[Shanghai] Sixi roasted bran
2025-02-11 14:59:01 893
![[Shanghai] Sixi roasted bran](https://i3.meishichina.com/attachment/recipe/2017/10/13/20171013150786177380613.jpg?x-oss-process=style/c640ms)
Sixi roasted bran is one of the classic cold dishes in Shanghai and an indispensable part of the New Year's cuisine. The traditional Four Joys means that in addition to baking bran, it is also necessary to add shiitake mushrooms, golden needle vegetables, black fungus, and peanuts. The new version of Sixi roasted bran, in addition to roasted bran, the original shiitake mushrooms, golden needle vegetables, and black fungus remain unchanged, replaced by winter bamboo shoots instead of peanuts. (Actually, I don't like to eat peanuts) Four Joys Four Joys, because of their auspicious names, are naturally the darlings of New Year's cuisine. It is also an old classic in Shanghai New Year's cuisine. Almost every year during the Chinese New Year or during regular gatherings, it is a must-have for our family. Cold dishes are delicious, hot dishes are delicious, and each has its own flavor. Generally, they are mostly served as cold dishes< br>
Details of ingredients
Technique
Steps to make [Shanghai] Sixi roasted bran
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1. Cut the dried roasted bran (about 750g of mine) into small pieces of appropriate size, blanch it in boiling water for about 2-3 minutes, then remove it and rinse and knead it repeatedly with running water. After washing, squeeze out the water and set aside (after boiling, repeatedly knead and rinse it like a sponge in running water to remove the strange smell of roasted bran)![]()
2. Heat up a wok and add about 15ml of oil. Then, add roasted bran and the previously soaked black fungus, shiitake mushrooms, and golden needle vegetables (dried black fungus, dried shiitake mushrooms, and dried golden needle vegetables all increase in size after absorbing water, especially black fungus, so the amount doesn't need to be very large, just one handful is enough. The specific amount depends on your preference and doesn't need to be specific)![]()
3. Add about 40g of rock sugar, and the taste will be slightly sweet when cooked. Then add winter bamboo shoots slices (remove the roots and shells of winter bamboo shoots in advance, boil them in water and slice them for about 10 minutes, otherwise they will taste astringent)![]()
4. Pour in an appropriate amount of water, preferably enough to cover the ingredients. Pour in 20ml of light soy sauce, then add 5ml of dark soy sauce to color. Mix well and add two star anises and a piece of cinnamon![]()
5. Cover with a lid, simmer on high heat for another 10 minutes, then turn to medium heat and simmer for another half an hour![]()
6. After cooking, reduce the sauce over high heat and sprinkle with chopped scallions (the amount of sauce depends on personal preference, it is advisable to leave more soup)
