Four Veggie Baked Bran 四喜烤麩

Shanghai cuisine has many appetisers are vegetarian and a little bit sweet - "baked bran" is one of the famous cold appetiser.  In Hong Kong, we can find the baked bran in the Shanghai grocery.  In the Chinese healthy diet, each colour represent the different organs of our body, in this dish there has some black ingredients of which good for the kidney.
Let's begin...

Recipe:  (portion for 4 persons)
100g                          baked bran
8 small pcs                 black fungus
5g                             citron day-lily
3 pcs                         mushroom
15 pcs                       peanut

2 tbsp                        veggie oil
2 tbsp                        dark soy sauce
1 tbsp                        soy sauce
1 tbsp                        rice wine
1 pc                           star anise
1 tsp                          pepper
a little bit                   salt 
1/2 cup                      water

Cooking method:  stew

Procedure:
1)  Soak the baked bran for at 1-2 hours, then boil in hot water until the smell is removed, dry it with towel and set aside;

2)  Soak the mushrooms, black fungus, citron day-lily and peanut separately until soften, then cut all the ingredients (incl baked bran) in even cube sizes, set aside;

3)  Put the oil in a pan on medium heat, first pan fry the baked bran for 5 mins, then put the other ingredients and spices and sauce, stir fry for another 5 mins, at last pour the water until boiled, then reduce to low heat and cook for 20-25mins (from time to time look after if there is enough water or not), until get a little of sauce, and done.

**Enjoy!

上海菜有很多開胃菜都是素食和有一點點甜的 - “烤麩”是著名的冷盤之一。在香港我們可以在上海雜貨店找到烤麩。在中國健康飲食裡，每種顏色代表了我們身體的不同器官，在這個菜具有良好的供腎的一些黑色栽料。
讓我們開始...

食譜：（4人份量）
100克                     烤麩
8小朵                     黑木耳
5克                        黃花菜
3個                        冬菇
15顆                      花生

2湯匙                     菜油
2湯匙                     老抽
1湯匙                     醬油
1湯匙                     紹酒或米酒
1個                        八角
1小匙                     花椒
一點點的鹽
1/2杯水

烹調方法：燜煮

做法：
1）浸泡烤麩1-2小時，然後在熱水中煮，直到氣味去除，用毛巾擦乾待用;

2）分別浸泡香菇，黑木耳，黃花菜和花生直到軟化，然後將烤麩，香菇，黑木耳切成立方體，待用;

3）放油在火鍋裡，用中火炒烤麩5分鐘，然後把其他配料和香料放入，翻炒5分鐘，最後倒入水煮沸，然後降低至小火燜煮20-25分鐘,（不時看看有沒有足夠的水），至收汁便做完。

**享受！