Four Seasons Baked Bran
by Yunshang Food Square
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Soak the peanuts in water two hours in advance
2. Soak day lily, wash and cut into sections
3. Dried shiitake mushrooms are washed away from dirt and impurities, soak them in warm water for two hours, and then cut into pieces. Note that the water used for soaking shiitake mushrooms is still useful.
4. Soak fungus, wash and tear into pieces
5. I used fresh roasted bran, cut into pieces
6. Boil the bran in boiling water for two minutes, remove the water and squeeze it out
7. Pick up the frying pan, pour in the roasted bran cubes and stir-fry for a while, remove and squeeze the roasted bran to remove excess oil
8. Then use this pot without brushing or pouring oil. Add roasted bran, peanuts, shiitake mushrooms, fungus, and ginger slices.
9. Pour in the water and water for soaking shiitake mushrooms until it is less than 2/3 of the ingredients, add the dark soy sauce
10. Add sugar
11. Add salt, stir evenly, turn to medium-low heat after the high heat is boiled, and when the soup is almost dry, pick up the pot and serve.
Tips:1. The peanuts are best cooked in advance
2. Step 7: I poured too much oil. There were many honeycomb holes in the roasted bran, and the oil was sucked in instantly. It took a long time to squeeze the oil out after taking it out. The finished product tastes a bit greasy, so I will pour less next time. Oil, but it shouldn’t be too little, it should still feel a little oily
