Baked bran (si xi kao fu )

Baked bran

Introduction:

"Sixi Castanopsis bran is a very traditional and classic dish in Shanghai, with red sauce and strong fragrance. Bran inhales a strong vegetable juice, salty with sweet, and mushroom, fungus, peanuts collocation, but also add a bit of nutrition

Production steps:

Step 1: prepare materials.

Step 2: clean the peanuts, put the peanuts in the pot and cook for 10-15 minutes, then remove and set aside.

Step 3: soak the bran and wash it with clean water. Clean and cut into small pieces.

Step 4: put water in the pan, add 1 teaspoon salt, and cook the bran for 3 minutes.

Step 5: take out the bran and cool it, then squeeze out the water.

Step 6: soak Auricularia auricula, mushrooms and daylily, tear Auricularia auricula into small pieces, cut mushrooms into pieces and daylily into sections

Step 7: fry the bran until golden brown. Put it out for use.

Step 8: cut scallion, ginger and prepare an star anise.

Step 9: add a small amount of oil in another pot and fry shallot, ginger and star anise over low heat.

Step 10: add agaric, mushroom, day lily, cooked peanut and stir fry.

Step 11: add the roasted bran and stir fry together. Add soy sauce, cooking wine, sugar, oyster sauce and proper amount of water. Simmer for 7 minutes. Add sesame oil before leaving the pot.

Materials required:

Bran: 100g

Dried yellow flower: appropriate amount

Dried Auricularia auricula: appropriate amount

Dried Lentinus edodes: appropriate amount

Peanuts: right amount

Oil: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Sugar: right amount

Note: 1. Blanch the bran in boiling water first, then wash and squeeze it with running water, which can effectively remove the beany smell. 2. It's necessary to simmer slowly over low heat for bran to taste delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Si Xi Kao Fu