Recipe introduction
Hot food and cold food are good-cold dishes are often cooked, and now there are fresh cans. This dish tastes sweet and tastes like soy sauce and bean products, but it's crisp and delicious!
material
2 pieces of baked bran, 3 pieces of dried fungus, 5 pieces of dried mushroom, 0/0 piece of yellow flower/kloc-,5 pieces of boiled peanut/kloc-,5g of salt, 30ml of soy sauce and 8g of sugar.
working methods
1. Baked bran is soaked in cold water for 2-3 hours, and mushrooms, fungus and yellow flowers are also soaked in cold water;
2. Tear the soaked auricularia into small pieces, cut the mushrooms into small pieces 1 cm square, and cut the yellow flowers into two pieces for later use. After the bran is soaked, gently press it to squeeze out all the water, then rinse it under clean water, press and squeeze it out again after absorbing enough water, and repeat this for 4-5 times until the beany smell fades, and finally change the knife and cut it into small pieces of about 1.5 cm;
3. Boil the water in the soup pot and blanch it in the bran. After the water boils again, take it out and rinse it with cold water. After squeezing out the water, put the bran block into a pot and fry it with medium fire until it becomes slightly discolored;
4. Add a little oil to the wok and heat it to 40% heat. Add mushrooms, fungus and yellow flowers to make them fragrant, then add baked bran blocks, add salt and sugar and stir evenly;
5. Pour in the soy sauce and stir-fry until the color is the highest, then pour in the water of peanuts, soaked mushrooms and fungus, and the water does not reach the bottom of the pot. Cover the lid and simmer until the water boils, and finally adjust the water according to your own preferences;
skill
Baked bran has a strong bean smell, but smelling pungent sour taste is a quality problem, so it is best not to buy it. It is very important to remove the beany smell of baked bran, so you must wash-squeeze-wash patiently after soaking soft. After repeating it for four or five times, you can obviously feel that the bean smell of baked bran is getting weaker and weaker. In addition, blanching and frying cannot be omitted. The baked bran after blanching is soft, which can remove the fishy smell to the greatest extent after frying again, and can also shape the baked bran, and it will not rot after frying in the pan; The water for soaking bran must be cold water. Hot water tends to make bran soft and rotten, and the taste is not good. When squeezing, it is best to do it with both hands together. Hold the baked bran in one hand and press it gently and evenly with the other hand, otherwise it will be easily crushed.
Sixi roasted bran
material
Baked bran, auricularia auricula, day lily, peanut, aged sugar.
working methods
1: Wash the bran repeatedly, boil it in water, cook it for 5 minutes, take it out and soak it in clear water for a while, take it out and cut it into pieces, soak it in clear water, and squeeze out the water when using it.
2 After soaking the auricularia auricula, remove the roots, rinse them repeatedly with salt water, scald them with boiling water, remove them and soak them in water for a while to drain the water.
3: After the daylily is soaked, take off its roots, cook it in boiling water, remove it and soak it in clear water, then remove it and squeeze it dry.
4. Soak peanuts in clear water for 20 minutes, boil them in boiling water for 10 minutes, and take them out.
5: Heat the wok, pour oil, add bran, stir fry, pour soy sauce, stir fry, drain water, open the black fungus cover, simmer on low heat until the water is almost dry, add day lily, peanut salt and sugar, stir fry, collect juice and let cool.
Note: Baked bran has a strong bean smell, so it must be scalded with boiling water, and then washed repeatedly with cold water to squeeze out water.
How much soy sauce and sugar to put depends on your taste, and you can also put some red pepper. The slightly spicy taste is also good.
Baked bran that can't be eaten at one time is easy to dry and harden. It is recommended to leave more soup.
Sixi roasted bran
material
Baked bran, water-borne fungus, winter bamboo shoots
working methods
1. Wash the baked bran, blanch it with clear water, take it out and squeeze out the water for later use. Soak the fungus and bamboo shoots and wash them.
2. Stir-fry the bran in the oil pan (slightly more oil). Stir-fry and add auricularia auricula and winter bamboo shoots.
3. add water, soy sauce, and? Salt? Chicken essence and sugar (slightly more sugar), stir well.
4. Cover the lid with medium fire and then low fire (turn it from time to time to prevent it from burning dry).
5. When the soup is dry, pour sesame oil on it.
Sixi roasted bran
material
Bran 100g, auricularia auricula 40g, daylily 20g, peanut 30g, four mushrooms, soy sauce 15ml, soy sauce 10ml, sugar 3 tsps (about 10g), water (mushroom water) 160ml.
working methods
1. Soak and drain all materials for later use.
2. Tear the bran into small pieces, four mushrooms, two daylily, and fungus to tear small flowers.
3. Boil the water in the pot, boil the peanuts for 10 minutes, and take them out for later use. Boil the bran for 3 minutes, then take it out and press it for later use.
4. Pour a little more oil into the pot and stir-fry with bran until the surface is slightly yellow.
5. Pour a little more oil into the pot and stir-fry the fungus, mushrooms and daylily.
6. Pour all the spices into the fire and cook until it tastes good. Finally, the juice is collected by fire, and the sesame oil is poured out of the pot.