【Shanghai】Sixi Baked Gluten

Overview

Sixi roasted bran is one of Shanghai's classic cold dishes and an indispensable part of New Year dishes. The traditional Sixi, in addition to roasted bran, must also add mushrooms, daylily, black fungus and peanuts. In the new version of Sixi Roasted Bran, in addition to the grilled bran, the original shiitake mushrooms, daylily and black fungus remain unchanged, and winter bamboo shoots are used instead of peanuts. (Actually, I don’t like peanuts.) Si Xi Si Xi, because of its happy name, is naturally the favorite among New Year dishes. It is also an old classic among Shanghai New Year dishes. Almost every year our family celebrates the Chinese New Year or has dinner together. It is delicious cold or hot, each with its own flavor. Generally, it appears as a cold dish. The main feature of the Shanghai version of Sixi Baked Glutinous Rice Bran is that it is rich in juice and flavor, and again, light soy sauce and sugar dominate. Maybe people from other areas are not used to it, and different Shanghainese people have their own different ways of seasoning. One cooking method is fried, and another is non-fried. Every time you pass by a deli, you will see the moist and sweet roasted bran. The fried braised bran will be dry, and the fried braised bran will be drier. The mushrooms prefer the moist and sweet bran. This is what I’m introducing today.

Tags

• hot dishes
• shanghai cuisine
• huaiyang cuisine
• black fungus
• cinnamon
• daylily
• dried shiitake mushrooms
• dry roasted bran
• light soy sauce
• oil
• old soy sauce
• onions
• rock sugar
• star anise
• winter bamboo shoots

Ingredients

Steps

1. 1 Cut the dry roasted bran (mine is about 750g) into small pieces of appropriate size, blanch in boiling water, boil for about 2-3 minutes, remove and knead repeatedly with running water, squeeze out the water after washing and set aside (after cooking, you need to repeatedly knead and rinse in running water like a sponge to remove the strange smell of the roasted bran)

   

2. 2 Heat up the oil pan, add about 15ml of oil, heat it up, add the roasted bran and the previously soaked black fungus, shiitake mushrooms and daylily (dried black fungus, dried shiitake mushrooms and dried daylily will become larger after absorbing water, especially black fungus, so the amount does not need to be large, a handful is enough, the specific amount is up to your preference, no need to specify)

   

3. 3 Add about 40g of rock sugar. The texture will taste sweet when cooked. Add slices of winter bamboo shoots (remove the old roots and shells of the winter bamboo shoots in advance. You need to boil them in water and then slice them for about 10 minutes, otherwise they will taste astringent)

   

4. 4 Pour in an appropriate amount of water, almost covering the ingredients. Pour in 20ml of light soy sauce, then add 5ml of dark soy sauce for color, mix well, add two star anise and a piece of cinnamon

   

5. 5 Cover the lid and cook on high heat for another 10 minutes, then turn to medium heat and cook for another half hour

   

6. 6 At the end of cooking, reduce the juice over high heat and sprinkle with chopped green onion (the juice collection depends on personal preference, it is better to leave more soup)