Sixi roasted bran

Baked bran is the gluten separated by grinding wheat with skin into wheat bran flour, rubbing and washing it in water, and steaming it through fermentation. Sixi Baked Bran is a classic Shanghai dish and a delicious vegetarian dish for all ages. The so-called "four-happiness" tradition refers to the four ingredients of mushrooms, day lilies, black fungus and peanuts, but now bamboo shoots, bean sprouts or tea tree mushrooms can also be added to make "double happiness" and "eight happiness" and so on. When making Sixi baked bran, a key step is to remove the "beany smell" of baked bran. After soaking soft, repeatedly squeeze by hand, put it under the faucet and squeeze it, the effect will be better, but just soaking is not enough, and you have to go through a blanching process to help remove the fishy smell more effectively. Sixi baked bran can be eaten hot or cold. In Shanghai style, baked bran needs to be fried, and it is full of soup, and everything is stewed with rich flavor. Baked bran is as porous as a sponge, so it's best to mix something fresh and juicy to taste delicious. Raw materials: baked bran, mushrooms, black fungus, day lily, peanuts, cooking oil, soy sauce, crystal sugar, fennel, cinnamon, onion, ginger slices, sesame oil and other appropriate amounts. Practice: Shred mushrooms after soaking; Black fungus is soaked and cut into small pieces; Cut off the old heel of the day lily, soak it and squeeze it dry. Boil bran in boiling water for 10 minutes, rinse with cold water, then squeeze out the water completely (remove the fishy smell of beans), then rinse with cold water several times, and then tear it into small pieces after smelling no peculiar smell. Heat the oil in the pot, stir-fry the onion and ginger slices until the skin is slightly golden yellow; Add appropriate amount of soy sauce, crystal sugar, fennel and cinnamon, stir-fry evenly; Add a proper amount of broth and bring to a boil, then turn to low heat, cover and cook for 10 minutes. Then add shredded mushrooms, auricularia auricula, day lily and peanuts, stir fry and continue to cover the pot and stew for 5 minutes. Change the fire to collect the thick soup, add a little sesame oil and a spoonful of cooked oil before taking out the pot, stir well and then take out the pot and put it in a basin.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)