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Anonymous users2024-02-06Spicy konjac. <>
Ingredients: Konjac 1 catty.
Millet Spicy 10 pcs.
5 cloves of garlic and 2 slices of ginger.
2 tablespoons of Sichuan peppercorn powder.
Preparation of spicy konjac.
Shred the konjac and set aside.
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Finely chop the millet, mince the garlic, chop the ginger, and chop the garlic head for later use.
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Put the konjac in the water, add the rice wine, and blanch the salt. Remove in 3 minutes.
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Wash the blanched konjac twice in cold water and drain.
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I use canola oil.
Canola oil has a special aroma.
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First, put the chili, garlic, ginger and garlic in the pot and stir-fry until fragrant.
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Add Sichuan peppercorns and stir-fry. Stir-fry until fragrant and pour in the drained konjac.
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Add dark soy sauce, light soy sauce and chicken essence.
The salt continues to stir-fry over high heat.
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Add another spoonful of vinegar to the side of the pan (pour the vinegar into both sides of the pan) and continue to stir-fry.
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Add the garlic leaves and stir-fry twice.
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A bowl of spicy konjac with rice is completed.
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Tips: This dish belongs to the spicy cuisine. If you don't like spicy food, please take a detour. It would taste even better if there was a little pickled pepper.
Konjac is a potato that belongs to the Araceae family.
Perennial herb, round bulb, dark reddish-brown, native to China and Vietnam, cultivated in southwest China and the middle reaches of the Yangtze River, the tuber is rich in dietary fiber, and its gum can be used to make jam. Konjac powder.
Each 100g contains 12g of water and 74g of dietary fiber, of which soluble dietary fiber is used.
Mainly, mainly glucomannan, konjac polysaccharides can be extracted, and konjac is mainly used for ** food in the current food process.
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Anonymous users2024-02-05Preparation of stewed yam with frozen konjac.
Thaw the frozen konjac and cut into strips, blanch it in boiling water, squeeze out the water and set aside.
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Yams, lettuce, and luncheon meat are all cut into strips.
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Heat the oil in the pot and add garlic slices to stir-fry until fragrant, then add frozen konjac, yam, lettuce and luncheon meat, stir-fry evenly, add a small bowl of water to simmer, add salt, oyster sauce and white pepper to taste after cooking, and sprinkle with green onions.
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Anonymous users2024-02-04Defrost first, then boil in boiling water and remove it. Then (be careful not to put peppercorns-like hemp seasonings).
Can be braised with duck.
You can stir-fry Sichuan kimchi and eat it.
It can be eaten cold.
Can be braised with pork ribs.
You can stir-fry chili pepper and sauerkraut.
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Anonymous users2024-02-03Look at you're a ** person. If you can eat hot and sour, use hot and sour konjac, or konjac stewed duck!
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Anonymous users2024-02-02The following is a method of frozen konjac shreds: Ingredients:- 250 grams of frozen konjac shreds- 2 mushrooms- half a green and red pepper- 3 garlic cloves- a few slices of tofu skin- salt, light soy sauce, cooking wine, sugar, chicken essence, starch, oil, water Appropriate amount of steps:
1.Blanch the frozen konjac shreds in boiling water for 2 minutes, remove them and soak them in cold water for 5 minutes, then drain the water and set aside. 2.
Shred the mushrooms and green and red peppers, mince the garlic, and cut the tofu skin into strips about 2 cm wide. 3.Mix one serving sauce in a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of chicken essence, 1 tablespoon of starch and appropriate amount of water and stir well.
4.Heat the pan with cold oil, fry the tofu skin until the surface is golden and crispy, remove and put it on a plate for later use. 5.
Heat a small amount of oil in a pan, add minced garlic and stir-fry until fragrant, then add shredded mushrooms and shredded green and red peppers and stir-fry evenly. 6.Add the royal sauce and stir-fry, and when the sauce thickens, add the frozen konjac shreds and stir-fry evenly.
7.Finally, spread the fried tofu skin and serve. This frozen konjac shredded dish with fried tofu skin is rich in texture and delicious, making it a great dish to go with rice.
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Anonymous users2024-02-01You can make pepper mixed konjac, spicy fried konjac, spicy konjac, sour and hot konjac and pickled pepper roasted konjac.
1. Pepper mixed with konjac
Prepare the ingredients as follows: 500 grams of konjac, 5 cloves of garlic, 10 grams of Sichuan pepper, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, appropriate amount of white sesame seeds (cooked), a little peanut, 1 coriander, 1 teaspoon of white sugar, 1 red pepper.
Put an appropriate amount of cooked white sesame seeds, red peppers, minced garlic, balsamic vinegar, sugar, and light soy sauce into the bowl and mix evenly, then add sesame oil in the pot, put in an appropriate amount of Sichuan peppercorns, heat over low heat until the peppercorns exude fragrance, and pick out the peppercorns.
Pour the pepper oil into the seasoning bowl, then put an appropriate amount of hot water in the pot, put the konjac and blanch for 2-3 minutes, pick up the supercooled water, drain the water and set aside, put the konjac shreds into a large bowl, add cooked peanuts and coriander, pour the seasoning and mix well.
2. Spicy fried konjac
Prepare the ingredients as follows: 300 grams of konjac tofu, 2 grams of bean paste, 5 millet peppers, 3 cloves of garlic, a pinch of salt, 1 green onion. Slice the garlic, cut the millet pepper into sections, cut the konjac into small pieces, boil the water in the pot, pour in the konjac tofu, add a little salt, blanch for a minute, heat the pot first, pour in the cold oil, put the garlic slices and millet pepper into the pot and fry over low heat to make it spicy.
Then put the bean paste and fry the red oil, pour in the konjac tofu that controls the dry moisture and stir-fry evenly, add a little water and cook for 1 minute to let it taste, then turn on high heat to reduce the juice, sprinkle with chopped green onions.
3. Spicy konjac
Prepare the ingredients as follows: 500 grams of konjac, 40 grams of oil, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of spicy hot pot base, 3 chives, 1 tablespoon of oyster sauce.
Put the konjac in salted water and soak it for a while, cut it into small cubes, wash the chives and cut the green onions, add water to boil, put in the konjac blanching water for two minutes, remove the dry water, heat the pot with oil, put in the spicy hot pot base and fry until fragrant, then put in the konjac and fry for a while, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce and stir-fry well, pour in water and boil until flavorful, and finally sprinkle in chopped green onions, and you can get out of the pot.
4. Hot and sour konjac
Prepare the ingredients as follows: 500 grams of konjac tofu, 1 chili pepper, 1 red chili pepper, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon sesame oil, appropriate amount of cucumber.
Wash the red and green peppers, cut them into small circles, boil the konjac tofu in boiling water for 3 minutes, drain it, put it in the soup basin, put in the washed cucumbers, put in the red and green pepper rings, add light soy sauce, balsamic vinegar and sesame oil, and stir well with the konjac.
5. Fungus roasted konjac
Prepare the ingredients as follows: 1000 grams of konjac, 1 tablespoon of Pixian bean paste, 1 teaspoon of sugar, 1 piece of pickled ginger, appropriate amount of fungus, 10 grams of Sichuan pepper, 1 teaspoon of oyster sauce, 2 shallots, 2 tablespoons of vegetable oil.
Cut the konjac into pieces, boil in boiling water for a few minutes, drain the water, chop the ginger and set aside, chop the shallots, heat the oil in the pot, pour in the pickled pepper Stir-fry the ginger crushed until fragrant, fry the red oil in 1 teaspoon Pixian bean paste, and fry the peppercorns until fragrant.
Then pour in fungus, konjac, oyster sauce, sugar and stir-fry for a few minutes, add 50 ml of clear soup and cover the pot, turn to low heat and simmer for 2 minutes, burn until the soup is almost dry, collect the juice on high heat and sell teasing, put it on the plate, sprinkle with green onions.
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