spicy konjac skin

konjac skin has a good effect on human body, and konjac skin is made of frozen konjac, which tastes spicy and crisp, and it is very good as a snack and a dish, so what? I can't find this dish here, so I decided to share it with you. Maybe many people like the crispness and spicy taste of konjac skin as I do, which is completely different from the taste of fresh konjac, because it tastes best when it is cold.

materials?

two kilos of konjac (or one kilo, the konjac ice will be seriously reduced after thawing, and two kilos of konjac can only be made into one plate, so my husband and I love to eat it, so we buy more)

Two dried red peppers from old ginger

? 12 (I Hunan people can eat spicy food, so I put a lot of it. This dish is mainly flavored by Chili and ginger. Without Chili, it is estimated that it will be less fragrant)

Cumin powder

1 peppers

three spoonfuls of oil

salt

spicy fresh dew

or soy sauce

spicy konjac peel?

put a whole konjac into the freezer of the refrigerator and freeze it for about two days, or three days, but it can't be frozen thoroughly in one day, and it's not good to keep fresh konjac inside (remember that the freezer is not the freezer, otherwise the konjac can't become a skin)

Take this hard bulk out two days later and thaw it in exothermic water, which is faster. If you have enough time, you can naturally thaw it in cold water or without water at room temperature. No matter how it is thawed, the effect and taste are the same. What we want is that the gel

after the konjac is dehydrated squeezes out the water, cut the konjac into thin strips while there is still some unfrozen inside, and then squeeze it into the water after cutting. As mentioned earlier, we want the skin of the konjac, so don't leave too much water on the konjac, otherwise it won't taste fragrant, and the thawed konjac is not easy to cut. Pay attention to safety!

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Dry red pepper is cut into thin strips, and old ginger is peeled and shredded

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Put the oil in the pot, and stir-fry the pepper and pepper with low heat for a while. When the ginger smells fragrant, put a little salt to make the pepper and ginger taste (not too much salt here, because it will be spicy and fresh later)

Add a few drops of spicy fresh dew or soy sauce (spicy fresh dew is more fragrant with konjac skin, but only a few drops will take the place of others), stir-fry and add spicy fresh (spicy fresh itself has a salty taste, so don't put too much at a time), taste the taste, add a little salt and chicken essence or just add spicy fresh, then turn off the fire and sprinkle a little cumin powder, and mix well with a spatula.

The delicious konjac skin will come out after the pan is put on the plate. It's delicious when it's cold. I like to make snacks while watching TV at night.

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Tips

The precautions are all in the steps. If you follow the steps, you will definitely make spicy and crisp konjac skin.