Introduction to Sìxǐ Kǎofǔ
Sìxǐ Kǎofǔ is a famous Shanghai dish of Han cuisine and belongs to Suzhou cuisine. It is made by grinding wheat with skin into wheat bran flour. The wheat gluten is separated from the mixture through kneading, washing, and filtering in water and then fermented, steamed and shaped into a sponge-like texture. It is high in protein, as well as calcium, phosphorus, and iron.
What are the Nutritional Values of Sìxǐ Kǎofǔ?
Sìxǐ Kǎofǔ is a high-protein, low-fat, low-sugar and low-calorie food. In Traditional Chinese Medicine, it is believed that this dish is sweet and cool in taste and has the functions of tonifying the middle, clearing heat, benefiting qi, nourishing blood, and relieving restlessness and thirst.
What are the Product Features of Sìxǐ Kǎofǔ?
The color is reddish-brown, with a rich and fragrant flavor, and a salty-sweet taste. It is high in protein, as well as low in fat, sugar, and calories.
How to Make Sìxǐ Kǎofǔ?
1. Cut the Sìxǐ Kǎofǔ into 3 cm square pieces and boil them in boiling water for 10 minutes. Remove and rinse with cold water.
2. Heat the oil in a wok until 70% hot, then deep fry the Sìxǐ Kǎofǔ until lightly golden in color and firm in texture. Remove and drain the excess oil.
3. Boil peanuts in water for 10 minutes, remove the red skin. Clean and cut the black fungus, golden needle vegetable into short sections. Remove the stem of the pointed bamboo shoots and tear them into two parts.
4. Add salad oil, ginger, scallion, and fennel in a wok, stir fry them until fragrant. Add black fungus, bamboo shoots, and golden needle vegetables, stir fry until well combined. Add Sìxǐ Kǎofǔ, peanuts, water and seasoning, bring to a boil over high heat. Then simmer over low heat until the sauce thickens. Increase the heat to medium and stir fry until the sauce is evenly mixed. Drizzle some sesame oil and mix well, then serve hot.
