Roasted bran is derived from wheat and is made by fermenting and cooking gluten. It is a special food with high protein, high inorganic salt, low fat and low carbohydrates, and is suitable for obese people. As a famous dish in Shanghai, Sixi roasted bran is quite famous. The method is as follows:

1. Soak the roasted bran or dried bran in salt water for half an hour to let it bloom, take it out and drain the water, and pour out the salt water;

2. Soak the mushrooms and dried day lilies in warm water until they boil, remove and drain, leaving the water;

3. Heat the oil pan, add the mushrooms and day lilies and stir-fry When the aroma comes out, put the roasted bran into the pot and stir-fry;

4. Add salt, cooking wine, continue to stir-fry for a while, and pour in the soup in which the mushrooms and day lilies were soaked;

< p>5. 1-2 tablespoons of dark soy sauce, 3-4 grains of five-spice, and a handful of rock sugar - depending on taste preference;

6. Add water until the roasted bran is almost covered, cover the pot and simmer Cook, test the taste during the cooking process, and add salt and sugar as appropriate;

7. Cook until there is only a little soup left in the water, add chicken essence or MSG to taste, remove from the pot and serve on a plate.

The roasted bran is soft, glutinous and salty, and the more it is cooked, the more flavorful it becomes. It is convenient and economical to serve as a home-cooked dish; however, there are only two "hi"s in this Four-Hi roasted bran dish, and the other two "hi"s are fungus and I thought it was troublesome to omit the fresh bamboo shoots. The taste is not bad, but the name needs to be changed to "Double Happiness Roasted Bran".