Sixi Baked Gluten

Overview

After sitting for a long time, my mind is still blank. I don’t know where to start introducing this dish. To be honest, I don’t make this dish at home very often. The main reason is that my family doesn’t care about it very much, but I like to eat it more, but it always makes me unsatisfied. The most delicious dish in Lao Geng’s family is his aunt. Unfortunately, before I had time to ask her for advice, she has left this world. Based on the taste in my memory, after several experiments, I finally got something decent!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• black fungus
• dried daylily
• light soy sauce
• old soy sauce
• peanuts
• roasted bran
• sugar
• salt

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Boil the water, add some salt, add the soaked black fungus and dried day lily and cook for about 1 minute, drain out the water.

   

3. 3 Cut the roasted bran into small pieces, add water and salt, boil for about 1 minute, wash it, and squeeze out the inside with your hands. The process of boiling the roasted bran and washing with water can be repeated two or three times, so that the sour smell inside can be completely discharged. If you like it a little chewy, you can squeeze out the water and pass through the oil.

   

4. 4 Completely processed roasted bran.

   

5. 5 Heat oil in a pan, add roasted bran and peanuts and stir-fry a few times.

   

6. 6 Then add black fungus, day lily, two bay leaves, dark soy sauce, and light soy sauce and stir-fry evenly.

   

7. 7 Add some water, salt, and sugar to the boil and simmer over low heat for ten minutes, until the soup thickens and coats the roasted bran.