appropriate amount of oil in the pot, add ginger, star anise, and cinnamon until the oil is hot and saute.

6. Add the shiitake mushrooms, bamboo shoots, and golden needles, stir fry for two minutes, then add roasted bran and stir well.

7. Add June braised soy sauce

8. Add shiitake mushroom water (the water is covered with roasted bran)

9. After boiling over a high fire, add the cooking wine, then simmer until the juice thickens, add sugar, salt and chicken essence (or not) and stir fry over medium heat. While frying, pour in sesame oil around the pot, and fry until the juice is tightly wrapped. , The roasted bran is red and bright.