The four hi refers to the needles, mushrooms, fungus and fresh bamboo shoots. I want to retreat here, and the umami taste of canned bamboo shoots is much lost. It is better not to use it. So I added some peanuts and went in and burned together. I used to think that baked bran is something like tofu skin, and the taste is very similar to that of yuba. However, because of its loose and porous nature, the ability to absorb the taste is very strong, and it is a good meal to be cooked. My brother-in-law used to be lazy. I like to buy the canned bran from Merlin. I can eat a hot pot of rice at night and stay up all night. It is not too sinful to comfort me. I really know what I have done. Although it is a thing that doesn’t stick to the meat star, it’s not good to let the oil go down. This dish is almost all dry goods, can be done all year round, the best to eat cold. I made a big can, and when I ate, I dig a small bowl, and the rice porridge is very suitable.
Add a pinch of salt to the flour, slowly stir into the cold water to stir it into a flocculent, knead the dough, and cover it for 20 minutes. Take it out to a smooth shape
Wash the dough into the clear water and pour off the excess starch water until only the gluten is left. The gluten is put into the clear water for half an hour.
Remove the gluten and add the appropriate water (not immersed in the gluten). Into the baking powder and yeast powder, put it in the warm place for 2-3 hours, steaming pot for 30 minutes until cooked
Remove the steamed bran and rinse it in water several times, gently rubbing off the internal baking powder residue. Squeeze dry water
Soak peanuts, daylilies and mushrooms for half a day in advance. Roasted bran torn into a bite-sized piece
Stir-fried bran first: the amount of oil in the pan (not soft, the bran will be easy to touch the pan), the roasted bran is fried to golden brown on each side, and it is ready for use.
Leave the bottom oil in the pot, stir the white sugar to the big bubble, and rush into the boiling water (should be flushed with water)
In the process of sugar mashing in the pot, the next pumping, soy sauce, white pepper, a small amount of salt, sugar. Taste when it feels right
Another pot, fragrant ginger slices, under the various water dry goods and roasted bran slightly fried. Squeeze the sauce one by one, and then simmer until the next batch. After the sauce is completely dried, put in sesame oil and serve in the pan for cooling.
The stomata of the baked bran should be initiated. In addition to adding yeast, you can also add some baking powder to help. It is best to add water after steaming, carefully squeeze, and wash several times to remove the excess taste of baking powder. Knife-cut bran is beautiful, and the tears can retain the pores that can absorb the juice to the utmost extent. It is precisely because of what the characteristics of the seasoning to adsorb on the characteristics, the first sugar is sweet, the first soy sauce is salty, it is best to adjust the taste in advance, when the burning, a spoonful of spoonfuls, after the dry juice is added The next spoon, slowly dry the juice, so that the taste of the various materials is uniform, not biased.