Baked bran is a kind of gluten, which is made by grinding wheat with bran into wheat bran flour, kneading, screening and washing in water, separating it, fermentation and steaming. Roasted bran has high protein, high inorganic salt, low fat and low carbon hydrate. Because it contains a large amount of wheat bran, it is also considered by traditional Chinese medicine to be sweet and cool. It has the effects of harmony, antipyretic, supplementing qi, nourishing blood, stopping thirst and so on. It is very suitable for people who are prone to body heat and want to lose weight.


30g black fungus
10 dried mushrooms
50g peanut kernel
2 slices of roasted bran
1 handful of dried cauliflower


Step 1
Soak agaric, mushroom, peanut kernel, dried cauliflower and roasted bran in advance

Step 2
Wash the soaked fungus and mushroom twice, tear the fungus into pieces, and the mushroom is divided into two

Step 3
Wash the pickled cauliflower twice with water and squeeze it dry for standby

Step 4
Boil and stew the soaked peanuts until they are soft and rotten, and then remove them

Step 5
The soaked bran is washed with a faucet while squeezing the water in the bran by hand, so as to remove the fishy smell of the bran repeatedly

Step 6
Tear the washed bran into pieces

Step 7
Boil a pot of water, add a little salt and blanch the bran for 2 minutes

Step 8
After blanching, continue to cool the roasted bran with clean water, squeeze out the water and set aside

Step 9
Put an appropriate amount of peanut oil in the pan. After the oil is hot, fry the roasted bran until the color of the roasted bran becomes golden

Step 10
While frying the bran over low heat, mix the raw soy sauce, old soy sauce and sugar into juice for standby

Step 11
In another oil pan, add the processed fungus, mushrooms, peanuts and cauliflower and stir fry evenly

Step 12
Put the roasted bran into the sauce and stir it evenly.

Step 13
Add another cup of boiled water, cover and simmer over low heat for about 5-8 minutes

Step 14
When the time comes, remove the lid of the pot and turn to the high fire to collect the juice. When the soup is collected, add a little sesame oil to get out of the pot