In life, everyone prefers to eat konjac. Both konjac and yam belong to the same kind of taro, but they look different. This kind of vegetable is a vegetable that lives in southern my country. The nutritional value of konjac is very high. Some people will put it together with sauerkraut when making konjac, because this way of eating is more delicious and the nutritional value is also very high. So how to fry konjac and sauerkraut deliciously? ?

Sauerkraut konjac is a delicacy that uses konjac and pickled cabbage as the main raw materials and is carefully cooked in a pot. The konjac is soft and waxy, salty, fresh and spicy.

Ingredients: Konjac (250g) Pickled cabbage (150g)

Seasoning: Pickled pepper (5g) Green onion (5g) Ginger (5g) Soy sauce (5g) ) MSG (5g) Cooking wine (5g) Garlic (3g) Watercress (10g) Salt (1g) Pepper (1g) Salad oil (50g) Starch (peas) (5g)

Production process

1. Cut ginger and garlic into nail pieces; 2. Soak red peppers and green onions and cut into horse ear shapes;

3. Add appropriate amount of starch to water and mix thoroughly to form water. Starch is reserved;

4. Cut the sauerkraut into 2 cm long sections;

5. Cut the konjac into 4 cm long and 2 cm wide strips, blanch them in a pot of boiling water Remove;

6. Put the wok on the fire, pour in oil and heat it, add ginger, onion, garlic, pickled red pepper, pickled cabbage and watercress, stir-fry until fragrant and turn red;

< p>7. Pour 20 ml of vegetarian stock, add konjac and cooking ingredients, cook until cooked and flavorful, thicken the sauce and remove from the pot, then serve.

Recipe nutrition

Konjak: Konjac can increase gastrointestinal motility. Its grapemannan absorbs water and swells, and its volume can increase to 30 to 100 times its original volume, so you don’t need to eat more. It gives people a feeling of fullness, so it is an ideal weight loss food[1]. Fiber promotes gastrointestinal motility, moisturizes the intestines, prevents constipation and reduces intestinal fat absorption, is beneficial to the treatment of intestinal diseases, reduces the accumulation of cholesterol in the body, and is of great significance in the prevention and treatment of hypertension and coronary arteriosclerosis. It can also activate blood circulation and remove blood stasis, detoxify and reduce swelling, widen the intestines and relieve constipation, resolve phlegm and soften hardness. Mainly used to treat scrofula, phlegm core, injury, blood stasis and swelling, constipation and abdominal pain, sore throat, gum swelling and pain. In addition, konjac also has the functions of supplementing calcium, balancing salt, cleansing the stomach, regulating intestines, and detoxifying.

Sauerkraut and konjac

Sauerkraut: The lactic acid in sauerkraut can stimulate the appetite and refresh the mind, sober up alcohol and remove tiredness. It can also increase appetite, help digestion, and can also promote the body's absorption of iron. At the same time, the cabbage becomes sour and the nutrients contained in it are not easily lost. However, sauerkraut can only be eaten occasionally. If the body lacks vitamin C, it should be eaten less. Long-term gluttony may cause urinary system stones, causing red blood cells to lose their oxygen-carrying capacity, leading to tissue hypoxia, blue skin and lips, headaches, dizziness, and nausea. Poisoning symptoms such as vomiting and palpitation can even lead to death in severe cases.