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Sixi means the four kinds of ingredients used in this dish, but you definitely can make some changes :). One of the major ingredients is called 'kaofu', which you can buy from Chinese groceries or easily make with wheat gluten, baking powder and water (see here).

非常喜欢四喜烤麸这道江浙菜,在网上找的食谱都写得比教笼统,食材没有量化。经过多次实践,终于纪录下了这道我认为味道最完美的量化食谱。我家要是party,这道菜的出境率是90%, 因为我可以提前1-2天就准备好。放在冰箱里,不会坏,而且储存后更入味。

食材: 干烤麸250g ,干黄花菜50g, 干香菇50g,干黑木耳50g,干花生米150g,生姜片10g-15g,生抽6tbsp 2tsp(100ml),老抽3 tbsp(45ml),白糖6-7 tbsp,香油(1-1.5tbsp),八角4个,油120-150ml,料酒2tbsp(不加也可)
cup = 杯
tbsp=大勺


步骤:干香菇,黄花菜,木耳水泡开,干烤麸泡1-1.5小时,挤干水分(要一块一块的挤干,注意不要捏烂了)
花生加一颗八角少许盐大火烧开,小火焖20分钟, 沥干水备用
油锅烧热,下挤干水分的烤麸翻炒,大约3-5分钟,尽量收干烤麸里的水汽
下香菇,木耳,黄花菜,生姜,剩下的八角加生抽老抽白糖,,加水3.5 cup ,加盖子中火焖20分钟(中间翻炒2-3次),然后加入花生米翻匀(焖5-8分钟)。
开盖大火收干多余汤汁
加少许香油(1-1.5tbsp)起锅

此菜可热可凉,我更喜欢放冰箱过夜后的风味。




1 comment:

  1. I tried and it's so wonderful. Thanks.

    ReplyDelete