Four seasons bran(si ji kao fu )

Four seasons bran

Introduction:

Production steps:

Step 1: soak peanuts in water two hours in advance

Step 2: soak daylily, wash and cut into sections

Step 3: clean the dust and impurities of dried mushrooms, soak them in warm water for two hours, and then cut them into pieces. Note that the water used to soak mushrooms should not be poured out. It is also useful

Step 4: soak Auricularia auricula, wash and tear into pieces

Step 5: I use fresh bran, cut into pieces

Step 6: put the bran in boiling water and cook for two minutes. Remove and squeeze out the water

Step 7: take out the oil pan, pour in the bran, stir fry a little, take out the bran under extrusion, and remove the excess oil

Step 8: then use this pot, no need to brush the pot, no need to pour oil, into the bran, peanuts, mushrooms, fungus, ginger

Step 9: pour in the water and water until it is less than 2 / 3 of the ingredients, and add the soy sauce

Step 10: add sugar

Step 11: add salt, stir well, bring to a boil over high heat, then turn to low heat, and serve until the soup is nearly dry.

Materials required:

Bran: right amount

Daylily: moderate

Dried Lentinus edodes: appropriate amount

Auricularia auricula: right amount

Peanuts: moderate

Ginger slices: right amount

Salt: right amount

Sugar: right amount

Old style: moderate

Precautions: 1. It's better to cook the peanuts in advance. 2. Step 7: I pour too much oil. There are many honeycomb holes in the bran. I suck in the oil in a moment. It takes half a day to squeeze the oil out after I take it out. The taste of the finished product is still a little greasy. Next time I pour less oil, but it can't be too little. I should still feel a little oily

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Si Ji Kao Fu