Grilled wheat bran with agaric(mu er shao kao fu )

Grilled wheat bran with agaric

Introduction:

"The bran full of soup is delicious."

Production steps:

Step 1: raw materials: bran, fungus, ginger, garlic

Step 2: cut the bran into pieces, tear the fungus into small pieces, slice garlic and ginger

Step 3: Seasoning: Li Jinji's Stewed sauce, chicken juice

Step 4: blanch the bran in the water pan for two minutes, remove it to cool, pinch the water and set aside

Step 5: put the hot oil in the hot pot and fry the bran gently

Step 6: when one side is a little brown, turn over the other side and add garlic and ginger,

Step 7: fry the garlic until fragrant, add the fungus and stir well

Step 8: add appropriate amount of water, stir fry 2 tbsp of soy sauce, 2 tbsp of sugar, a little salt and chicken juice

Step 9: cover and simmer for 5 to 6 minutes

Step 10: when there is still one third of the soup, open the fire to collect the juice

Step 11: when the soup is about to dry, add a little cornstarch water and mix well, then leave the pot (the soup should not be too dry)

Step 12: Loading

Materials required:

Bran: right amount

Auricularia auricula: right amount

Garlic: right amount

Ginger: moderate

Stewed soy sauce: 2 tbsp

Chicken juice: right amount

Sugar: two teaspoons

Salt: right amount

Note: bran is easy to stick to the pot, it is best to use non stick pot to burn bran. Before burning, blanch the bran in water to remove the odor. Finally, when collecting the juice on high fire, don't collect it too dry, leave a little, bran wrapped in the soup is more delicious

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Mu Er Shao Kao Fu