Saury bran

Saury bran

Introduction:

"Swordfish, mom, always like to wrap the special batter and fry it. When it's hot, it's medium and crisp. However, after cooling, especially overnight, the batter wrapped outside becomes a little soft because it absorbs some moisture in the air, which affects the taste.. However, abandonment is not my nature. There is also a stock of dry bran at home. In the past, Duchang has been doing it with some fresh yellow croaker. Just imagine, can fried swordfish with chicken ribs also be combined with bran.. Then, let's go. "

Production steps:

Step 1: Chicken rib version of deep fried swordfish, or overnight..

Step 2: soak the dried bran in cold water for 10 minutes in advance, then cut it into small pieces about 3cm in size with a knife, and then blanch it in hot water for 3 minutes. The main function is to remove impurities in the pores of bran.

Step 3: remove the stalk of Flammulina velutipes, wash and set aside.

Step 4: heat the pan to cool the oil. First, pour in the scallop with chicken ribs and stir fry it.

Step 5: pour in the bran and stir fry it.

Step 6: pour in Haitian golden standard soy sauce, stir fry a little dry, so that it can taste.

Step 7: add appropriate amount of sugar to make it fresh.

Step 8: pour in the treated Flammulina velutipes and cut the diced carrot.

Step 9: pour in some Haitian oyster sauce again, one for seasoning, and the other for adding stickiness.

Step 10: continue to stir fry a few times.

Step 11: pour some sesame oil before leaving the pot. If you don't like the flavor of sesame oil, the steps can be omitted. Sprinkle with some scallions and serve.

Materials required:

Bran: 200g

Swordfish: 150g

Flammulina velutipes: 50g

Carrot: 50g

Haitian gold standard soy sauce: moderate amount

Haitian oyster sauce: right amount

Sugar: right amount

Note: the never losing version of "saury and assorted bran" is not inferior to Shanghai famous dish Sixi bran, which is the taste of ordinary people's life!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh