Exercise:
1. Take the konjac noodles out of the box, wash them with clear water and drain them for later use; Wash and shred cucumbers and carrots, peel garlic and cut into powder.
2, put the right amount of water in the pot, boil, then add konjac noodles, blanch for 2 to 3 minutes.
3. Take out the konjac noodles, put them in cold boiled water to cool, and then take them out and drain them.
4. Put the konjac noodles, shredded cucumber and shredded carrot in step 3 into a large bowl.
5. Add minced garlic and other seasonings (soy sauce, balsamic vinegar, sugar, sesame oil, Chili oil and salt) and mix well.
How to eat konjac powder: mango jelly material: colorless konjac powder 45g, green konjac powder 45g, mango 100g, and appropriate amount of water.
Exercise:
1. I bought two kinds of konjac flour, one colorless and the other green.
2, mango diced.
3. Pour the diced mango into the mold.
4. Stir the clear water and colorless konjac powder evenly, boil the konjac powder juice, and keep stirring with a spoon when boiling.
5. Pour the cooked colorless konjac powder juice into the mold until it has just passed the diced mango, and let it cool and solidify.
6. Stir the clear water and green konjac powder evenly, boil the konjac powder juice, stir it with a spoon while cooking, and pour the boiled green konjac powder juice into the mold until it is just flush with the top of the mold, and let it cool and solidify.
How to eat konjac flour: stir-fry konjac tofu at home. Ingredients: konjac tofu 600g, salt, chicken essence, ginger, garlic, Pixian bean paste, shallots, vegetable oil and water.
Exercise:
1, cut konjac tofu into pieces, and mince onion, ginger and garlic.
2. Put it in a boiling water pot and remove the alkaline taste.
3. Rinse with clear water.
4. Put oil in the wok, add garlic and Jiang Mo and stir-fry until fragrant, and stir-fry the bean paste evenly.
5. Add a little water or broth to boil.
6, konjac tofu into the pot, add salt (less or not according to taste), chicken essence, and then boil on high fire, stew on low fire, so that konjac tofu is tasty.
7. When the soup in the pot is dry, turn off the heat and sprinkle chopped green onion on the plate.
How to eat konjac powder: stir-fry konjac with lentils in oyster sauce. Materials: lentils 200g, soaked konjac powder 100g, green pepper 1, appropriate amount of oil, salt, 2g of sugar, oyster sauce 10ml, appropriate amount of chicken essence and soy sauce10ml.
Exercise:
1, wash lentils and soak konjac powder in advance for later use.
2. Cut lentils and konjac powder into diamond slices respectively.
3. Pour the oil into the wok and saute the shallots and ginger.
4. Pour in lentils and stir fry for a while.
5. Add oyster sauce.
Step 6 add soy sauce.
7. Add sugar, pour a little water and continue to stir fry for a while.
8, lentils change color, and then pour in konjac powder.
9. Add green pepper pieces and continue to stir fry for a while.
10, add some salt.
1 1, pour in sesame oil and stir well. Turn off the heating.
How to eat konjac powder: stir-fry konjac with minced meat: half a cup of mung bean starch, a little pork stuffing, a proper amount of salad oil, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 3 cups of water, a little shallot and a little sugar.
Exercise:
1, mung bean starch and 1 glass of water are mixed evenly.
2. Add the remaining water into the pot and bring to a boil. After turning the heat down, pour in the starch paste and keep stirring until it becomes a transparent paste.
3. Pour the paste into a container and leave it at room temperature for more than 4 hours to solidify it, which is the konjac.
4. The finished konjac is white jelly-like, poured out and cut into small pieces.
5, hot oil in the pot, pour the minced meat and slide it open, stir fry until the minced meat changes color.
6. Add konjac blocks, soy sauce, soy sauce and sugar, and stir well with medium heat. Chop garlic leaves, put them into konjac, mix well, and take out the pot.
How to eat konjac powder: leek and duck blood konjac powder materials: duck blood 1 box, konjac vermicelli 1 bag, leek 1, appropriate amount of oil, bean paste, onion, corn starch, pepper, garlic, ginger and salt.
Exercise:
1, prepare raw materials.
2. Boil the pot with boiling water, put some salt and put the duck blood clots in it.
3, the pot is hot, put the right amount of oil, stir fry the onion, ginger and garlic.
4. Stir-fry the fragrance, then add the bean paste and stir fry.
5. Stir-fry the red oil, add appropriate amount of water, cover and simmer for two or three minutes.
6. After cooking, remove the douban residue inside.
7. Put the konjac vermicelli in.
8. Cover and cook for two minutes.
9. Add the blanched duck blood clot.
10, add some salt and pepper to taste.
1 1, pour a proper amount of water starch to thicken.
12, put leeks in front of the pot, and then change color.
13, put it in a bowl.