Sixi Roasted Bran

Name: Sixi Roasted Bran
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Black Fungus; 10s Dried shiitake mushrooms; 50g Peanut kernels (raw); 2 tablets Baked cake; 1 small handful Dried day lily

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Baked bran is made by grinding wheat with the skin into wheat bran flour, then kneading and sieving in water to separate it, and it is made by fermentation and steaming. It is a kind of gluten. Baked bran is high in protein, high in inorganic salt, low in fat and low in carbohydrate. Because it contains a lot of wheat bran, it is considered by Chinese medicine to be sweet in taste and cool in nature. It has the effects of neutralizing, antipyretic, replenishing qi, nourishing blood, and quenching polydipsia. It is very suitable for people who are irritated by body heat and want to lose weight.
The processing of the roasted bran in this dish is very important. You must repeatedly rinse and squeeze the roasted bran, so that most of the fishy smell can be basically removed. In addition, the roasted bran is blanched and rinsed, and the fishy smell is basically gone. ; Another point, if you are not sure about the saltiness of this dish, you must add the sauce in portions. The first time I made Daosixi grilled bran failed, because I didn't take into account that grilled bran is very easy to absorb the flavor. I put the sauce in the pot all at once, and finally the whole dish was too salty; in the end it was Regarding the heat, if you want the bran to be delicious and delicious, you must simmer it on a low fire. As long as you follow the above three points, you will be able to successfully make this nutritious classic vegetarian dish that is suitable for all ages.

Ingredients

Sixi Roasted Bran

1. Soak the fungus, shiitake mushrooms, peanut kernels, dried daylily and roasted bran in water in advance

2. Wash the soaked fungus and mushrooms twice, tear the fungus into pieces, and the mushrooms are all in two

3. Wash the soaked day lily with water twice more, squeeze out the water and set aside

4. Soaked peanuts are cooked and stewed until soft and rotten, then remove

5. While washing the soaked bran with a tap, squeeze the moisture in the bran by hand, so that the fishy smell of the bran is removed many times.

6. Rinse the roasted bran torn into pieces

7. Boil a pot of water, add a little bit of salt, and blanch the bran for 2 minutes

8. After blanching the roasted bran, continue to rinse with water and squeeze out the water for later use

9. Put an appropriate amount of peanut oil in the pan, heat the oil and fry the roasted bran until the roasted bran becomes golden in color.

10. While frying the roasted bran on a low fire, mix the light soy sauce, dark soy sauce and sugar into juice for later use

11. In another oil pan, add the processed fungus, shiitake mushrooms, peanuts and day lily and stir fry evenly

12. Put the roasted bran, add the sauce prepared in advance and stir fry evenly

13. Add a cup of boiled water, cover and simmer for 5-8 minutes

14. When the time is up, remove the lid and turn to high heat to collect the juice. When the soup is almost collected, add a little sesame oil to the pot.