Sixi Roast Bran
It seems that today is a four-year day, February 29th. I should cherish and make Sixi Roasted Bran to update the Roasted Bran. I like it. It can be hot and cold. It has an attractive meat dish appearance, but the heart is rich and diverse. There is no dried yellow flower. Before going to work in the morning, I soak the roasted bran, fungus, and mushrooms in warm water. After getting off work, I find them round and round in the utensils, boiling and burning. The sweet, moist and healthy taste rippling between my teeth. A plate of vegetables, a bowl of soup, life is so beautiful
Recipe Recommendations
- dried fungus 10g
- dried mushrooms 10 flowers
- raw peanuts appropriate amount
- sugar 1 tablespoon
- soy sauce 2 tablespoons
- soy sauce 1/2 tablespoon
- chicken soup appropriate amount
- edible oil appropriate amount
- salty and sweet
- burn
- several hours
- ordinary
Steps for Sixi Roast Bran
1
Put dry roasted bran, dry fungus, and dry mushrooms in warm water to soak in advance
2
Tear the soaked roasted bran into squares of about 2cm by hand, wash it in cold water, squeeze it more than three times, heat hot water in the pan, let the roasted bran in, boil over high heat, and cook for 10 minutes, remove and drain the water.
3
Put raw peanuts in boiling water, cook for 10 minutes, remove and drain
4
Tear small mushrooms for soaking hair by hand, and cut each mushroom into two pieces
5
After heating the wok, add slightly more cooking oil than usual when cooking. After the oil is warm, add the roasted bran pieces, fry until golden brown, remove and drain the oil
6
Leave the oil in the pan, add the peanuts, mushrooms, and fungus and stir fry for about 1 minute
7
Add the roasted bran pieces and stir fry evenly. Add sugar, light soy sauce, soy sauce, and chicken soup. The soup does not reach the roasted bran. Bring to a low heat for 10 minutes, and dry the soup.