material

Material: 600g of konjac tofu.

Seasoning: salt, chicken essence, ginger, garlic, Pixian bean paste, shallots, vegetable oil and water.

working methods

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.

Practice 2, hot and sour konjac tofu

material

Ingredients: 400 grams of konjac and 200 grams of sauerkraut.

Ingredients: millet pepper 1 ginger 1 celery 2 chives 1 pepper 10.

Seasoning: 1 teaspoon salt, 1 teaspoon chicken essence, two teaspoons sesame Chili oil, half a teaspoon sugar, 1 teaspoon Pixian bean paste, and proper amount of cooking oil.

working methods

1. Wash and shred sauerkraut, shred celery, onion and ginger, shred onion and millet pepper. Wash konjac, slice it, and take it out with boiling water for two minutes.

2. Heat oil in the pot, add pepper and stir fry, then add millet pepper, shredded ginger and shredded onion and stir fry.

3. Add Pixian bean paste, add half a spoonful of sugar and stir fry.

4. Inject boiling water, bring to a boil with high fire, and cook with low fire for 10 minute.

5. Add konjac, stir-fry with salt and cook for 2 minutes.

6. Add sauerkraut and shredded celery to boil and simmer for 10 minutes.

7. Sprinkle onion and chicken essence to enhance fragrance.

8. After serving, pour sesame Chili oil into the dish and serve.

Practice 3, konjac tofu

material

200 grams of konjac, a spoonful of sweet noodle sauce, a section of onion, 2 cloves of garlic, a slice of ginger, a spoonful of raw flour, salt, sugar and soy sauce.

working methods

1. Slice garlic, chop ginger, and obliquely cut onion into sections. Cut the konjac tofu into small cubes, blanch it in a boiling water pot and take it out.

2. Add a little salt, sugar and soy sauce to the bowl and adjust the starch into juice.

3. Heat the wok with oil and take out the konjac essential oil.

4. Heat the bottom oil in the pot, add ginger and garlic and stir fry, then add the sweet noodle sauce and turn it over twice.

5. Pour in the konjac tofu and onion, cook in the sauce and stir well.

skill

1, stir-fry fragrant ginger, garlic and flour paste, and lower the heat. Don't stir-fry the sauce.

2. There is less salt and soy sauce in the sauce, and the noodle sauce is salty!