Konjac knots 1 box

1 cucumber

Carrot half root

6 auricularia auricula

Mei Ji xian you Hao

Onion amount

Garlic 4 cloves

Sesame oil right amount

2 tablespoons aged vinegar

Proper amount of sugar

2 tablespoons douchi

Proper amount of cooked sesame seeds

Hot and sour taste

Hybrid technology

Twenty minutes takes time.

Simple difficulties

Manufacturing steps of hot and sour konjac knots

1

Prepare materials.

2

Wash cucumber and shred it.

three

Wash carrots and shred them.

four

Blanch the shredded konjak in a boiling water pot for 2 minutes, take it out, let it cool, and drain the water for later use.

five

Blanch the black fungus and shred it for later use.

six

Chop onion and garlic for later use.

seven

Put a little oil in the wok, stir-fry shallots and garlic, add lobster sauce over red oil, turn off the heat, add old vinegar, sugar and fresh sesame seeds and stir well.

eight

Pour the prepared juice on the cooked dish.

skill

1, konjac knots must be blanched with water to remove astringency.

2. This dish is delicious, sour and spicy.