material
Ingredients: konjac tofu (sliced), pepper, green garlic buds.
Seasoning: douban hot sauce, sugar, salt, cooking wine, ginger, onion and garlic.
working methods
1, open fire and boil water, put the konjac tofu in the pot and scald it slightly, and take it out for later use.
2. Pour peanut oil into the pot, add bean paste, ginger, onion and garlic and saute.
3. Add konjac after frying, and add some cooking wine, sugar and salt to stir fry.
4. Stir-fry for a while, then add water to stew for a while, then add green garlic seedlings and stir-fry for a while.
Konjac with chopped pepper
material
Ingredients: konjac, garlic, onion, chopped pepper salt, starch, sesame oil.
working methods
Konjac can be cut into slices, slices, silk and strips! Dice garlic and scallion, separate scallion, chop a few spoonfuls of pepper, put 2 spoonfuls of oil in the pot, heat, add garlic, scallion and chopped pepper, stir fry, add konjac, stir fry, add a few drops of soy sauce to color, add a little sugar, simmer slowly, let konjac taste, then thicken with starch water and drop a few drops.
Stir-fried konjac
material
Ingredients: 350 grams of konjac.
Accessories: onion, ginger and garlic each10g.
Seasoning: stock, bean paste, salt, chicken essence, vegetable oil.
working methods
1, clean the konjac, cut it into pieces, blanch it in a boiling water pot, and remove the alkaline smell;
2. Pick it up and wash it in clean water;
3. Wash onion, ginger and garlic separately and cut into pieces.
4. Heat the vegetable oil on the fire, saute shallots, ginger and minced garlic, add bean paste and stir well.
5, add the right amount of broth to boil.
6. Pour in the cooked konjac, add salt and chicken essence to boil, and turn to low heat for slow stew;
7. When the konjac is tasty and the soup is thick, sprinkle with chopped green onion and serve.
Spicy konjac
material
Boxed konjac 1 box, Chili noodles, 1 a handful of Chili, soy sauce, sugar and green pepper.
working methods
1. Wash the konjac with clear water, or heat a little oil in a wok according to the packaging requirements, saute the peppers, then pour in the drained konjac, stir fry for a few times, and add a little salt to taste;
2. Then add a spoonful of soy sauce to color and enhance the fragrance of konjac, add a spoonful of Chili noodles and a spoonful of sugar, and stir evenly;
3. Pour in shredded green and red peppers and mix well, add half a bowl of water, and drain the soup with high fire.
Stir-fried konjac
material
Chili sauce material
working methods
1
Cut onion into sections about 1 inch long, slice ginger and chop garlic.
2
Mix Chili sauce ingredients in a bowl.
three
Put the konjac blocks in a pot and cook for 3 minutes.
four
Saute ginger slices with garlic.
five
Add Chili powder and konjac
six
Pour in Chili sauce
seven
Finally, add the onion and stir quickly.
eight
Instant success
nine
Stir-fried konjac
Roasted konjac
material
Amorphophallus konjac 1 tablet 230g salt, a little sesame oil 1 tablespoon soy sauce 2 tablespoons sugar 2 tablespoons white vinegar 1 tablespoon wine 1 tablespoon.
working methods
1
Cut the konjac into small pieces, grab it with a little salt, then clean it with water, put it in a pot, pour some water, cover it with konjac, cook for about 5 minutes, and then drain it for use.
2
Add 1 tbsp sesame oil to the pot. Fry the konjac until it is cooked, then pour in the seasoning and cook until the soup is dry.
Mushroom konjac roast chicken
material
Boneless chicken leg meat 400g konjac100g mushroom, 3 ginger slices, several onions, 2 green coconuts and a little.
working methods
1
Amorphophallus konjac is cut into strips, cut in the middle of the strips with a knife, and one end of the strips is cut and rolled inward for curling. Soak in hot water for about 5- 10 minutes to remove fishy smell (or blanch in boiling water). Cut the chicken leg into small pieces. Cut the onion into pieces. Slice ginger. The green flower coconut is ripe. Above spare.
2
Heat oil pan, saute ginger slices and shallots. Add chicken and fry until the surface turns white.
three
Then add mushrooms, konjac and sauce, boil, cover and stew for about 20 minutes.
four
Continue to stir-fry until the soup is slightly dry, pour some sesame oil on the pot and mix well, and add some green coconuts to the plate for decoration.
five
Serve.