How to make spicy dried konjac delicious, how to make dried konjac?

1 box of konjac in the main material box.

Excipients: 0 chili noodles, 1 appropriate amount of Sichuan pepper, 0 small handful of soy sauce, 0 appropriate amount of sugar, 0 appropriate amount of green and red peppers.

Steps. Spicy konjac preparation step 11Rinse the konjac with clean water or blanch it according to the packaging requirements.

Heat a little oil in a pot, stir-fry peppercorns, then pour in the drained konjac, stir-fry a few times, add a little salt to taste;

Spicy konjac preparation step 22Add a scoop of soy sauce afterward.

To color and increase the flavor of konjac, add a spoonful of chili noodles and a teaspoon of sugar, stir-fry evenly;

Spicy konjac preparation step 33Pour in the shredded green and red peppers, mix well, add half a small bowl of water, turn the heat to high heat, and dry the soup.

Materials. Konjac.

Amount. Pepper. Amount. Ginger.

Slice. Salt. Chili oil. Amount.

The practice of Hunan spicy dried konjac.

The wet konjac bought in the market is washed and cut into thin finger lengths and put in the freezer for about two days to completely freeze the konjac into ice cubes, take it out and thaw it, and squeeze out the remaining water after the ice water melts. Put oil in the pot, more oil than usual for stir-frying, konjac will absorb oil, and then put in dried red pepper ginger slices konjac shreds and stir-fry, wait until the water is almost fried and dry, add an appropriate amount of salt and fry well, and finally drop some chili red oil to taste when the light fire is out of the pot, and you can eat it after it cools, it is very chewy ......

Step 11, konjac flour made into konjac tofu, a treasure bought konjac flour, there are instructions for how to do it. You can also buy konjac tofu directly that has already been made.

Step 22: Shred or dice the konjac tofu, cut it as thin as possible, and put it in the freezer layer of the refrigerator for more than 2 days.

Step 33: Dry wash and drain the thawed konjac, and steam in a steamer for about 20 minutes. You can put a few drops of vinegar in the water at the bottom of the steamer to remove the alkaline smell.

Step 44, in the process of steaming dried konjac, cut the ginger into shreds, wash the ingredients, cinnamon, bay leaves, peppercorns, and chili peppers for later use, get out of the pot, put cooking oil after the pot is hot, try to do as much as possible, put in cinnamon, ingredients, bay leaves, peppercorns, ginger, and chili peppers in turn, stir-fry over low heat, wait for the fragrance to be fried, put in chili powder, add sesame oil, soy sauce, light soy sauce and continue to stir-fry for a while, add sesame seeds and steamed dried konjac and stir-fry to collect water, about 3-5 minutes.

1. Dry and clean the konjac bought in the supermarket, then soak it and cut it into strips for later use.

2. Peel the garlic cloves and chop them into minced garlic, cut the ginger into cubes, cut the dried chili peppers into small pieces, and chop the pickled peppers for later use.

3. Bring the water to a boil, put the shirt into the cut konjac and cook thoroughly, about 10 to 15 minutes.

4. Take out the boiled konjac and drain it thoroughly.

5. Heat the pot, pour in an appropriate amount of oil and cook until it is 70% hot, then add the konjac and stir-fry.

6. Fry the water in the konjac or reed, and the konjac can be taken out for later use when it is a little browned.

7. Leave an appropriate amount of base oil in the pot, add garlic cloves, ginger, Sichuan pepper, dried chili pepper, and pickled pepper to stir-fry until fragrant.

8. Add a spoonful of Pixian bean paste and stir-fry the red oil.

9. Add the konjac and stir-fry for a while.

10. Add a spoonful of chili oil.

11. Add a spoonful of pepper oil.

12. Add a spoonful of oyster sauce.

13. Add an appropriate amount of chicken essence and white sesame seeds and stir-fry evenly before cooking.

14. A spicy and fragrant, very chewy spicy dried konjac is ready, and friends who like it should try it quickly.

The preparation of dried konjac is as follows:

Main ingredients: konjac powder, water, edible calcium hydroxide.

Stir-fried ingredients: soy sauce, liquid xylitol, five-spice powder, white pepper, mushroom extract, liquid plant flavor and vegetable oil.

Method: 1. First of all, the konjac powder is puffed to form konjac pulp.

2: Mix konjac pulp and edible calcium hydroxide in a ratio of 1000:1 to achieve the purpose of shaping konjac pulp.

When the konjac syrup is mixed with edible calcium hydroxide, it is necessary to quickly squeeze the konjac syrup evenly in a special cake cart, if the speed is too slow, the konjac syrup will condense in the pipe, blocking the pipe, and affecting the whole operation procedure. After the konjac syrup is squeezed into the cake cart and cooled for ten minutes, the konjac syrup will become hard and set.

3. Touch the konjac syrup with your hands, and when you feel it harden into a cake, cut it.

4. After cutting, the konjac cake should be soaked in cold water, so as to remove the alkaline smell of calcium hydroxide. Change the water every 2-3 hours, because there will always be alkaline impurities released in the water. After five water changes, when the water becomes clear and the konjac turns white and transparent, it is ready to be fried.

5. Konjac is mixed with fried ingredients to make it stir-fried and flavorful, and konjac can be changed into different flavors according to personal needs.

6. Drying.

Ingredients: konjac powder, edible alkali, water. Method:

Pour 4 catties of water into the pot and heat it. Pour in 50g of konjac powder and stir until the powder is all melted and there are no lumps. While heating, stir constantly with a spatula until the pot is bubbly and boiling, and continue to boil for 5 to 10 minutes.

Add 5g of edible alkali to the bowl, pour in half a bowl of water, and stir well.

Pour the prepared alkaline water into the konjac pot, stir well, boil for another one to two minutes, and turn off the heat! Don't use it, wait for it to cool down. After the konjac is completely cooled, pour a large bowl of water into the konjac pot.

Make a few strokes on the konjac with a knife and divide the konjac into small pieces. **Heat the konjac, turn the konjac halfway, boil until the water in the pot boils, and continue to cook for 10 minutes. (This step of cooking can remove the alkaline taste in konjac.)

1. Soaking. Cut or shred the konjac and soak it in water for about 10 to 15 hours. 2. Stir-fry. Add condiments to your personal taste, put them in a pot and stir-fry, remove the juice and put it out. 3. Drying. Pack the tray and place it in the oven for 5 to 6 hours.

The dried konjac that is made of Mu You can be eaten directly, and the konjac is rich in dietary fiber and is sold quickly.

1. Prepare the ingredients: konjac, dried chili, chili powder, cinnamon, star anise, bay leaves, Sichuan pepper, ginger, garlic, salt, soy sauce, oyster sauce, cooking wine, chicken essence, mountain pepper oil. 2. Rinse the konjac with water, cut it into thin slices and put it in the refrigerator for more than 24 hours.

3. After refrigeration, steam in the pot for about 20 minutes, and sprinkle a little white vinegar on the surface of the konjac halfway to remove the alkaline taste. This step is both defrosting and making the konjac softer. <

1. Prepare ingredients: konjac, dried chili, chili powder, cinnamon, star anise, bay leaves, Sichuan pepper, ginger chai Zhengchong, garlic, salt, soy sauce, oyster sauce, cooking wine, chicken essence, mountain pepper oil.

2. Rinse the konjac with water, cut it into thin slices and put it in the refrigerator for more than 24 hours.

3. After refrigeration, steam in the pot for about 20 minutes, and sprinkle a little white vinegar on the surface of the konjac halfway to remove the alkaline taste. This step is both defrosting and making the konjac softer.

4. Put out the steamed konjac and squeeze out the water in the pores.

5. Wash and cut the chili peppers, wash and shred the ginger, wash and chop the garlic for later use.

6. Pour a little more vegetable oil into the pot than usual, then add dried chili, cinnamon, star anise, fragrance, Sichuan pepper, ginger, garlic, and stir-fry until fragrant. Clearing.

7. Stir-fry the konjac to dry the water.

8. After the water is dry, add chili powder, cooking wine, soy sauce, oyster sauce, salt, and chicken essence and stir-fry for a while, then turn off the heat, add mountain pepper oil, stir evenly, and then get out of the pot.

9. Done. <>