Sixi Baked Gluten
Overview
Roasted bran is also called gluten in the north. It is a delicious dish that my mother often cooked when I was a child. At that time, I only knew it as a Shanghai specialty stir-fry. After leaving my hometown, when I think of that taste, I go to the supermarket to buy Meilin Sixi Baked Bran. Now you can make it yourself at home. It is said that the authentic method of grilled bran is deep-fried. The grilled bran itself absorbs oil. I was afraid that it would be too greasy, so I changed it to fried. Unfortunately, it still doesn’t taste like my mother’s, but it is enough to satisfy cravings. After all, it is much healthier than canned products.
Tags
Ingredients
Steps
-
Soak the dry-roasted bran in cold water until soft, wash and soak the black fungus, wash and soak the day lily, and soak the peanuts in clean water.
-
Boil the roasted bran in a pot of boiling water for 2 minutes, take it out, soak it in cold water, squeeze it gently with your hands, and wash it several times to wash away the sour smell.
-
Boil the peanuts in a pot of boiling water for 10 minutes and remove.
-
Dry the peanuts, tear the black fungus into small pieces, slice the mushrooms, and remove the roots of the day lily and cut it in half.
-
Cut the roasted bran into small cubes.
-
Pour a little more oil into the wok than usual for cooking, and slowly sauté the star anise over low heat until fragrant.
-
Add roasted bran and fry.
-
Fry until both sides are brown and set aside.
-
Pour another amount of oil into the wok, add the mushrooms and stir-fry until fragrant.
-
Add daylily, black fungus, and peanuts and continue stir-frying.
-
Pour in the roasted bran, add light soy sauce, dark soy sauce, salt, and 10g rock sugar.
-
Stir well, pour in a bowl of boiling water, and simmer over medium-low heat for about 15 minutes.
-
Turn on high heat and stir-fry to reduce the juice.
-
Remove from pan and plate.
