Sixi Baked Gluten

Overview

The first time I ate Sixi Baked Gluten was at the company’s annual meeting. The people at the table were all northerners who didn’t like Shanghainese food. I was the only one eating like crazy, and my colleagues around me were still laughing at me, saying how could I still eat like this when the food was available in the cafeteria. Well, I have only been in the company for a short period of time, so I have never tasted it. The chef in the cafeteria is from Shanghai, and every meal is Shanghai cuisine. To be honest, it is really good! ! Many colleagues gave me food they didn’t like. Grilled bran, small sausages, minced meat vermicelli, etc. really made me fat! Now that I have left Shanghai, I can't accept the taste of my hometown. .

Tags

• hot dishes
• chicken essence
• daylily
• fungus
• mushrooms
• old soy sauce
• peanuts
• roasted bran
• white sugar
• salt

Ingredients

Steps

1. 1 Dry roasted bran is soaked in water, then squeezed to remove the water and then blanched to remove the sour and beany smell

   

2. 2 Blanch the roasted bran and squeeze out the water in cold water, then cut into pieces

   

3. 3 All kinds of dry food must be soaked in water. Day lilies need to be blanched after changing the water twice to remove the smell.

   

4. 4 Pour twice the amount of fried bran into the hot pot and stir-fry until it turns yellow and slightly hard

   

5. 5 Cooked fungus and shiitake mushrooms, add dark soy sauce, salt, and sugar

   

6. 6 Put in the peanuts. Cook the peanuts for ten minutes. Pour in the water used to cook the peanuts and cook over high heat

   

7. 7 Don’t forget the daylily, put it in after the fire is boiling and turn to low heat to slowly absorb the juice

   

8. 8 When the sauce is almost dry, add chicken essence and turn off the heat