Sixi Roasted Bran

Name: Sixi Roasted Bran
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Baked cake; 4s Shiitake Mushrooms; 4-5s Fungus (water hair); Count Huang Fei Red Peanuts; 1 tablespoon June Fresh Soy Sauce; 1 teaspoon June Fresh Oyster Sauce; 1 tablespoon Soy sauce; 1 tablespoon Sugar; 1 yuan Cinnamon; 2-3 tablets star anise; 1/2 bowl Plain Water

by Liu Dahua 266

4.9 (1)

Favorite

29

Difficulty

Easy

Time

15m

Serving

2

This Sixi grilled bran is a very common cold dish in Shanghai. Because of the watery black fungus and watery mushrooms, this dish is one of the new year dishes with good meaning. Not only that, the Sixi roasted bran made with June fresh soy sauce is even more delicious, so you must try it!

Sixi Roasted Bran

1. Let’s start with a collection of Xinhe June fresh products.

2. Fungus foam (I use small fungus, you can use 4-5 big ones).

3. Bring the water to a boil, roast the bran and wash and remove the roots of the mushrooms into the boiling water.

4. Turn off the heat after about 5 minutes.

5. Remove the roasted bran and shiitake mushrooms and pour out the water.

6. Heat the oil in the pot, add cinnamon and star anise until fragrant, and then add the soaked and washed fungus.

7. Then add the roasted bran and shiitake mushrooms.

8. Add water and all seasonings, cover and simmer until the soup is dry.

9. Serve out the plate.

10. Take a closer look, you can put coriander or mint to decorate.

Tips:
1. Shiitake mushrooms I use fresh shiitake mushrooms. You can use soaked shiitake mushrooms. The roasted bran is cut when you buy it. If it is a large piece, put it in boiling water and boil it. After cooking, shred it.
2. The traditional Sixi roasted bran is usually added with dried day lily, you can try it if you like.