How to make the spicy dried konjac sold at the stall outside

There are three ways to make spicy dried konjac.

Method 1: Ingredients: 300g of konjac tofu, 30-50 grams of lettuce, 3-6 small peppers, 4 red peppers, 10-20 peppercorns, 10-15 grams of Pixian bean paste, 3 cloves of garlic, a section of tofu skin, 2 spoons of light soy sauce, 1 spoon of oil, 1 spoon of sugar, salt.

<>4.Chop the peppers and set aside.

5.Konjac cut into short and wide strips.

6.Slice the garlic and blanch the konjac in a pot for a few minutes.

7.Scoop the lettuce in boiling water and set aside, leave the bottom oil in the pot, add red pepper, sesame pepper, and garlic slices in turn and stir-fry until fragrant, and then put in Pixian bean paste and stir-fry over low heat.

8.Add konjac, light soy sauce, oil, and sugar.

9.Add the tofu skin and lettuce and stir-fry, add a little warm water and cook for 3-5 minutes.

10.Add an appropriate amount of salt before cooking.

11.Sprinkle in the chili peppers, reduce the heat to high and reduce the soup to turn off the heat.

Method 2: Ingredients: konjac, garlic sprouts, chili powder, salt, oil.

Cut fresh konjac into small pieces.

3.Put water in a pot and cook the fresh konjac thoroughly, about 10 to 15 minutes.

4.Put oil in the pot, after the oil is hot for 7 minutes, put in the drained konjac, stir-fry, fry dry in water, slightly browned, add the chili powder and garlic sprouts and stir-fry a few times, and finally put salt and remove from the pot.

Method 3: Ingredients: konjac shreds, cucumbers, chili oil, soy sauce, vinegar and sugar.

Blanch the shredded konjac with boiling water and shred the cucumber.

3.Half a teaspoon of soy sauce, one tablespoon of vinegar, one tablespoon of chili oil, half a tablespoon of sugar, then add two to three tablespoons of boiled water and stir well.

4.Cucumber shreds are at the bottom, konjac shreds are placed, and the soup can be poured in.

Spicy dried konjac.

Material. 1 box of boxed konjac, chili flakes, 1 small handful of Sichuan peppercorns, soy sauce, sugar, green and red peppers.

Method. 1.Rinse the konjac with clean water, or blanch it in a pan according to the packaging requirements, heat a little oil, stir-fry the peppercorns, then pour in the drained konjac, stir-fry a few times, and add a little salt to taste;

2.After that, add a spoonful of soy sauce to color and increase the flavor of konjac, add a spoonful of chili noodles and a small spoon of sugar, and stir-fry evenly;

3.Pour 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.

Cut konjac into thin slices, then put it in the refrigerator for more than 24 hours, and then take it out and fry it to dry it. The following introduces the specific method for reference, first prepare the materials: 1 kg of fresh konjac, 4 dried chili peppers, 2 spoons of chili powder, 1 piece of cinnamon, 1 star anise, 1 bay leaf, appropriate amount of Sichuan pepper, 4 slices of ginger, 2 cloves of garlic, appropriate amount of salt, 2 spoons of soy sauce, 2 spoons of oyster sauce, 1 spoon of cooking wine, 1 spoon of chicken essence, 2 spoons of mountain pepper oil.

1. Rinse fresh konjac with water, cut it into thin slices about 8mm wide and 4mm high, and then put it in the refrigerator for more than 24 hours.

2. 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 (this step can also be omitted).

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

4. Wash and cut the chili pepper, wash and shred the ginger, wash and chop the garlic for later use.

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

6. Fry the konjac to dry the water.

7. 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 you can get out of the pot.

8. Done.

Ingredients: 1 piece of konjac tofu.

Excipients: 1 garlic sprout, 2 tablespoons of minced chili pepper, appropriate amount of cooking oil, appropriate amount of salt.

Method: 1. Cut fresh konjac into small pieces.

2. Put water in the pot and boil, cook the fresh konjac thoroughly, about 10 to 15 minutes. Cook thoroughly and drain for later use.

3. Put oil in the pot, after the oil is hot for 7 minutes, put in the drained konjac, stir-fry, fry the water dry, slightly browned, add the chili powder and garlic sprouts and stir-fry a few times, and finally put salt and remove from the pot.

4. Out of the pot, the taste is as delicious as the dried konjac sold outside, and it is very clean, do-it-yourself!

Ingredients: 700 grams of konjac.

1 star anise, appropriate amount of dried chili pepper, appropriate amount of green peppercorns, 1 cinnamon, appropriate amount of fennel seeds, 2 bay leaves, 2-3 drops of sesame oil, appropriate amount of mountain pepper oil, a little pepper, appropriate amount of salt, half a spoon of soy sauce, a little chicken essence, 1 spoon of homemade chili sauce, an appropriate amount of shredded ginger, and an appropriate amount of cooking oil.

1. Buy a piece of konjac in the vegetable market, cut the thumb thick strip, put it in the refrigerator freezer, and freeze it overnight. As shown below:

2. After freezing overnight, take out the konjac and thaw it. As shown below:

3. After thawing, squeeze out the water, and steam it on high heat for 5-10 minutes, take it out after steaming, and squeeze the water again. As shown below:

4. Prepare spices, bay leaves, shredded ginger, star anise, cinnamon, dried chilies, green peppercorns, and fennel seeds. Finely chop the ginger for easy flavor, and cut the dried chili pepper into shreds. As shown below:

5. Prepare seasonings, homemade chili paste, homemade mountain pepper oil, salt, soy sauce, sesame oil, cooking oil, chicken essence, pepper. As shown below:

6. Heat the cooking oil, add the ginger shreds, and stir-fry over low heat until golden brown and dehydrated. As shown below:

7. Add chili oil and mountain pepper oil, and stir-fry over low heat to bring out the fragrance. As shown below:

8. Add spices and stir-fry over low heat to bring out the fragrance. As shown below:

9. Add dried konjac and stir-fry to remove excess water. As shown below:

10. Add salt, soy sauce, sesame oil, chicken essence and pepper, mix well and remove from the pan.

11. Ready to eat.

The answer is to heat the water in the puffing tank to 80, put in the konjac powder, the ratio of water and konjac is 30:1, so that the water and konjac powder are fully circulated and stirred evenly. Because konjac powder is a kind of crystal particle, when konjac powder fully absorbs water, it will become a kind of gelatinous form.

Stir for about five minutes, and when the konjac becomes transparent and gelatinous, that is, when the konjac pulp is formed, you can stop stirring. Then let it stand for 50 minutes, and it can be discharged.

Shaping is to use the principle of calcium hydroxide condensation, konjac pulp and edible calcium hydroxide are mixed in a ratio of 1000:1 to achieve the purpose of making konjac syrup finalized. 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.

The special cake cart is like a multi-layer cake, when cutting, the fixed frame on the cake cart can be removed, and the irregular surface layer on the top should be cut off to make it flat, first use the horizontal cutting tool to cut the konjac into uniform horizontal strips, and then use the longitudinal cutting knife to cut longitudinally along the bottom of each layer, so that the konjac will be cut into uniform strip-shaped cake pieces. Then put the konjac cake in the cutter and cut it into any size you want.

After cutting, the konjac cake should be soaked in cold water 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.Sauté. Stir-frying is to mix konjac with other ingredients to make it stir-fry and taste, and the konjac can be changed into different flavors according to personal needs.

The main ingredients for stir-frying are: soy sauce, liquid xylitol, five-spice powder, white pepper, mushroom essence, liquid plant flavor and vegetable oil, etc., in terms of dosage, the main ingredients and ingredients account for 80% and 20% respectively. Pour the ingredients into the steam-sandwiched pot first, then add the konjac, then stir well immediately, cover the pot and let it heat well.

After boiling, stir-fry for another 5 minutes and remove from the pan. Let stand for 8 hours to allow the konjac cubes to fully absorb the soup, and then you can dry them into dried konjac.

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.

Summary. Hello, soak. Cut or shred the konjac and soak it in water for about 10 to 15 hours.

Sauté. Add condiments to your personal taste, put them in a pot and stir-fry, remove the juice and put it out.

Drying. Pack the tray and place it in the oven for 5 to 6 hours.

How is dried konjac made?

Hello, soak. Cut or shred the konjac and soak it in water for about 10 to 15 hours. 2.

Sauté. Add condiments according to the taste of the individual stove finches, put them in the pot and stir-fry, and then put out the hidden revelation after the juice is collected. 3.

Drying. Pack the dinner tray and put it in the drying box when you are 5 to 6 years old.

How to make konjac on the sauce board.

Ingredients and seasonings for roasted konjac in sauce: konjac, garlic, ginger, green onion, salt mu, soybean paste, light soy sauce, white sugar sauce to roast konjac, how to prepare the ingredients for eating the most authentic sauce roasted konjac. Rinse the konjac, green onion and ginger.

Cut the konjac into square pieces and finely chop the green onion, garlic and ginger. Put the konjac in a pot of cold water and remove it when the water boils. While waiting for the konjac to boil, quickly heat the oil in a pan, add ginger and garlic and stir-fry until fragrant, then add a spoonful of soybean paste, a little soy sauce, salt and sugar and stir-fry.

Add the blanched konjac cubes to a hot pan and stir-fry for 1 2 minutes. Add chopped green onions and stir-fry well before removing from the pan, turn off the heat!

1.The processed konjac has an astringent taste and cannot be eaten directly, so it must be blanched with boiling water. 2.

When stir-frying ginger, garlic and soybean paste, the heat should be smaller, and stir from time to time to avoid stir-frying the sauce. Fierce Hall Attendant 3The soybean paste itself is fresher and saltier than the branches, and a small amount of salt, sugar, and soy sauce can be added.