Detailed explanation of the improved version of Sixi bran(si xi kao fu gai liang ban duo tu xiang jie )

Detailed explanation of the improved version of Sixi bran

Introduction:

"The online menu includes a lot of video teaching, all of which set the time for baking bran and stewing Lentinus edodes as 5-8 minutes. Based on my previous experience of stewing Lentinus edodes, it is impossible for Lentinus edodes to taste mellow in such a short time! So today I specially improved the production method of home-made bran. Unfortunately, there are no peanuts and day lily at home. The proportion of rock sugar and salt can be determined according to your personal taste. I'm from Jiangsu, so I like sweet taste, so I have a large amount of ice sugar when I make it myself. "

Production steps:

Step 1: soak the dry bran in water for about 1-2 hours. When making the bran, you can press a plate on the bran to soak it quickly and thoroughly. Never use hot water, the bran will rot.

Step 2: prepare proper amount of mushroom

Step 3: don't use too much agaric, one third of the amount of Lentinus edodes. We should also prepare peanuts and day lily, but I don't have them on hand today, so I didn't put them. If there is day lily, soak it in advance.

Step 4: prepare the right amount of spices as shown in the picture.

Step 5: after the mushrooms are softened, keep the mushroom water, and then use it to stew the bran.

Step 6: take out the mushrooms and wash them. Squeeze out the excess water by hand,

Step 7: put a little oil in the pan and put it on high heat. Then cold oil the spices pot, stir fry until the fragrance, put mushrooms into, continue to stir fry a few times

Step 8: add an appropriate amount of water instead of Lentinula edodes (Lentinula edodes are very resistant to cooking, so the amount of water can be a little more, and the stewed Lentinula edodes will taste better for a long time)

Step 9: here is a broken sentence, the old style is colored, the raw style is delicious, soy sauce can increase the flavor of dishes. If it's not complete, it's OK to have any soy sauce.

Step 10: add one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of raw soy sauce, one spoonful of rock sugar and one teaspoon of salt to the mushrooms. Bring to a boil and skim the foam. Turn down the heat and simmer for 20-30 minutes, depending on how much water you put in. (if there are peanuts, they can be marinated with mushrooms in this step.)

Step 11: in another pot, bring to a boil with water, then add bran and cook for 3-5 minutes.

Step 12: at the same time stewed mushrooms, if the timing is not good, you can see in the middle of a water is not boiled. When the mushroom is cooked, the bran is processed.

Step 13: put the cooked bran in cold water to cool. It's best to use ice water. If there is no ice, it's OK to use cold water directly.

Step 14: after the bran is too cold, squeeze out the excess water from the bran by hand. The method is to put the bran on the palm of your hand, use both palms to backlog bran, squeeze it in place at one time, avoid rubbing it back and forth, bran is very fragile, be careful.

Step 15: pour out the water to boil the bran and add oil. The amount of oil can be increased appropriately.

Step 16: open medium heat, oil temperature 50% heat or so, put the bran in and fry.

Step 17: while frying, use chopsticks to turn over the bran continuously to prevent the pan from being burnt. After frying on almost all sides, you can turn off the fire. (very light, very light golden yellow is OK, that is, there are traces of being fried.)

Step 18: then pour the bran into the pot of stewed mushrooms, and pour in the water before soaking mushrooms

Step 19: the amount of water is about three-quarters of the bran, as shown in the picture, without putting as much as the stewed mushrooms.

Step 20: then add 1 tbsp of soy sauce, 2 tbsp of soy sauce, proper amount of rock sugar and salt, 1 tbsp of mature vinegar and cook over high heat.

Step 21: bring to a boil, skim the froth, turn down the heat and simmer for about 10 minutes. (if there is a day lily, it can be put in about 8-9 minutes)

Step 22: then add the fungus, continue to stew for 3-4 minutes, then open the fire to collect the juice.

Step 23: drizzle with sesame oil and stir fry well.

Step 24: after cooling, it tastes better.

Materials required:

Bran: right amount

Mushrooms: about 20

Auricularia auricula: about 10

Old style: 2 teaspoons

Soy sauce: 5 teaspoons

Star anise: 1

Cinnamon: 1

Scallion: right amount

Fragrant leaves: 1-2 pieces

Ginger: 3-4 slices

Salt: right amount

Rock sugar: 2 teaspoons

Sesame oil: 1 teaspoon

Vinegar: 1 teaspoon

Note: Although the bran is tough, its texture is relatively loose, so try to reduce the number of turns in the whole process. If you need to turn, you must be gentle, or the bran will be loose and not good-looking.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Si Xi Kao Fu Gai Liang Ban Duo Tu Xiang Jie