Detailed explanation with multiple pictures of the improved version of Sixi Baked Bran

Overview

The online recipes include many video tutorials, all of which set the cooking time of grilled bran and mushrooms at 5-8 minutes. Based on my previous experience of marinating mushrooms, it is impossible for the mushrooms to taste mellow in such a short time! So today I specially improved the method of making homemade roasted bran. It's a pity that there are no peanuts and daylilies at home. The ratio of rock sugar and salt can be determined according to personal taste. I am from Jiangsu, so I like a sweeter taste, so when I make it myself, the amount of rock sugar is larger.

Tags

• snacks
• aged vinegar
• cinnamon
• fungus
• ginger
• mushrooms
• old soy sauce
• onions
• roasted bran
• rock sugar
• sesame oil
• star anise
• fragrant leaves
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the dry roasted bran in water until soft, which takes about 1-2 hours. When soaking the roasted bran, you can press a plate on top of the roasted bran, so that the soaking can be faster and can be soaked thoroughly. Never use hot water, as the bran will rot.

2. 2 Prepare appropriate amount of mushrooms

3. 3 You don’t need too much fungus, just one third of the amount of mushrooms. I should also prepare peanuts and daylilies, but I didn’t have any on hand today, so I didn’t put them in. If you have day lilies, soak them in advance.

4. 4 Prepare appropriate amount of spices as shown in the picture.

5. 5 After the mushrooms are soaked, the mushroom water should be retained and used to stew the braised bran later.

6. 6 Take out the mushrooms and wash them. Squeeze out the excess water with your hands.

7. 7 Put a little oil in the pot and turn on high heat. Then put the spices in the pot with cold oil, stir-fry until fragrant, pour the mushrooms in, and continue to stir-fry a few times

8. 8 Add an appropriate amount of water, preferably the shiitake mushrooms (the shiitake mushrooms are very resistant to cooking, so the amount of water can be slightly more, and the longer the mushrooms are simmered, the more flavorful they will be)

9. 9 Let me just say something casual here, dark soy sauce is for coloring, light soy sauce is for umami, and soy sauce can add flavor to dishes. If it really doesn’t fit all, you can have any kind of soy sauce or dark soy sauce.

10. 10 Add one spoonful of dark soy sauce, two spoons of soy sauce, one spoonful of light soy sauce, one spoonful of rock sugar, and one teaspoon of salt to the mushrooms. Bring to a boil over high heat and skim off the foam, then turn down the heat and simmer for 20-30 minutes, depending on how much water you put in. (If there are peanuts, they can be put in and marinated with the mushrooms at this step)

11. 11 Take another pot, put water in it and bring to a boil, then add braised bran and cook for 3-5 minutes.

12. 12 If the mushrooms are cooked at the same time, if you don't control the time well, you can check if the water has dried up halfway. While the mushrooms are cooking, process the braised bran.

13. 13 Put the cooked bran into cold water and let it cool down. It is best to use ice water. If there is no ice cubes, you can also use cold water directly.

14. 14 After the bran has cooled, squeeze out the excess water from the bran with your hands. The method is to put the roasted bran on the palm of your hand, use the palms of both hands to accumulate the roasted bran, and squeeze it into place at one time. Do not rub it back and forth. The roasted bran is very fragile, so handle it with care.

15. 15 Pour away the water used to cook the roasted bran and add oil. The amount of oil can be more appropriate.

16. 16 Turn on medium heat, put the bran in the oil and fry it until it is about 50% hot.

17. 17 While frying, use chopsticks to constantly turn the braised bran over to prevent it from sticking to the pan. Turn off the heat after almost all sides have been fried. (A very light golden color is sufficient, as long as there are traces of being fried)

18. 18 Then pour the roasted bran together into the pot for cooking the mushrooms, and pour in the water in which the mushrooms were soaked

19. 19 The amount of water is enough to cover three-quarters of the roasted bran, as shown in the picture. You don't need to put a lot like braised shiitake mushrooms.

20. 20 Then add 1 spoon of dark soy sauce, 2 spoons of soy sauce, appropriate amount of rock sugar and salt, and a small spoon of mature vinegar and cook over high heat.

21. 21 After the fire comes to a boil, skim off the foam, turn down the heat and simmer for about 10 minutes. (If you have put daylily, you can add it at about 8-9 minutes)

22. 22 Then add the fungus and continue to simmer for 3-4 minutes, then turn up the heat to reduce the juice.

23. 23 Before serving, pour an appropriate amount of sesame oil and stir-fry evenly.

24. 24 It tastes better when eaten after cooling.