Sixi Roasted Bran

Name: Sixi Roasted Bran
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Baked cake; 20g Dried shiitake mushrooms; 15g Black Fungus; 50g Dried day lily; 100g Peanut kernels (raw); 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 5g crystal sugar; Some water; 1 tbsp olive oil; 2 teaspoons sesame oil; 1 teaspoon sesame

by Zhou Tai Liang Soup

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Baked bran is a gluten product with Shanghai characteristics. The wheat bran is ground into wheat bran flour. The gluten separated by kneading and sieve washing in water is then fermented and steamed. It is sponge-like and has a high protein content. , Also contains calcium, phosphorus and iron, which are available in general food stores.
This side dish uses roasted bran as the main ingredient, together with shiitake mushrooms, fungus, golden needles, and peanut kernels. As we all know, these dried foods are good health ingredients and have a good auxiliary effect in preventing tumors and improving human immunity. Moreover, protein and nutrients are very high-quality and comprehensive, which is also a good choice for vegetarians.

Sixi Roasted Bran

1. First prepare the auxiliary materials: shiitake mushrooms, fungus, and golden needles, soak the hair in cold water and wash it off

2. Cut or tear into a suitable size

3. The freshly bought roasted bran is torn apart by hand, and the size is as uniform as possible. After boiled in boiling water, wash it clean and squeeze out the water, because sometimes the roasted bran will have a sour taste, which may be produced during the fermentation process. It will directly affect the taste of the dish, and the bran cooked in boiling water is basically cooked, which can speed up the follow-up process

4. Wash the peanut kernels, don't need to fry, just turn them in the microwave, so as to prevent frying, without oil

5. The cleaned mushrooms, fungus, and golden needles are first put into the pot and stir-fried with a little olive oil. This step is very important. It can directly reduce the amount of oil used. If the roast bran is stir-fried together, the more oil will be sucked into the sponge. , It’s easy to stick to the pan if you put less oil, it will burn if you are not careful, so don’t put the bran into the pan and stir fry

6. Stir fry with rock sugar

7. Pour in clean roasted bran

8. Pour in vegetarian oyster sauce, fresh soy sauce, dark soy sauce, water or broth. Basically no need to add salt and MSG. Pour in the roasted bran that has been squeezed out of water. Add a little rock sugar. The oil consumption is already somewhat sweet. Don’t add too much sugar. Cook on high heat. After opening, use low heat to cook slowly, and pay attention to stir fry during the period, so that the roasted bran is collected as evenly as possible

9. When the dry juice is about to be harvested, pour in sesame oil to increase the fragrance, and at the same time pour in the peanuts and stir a little, sprinkle with chopped green onions and white sesame seeds, and then enjoy it out of the pot (if you are a vegetarian, you don’t add chopped green onions)

10. It looks like the thick oil red sauce, the actual consumption of oil is not much, and after patiently waiting, the roasted bran sponge sucks up the deliciousness of mushrooms, fungus, enoki mushrooms and other ingredients. The vegetarian oyster sauce and rock sugar make the taste more delicious. , Sesame seeds quickly enhance the aroma of this side dish, with rich ingredients, bright color, delicious taste and endless aftertaste

Tips:
Be patient, wait for the soup to slowly enter the roast bran, and spray a small amount of oil during the cooking process. On the one hand, it can brighten the color of the dish and on the other hand make the taste of the roast bran moisturized. After all, it is a kind of I like oil-absorbing ingredients very much.