Grilled Bran Roasted Fungus

Name: Grilled Bran Roasted Fungus
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Baked cake; 3g Black Fungus; 40ml oil; 10g Sugar; 30ml Soy sauce; a little garlic; 2g Chicken Bouillon Powder; a little Shallots

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I have always known that roasted bran is the best when it is cooked after frying. I remember that roasted bran is similar to a sponge. The frying process will definitely absorb a lot of oil, so I have been giving up this cooking method. The air fryer happened to be fried chicken wings that day. After making it, I tried to process the bran and add a little oil to fry it in an air fryer before cooking. The attempt was successful.

Ingredients

400g Baked Cake
3g Black Fungus
40ml Oil

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10g Sugar

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30ml Soy Sauce

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a little Garlic

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2g Chicken Bouillon Powder

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a little Shallots

Grilled Bran Roasted Fungus

1. The roasted bran is cut into small pieces and washed, the black fungus is soaked in water and then washed

2. First boil the roasted bran in a pan under cold water, then pick it up and rinse with running water while squeezing to wash away all the sourness inside

3. Put in a basin, add 2 tablespoons of oil and mix well

4. Prepare garlic slices and chopped green onions

5. After preheating the air fryer at 200 degrees, add the roasted bran and adjust it for 7 minutes and then take it out and stir well for another 7 minutes. After frying, I ate a piece of crunchy texture.

6. Add the bottom oil in a hot pan, add garlic slices and sauté

7. Pour the black fungus and stir-fry evenly

8. Then add the roasted bran

9. Add soy sauce and dark soy sauce

10. Add boiling water

11. Add sugar

12. Cover and turn to low heat until delicious

13. Turn on and add chicken essence to taste

14. Add chopped green onion and turn off the heat

Tips:
1. Add oil to the roasted bran before, add bottom oil to the pan and sauté the garlic slices until fragrant.
2. Baked bran has a sour taste, so be sure to remove the sourness before cooking
3. Soy sauce and dark soy sauce are added to the braised vegetables, we will not add salt, if necessary, adjust by ourselves