Roasted bran is made by grinding wheat with skin into wheat bran flour, kneading and sifting it in water to separate the gluten, and fermenting and steaming it.

Sixi Baked Braised Glutinous Rice Bran is a classic Shanghainese dish and a delicious vegetarian dish suitable for all ages. The so-called "Four Happiness" traditionally refers to the four ingredients of shiitake mushrooms, day lily, black fungus, and peanuts, but now you can also add bamboo shoots, bean sprouts, or tea tree mushrooms to make "Double Happiness", "Baxi" and so on. .

When making Sixi roasted bran, a key step is to remove the "beany smell" of the roasted bran. After soaking, squeeze it repeatedly with your hands, and put it under the faucet while rinsing and squeezing. The effect will be better, but just soaking is not enough. You also need to go through a blanching process, which can more effectively help remove the fishy smell. .

Sixi roasted bran can be eaten hot or cold. In the Shanghai style method, the roasted bran needs to be fried. The roasted bran absorbs the soup and everything is stewed with a rich flavor. Roasted bran is as porous as a sponge, so the food should be more fragrant and juicy to make it taste delicious.

Ingredients: roasted bran, shiitake mushrooms, black fungus, daylily, peanuts, edible oil, dark soy sauce, rock sugar, fennel, cinnamon, green onion knots, ginger slices, sesame oil, etc. in appropriate amounts.

Method: Soak the mushrooms and cut into shreds; soak the black fungus and cut into small pieces; cut off the stems of the day lily, soak and squeeze out the water. Boil the roasted bran in boiling water for 10 minutes, rinse it with cold water and squeeze out the water completely (to remove the beany smell). Then rinse it with cold water several times and tear it into small pieces after there is no smell. Heat the oil in the pot, add onion and ginger slices and sauté until fragrant, add roasted bran and stir-fry until the skin is slightly golden; add an appropriate amount of dark soy sauce, rock sugar, fennel, and cinnamon, stir-fry evenly; add an appropriate amount of stock and bring to a boil, then reduce the heat Turn down the heat, cover and simmer for 10 minutes. Then add shredded shiitake mushrooms, black fungus, day lily, and peanuts, stir-fry and continue to cover and simmer for 5 minutes. Increase the heat to thicken the soup, add a little sesame oil and a spoonful of cooked oil before serving, stir-fry evenly and serve.