How to make roasted bran, how to make roasted bran

<> ingredients: 150g roasted bran, 10 dried shiitake mushrooms, 20g fried peanuts, 10g dried yellow flowers, 10g dried fungus, 2g Sichuan pepper, 2 star anise, 10g shallots (1 root), 2 slices of ginger, 15g dark soy sauce, boiling water, a little roasted bran salt, 5g brown sugar, and a little sesame oil.

How to make roasted bran:

1. Soak the dried fungus, dried yellow flowers, and dried shiitake mushrooms in water. After the bran is soaked in water, it is put in and boiled for a while, then taken out and pressed repeatedly. Cut the bran into small pieces and drain the water.

2. Shred the green onion and ginger, put oil in the pot, put the pepper, star anise, green onion and ginger into the hot oil and fry it, and then take out the seasoning, leaving only the oil.

3. Use this oil to stir-fry the roasted bran, fungus, yellow flowers, shiitake mushrooms and peanuts.

4. After that, add water, dark soy sauce, salt and brown sugar. When the soup becomes less, the soup in the material should be squeezed out repeatedly with a colander until the soup is almost closed, and it can be filled with sesame oil.

The steps of the baked bran are shouted.

1.Soak the roasted bran and cut into small pieces.

2.Other materials should be soaked and washed well.

3.Blanch the bran and scoop up.

4.Stir-fry shiitake mushrooms, fungus, and daylily in hot oil in a pan, then scoop up and set aside.

5.Heat the oil again, add the ginger, roast the bran and stir-fry at least a little brown.

6.Pour in the ingredients just fried, then add cooking wine, soy sauce salt, dark soy sauce, rock sugar and stir-fry evenly, add an appropriate amount of water and simmer for 10 minutes.

7.Finally, Zheng Achun can reduce the juice on high heat.

Material. 1 2 catties of gluten, 5 shiitake mushrooms, 1 bamboo shoot, 1 2 taels of soaked fungus, 1 2 taels of soaked gold needles, 1 2 taels of edamame, a little rock sugar, 1 carrot, 2 tablespoons of soy sauce, a little sugar, a little oyster sauce, a little salt.

Method. 1. Gluten is peeled into an irregular shape by hand, it will have a more tasteful, when frying gluten, it needs to be at a high temperature of 180 degrees to avoid inhaling too much oil, and the gluten is fried in the pan, and the bamboo shoots should be cut along the texture of He Fan to be delicious, and the gluten will be fried until the skin is crispy and hard, and the fried gluten will be passed through ice water to remove excess oil.

2. Put the mushrooms, golden needles, bamboo shoots, and carrots in the pan with oil, add 2 tablespoons of oil and sugar, and fry the sugar to avoid the sugar leaving the oil surface, so as not to stir-fry and produce a bitter taste.

3. White sugar is used for coloring, adding rock sugar to the dish can be sweet but not greasy, remember not to use soy sauce marinade to color, otherwise it will be too salty, wait for the sugar to fry over low heat until bubbling, and then put the ingredients into the stir-fry, add fungus to stir-fry together, Li Kai add a little rock sugar, a little oyster sauce, you can put forward the umami, add a little soy sauce, turn off the heat, add the edamame beans blanched with salt water and mix well.

Ingredients: 350 grams of pork belly, 250 grams of roasted bran.

Excipients: 1 3 tsp salt, 1 tsp cooking wine, 3 slices of ginger, 1 2 tsp dark soy sauce, 20 grams of rock sugar.

Steps: 1. Wash the pork belly, put it in a pot of cold water and boil, blanch it, preferably until it has just been broken.

2. Then wash the blanched pork belly and cut it into pieces.

3. Hot slag shake pan (no need to put oil), put the pork belly in, and stir-fry over low heat to get out the fat.

4. After the grease is stir-fried, add the ginger slices and stir-fry until fragrant.

5. Add rock sugar and fry until the rock sugar melts and the surface of the meat turns brown.

6. Then pour in the dark soy sauce and stir-fry again to make it evenly colored.

7. Boil a pot of boiling water, pour it into the pot, and cover the meat.

8. Then pour in an appropriate amount of cooking wine, bring to a boil over high heat, turn to low heat and simmer.

9. Wash the roasted bran and cut it into pieces about the size of the meat. If you are using dry roasted bran, soak it in advance until soft.

10. When the soup of the braised pork is collected to 2 3, add the roasted bran and simmer together.

11. When the soup is about to dry up, add the salt to taste.

Here's how to bake the bran deliciously:

Tools Ingredients: roasted bran, peanuts, shiitake mushrooms, dried daylily, black fungus, dark soy sauce, star anise, rock sugar, salt, light soy sauce.

1. Soak the dry roasted bran in cold water to soak, stare at the stupid and black fungus wash and soak the hair, wash and soak the daylily to soak, and soak the peanuts in water. Bake the bran in a pot of boiling water for 2 minutes, soak it in cold water, gently squeeze it with your hands, and wash it several times in multiple settings to wash away the sour smell.

2. Boil peanuts in a pot of boiling water for 10 minutes and remove them. The peanuts are dried, the black fungus is torn into small pieces, the mushrooms are sliced, and the daylily is removed from the roots and cut in half. Roast the bran and cut into small cubes.

3. Pour more oil into the wok than usual and slowly fry the star anise over low heat. Add the roasted bran and fry. Fry until brown on both sides.

4. Pour an appropriate amount of oil into the wok, add the mushrooms and stir-fry to bring out the fragrance. Add daylily, black fungus and peanuts and continue to stir-fry. Pour in the roasted bran, add light soy sauce, dark soy sauce, salt and rock sugar.

5. After stir-frying evenly, pour Kaiji into a bowl of boiling water, simmer over medium-low heat for about 15 minutes. This is a delicious dish of roasted bran that is ready.

The preparation of roasting bran is as follows:Ingredients: 200 grams of roasted bran, 4 shiitake mushrooms, 4-5 fungus (water hair).

Excipients: Huangfei red peanut rice, 1 tablespoon of June fresh soy sauce, 1 teaspoon of June fresh oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 piece of cinnamon, 2-3 star anise, half a bowl of water.

Steps: 1. First of all, let's have a large collection of fresh products in Xinhe June. Raider.

2. Fungus soaking (I use small fungus, you can use 4-5 large ones).

3. Bring the water to a boil, and put the roasted bran and washed and rootless shiitake mushrooms into the boiling water.

4. Turn off the heat after about 5 minutes.

5. Take out the roasted bran and shiitake mushrooms and pour the pure wax water.

6. Heat the oil in the pot, add cinnamon and star anise and stir-fry until fragrant, and then put in the fungus that has been soaked and washed.

7. Then add the roasted bran and shiitake mushrooms.

8. Add water and all seasonings, cover and simmer over low heat until the soup is dry.

9. Serve on a plate.

10. Take a closer look, you can put coriander to make a Zen slip or mint decoration.

Method 1 of roasting bran: Double happiness roasted bran.

1. Soak the black fungus and roasted bran in water and wash them respectively, tear the black fungus into shreds, cut the roasted bran into small cubes, drain the water, and set aside.

2. After the chives, ginger, coriander and carrots are washed, cut the chives into small pieces, cut the ginger into shredded ginger, break the coriander into several sections, and slice the carrots into several lines.

3. When putting it in the pot, first fry the roasted bran and shredded ginger with sesame oil, and after the surface of the roasted bran turns golden brown, add a little sugar and continue to stir-fry.

4. Then add black fungus and carrots one after another, stir-fry while adding, stir-fry for a few minutes, add an appropriate amount of water, salt, light soy sauce, dark soy sauce to the pot, and then bring to a boil over high heat.

Roasted bran is a kind of high-protein, low-fat, low-carb hydrated healthy food, we can eat a good supplement to the body needs a variety of nutrients, for obesity and hyperlipidemia people is suitable to eat more.

Method 2 of roasting bran: roasting bran with honey.

1. After the baked bran is ready, cut it into small cubes, fry it in oil first, and then put it out for later use.

2. Slice the tomato carrots and stir-fry them dryly, add rock sugar to dissolve them after the oil is dry-fried, and boil them into honey.

3. Add water to the honey sauce and stir the fried roasted bran so that each piece of roasted bran is stained with honey.

4. Then add light soy sauce, dark soy sauce, cooking wine, brown sugar and other ingredients to the pot, cover and boil, collect the juice after boiling, add sesame seeds, chicken essence, etc., mix well and then you can eat out of the pot.

Roasted bran is not only easy to decontaminate, but also helps to reduce our intake of animal protein, so when we eat this dish, we not only ensure protein intake, but also limit calorie intake, so people with some high cholesterol and cardiovascular diseases should eat a little often.

The above is a brief introduction to two simple methods of roasting bran, although the method is simple, but it is very delicious and nutritious, this is the most common way to eat roasted bran, so many people like to eat roasted bran, but will not make friends in Yuxiang can try the above practice very well, will make delicious roasted bran.