Lead: Is konjac tofu delicious and can't it be made? Master 1 tips, no water, no smell, fresh and smooth. Eat more konjac tofu in autumn and winter, recommend three delicious practices, eat less and get full quickly, which is easy to digest.
It's a pleasure to have friends coming from afar ~! Every time there are guests at home, Yue Yue always tries his best to entertain them and make them eat, drink and come. Recently, there are guests at home, and Yue Yue prepares several dishes for them every day, because all the dishes are appetizing home-cooked dishes, and everyone will eat them carelessly. After eating and drinking enough, you will start to vomit: in this way, the great cause of weight loss that has been successfully achieved will be destroyed. So I have ordered some light dishes to scrape oil to relieve boredom. I believe many friends also have concerns in this regard. It's cold in autumn and winter, my appetite has recovered, and I have to eat more than usual. However, because of the cold weather, our activities are correspondingly reduced, and we eat less fresh fruits and vegetables. Staying indoors all day reduces energy consumption, and over time, our stomachs will slowly pile up. From this analysis, the diet in autumn and winter should be reasonably matched, and more foods rich in dietary fiber should be eaten to help us accelerate gastrointestinal peristalsis, discharge harmful substances as soon as possible, and avoid worries.
Therefore, in autumn and winter, we must not miss this healthy and natural fat-burning dish, which is low-fat and low-calorie konjac tofu. It is not only simple and nutritious, but more importantly, it can quickly help us increase our satiety and reduce the intake of other foods. Yue Yue also introduced many ways to eat konjac tofu in previous articles. In this special season, we eat more and exercise less, so we must eat correctly! Cheap and affordable konjac tofu is our best choice. Today, Yue Yue will share with you three simple and delicious home cooking methods, each with its own characteristics. Friends who love konjac must not miss it. Eat more konjac tofu in autumn and winter, recommend three delicious practices, eat less and get full quickly, which is easy to digest!
Is konjac tofu delicious and can't be made? As long as we master the skills of 1 when making, konjac tofu will neither come out of water nor smell, and it tastes fresh and tender, especially delicious! It will be mentioned in the following sharing. Please watch carefully!
Sauté ed konjac with pickled vegetables
Preparation materials: 250 grams of konjac tofu, ginger 1 slice, 3 millet peppers, 30 grams of pickled mustard tuber and 2 chives.
This is the most classic method of konjac tofu, which is very simple and fast. Just cut it into thin slices, blanch it with clear water, then fry it with overheated oil in an oil pan, then add mustard tuber and pepper to stir fry, and finally put it out and stir fry it evenly with chopped green onion. The whole process won't take more than 20 minutes, and it only takes a few dollars to fry a big plate. The konjac tofu made in this way has a special taste. The technical difficulty of this dish is zero. As long as you remember the above tips, even novice cooking friends can fry delicious and nutritious konjac tofu.
Fried konjac with cucumber
Preparation materials: 300g of konjac tofu, ginger 1 slice, 2 millet peppers, cucumber 1 root, 2 shallots, 2 coriander and 3 garlic grains.
Although konjac tofu contains a lot of water and dietary fiber 70 times higher than celery, it also has some disadvantages, that is, konjac tofu contains almost no vitamins, and the contents of vitamins A, B and C in 100 g of konjac tofu are all with a few zeros after the decimal point. This deficiency can be said to be the fatal shortcoming of konjac tofu. Then you can fry konjac with cucumber, the king of vitamin C. The inspiration for this practice is to fry squid with cucumber. When we are cooking at home, we should match the ingredients reasonably, so that the advantages and disadvantages of the ingredients can complement each other, so that we can eat more nutritious and healthy. Similarly, first slice the konjac tofu, blanch it to remove the smell of lime water, drain the water, then stir-fry it in hot oil and take it out for later use. Next, put the sliced cucumber and ingredients into the oil pan and stir-fry until the fragrance is not ripe. Then pour the konjac tofu into the pot, add salt and soy sauce to taste.
Fried cucumber with konjac tastes crisp and delicious, and cucumber itself is very greasy. Simple frying is much more delicious than cold salad. When cooking this dish at home, you can eat less staple food and more vegetables without worrying about getting fat. If you want to grow a little belly in autumn and winter, you can try the method of konjac tofu more, that is, you can eat nutritious food and have a better figure without deliberately dieting or replacing meals with fruits.
Roasted grass carp with konjac
Preparation materials: grass carp 1, konjac tofu 400g, coriander 3, leek 2, ginger 1 and pepper 3.
As we all know, fish is rich in high-quality protein, and its fat content is extremely low, so its nutrition is more easily absorbed by human body. So we can eat more fish in autumn and winter. When we cook this dish, we'd better choose grass carp with prickly flesh, cut it into pieces, wash it, marinate it with salt, and then fry it until both sides are golden. Konjac tofu also needs to be sliced and blanched, then fried in overheated oil to dry the water, and then the fish is stewed together in a pot. Finally season with salt and soy sauce. The practice is not complicated. After autumn, fish, konjac tofu, high protein and low calorie, and a lot of dietary fiber, burning fat and scraping oil, delicious and easy to fill!
Be careful:
Finally, a few tips for making konjac tofu: No matter how you fry konjac tofu, you must remember to pick a hard one, so that there will be no sugar in the middle and it will not be sticky after cutting. After slicing, be sure to blanch with clear water, so that there will be no water and no taste when frying.