Sixi Baked Bran is a classic Shanghai dish, which is also found in Zhejiang cuisine.
Now let me share its practice, I hope you will like it.
1, cut the bought bran into small pieces of two centimeters.
2. Boil water in the pot, and after the water boils, blanch the bran for two minutes.
3. Remove the bran, rinse with cold water, and remove the sour taste in the bran.
4. After showering, squeeze out the moisture in the baked bran.
5, burn oil in the pot, fry the dried bran until golden brown and remove it.
6, soaked daylily for use.
7. Prepare black fungus, winter bamboo shoots and fried peeled peanuts for later use.
8. Add a throw of oil to the pot, add onion, ginger and garlic, star anise, fragrant leaves, cinnamon and tsaoko, pour cooking wine and add water.
9, add South milk, oyster sauce, salt, monosodium glutamate, sugar, soy sauce, soy sauce (sweet and salty).
10, pour the baked bran, and add auricularia auricula, day lily, winter bamboo shoots and peanuts.
1 1, after boiling, turn to low heat for about 45 minutes, and then take out the pot.
A delicious four-happiness bran is ready. I hope someone likes it. Thank you.
Hello, everyone. Sixi Baked Bran is a traditional cold dish in Shanghai.
1 cut 2 cm pieces of baked bran, soak in water, squeeze dry water to remove sour taste, and add 70% fried golden brown.
2 ingredients: day lily, fungus, bamboo shoots, peeled peanuts,
Stir-fry ginger onion, star anise, fresh soup, bran and accessories, soy sauce, sugar and spiced powder in a pan, simmer for 20 minutes and add monosodium glutamate to collect juice.
4 bright red color, sweet, salty and fragrant.
Sixi Baked Bran is one of the traditional dishes in Shanghai. Baked bran is fresh, sweet and rich in soup, and it is a delicious cold dish with wine.
Sixi bran baking method
foodstuff
Baked bran/day lily/fungus/peanut/
/Lentinus edodes/sesame oil/sugar/soy sauce/chicken powder/
Production step
1. Treating bran
Cut the bran into small pieces 1 cm square.
Secret formula
Hand-tearing will make bran look a little worse.
But it will taste better ~
Baked bran needs to be blanched to remove some sour taste.
So, put cold water in the pot, boil the water and cook for 5 minutes.
Take it out, put it in cold water and knead it for 5-6 times.
After cleaning,
In order to prevent the bran from being damaged, palm pressing should be used to control drying.
The correct demonstration is as follows
Step 2 cook formally
Add 6 tablespoons of oil to the pot, add bran to the medium heat and stir fry.
Stir-fry until both sides are slightly hard and golden.
Secret formula
In the process of stir-frying, the pulp taste and sour taste of baked bran can be removed ~
3. Seasoning and firing
Add 1.5 tablespoons of soy sauce, 3 tablespoons of sugar and 1 spoon of chicken powder into the pot.
After boiling, add "Four Happiness".
Here comes the point!
Pour a spoonful of sesame oil, turn on medium heat and collect the juice until there is no excess soup.
Secret formula
The fire will separate the oil and sauce,
So be sure to use medium heat to collect juice!
If you eat it while it is hot, the baked bran will be particularly soft and tender. If you chew it ... the sweet and salty sauce will flow out at will. After cooling, it is slightly tough, chewy and sweet, which makes you want to stop.
Sixi roasted bran
Sixi Baked Bran is a Shanghai dish with a sweet taste. I haven't done it before. Recently, I tried it at home for an advanced class. I love the taste very much. So far, I have eaten it for the third time.
Materials: 300g of bran.
20g of dried mushrooms.
20g of dried auricularia auricula
20g of dried day lily.
50 grams of peanuts (salt-free cooked peanuts)
50 grams of edible oil
40 grams of soy sauce
30 grams of soy sauce
50 grams of rock sugar
Sesame oil15g
Water 350 grams
1 cut the bran into 2*2cm cubes, wash it and put it in a net pot. Add 1 800g of water to the main pot and cook it for 20min /V/ speed1.After cooking, take it out and drain it with a scraper.
2. Put dried mushrooms, fungus and daylily in a net pot, add water without ingredients, add a spoonful of sugar and a spoonful of flour, and quickly soak for 6 minutes /50 degrees/speed 5.
3 day lily should be tied with a knot, otherwise it will easily entangle the cutter head.
4 Insert the butterfly stick, then add the mushrooms, fungus, peanuts, daylily and cooked bran in turn, and then add the cooking oil, 5 minutes /V/ inverted spoon.
5 add water, soy sauce, soy sauce, rock sugar, 30 minutes /V/ inverted spoon.
6. Stir-fried bran, and take out the butterfly stick.
7 pour some sesame oil and take it out of the pot.
Pick a few pieces, put them on a plate, take a picture, and then eat.
9 You're done. Let's eat.
Tips to pay attention to: 1 The baked bran must be drained when cooked. 2 The butterfly stick must be inserted, and I often take a look. When I first made it, the butterfly stick was not inserted firmly, and the middle fell off. I didn't realize it. Finally, the knife bit chopped up the baked bran.