A mouthful of juicy roasted bran

There is no such dish in my hometown, and when I came to Shanghai to eat it for the first time, I was amazed, and it burst with juice in one bite, and it was slightly sweet in salt. It's good to cook cold dishes and eat them hot.

Ingredients

RoastedBran 300 g

Peanuts SmallHalfBowl

Fungus 10-20 flowers

Shiitakemushroom 2-8

Daylily 1 hand

Darksoysauce 4 spoons

Lightsoysauce 2 spoons

Rocksugar 20 g

Staranise Half(optional)

Cooking Instructions

Roasted bran cut into 1.5*1.5cm pieces,
shiitake mushrooms, fungus, peanuts, daylily soaked 2 hours in advance.
(Don't throw away the water for soaking shiitake mushrooms, keep it for the back and use it very fragrant)
Wash the chopped bran in water,
boil the water in a pot, and cook the bran for 5 minutes.
Scoop into cold water and squeeze the water out.
(Put more cold water to prevent hot hands)
Add a little more oil to the pan than to fry the vegetables.
When the oil is hot, stir-fry the bran and peanuts.
Add fungus, shiitake mushrooms and daylily and continue to stir-fry.

Add dark soy sauce, light soy sauce, rock sugar, mushroom water, and water at the same level as the ingredients, and cook over medium heat for 15-20 minutes
In the last few minutes, the juice is reduced, out of the pot, and if you like to eat sesame seeds, you can sprinkle some white sesame seeds to decorate.