Wufu linmen -- Sixi bran(wu fu lin men si xi kao fu )

Wufu linmen -- Sixi bran

Introduction:

"It's very homely Shanghai food. Almost every family in Shanghai can make it. It's delicious with a little sweetness. The tradition is also very similar to that of Wufu (BRAN), which originated from Sixi roast bran. It means more auspicious and more good. "

Production steps:

Step 1: soak the flat bamboo shoots for 2 hours in advance, remove the old hard part, tear them into 0.5 cm thick strips longitudinally, drain the water and cut them into 5 cm long strips; soak the black fungus and dried Lentinus edodes in warm water; soak the peanuts in cold water for a while, peel off the epidermis for standby; soak the bran for 1 hour, then squeeze them with hands to remove the beany smell, and then cut them into 2 cm square pieces.

Step 2: put appropriate amount of hot water into the pot, bring to a boil over high heat, put the bran in, boil over low heat for 1-2 minutes, and take out.

Step 3: put the bran into the gauze bag, squeeze the moisture as much as possible, and then pour it out to dry completely.

Step 4: heat the oil to 60%, put in the bran, fry slowly over low heat for about 3 minutes, then remove and drain the oil.

Step 5: put the flat bamboo shoots, black fungus and peanuts into boiling water, boil them for 10-15min with low heat, then take out and drain the water for use.

The sixth step: leave the bottom oil in the pot, put peanuts, letinous edodes, flat bamboo shoots, roasted bran and stir fried mushrooms for a moment, then transfer to the old soy sauce, soy sauce, salt and moderate amount of water (the amount of water is about 2/3 of the bran), and cover the smoldering 15-20min. Finally, put sugar to collect juice.

Materials required:

Bran: 500g

Auricularia auricula: 20g

Bamboo shoots: 20g

Money mushroom: 20

Peanuts: 100g

Old style: 1TBS (15ml)

Raw soy sauce: 1TBS (15ml)

White granulated sugar: 2tbs (30g)

Salt: 1 / 2Ts (3G)

Note: 1, usually fried bran put more oil is more delicious. But I think it's better to use a small amount of oil in half frying and half frying. It not only reduces the intake of oil, but also has good taste and taste. 2. Choose bran to pinch two smell, soft and tight, elastic is better. Good bran has a natural fragrance, no "sour fat gas".

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wu Fu Lin Men Si Xi Kao Fu