Shanghai Sixi Baked Gluten

Overview

Baidu Encyclopedia: Dishes Features Roasted bran (fū), a common Han specialty food in Jiangnan area. Grind wheat with husk into wheat bran flour, then rub and sift in water to separate the gluten. It is made by fermentation and steaming. It is sponge-like, has high protein content, and also contains calcium, phosphorus and iron. It is available in general food stores. Special dishes include Jiangnan’s famous red barbecue bran, Shanghai’s famous Sixi grilled bran, Shanghai Gongdelin Vegetarian Restaurant’s special five-spice grilled bran, also known as Gongde grilled bran. Shanghai Merlin canned food: four fresh roasted bran.

Tags

• staple food
• home cooking
• abalone juice
• dried black fungus
• dried daylily
• dried shiitake mushrooms
• fresh bamboo shoots
• light soy sauce
• old soy sauce
• oyster sauce
• peanuts
• roasted bran
• salad oil
• sugar
• carrot
• sesame oil

Ingredients

Steps

1. 1 Fresh roasted bran is soaked in water for 1 hour to remove the sour smell left during fermentation. The dried ones bought in supermarket bags are soaked in water overnight.

   

2. 2 Squeeze out the water from the soaked bran and cut into 30x30mm squares.

   

3. 3 Pour a lot of salad oil into the pan (oil for roasted bran) until the oil temperature is 50 to 60% hot, then add the cut roasted bran and fry.

   

4. 4 Fry the roasted bran until slightly golden, drain the oil and set aside. (Don’t fry it too hard)

   

5. 5 Boil the fresh bamboo shoots in boiling water for 5 to 6 minutes, then remove and slice them. 2. Soak the dried shiitake mushrooms in warm water until soft and translucent, wash with clean water and cut off the roots. 3. Soak the dried black fungus in warm water until soft and open, wash with clean water and cut off the roots. 4. Soak the dried day lily in warm water until soft, then rinse with water. 5. Soak the peanuts in water and remove the outer skin. Wash and slice carrots. Prepare the materials after sorting them out.

   

6. 6 Heat the oil in the pan and add an appropriate amount of salad oil until the oil temperature is 60-70% hot. Add the fresh bamboo shoots and stir-fry.

   

7. 7 Then add shiitake mushrooms, day lily, black fungus, peeled peanuts and stir-fry for 2 to 3 minutes.

   

8. 8 Pour in the mushroom water left when the mushrooms were fermented (don’t leave out the residue at the bottom). You can add some water (total water to half the height of the dish), then pour in a small amount of dark soy sauce (for coloring) and a little light soy sauce (leave out the salt and chicken essence) and a spoonful of sugar. Add one spoon each of oyster sauce and abalone juice (you can omit it if you are vegetarian), stir-fry evenly, then turn to medium heat and simmer for ten minutes.

   

9. 9 After ten minutes, open the lid and add the sliced carrots, stir-fry evenly, cover and simmer for about 15 minutes. Open the lid, pour in sesame oil, turn to high heat and stir-fry to reduce the juice.

   

10. 10 Salty and sweet, delicious and delicious.

    

11. 11 Rich taste and plenty of spice.

    

12. 12 Originated from vegetarian diet, healthy and nutritious.

    

13. 13 Shanghai's iconic delicacies, delicacies made by every family during the New Year and festivals.

    

14. 14 Traditional food, suitable for all ages.

    

15. 15 The Spring Festival is approaching, and a family dinner is a must.