Sixi Roasted Bran

Name: Sixi Roasted Bran
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Baked cake; 50g Dried shiitake mushrooms; 20g Black Fungus; 20g Daylily; 1/2 a spoon Soy sauce; A lot Sugar

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Recently, I have become more and more experienced in cooking this. Old Geng also said that it looks like Shanghai cuisine. What? It’s just a desperate effort to add sugar. Such a dish uses a couple of sugars, but without these sugars, it really tastes less. The taste is a little worse, and it feels worse. In addition to the sugar, the handling of roast bran is also very important. Hand tearing, blanching, and stir-frying are also essential! "

Ingredients

1 piece Baked Cake
50g Dried Shiitake Mushrooms
20g Black Fungus
20g Daylily
1/2 a spoon Soy Sauce
A lot Sugar

Sixi Roasted Bran

1. Prepared ingredients.

2. Dried shiitake mushrooms, black fungus, day lily soak in water.

3. Remove the roots of day lily, black fungus, dried shiitake mushrooms to wash away impurities, boil water and set aside.

4. Tear the roasted bran into small pieces by hand and pass it over in clear water twice.

5. Boil the roasted bran in water, pass the water twice again, and squeeze the water out every time when the water is too cold.

6. Heat the pan with cool oil, stir-fry the bran on a medium-low heat for a few minutes, stir-fry the water and dry the surface.

7. Add black fungus, day lily, dried shiitake mushrooms.

8. Add the dark soy sauce and stir-fry the light soy sauce to evenly color.

9. Add a little water, a lot of sugar, and a little salt to a boil.

10. Bring it to medium-low heat until the water is dry, and only a little soup is left on the surface of the ingredients.

Tips:
1. The sugar must be enough, the soup cooked with more sugar is thick enough, and it is better to be wrapped in roasted bran.
2. There are no peanuts at home, you can add some peanuts.