Baked bran (si xi kao fu )

Baked bran

Introduction:

"Sixi Castanopsis bran is a very traditional and classic dish in Shanghai. It is red in color and mellow in fragrance. It is very insipid but has a good taste. A table of delicacies mixed with such a side dish will not be found between pushing cups and changing cups. When you want to eat some rice, this side dish will immediately become the leading role, and its popularity will never be inferior to any big dish. "

Production steps:

Step 1: soak all ingredients in cold water for more than 2 hours; blanch bran in boiling water to remove the beany smell.

Step 2: dry the bran and cut it into square pieces, tear up the black fungus, wash the mushrooms, use a cross knife and cut the beancurd into sections.

Step 3: heat the pan with oil, saute shallot, ginger, garlic, star anise and cinnamon, add the bran and fry slightly, then pour in the remaining ingredients and stir fry evenly.

Step 4: add appropriate amount of rock sugar and 3 teaspoons of soy sauce.

Step 5: stir fry quickly until the rock sugar melts and the bran is evenly colored.

Step 6: pour warm water even with the food, add a little salt, turn to low heat, cover and simmer for about 20 minutes.

Step 7: transfer to high fire and collect the soup.

Step 8: sprinkle in the soybeans and stir fry until cooked.

Materials required:

Bran: right amount

Daylily: moderate

Auricularia auricula: right amount

Lentinus edodes: right amount

Appropriate amount: Yuba

Soybeans: moderate

Peanuts: moderate

Old style: 3 teaspoons

Salt: a little

Rock sugar: right amount

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Star anise: 2 capsules

Cinnamon: 1 bar

Note: 1. The bran is made of raw gluten after heat preservation and fermentation and steamed at high temperature. It is orange yellow, soft and elastic, and has many pores, such as sponge. In addition to being the main ingredient, bran can be mixed with a variety of meat and vegetable ingredients, also known as versatile dishes. 2. Blanch the bran in boiling water to remove the beany smell before cooking. 3. It's necessary to simmer slowly over low heat for bran to taste delicious. 4. The oil consumption of Sixi bran is larger than that of frying vegetables.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet

Chinese PinYin : Si Xi Kao Fu