Random Sixi Baked Bran

Name: Random Sixi Baked Bran
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Baked cake; Some Mushroom; Some Black Fungus; Some kelp; Some Yellow Mushroom; 3 pcs garlic; Some Cashew nuts; Some crystal sugar; Some Soy sauce

by Jackylicious

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Here, I would like to offer to friends who are not familiar with Shanghai cuisine: roasted bran, often referred to as roasted gluten, is made from raw gluten, heated, fermented, and steamed at high temperature. It is a common vegetarian food. Brownish-yellow, with multiple pores a bit like a sponge, soft and elastic taste. Some people think that roasted bran has the effects of neutralizing, relieving heat, replenishing qi and quenching thirst.
The traditional Sixi grilled bran includes: fungus, shiitake mushrooms, winter bamboo shoots and golden needles. Today, I was purely using myself to consume the roast bran from the “Fried and Stuffed 3 Treasures” before. Therefore, I used whatever I saw at home for the ingredients, and did not strictly follow the traditional ingredients. "

Ingredients

250g Baked Cake
Some Mushroom
Some Black Fungus
Some Kelp
Some Yellow Mushroom
3 pcs Garlic

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Some Cashew Nuts
Some Crystal Sugar

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Some Soy Sauce

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Random Sixi Baked Bran

1. First review the ingredients, and at the same time all the dry goods have been soaked.

2. Pour 2 tablespoons of vegetable oil into the wok, add the garlic and rock sugar, stir fry until the rock sugar melts. Be careful with garlic, take it out once it is brown.

3. Add half a bowl of water, light soy sauce and dark soy sauce, and fry until boiling.

4. Add shiitake mushrooms, fungus and roasted bran.

5. Add kelp and stir-fry slightly.

6. Add the cooked cashew nuts.

7. Finally, leave the fire and add a lot of sesame oil, either hot or cold.

8. Finally, we come to appreciate the finished product.

Tips:
1. The characteristic of Huaiyang cuisine is sweet, so the amount of rock sugar should be adjusted according to personal taste.
2. Baked bran is highly water-absorbing, so it is best to adjust the taste accurately in step 3.
3. Since kelp is more fragile, put it last and remember to stir it carefully.
4. Sesame oil is not suitable for heating, so it is best to add it after leaving the fire or before serving.