Ingredients: fat duck, konjac, garlic sprout and Shaoxing wine.

Accessories: Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.

Production: 1) Remove the duck head, neck, wing tips and paws, remove the big bones and cut into strips;

2) Cut the konjac into strips, blanch it twice in a boiling water pot to remove the lime smell, and then float it in warm water;

3) Put the wok on the fire, when the pork fat is heated to 70%, add the duck strips and stir-fry until it is light yellow, and take out the wok;

4) Wash the pot, add the broth to boil, take out the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce and cook until the juice is thick and the duck is soft;

5) adding green garlic buds and monosodium glutamate when the konjac is tasty;

6) Finally, thicken the pan with warm starch.

Color and fragrance: red and bright, duck meat is fat and crisp, salty and spicy.

Konjac chicken wings

Ingredients: 8 chicken wings, 1 konjac, half a carrot and 2 onions.

Seasoning:

1, 4 tablespoons of soy sauce and half a tablespoon of cooking wine;

2. 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a little pepper and 1 cup water;

3, a little water starch.

Exercise:

1. Wash and air-dry chicken wings, add seasoning (1) and marinate for 20 minutes;

2. Slice the konjac first, then cut three strips directly in the middle of each piece, take out one end and pull it out from the middle to tie a knot;

3. Peel and cook carrots, slice them and chop them into small pieces;

4. Heat 4 cups of oil, fry the chicken wings, take them out, pour out the oil, leave 2 tablespoons of oil to fry the onion, carrot slices and konjac, add seasoning (2), bring to a boil, turn off the heat, and add chicken wings for seasoning;

5. When the soup method is slightly dry, pour a little water starch and thicken it. When the soup is sticky, it can be served.

[Note]:

1, chicken wings are neat and have good meat quality, which can be bought in the vegetable market, but the price is a bit expensive. If you buy the whole wing chop yourself, the middle part should be chopped a little outside the joint, so that the meat layer will not shrink to the middle to expose the chicken bones, and the other two pieces can be used for soup.

2. Amorphophallus is another name for Amorphophallus. Its taste is crisp, and the soup that absorbs chicken wings becomes smooth and tender, which is more delicious than cooking it as a green vegetable.

Konjac tofu

Konjac is also known as sweet potato, ghost taro, flower connecting rod, snake head, rhizoma arisaematis, snake six valley, etc. , the scientific name is konjac. It belongs to Araceae and is an underground tuber of perennial herbs. Its shape is oblate, just like a water chestnut. It grows in all the mountainous areas of this county. According to ancient records, Amorphophallus konjac has the function of treating malaria, amenorrhea, furuncle, erysipelas and scald, mainly used to treat swelling and pain, erysipelas, tuberculosis, cervical lymph node tuberculosis, snake bites and skin wrinkles. Konjac also has the functions of lowering blood pressure, preventing and treating cardiovascular diseases, reducing blood fat, losing weight, stimulating appetite, preventing cancer and keeping fresh. The preparation method of konjac tofu is to chop tubers, grind them into taro pulp in a stone mill, put them in a pot to make a paste, and put them in the pot and cool them upside down to get konjac tofu. Konjac tofu increased with the increase of months, and the yield of taro was the highest in 65438+February. Konjac is processed into refined powder, and the content of grape mannan is above 90%, and it contains amino acids, fat, iron, calcium, magnesium, phosphorus, sulfur, potassium and other elements beneficial to human body.

High calcium corn rice

Ingredients: 2 cups of rice, 2 cups of water, 50g of fish, corn kernels 100g, konjac 100g.

Seasoning: salt and white pepper.

Practice: Wash the rice, add water to the pot, dice the konjac, sprinkle with fish and corn kernels, and cook the rice.

Nutritional components: protein 30.6g fat 3.9g sugar 27 1.4g fiber1.6g.

Crispy tendon

Materials: Konjac tendon 1 bag, raw flour, custard powder, eggs.

Seasoning: salt, monosodium glutamate, cooking wine, pepper, salt and pepper, onion, ginger and essential oil.

Output: 1. Soak the tendon in water and season with salt, monosodium glutamate, cooking wine and pepper.

2. Flour the gluten and hang the cheese paste for later use.

3. Put the essential oil into the pot and put it on the fire. When the oil temperature reaches 70% heat, put the pasted plain tendon in the oil pan and fry it until it is crisp outside and tender inside.

Features: golden color, crisp outside and tender inside, crispy and delicious.

Tang Yu Jin Hua pian

Ingredients: a box of shredded konjac, 20g of mushrooms, 50g of cooked bamboo shoots, 50g of Jinhua ham, 40g of onion, and a proper amount of broth.

Seasoning: refined salt, monosodium glutamate, corn flour, white pepper and essential oil.

Output: 1. Slice mushrooms, cooked bamboo shoots and Jinhua ham.

2. Tie the chopped mushrooms, dried bamboo shoots, golden flower strips, silk and shallots together, steam them for 10 minutes, and put them on a plate.

3. Add soup, salt, monosodium glutamate, and white pepper to thicken the pan, and pour the oil on the steamed shredded taro to serve.

Features: Beautiful shape, crisp and refreshing.