Sixi Roast Bran
It is a very home-cooked Shanghai food that almost every household in Shanghai can cook. It is delicious and tinged with sweetness. Tradition is also very similar to the five blessings (bran) that are on the east, west, north and south margins. They are born out of Sixi roasted bran, which means more auspicious and the more the better.
Recipe Recommendations
- steamed gluten 500g
- black fungus 20g
- Platy-pointed bamboo shoot 20g
- peanuts 100g
- soy sauce 1tbs
- soy sauce 1tbs
- white granulated sugar 2tbs
- salt 1/2ts
- salty and fresh
- fried
- half an hour
- simple
Steps for Sixi Roast Bran
1
Soak the flat-pointed bamboo shoots for 2 hours in advance, remove the old hard parts, tear them lengthwise into strips 0.5cm thick, remove and drain the water, and cut them into strips 5cm long; soak the black fungus and dried mushrooms in warm water; put the peanuts in cold water Soak for a while, peel off the skin for later use; soak the roasted bran for 1 hour, squeeze it repeatedly with your hands to remove the beany smell, and then cut it into small pieces 2cm square.
2
Put appropriate amount of hot water into the pan, bring to the boil over high heat, add the roasted bran, cook over low heat for 1-2 minutes, and remove.
3
Put the roasted bran into a gauze bag, squeeze out as much water as possible, and pour out until completely dry.
4
Remove the pan and heat the oil to 60%, add the roasted bran pieces, fry slowly over low heat for about 3 minutes, remove and drain the oil.
5
Put the flat-pointed bamboo shoots, black fungus and peanuts into boiling water, cook over low heat for 10-15 minutes, then remove and drain the water for later use.
6
Leave the bottom oil in the pan, add peanuts, mushrooms, shredded bamboo shoots, roasted bran pieces and fungus, stir fry for a while, then add soy sauce, light soy sauce, salt and appropriate amount of water (the amount of water is about 2/3 of the amount of roasted bran), cover and simmer for 15-20 minutes. Finally, add sugar to collect the juice.Sixi Roast Bran Make Tips
1. Usually, it tastes better to use a generous amount of oil when frying wheat gluten. However, personally, I find it better to use small amounts of oil in batches, using a half-pan-fry and half-deep-fry method; this not only reduces oil intake, but the taste and texture of the finished product are also quite good.
2. When selecting wheat gluten, you should pinch and smell it. The best ones have a texture that is both soft and firm, with some elasticity. Good wheat gluten possesses a natural, fresh fragrance and lacks any sour or stale odor.