Less oil, more flavor -- health version of stewed bran(shao you bu shao wei jian kang ban lu zhu kao fu )

Less oil, more flavor -- health version of stewed bran

Introduction:

"To tell you the truth, dehydrated bran is more delicious than fresh bran bought in the past, with no beany smell. Just soak the bran in advance for one night, and then squeeze the water to start. You can also soak a handful of mushrooms and a handful of peanuts by the way. Delicious bran is fried and then stewed. In fact, it's not only bran. Anything delicious, like braised chicken feet, must be fried and then stewed. Bran is quite oil-absorbing. For the sake of health, I gave up frying. The mushroom has sucked the full gravy, bites the thick mushroom meat, not to mention is fragrant

Production steps:

Step 1: fry the bran with a little oil to make the bran slightly golden.

Step 2: pour a small amount of oil into the hot pot, add a little ginger, two star anise, one cinnamon (also can be replaced by cinnamon), and the soaked mushrooms will soon have fragrance.

Step 3: pour in the fried bran, 2 teaspoons of soy sauce, 1 teaspoon of soy sauce, 2 teaspoons of sugar, a little salt, add the homemade broth (water is OK), turn to low heat and simmer for 30 minutes. Look at it any time. The watch is burnt.

Step 4: taste the flavor. The authentic Shanghai Sixi bran is sweet, so you should have more sugar. 30 minutes later, open the lid and turn to high heat to collect the juice, add peanuts, and drizzle with sesame oil before leaving the pot.

Materials required:

Dehydrated bran: 1 bag

Lentinus edodes: right amount

Shredded ginger: right amount

Star anise: right amount

Cinnamon: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Soup: right amount

Note: Bran cold to eat more flavor, so put in the refrigerator the next day out to eat will be more delicious.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Shao You Bu Shao Wei Jian Kang Ban Lu Zhu Kao Fu