1, roasted fish with konjac. Ingredients: tilapia (1 tail, 340g), konjac (250g), water-borne mushrooms (3), chopped green onion (half a spoon) and Jiang Mo (half a spoon). Seasoning: oil (5 tbsp), soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1 tbsp), balsamic vinegar (1 tbsp), chicken powder (1/3 tbsp), etc. Practice: Wash the tilapia, make three oblique cuts on the fish, absorb the water with kitchen paper, add 1/3 tablespoons of salt, and marinate for 15 minutes. Squeeze water from water-soaked mushrooms, remove stems and cut into shreds; Chop onion and ginger into powder, and wash konjac for later use. Heat the dry pan, wipe the bottom of the pan with ginger slices, pour in 3 tablespoons of oil to heat it, add tilapia and fry until both sides are golden yellow, and drain the oil. Heat 2 tbsp oil, stir-fry shallots, Jiang Mo and shredded mushrooms, pour in konjac fire and stir-fry for 1 min, and pour in 1 cup of water, stir well and bring to a boil. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1/3 tbsp chicken powder, 1/4 tbsp sugar and 1/5 tbsp salt to taste. Add the fried tilapia, cover and simmer for 10 minute until the soup is thick, and then take out the pot.

2, cold konjac silk. Ingredients: konjac150g. Accessories: cucumber100g. Seasoning: 5g of soy sauce, 3g of sesame oil and 3g of white vinegar. Practice: Amorphophallus konjac shredded; Blanch the konjac shreds in boiling water, pick them up and drain them for later use; Wash cucumber, shred it, put it in a bowl, add white vinegar, stir it, remove it, rinse it with cold boiled water, and drain it for later use; Put all the shredded konjac and cucumber into a bowl, add soy sauce and sesame oil and stir well, then serve.

3, home-cooked fried konjac tofu. Ingredients: 600 grams of konjac tofu. Seasoning: salt, chicken essence, ginger, garlic, bean paste, shallots, vegetable oil and water. Practice: cut the konjac tofu into pieces and mince the onion, ginger and garlic. Blanch in a boiling water pot to remove the alkaline smell. Rinse with clean water. Put oil in the wok, add garlic and Jiang Mo to stir-fry until fragrant, and add bean paste to stir well. Add a little water or broth and bring to a boil. Put the konjac tofu into the pot, add salt (less or no salt according to the taste) and chicken essence, then boil it over high fire and stew it over low fire to make the konjac tofu tasty. Turn off the heat when the soup in the pot is almost dry, and sprinkle chopped green onion on the plate.