Baked bran (si xi kao fu )

Baked bran

Introduction:

"Sixi bran is a famous Shanghai dish, with salty and sweet taste, red color sauce, strong fragrance, salty and sweet taste. It also has the therapeutic effects of tonifying deficiency, nourishing body, regulating gastritis, strengthening spleen and appetizing stomach

Production steps:

Step 1: when you look at my menu, you'd better refer to the weight in my picture, because I don't know how many grams and how many liang, so I can't write them in the details of the ingredients

Step 2: Sixi: black fungus, day lily, bamboo shoots, peanuts (peel the raw peanuts after boiling for 10 minutes), the bowl is an ordinary small rice bowl

Step 3: dice the wheat bran and fry it golden in 70% hot oil. First cool it in water before frying

Step 4: saute onion and ginger, add fungus, golden needle, bamboo shoot, stir fry, add sugar, soy sauce, cooking wine, add bran and peanuts, add half a bowl of water

Step 5: simmer over low heat for a while, the soup is rich, seasoned with salt, a little water starch, collect the juice over high heat, put sesame oil and monosodium glutamate out of the pot.

Step 6: be sure to taste the salt yourself, and then season according to your own taste

Materials required:

Bran: one piece (fresh)

Auricularia auricula: right amount

Day lily: moderate

Peeled peanut: right amount

Bamboo shoots: right amount

Minced green onion: 1 tbsp

Ginger powder: 1 tbsp

Soy sauce: moderate

Old style: moderate

Sugar: one teaspoon

Cooking wine: 2 tbsp

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: Bran: bran is rich in protein and belongs to high protein, low fat, low sugar, low calorie food. Traditional Chinese medicine believes that bran is sweet and cool, and has the effects of harmonizing, relieving fever, benefiting qi, nourishing blood, stopping thirst and so on.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Si Xi Kao Fu