Baked bran is made of wheat with skin ground into wheat bran flour, and then kneaded and washed in water to separate gluten, which is made by fermentation and steaming, and is spongy. The common methods of baking bran in Jiangsu and Zhejiang dishes are "Sixi baking bran" (Sixi is generally bamboo shoots, yellow flowers, fungus and peanuts) and "honey baking bran".

Production skill

1, baked bran is blanched in boiling water first, and then washed and squeezed with running water after it is picked up, which can effectively remove the beany smell.

2, daylily is not resistant to cooking, cooking for a long time affects the taste, so it should be put later.

3, the traditional Sixi baked bran, the taste is sweet, so put more sugar.

4, it is necessary to simmer slowly, and the bran can be delicious.