Although the four-baked bran is a vegan dish, it can taste the meat. Thick oil red sauce, soft and slightly sweet taste is really delicious. Even better, it can not only be used as a stir-fry meal, but also as a cold dish. The first day, I can't finish the refrigerator, and the next day, the grilled bran that has been simmered with the soup is more refreshing. Baked bran also has the effect of relieving heat and replenishing qi. It is most suitable for eating in the recent hot weather.
First dry the bran, mushrooms, fungus, and day lily into a clean water to soak. It takes about at least half a day.
After the foam is good, cut the bran, mushrooms and fungus into small pieces, and cut the day lily.
The soup pot is boiled in water. After the water is opened, it is boiled in the bran bran, and the bean curd is removed. After it is boiled, it is drained and drained.
Heat the wok and heat it. Add as much oil as possible. Add 2 to 3 minutes of roasting bran and see the surface slightly zoomed. (If you are not afraid of high calories, it is best to fry the bran, which will be better.)
Leave the base oil, add the mushrooms, fungus, and daylily to stir the scent, and then put the previously baked bran.
Add salt according to your own taste, 1 tablespoon soy sauce, 1 teaspoon soy sauce, 1 tablespoon sugar to adjust the taste, add water to basically no ingredients, cover, and simmer for 20 minutes. (It is best to use water before soaking mushrooms and black fungus. If there are impurities, just filter it, it will be more fresh.)
Then turn to the fire, the soup is basically dried, sprinkle a handful of peanuts and stir well before the pan.
Thick red sauce, hot and cold, good to eat baked bran.
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