Baked bran (si xi kao fu )

Baked bran

Introduction:

"Toasted bran" is changed from "rely on husband". In ancient times, it was a Thanksgiving dish for housewives to thank their husbands for their hard work in the Spring Festival... "Sixi roast bran", also known as "Siji roast bran", is a necessary cold dish on the new year's table of Shanghai people. Thick oil red sauce, sweet thick alcohol, sweet with salty is its characteristics

Production steps:

Step 1: soak the bran, wash it, tear it into small pieces and drain the water.

Step 2: soak the dried day lily in cold water, wash and drain.

Step 3: soak dried Lentinus edodes and Auricularia auricula in cold water, wash and set aside.

Step 4: shell bamboo shoots, wash and cut into hob pieces.

Step 5: cook the peanuts with soup.

Step 6: put the bran into the boiling water for 10 minutes, take it out, wash and drain.

Step 7: stir fry the bamboo shoots in oil pan.

Stir fry the bran until hard.

Step 9: stir fry mushrooms and fungus, add soy sauce, salt and sugar to color.

Step 10: add peanuts and soup, first boil over high heat, then add juice over low heat until thick.

Step 11: simmer the cauliflower and collect the juice over medium heat.

Step 12: seasoning essence, pour in sesame oil, stir well and put on a plate.

Materials required:

Bran: right amount

Dried Lentinus edodes: appropriate amount

Auricularia auricula: right amount

Dried daylily: moderate amount

Bamboo shoots: right amount

Peanuts: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Note: this dish is rich in oil, polysaccharide and sesame oil. First, stir fry the bran with heavy oil, then add water to soften it, and then dry the soup with slow fire. Finally, add sesame oil and wrap the whole body. Peanut soup is very valuable.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Si Xi Kao Fu