Problem description:

I like snow konjac, a specialty of Emei Mountain. I want to know which gourmet knows which manufacturer produces the best and the price is reasonable.

In addition, do you have any recipes to recommend, or simply say what to cook with?

Analysis:

The food in Emei Mountain is not delicious, one is too expensive, and it is wrapped in a packaging bag, which belongs to commercial food.

The characteristic of snow konjac is that it looks like a sponge ball at the end of foam. The taste of Sichuan cuisine is the key to the beginning of the world, especially its soup is only seasoned with salt, monosodium glutamate and other seasonings when eating many dishes. In fact, soup is the best, so when the food with soup is paired with snow konjac, it absorbs the soup as fully as the sea surface, so you feel delicious.

That is to say, braised dishes are the best, especially stewed duck with snow konjac. My mouth is watering.

Generally, the wholesale price here in Leshan is relatively cheap. If you buy a bag, you can find it in the wholesale market.

Any food market specializes in selling konjac, but whenever we want to eat snow konjac, we buy it back and take it to the refrigerator to freeze it into snow konjac.

In our Sichuan province, snow konjac is delicious, but it is rarely eaten. Generally, it is not eaten until the Spring Festival and autumn and winter. It's not bad to eat konjac at ordinary times.

If you eat konjac, fry it vegetarian, add some ginger and garlic, and finally add some onions.

I just ... I don't know where you come from, so I don't know where your taste is, so I'll briefly introduce our side: first go to the market to kill a duck, not too fat, a little thin, and it's best to chop it up when you come back.

1 Chopped ducks in large containers, pat 1 Large pieces of ginger, prepare a small glass of wine, and pour half of it in the container first. People in big cities like cooking wine. We'd better drink white wine first, and then star anise. If you don't know the weight, just divide it into eight parts, five parts, kaempferia kaempferia and pepper, both of which are indispensable, then stir well and leave it for half an hour to start cooking.

Prepare garlic (the more the better), a handful of dried peppers and the remaining half a glass of wine.

There is more oil in the pot, at least twice as much as usual cooking. Pay attention to the order here, grasp the time, and be careful not to burn. Put the duck down as soon as the dried peppers are put in. If you slow down for a second, the dried peppers will turn black, a little dull and sour. Add garlic, add the rest of the wine and start to stir fry. The fire must be very big. You must see that there is basically no water in it. It's all duck oil Try again. Add more water and water when cooking. Finally, put konja