Many foods in life can be used to make cold dishes, and people will have more appetite if they eat cold dishes, because cooking sometimes feels greasy and can't be eaten. But if you eat cold dishes, there is less oil, which is good for your health. If you eat less oil, your fat will be low. This food is delicious, but many people can't cook it. You can also choose konjac knots as cold dishes. If you make cold dishes with konjac knots, it will be the same as others.

200g of konjac, one cucumber and one radish each, 200g of Flammulina velutipes, garlic, Chili sauce, vinegar, soy sauce and sesame oil.

Method of editing cold konjac knots

1. Boil the water, blanch the washed Flammulina velutipes, and take it out for later use. Soak the konjac knot in boiling water for two minutes, then take it out and soak it in cold boiling water for later use.

2. Cucumber and carrot are kneaded into short and uniform filaments, which are colored with Flammulina velutipes and placed around the plate;

3. Drain the konjac silk and put it in the center of the plate;

4. Mix garlic, Chili sauce, soy sauce, vinegar and sesame oil to make a bowl of cold sauce. When eating, you can pour the cold sauce on the konjac knot and mix well. You can also use chopsticks to hold the konjac knot dipping sauce.

This cold dish is rich in flavor: konjac is elastic, shredded cucumber and radish are crisp, and Flammulina velutipes is smooth. Mix well, each bite has a different taste. In addition, the set dish is bright in color and relatively healthy, which is suitable for making cold dishes for festive family banquets.

Exercise 2

1. Take the konjac noodles out of the box, wash them with clear water and drain them for later use; Wash and shred cucumber and carrot, peel and cut garlic into powder;

2. Put a proper amount of water into the pot, boil it, and blanch the konjac noodles for 2 to 3 minutes;

3. Take out the konjac noodles, cool them in cold boiled water, and then take them out and drain them;

4. Put the konjac noodles, shredded cucumber and shredded carrot in step 3 into a large bowl;

5. Add minced garlic and other seasonings and mix well.

Exercise 3

Cut the bagged konjac bought in the supermarket into small pieces, rinse it clean, soak it in ice water and put it in the refrigerator for a while; Wash coriander and cut into powder;

Take a small cup, mix all seasonings according to taste, and make it into your favorite juice. Before eating, mix konjac, coriander, cooked sesame and juice evenly.

Exercise 4

1 Wash mung bean sprouts, remove the head and tail (this is refreshing, lazy people can help themselves), blanch and mix in sesame oil.

2 Wash and cook the konjac shreds, remove and drain.

Steps of cold konjac: spread 33 bean sprouts on the bottom plate and spread konjac silk on it. Mix sesame oil, Chili oil, sesame paste, pepper, soy sauce, vinegar and sugar, and pour them on it. You can also add mashed garlic, chopped green onion, coriander and the like according to your own preferences. Of course, everyone who worships Buddha knows that onions, ginger and garlic are all meat and cannot be eaten.

These are all good ways to make cold konjac knots. The most important thing for cold konjac is to cook it first, and don't put too much oil, so it will taste better. When the cold konjac is served, it is also possible to shred and slice it, which will make it more delicious. If you eat less oil, it will be healthier for your health. You should also pay attention to the use time of cold konjac and avoid eating cold konjac, which is not good for your stomach.