Speaking of konjac, I believe many friends like to eat it. Konjac is delicate in taste and rich in nutrition. It has many functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, removing toxic substances, caring skin, dredging veins, reducing weight, relaxing bowels, and stimulating appetite. This is a healthy food. In this gourmet tutorial, Tian Jian Food Store is going to share with you several special ways to eat konjac. Friends who like to eat konjac should watch it quickly, and friends who like food should not forget to pay attention to me. I will update and share different food tutorials every day. I believe there is always a dish you want to learn!

Practice 1: stir-fry konjac with spicy sauce.

The ingredients are as follows: 300g of konjac tofu, 2g of bean paste, 5 millet peppers, 3 cloves of garlic, a little salt, and onion 1 root.

The specific methods are as follows: slice garlic, cut millet pepper into sections, cut konjac into small pieces, boil water in the pot, add a little salt, and blanch for 2 minutes. First, heat the pot, pour cold oil, put garlic slices and millet pepper into the pot and stir fry over low heat, then add bean paste and stir fry red oil, and pour in konjac tofu with water control to stir fry evenly.

Practice 2: Spicy konjac

The ingredients are as follows: 500g of konjac, 40g of oil, salt 1 teaspoon, soy sauce 1 tablespoon, spicy hot pot bottom material 1 tablespoon, 3 shallots, oyster sauce 1 tablespoon.

The specific method is as follows: soak the konjac in salt water for a while, cut it into small squares, wash the shallots and cut the chopped green onion, boil the water, add the konjac blanch for two minutes, take out the water, put the oil in the hot pot, stir fry for a while, add 1 teaspoon salt, add 1 tablespoon soy sauce, and add 65440.

Practice 3: Hot and sour konjac

The ingredients are as follows: 500g of konjac tofu, pepper 1, red pepper 1, soy sauce 1 tablespoon, balsamic vinegar 1 tablespoon, and proper amount of cucumber.

The specific method is as follows: Wash the red and green peppers, cut them into small rings, boil the konjac tofu in boiling water for 3 minutes, scoop it up and drain it, put it in a soup basin, put the washed cucumber in the red, green and green pepper rings, add soy sauce, balsamic vinegar and sesame oil, and stir it evenly with konjac!

Practice 4: Baked konjac with pickled peppers

The ingredients are as follows: konjac 1000g, Pixian bean paste 1 tablespoon, sugar 1 tablespoon, pickled peppers 1, 6 pickled peppers, pepper 10g, oyster sauce 1 tablespoon.

The specific method is as follows: cut the konjac, blanch it in boiling water for a few minutes, drain the water, chop pickled peppers and pickled ginger for later use, chop shallots into powder, heat oil in the pot, add pickled peppers and pickled ginger and stir-fry until fragrant, add 1 teaspoon Pixian watercress and stir-fry red oil, add pepper particles and stir-fry until fragrant, and then add konjac and oyster sauce.

Practice 5: Chili mixed with konjac

The ingredients are as follows: 500g of konjac, 5 cloves of garlic, 0 g of pepper/kloc-0, 1 tablespoon of soy sauce/kloc-0, 1 tablespoon of sesame oil/kloc-0, a proper amount of white sesame (cooked), a little peanut, 1.5 cloves of coriander/kloc-0, 1 tablespoon of white sugar/kloc-0, 1 tablespoon of red pepper/.

The specific method is as follows: put a proper amount of cooked white sesame, red pepper, minced garlic, balsamic vinegar, sugar and light soy sauce into a bowl, mix well, then put sesame oil into a pot, add a proper amount of pepper, heat it with low fire until the pepper smells fragrant, take out the pepper, pour pepper oil into a seasoning bowl, then put a proper amount of hot water into the pot, blanch it for 2-3 minutes, and drain it with cold water.