Sixi Roast Bran
By VicentaLakin
Recipe Recommendations
- steamed gluten 350 grams
- day lily 15 grams
- black fungus 3 flowers
- peanut 50 grams
- mushrooms 3 flowers
- bamboo shoots 60 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- fresh soy sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- chili appropriate amount
- octagonal appropriate amount
- salty and fresh
- burn
- half an hour
- senior
Steps for Sixi Roast Bran
1
Prepare your food
2
Squeeze the roasted bran in water repeatedly with your hands (or place it under the faucet and squeeze it while flushing) to remove the beany smell.
3
Put the peanuts in boiling water and boil for 10 minutes, peel off the peanuts.
4
Remove black fungus, day lily, and mushrooms with water, wash and cut into sections, wash and chop bamboo shoots and chop into thick shredded. Cut grilled bran into cubes.
5
The water in the pot is boiled, put down the roasted bran and bring it to a boil
6
Soak it in clear water several times and squeeze out the water.
7
Pour twice as much oil into the pan as usual, stir-fry the roasted bran with oil until it turns yellow, and serve out.
8
Heat the oil in the pan, add ginger, garlic, and star anise and saute until fragrant
9
Add mushrooms, day lily, black fungus, peanuts, and bamboo shoots and stir-fry for 2 minutes.
10
Put a large bowl of water
11
Add the roasted bran and add sugar.
12
Add soy sauce, fresh soy sauce, and cooking wine, and cook over high heat until the juice is thick.
13
Add salt, cook in sesame oil for 1 minute,
14
Add chicken essence and spring onion segments, and stir-fry well.Sixi Roast Bran Make Tips
1. You can only put a little pepper in this dish.
2. You can cook more and put it in the refrigerator to eat cold.
3. Fresh soy sauce is salty, so you can add less salt.
2. You can cook more and put it in the refrigerator to eat cold.
3. Fresh soy sauce is salty, so you can add less salt.