Assorted roasted bran
Assorted roasted bran is a common cold dish in Jiangsu, Zhejiang and Shanghai. It is maroon color and has a strong aroma. The roasted bran is soft and waxy, sweet and salty. Roasted bran is made by fermentation and steaming raw gluten at high temperatures. It is a vegetarian nutritious food with high protein and low fat. Hangzhou families generally like to add black fungus, day lily, peanuts and mushrooms to make veggie assorted roasted bran. It tastes strong and nutritious.
Recipe Recommendations
- winter mushroom of 10
- day lily 100 grams
- peanut half a bowl
- corn oil 1 tablespoon
- cooking wine 1 teaspoon
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- salt 1/2 teaspoon
- sugar 2 tablespoons
- chicken essence a little
- sesame oil 1/2t of
- salty and sweet
- fried
- several hours
- ordinary
Steps for Assorted roasted bran
1
Soak dry roasted bran in warm water and wash it several times to remove the peculiar smell.
2
Cut the roasted bran into small pieces and blanch it with boiling water to remove the bitter taste.
3
Rinse with cold water, then squeeze dry.
4
Soak the mushrooms and slice them.
5
Soak the fungus and clean it.
6
Boil the peanuts for 10 minutes and remove the clothes and quilt.
7
Soak day lily in water and wash it several times.
8
Heat the oil pan and stir-fry the roasted bran for a while.
9
Add shredded winter mushrooms, peanuts, and fungus and stir well.
10
Pour into 1 bowl of boiled water for about 10 minutes.
11
Add the day lily, add soy sauce, soy sauce, cooking wine, salt, sugar and chicken essence and cook until the water is almost dry.
12
Finally, sprinkle with sesame oil and serve.
13
Roasted bran is soft and nutritious at the entrance.
14
Roasted bran is soft and fluffy at the entrance, rich in nutrients, and suitable for salty and sweet taste.Assorted roasted bran Make Tips
1. This dish can also be cooled in the refrigerator and eaten as a cold dish, and the taste is also very good;2. Because this dish has a sweet and salty taste, you may wish to add more sugar and soy sauce when making it.