Honey-roasted bran
When I was a child, my father bought roasted bran several times. Every time he ate it, he always felt that he didn't have enough. The sweet honey juice was always missed. In his spare time, I tried to make some, but I didn't expect the taste to be similar to what I remember. My daughter loved it very much. For a week, she would name it every day and introduce it to everyone.
Recipe Recommendations
- steamed gluten appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- ginger appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- cumin appropriate amount
- sesame oil appropriate amount
- salty and sweet
- stewed
- several hours
- simple
Steps for Honey-roasted bran
1
Prepare roasted bran, preferably the kind made by the farmers themselves, pure flour.
2
Soak mushrooms in water. I don't like the taste of mushrooms very much, so I put two or three mushrooms in each time.
3
Prepare ginger, cumin, cinnamon and rock sugar, and slice ginger.
4
Slice mushrooms and ginger for later use.
5
Drain the roasted bran and cut into slices.
6
Pour the chopped roasted bran into the pan and fry until golden brown.
7
Fry the grilled bran until golden brown, remove it, and use oil-absorbing paper to absorb the oil.
8
Pour out the oil from the frying bran in the pan, pour in the fried bran, pour in light soy sauce, soy sauce, oyster sauce, ginger, cinnamon, star anise, cumin, and rock sugar (add more rock sugar, but add less rock sugar is not delicious), add a little salt, pour in water, turn down the heat after boiling, slowly simmer until there is a little bit of soup left, pour a little sesame oil along the edge of the pan, stir well, and turn off the heat.
9
It tastes better when it cools.Honey-roasted bran Make Tips
Note: Add a little salt, otherwise the sweetness alone will not taste good.