What else does konjac do in addition to hot pot?

Stir-fried konjac. Ingredients: 350 grams of konjac.

Excipients: 10 grams of green onion, ginger and garlic.

Seasoning: broth, bean paste, salt, chicken essence, vegetable oil.

Steps: 1. Clean the konjac and cut it into slices, blanch it in a pot of boiling water to remove the alkaline taste.

2. Pick it up and wash it in clean water.

3. Wash the green onions, ginger and garlic separately and chop them into minced pieces.

4. Heat vegetable oil on a pot on the fire, stir-fry chives, ginger and minced garlic, add bean paste and stir-fry well.

5. Add an appropriate amount of stock to bring to a boil.

6. Pour in the blanched konjac, add salt and chicken essence to boil, turn to low heat and simmer.

7. When the konjac is flavored and the soup is thick, sprinkle with chopped green onions, serve on a plate.

Konjac stewed fungus.

Ingredients: Konjac (200 grams each of black and white), 200 grams of parsley, 1 handful of dried fungus, 1 teaspoon (5 grams) of salt, 1 2 teaspoons (3 grams) of sugar, 1 4 teaspoons (1 gram) of chicken essence, 1 4 teaspoons (1 gram) of sesame oil

Steps: 1) Soak the fungus in an appropriate amount of warm water and sprinkle a little starch to help the fungus clean. After the fungus is softened, wash it thoroughly, drain and set aside. Wash the leaves and cut them into 3 cm pieces. Rinse the konjac with water and drain the water.

2) Put oil in a wok, heat until it is hot for 7 minutes, pour in celery and fungus and stir-fry for 2 minutes, add konjac and stir-fry for 1 minute, add salt, sugar and chicken essence. Drizzle in a little sesame oil before cooking.

After blanching the konjac in water, add lard and garlic and stir-fry it with sauerkraut and ginger, and the taste is very authentic.

Iron plate. Konjac cut into 2 cm square strips. Soak in salted water (30 seconds) and steam.

As long as it is cooked, it can't be rotten. Then put it in oil and fry it. Heat the iron plate and put some oil under the onion.

Put the fried konjac sticks on top. Season the juice. Mix to your liking.

I have a trick, delicious, full, ** cold konjac shreds.

1.Shred konjac (according to personal preference, finely or coarsely cut is OK), boil in boiling water, add konjac shreds and cook for about 2 minutes, drain from the pot and set aside;

2.Cut the coriander into small pieces, make it shorter, and puree the garlic for later use;

3.Put the blanched konjac shreds into the plate, put salt, chicken essence, chili oil, garlic paste, vinegar, light soy sauce and mix well according to personal taste, and finally sprinkle with coriander, drop a little sesame oil, and a dish with color, fragrance and flavor will be announced.

Benefits: Konjac itself has the effect of reducing edema of the lower limbs, and the cold salad can reduce more than the calories.

Hot pot konjac steps.

1.Cut konjac tofu into square slices, blanch, rinse and drain for later use.

2.Tofu cut and konjac slices of the same size, 3Pick and wash the leeks and cut them into knots for later use.

4.Wash the celery leaves and set aside, wash the ginger and garlic and pat them, and slice the carrots 5Put oil in a pan, heat it and stir-fry the ginger and garlic until fragrant.

6.Prepare two spoonfuls of Haidilao seasoning.

7.Put two teaspoons of Haidilao seasoning into the stir-fried green onion and ginger.

8.Stir-fry over low heat until fragrant, stir-fry the red oil.

9.Put in an appropriate amount of water, bring to a boil, add salt, thirteen spices, 10Add the konjac tofu and cook for two minutes.

11.Add the tofu and cook for one minute.

12.Put in the carrot slices, 13Put in the celery leaves and gently push the ingredients with a spatula, 14Simmer for 10 minutes to allow the tofu to absorb the flavor.

15.Add the leeks.

16.Cook for a minute, 17It's delicious to serve with rice! The taste is similar to that of the one bought outside, and the key is that it is clean and healthy!

Ingredients: Konjac tofu 300g

200g of tofu

20 g of leeks and 20 g of carrots

A handful of celery leaves.

Ingredients: ginger, 5g, two cloves of garlic, two spoonfuls of Haidilao.

Salt to taste, thirteen spices to taste.

Step 1Konjac tofu cut into square slices, blanch, wash and drain for later useTofu cut and konjac slices of the same size, 3Pick and wash the leeks and cut them into knots for later use.

4.Wash the celery leaves and set aside, wash the ginger and garlic and pat them, and slice the carrots 5Put oil in a pan, heat it and stir-fry the ginger and garlic until fragrant.

6.Prepare two spoonfuls of Haidilao seasoning.

7.Put two teaspoons of Haidilao seasoning into the stir-fried green onion and ginger.

8.Stir-fry over low heat until fragrant, stir-fry the red oil.

9.Put in an appropriate amount of water, bring to a boil, add salt, thirteen spices, 10Add the konjac tofu and cook for two minutes.

11.Add the tofu and cook for one minute.

12.Put in the carrot slices, 13Put in the celery leaves and gently push the ingredients with a spatula, 14Simmer for 10 minutes to allow the tofu to absorb the flavor.

15.Add the leeks.

16.Cook for one minute.

Of course, konjac is for eating hot pot.

Konjac should be soaked in water for a while.

Hello, glad your question answered below.

1. Take out the konjac from the soil, soak it in water first, and then wash the surface of the konjac with a brush.

2. Prepare the stove ash water, take half a pot of stove ash with a vegetable pot and add water, and use a leak net to leave the stove ash and water to prepare lime water.

3. Add water to the jar and put the lime, soak and ferment for 12 hours, and then take it out.

4. Add the stove ash water that just covers the bottom of the utensils, and add the lime water in turn.

5. When ready, you can start scraping the konjac into the utensils, stirring while scraping.

6. Put the konjac stirring in the vessel flat, wait for six hours, and then divide the konjac evenly in the vessel.

7. Cut it and put it in a pot and add water, and boil it in ash water and lime water.

8. The konjac in the pot can change from light gray to dark color.

9. After taking out the konjac, soak it in water and it is completed.

1. Prepare the ingredients. Rinse the konjac, green onion and ginger.

2. Cut the konjac into square pieces, and chop the green onion, garlic and ginger.

3. Put the konjac in a pot of cold water and remove it after the water boils.

4. While waiting for the konjac to boil, heat the oil 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.

5. Add the blanched konjac cubes to the hot pan and stir-fry for 1 2 minutes.

6. Add minced green onion and stir-fry well before cooking, turn off the heat!

The practice of roasted duck with konjac.

Ingredients: 1 duck.

A bag of konjac. Seasoning: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger, garlic.

Production method: 1. Marinate the duck. After the duck is cleaned, cut into cubes and marinated in salt, cooking wine and ginger for a few hours or an overnight.

2. Pick out the ginger slices from the duck pieces and wash them with water.

3. Add hot water to the pot (do not wait for the pot to boil) immediately put the duck pieces into the pot, wait for the water to boil, and the skin and flesh on the surface of the duck meat will change color, and use chopsticks to clip them out one by one. (Use chopsticks to prevent blood from sticking to the meat).

4. Blanch the konjac, rinse it with cold water, and set aside.

5. Cut the ginger into slices. Cut the garlic into slices, put more, I used half a head of garlic.

6. Put oil in the wok, and put Pixian bean paste in the hot oil, as much as you like. (I put about 4 spoons, and in the end the spicy taste is not very strong, and my mother who doesn't eat big chili peppers can also accept it), put in 1 spoon of sugar, a little cooking wine, and then add garlic slices and ginger slices, stir-fry until fragrant, and put in duck meat. Soy sauce, dried red pepper and salt, stir-fry.

7. Add konjac, continue to stir-fry, fry until the duck meat is evenly colored, add half a can of beer and a small bowl of water, cover the pot, and simmer over medium heat for 40 minutes. (The middle should be turned frequently, otherwise it will be easy to stick to the pan).

8. The soup is almost dry and ready to come out of the pot.

Summary. 1. I feel that if you put in some fresh red pepper to fry the duck and put more garlic, there will be a very strong Hunan taste, try it next time.

2. I feel that after the stew comes out, the konjac tastes better than the duck. Absorbed the scent of duck, the taste is strong and fragrant. I made a duck and put a bag of 500 grams of konjac, it feels a little less, next time I put more.

3. Before I put the beer, the taste was very fragrant, and I felt that although the beer was still very fragrant, it overshadowed the aroma of Pixian bean paste, which was a bit of a snake and added to the feeling, so I tried not to put beer next time.

What is konjac, try to eat as little as possible for cold and flu, and after reading it, I will increase my knowledge.

Konjac tofu belongs to Sichuan cuisine, and there is no tofu in the dish, but it is named because the konjac is cut into the shape of tofu cubes. Q bomb is smooth, spicy and enjoyable, and it is very undercooked. Konjac is not only delicious and pleasant, but also has the effects of fitness, treatment and anti-cancer, so it has become popular all over the world in recent years and is known as "magic food".

Put some chili oil to stir-fry, it's super delicious.