The practice of konjac roast meat, the practice of fresh konjac

Hello, dear friends, hello everyone, the dish I shared with you today is called konjac roast pork slices, this is a dish with a strong folk flavor, it tastes fresh and mellow, the dish is smooth, and the juice is thick and oily, it is very delicious, and then I will share this food production method with you.

Name of the cuisine: Konjac roast pork slices.

Prepare the ingredients. Raw materials: pepper grams, 30 grams of water bean flour, 50 grams of konjac tofu, 75 grams of chemical lard, 150 grams of pork fat and lean meat, 1 gram of monosodium glutamate, 3 grams of edible salt, 10 grams of green onions, 10 grams of garlic, about 20 grams of soaked red pepper, 100 grams of fresh soup, 15 grams of soy sauce, 20 grams of ginger.

How to make it: Step 1: First of all, we will buy the fresh pork fat and lean meat, clean it with water, then put it on the cutting board, cut it into two centimeters wide, 4 centimeters long, centimeter thick pork slices, and then put it into a bowl, then add one gram of edible salt and 30 grams of water bean flour, grab it by hand and mix it evenly and put it aside to stack the thickener, and then clean out the garlic and ginger, wash it with water, drain the water, and cut it into thin slices the size of a fingernail.

Next, the pickled chili peppers and green onions are cleaned with water and cut into horse ear knots.

Step 2: Put the prepared konjac on the cutting board and cut it into centimeters, 4 centimeters wide, and centimeters thick**, then take out a pot, add an appropriate amount of water to the pot, put the cut konjac chips into a pot of boiling water, boil for about two minutes, and then scoop it up and soak it in another basin with boiling water, soak it for about 20 minutes, and then you can remove and drain the water.

Step 3: Take out a wok, put the pot on the fire, and then put in an appropriate amount of lard, wait until the oil in the pot is hot, then put the meat slices into the pot and stir-fry until it is fried, and then put in the ginger and shallot** and pickled chili pepper and stir-fry a few times, then put the soy sauce, fresh soup, edible salt, pepper, and ground taro into the pot, stew, until the soup in the pot boils into the flavor, and then you can put 30 grams of bean flour to thicken, and when the soup in the pot becomes thick, then put the green onion knots into the pot. Then it can be served on a plate, and this gourmet konjac roast pork slice is ready to be served.

Conclusion: The above is to share with you the whole production process of konjac roast pork, when we make this food, you can put a small amount of pickled vegetables according to your preferences, it will be more delicious to eat, and you must master it when putting the seasoning, you can't put sugar and vinegar, otherwise you won't have the original taste. When we make konjac, we have to add some alkaline substances, and try to remove the meaning of konjac when cooking, so that it will taste more delicious, have you learned?

521 Reading.

Authentic Sichuan konjac duck.

A classic recipe for Peranakan cuisine.

Braised konjac home-cooked method.

How to fry vegetables with oil shiny and beautiful.

Ingredients: 100 grams of konjac shreds, 500 grams of pork belly with skin.

Condiments: 8 grams of green onion, 10 grams of ginger, 8 grams of garlic, 6 grams of star anise, 6 grams of sesame pepper, 6 grams of star anise, 5 grams of dried pepper, 3 grams of chives, 10 grams of soy sauce, 2 grams of salt, 2 grams of sugar, 2 grams of monosodium glutamate.

Method: 1. Clean the pork belly with skin (use a knife to scrape the skin and flesh clean, and the braised pork ribs will be too bright and red) and slice it.

2. Make cold water in a pot, blanch the pork belly with skin (it must be cold water to let the egg whites gradually coagulate, and the blood will be invited), and remove the blood foam and scoop it up for later use.

3. Put a small amount of oil in the pot to fry the white sugar polyurethane when the color is foamed and faded, put a small amount of boiling water to make the sugar color, stir-fry the chives and garlic, put the pork belly into the pot to get out the aroma, put in the pepper, star anise, star anise, dried chili pepper, cook in the rice wine, slightly put in the old secondment to make a good tone, cook in boiling water, bring to a boil over high heat, and simmer for about 40 minutes.

4. When the braised pork ribs are fast, put in the konjac shreds, add a small amount of salt and sugar seasoning, reduce the juice over high heat, put them on the plate, and sprinkle the shredded peppers and chives.

Konjac roast pork is one of the common home-cooked dishes.

Chinese name. Konjac roast pork.

Raw material. 100 grams of konjac shreds, 500 grams of pork belly with skin.

Method 1: Wash the pork belly with skin and cut into small pieces.

Method 2: Blanch the pork belly with skin in a pot of cold water.

Raw material. 100 grams of shredded konjac, 500 grams of pork belly with skin, 8 grams of green onions, 10 grams of ginger, 8 grams of garlic, 6 grams of star anise, 6 grams of Sichuan pepper, 6 grams of cinnamon, 5 grams of dried chili peppers, 3 grams of chives, 10 grams of dark soy sauce, 2 grams of salt, 2 grams of sugar, 2 grams of chicken essence.

Method. 1. Wash the pork belly with skin and cut into small pieces;

2. Make cold water in a pot, blanch the pork belly with skin, blanch to remove the blood foam and remove it for later use;

3. Put a little oil in the pot and stir-fry the chives, ginger and garlic, add the pork belly and stir-fry the fragrance, add the peppercorns, spices, cinnamon, dried chili peppers, cook the cooking wine and put in the dark soy sauce to adjust the color, cook in boiling water, bring to a boil over high heat, and simmer over low heat for about 40 minutes;

4. When the braised pork is almost cooked, add shredded konjac, add a little salt and sugar to taste, reduce the juice over high heat, remove from the pot and put it on a plate, sprinkle with shredded red pepper and chopped chives to garnish;

Experience sharing. Konjac is rich in dietary food, for those who just want to ** not like plump beauties, but it is a good thing, just konjac has this function, and the combination of pork belly and konjac is a match made in heaven. When the pork belly with skin is stewed to the full house of aroma, use a small spoon to skim out the floating oil floating in the pot, so that the stewed meat is fragrant but not greasy, and the konjac absorbs the aroma of the pork belly after coming out of the pot, the konjac is smooth, and the skin of the meat is rich in collagen.

It's made with random ingredients....It would be perfect if you could replace the diced meat with duck.

Ingredients. Konjac to taste.

300 grams of diced meat.

20 garlic cloves Accessories.

1 green onion. 2 green peppers.

Two sprigs of celery. Chop the chili pepper to taste.

Appropriate amount of bean paste.

Step 1: A complete list of garlic konjac roasted pork cubes.

Prepared materials (the meat has been put in the pot and forgot to take a picture).

Step 2: Preparation of garlic konjac roasted pork**.

When the oil temperature is not high, you should put diced meat...Put garlic granules (large ones) when I fry them, I fry the garlic flat, and then scoop it up.

Step 3: The home-cooked recipe of garlic konjac roasted pork.

Stir-fry the diced meat until it is slightly yellow, then add chopped pepper sauce and bean paste.

Step 4: A simple way to cook diced pork with garlic konjac.

Garlic, peppers, celery cut like this.

Step 5: How to eat garlic konjac roasted pork.

Then pour in the konjac...Pour in the side dishes.

Step 6: How to cook diced garlic konjac roasted pork.

It's good when the garlic is cooked.

Finished product drawing. Cooking skills.

It's best to taste the taste because the sauce has a taste. It's not enough to add soy sauce.

Ma Yu's method of roasting meat is to add cooking wine to the meat in cold water and blanch it, remove it and put it in a casserole, stew it with konjac, and season it.

I think this should be cut into thin slices in advance, then wrapped in a layer of dry starch, and then put on some light soy sauce and stir-fried, so that the stir-fry is very tender, refreshing and very delicious.

For this question, you should find a professional barbecue master to consult him, and he will tell you how to grill this kind of meat deliciously? You can also go to the Internet to search for it, there should also be various baking methods on the Internet, just ask.

Just cut the cuttlefish into pieces, fry it in oil and cook it with the slices of meat, and add some oyster sauce to great effect.

This is the same as the normal method of making teriyaki, except that some taro is added to it.

It's very easy, as long as you eat it clean, you can put it together and stir-fry it.

Hello, if you want to fry this demon domain first, you can fry this meat a little more fragrantly, and then put this demon domain in it and fry it with some chili peppers.

You can do it with less meat, we haven't made this dish, so I don't know very well, please go up and check.

Preparation of fresh konjac tofu.

To clean up konjac, you must wear gloves, or you will not be poisoned, itchy and swollen hands.

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Wash and cut into cubes. Please click Enter a description.

What I do is heat the refining, so that it doesn't matter much if there is more water and less water.

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After refining, alkali is added and stirred. Leave for four hours. Boil the water over high heat, and after the water boils, cut the solidified konjac pulp into pieces. Cook on high heat for two hours, filling up with less water.

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After it is done, let it cool, it can be fried, it can be hot, it can be braised in a hot pot, and it can be cold in summer. Do more than put frozen.

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2. Pick up and put in clean water to wash;

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.

Dear, if you have any questions, feel free to ask me!

Take time out of your busy schedule to give a thumbs up! Have a great day! Thank you!

Hello, konjac as a very rich nutritional value of the ingredients, when making konjac must not be eaten raw, to cook konjac before eating,Several konjac recipes

Konjac loofah soup, konjac is very rich in dietary fiber, and the loofah contains very high levels of vitamins and proteins, so it can supplement the nutrients needed in our body after use. First of all, we need to make this vegetable, ham, and loofah. First of all, we clean the loofah and peel it, then cut it into slices with a knife, add ham or not, form slices, soak the konjac in water, and prepare some green onions, ginger and garlic after cleaning.

Pour some cooking oil into the pot, pour the green onions, ginger and garlic into it and stir-fry until fragrant, then pour in some oil, then pour an appropriate amount of water into the pot, and put the konjac in it to cook. Then put the loofah and ham in it, we can also add some sesame oil, edible salt and white vinegar, etc. This is a very delicious konjac loofah soup that is ready, and the process of making it is very simple.

The practice of stir-frying konjac

First clean the konjac and slice it, then prepare some red pepper slices, some shredded ginger and pesto. Put some water in the pot, boil the konjac and drain it, then pour an appropriate amount of cooking oil into the pot and stir-fry the green onions, ginger and garlic until fragrant. Then put our cut konjac in, stir-fry evenly over high heat, after stir-frying for a period of time, we can put in some shrimp skin, add edible salt, chicken essence, soy sauce, etc., and continue to stir-fry.

Then stir-fry for a while and then it can come out of the pot, so that a very delicious stir-fried konjac is ready.

The preparation of cold konjac

Before making cold konjac, you first need to prepare some ingredients, including konjac, cucumber, some garlic clove oil, soy sauce, dark soy sauce, white vinegar, and some chili oil and sugar. And this dish is very simple to cook and is rich in nutritional value. First of all, we will wash the konjac bought from the market with water and drain it, then prepare some cucumbers and carrots, wash it and cut it into shreds, peel off the skin of the garlic, and then pound it into the end, then put an appropriate amount of water in the pot, then boil the water, put the konjac in it, and boil the konjac for two to three minutes.

Then take out the konjac and put it in cold water, soak it for a while, drain the water and let it cool, and then we put the konjac, cucumber shreds, and some carrot shreds into a basin together. Then add minced garlic, pour in some soy sauce and chili oil, stir well, and then serve, this dish is very refreshing and delicious in summer, and it has nutritional value.

Ingredients: 300 grams of konjac.

Excipients: 2 grams of bean paste, 1 gram of salt, 1 gram of oil, 1 gram of green onion.

1. Cut the konjac into small pieces.

2. Bring water to a boil in a pot, pour in konjac tofu, add a little salt, and blanch for 2 minutes.

3. Heat the pot first, pour in the cold oil, and pour the bean paste into the stir-fry.

4. Pour in the konjac tofu with controlled moisture and stir-fry evenly.

5. Add a little water and boil for 1 minute to let it taste, then turn on high heat to reduce the juice and sprinkle with chopped green onions.

6. The finished product is as follows.

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".

Konjac is a perennial herbaceous plant. The underground tuber is oblate spherical, large, with thick petioles, cylindrical, pale green, dark purple spots, palmate compound leaves, growing under the sparse forest, with the functions of dispersing poison, nourishing beauty, passing pulses, lowering blood pressure, **, appetizing and so on.

The main ingredient of konjac glucomannose is rich in dietary fiber, a variety of amino acids and trace elements, and regular consumption has many benefits for the human body

1) Cleanse the stomach and intestines, help digestion, and prevent digestive diseases.

2) Lower cholesterol and prevent high blood pressure.

3) Prevent obesity and prolong life.

4) It has a good effect on the prevention and treatment of diabetes.

Konjac is a beneficial alkaline food, for people who eat too much animal acidic food, with eating konjac, you can achieve a balance of food acid and alkali, which is beneficial to human health. The colorful konjac food will have broad prospects.

Konjac roast duck: Ingredients: tender fat duck, water konjac, green garlic sprouts, Shao wine.

Excipients: Sichuan salt, soy sauce, monosodium glutamate, Pixian bean paste, garlic slices, wet starch, Sichuan pepper, broth, pork oil.

Production: 1) Remove the duck's head, neck, wing tips, and soles, remove the big bones, and chop them into strips;

2) Cut the water konjac into strips, put it in a pot of boiling water twice, remove the lime smell, and then float in warm water;

3) Put the wok on the fire, and when the pork oil is burned until it is 70% hot, add the duck strips and stir-fry until light yellow;

4) Wash the pot and add the broth to boil, remove the peppercorns and bean paste residue, put in the duck strips, konjac strips, ginger, garlic, Shao wine, Sichuan salt, soy sauce and burn until the juice is thick and the duck is soft;

5) When the konjac is flavored, add green garlic sprouts and monosodium glutamate;

6) Finally, thicken the pan with warm starch.

Color and flavor: red and bright, duck meat is crispy, salty and spicy.

Fragrant konjac: Ingredients: konjac, pineapple, apple, orange.

Preparation: 1Peel the oranges into petals and dice the rest.

2.Put the konjac in water and boil for 20 minutes, then pour the rest into the pot and cook for another 10 minutes.

3.When it is almost ready, use cold water and some starch, stir it with a spoon while pouring it into the pot, and finally put some sugar according to personal taste before starting the pot!

Features: nutritious and delicious, and will not gain weight.

Konjac yogurt jelly manufacturing method.

Ingredients: konjac powder, milk powder (with sugar), lemon juice (pure), soda ash (very little, as little as possible).

Preparation: 1Use 70 degrees of water to melt konjac essence powder (powder: water is about 1:80, because you have to add lemon juice, so add less water, because konjac powder can only coagulate under alkaline conditions, so you need to order soda ash).

2.Then put the milk powder in water to dissolve, add lemon juice, stir well, and let it cool.

If the milk powder is not sweet enough, add some sugar, the sugar is not very high in calories.