The following are recommended ways to make konjac besides hot pot:

① Stir-fried konjac

Main ingredients: 350 grams of konjac

Accessories : 10 grams each of onion, ginger and garlic

Seasoning: broth, bean paste, salt, chicken essence, vegetable oil

Steps:

1. Clean the konjac Then cut into slices and blanch in a pot of boiling water to remove the alkaline smell.

2. Pick up and wash in clean water.

3. Wash the onions, ginger and garlic separately and chop them into pieces.

4. Place the pot on the fire, heat the vegetable oil, sauté the onions, ginger and minced garlic, add the bean paste and stir-fry evenly.

5. Add appropriate amount of stock and bring to a boil over high heat.

6. Pour in the blanched konjac, add salt and chicken essence and bring to a boil, then turn to low heat and simmer.

7. When the konjac is fragrant and the soup thickens, sprinkle with chopped green onion, scoop up and serve on a plate.

② Konjac stewed with fungus

Ingredients:

Konjak (200 grams each of black and white), 200 grams of parsley, dried fungus, 1 handful salt, 1 teaspoon (5 grams) sugar 1/2 teaspoon (3g) chicken essence 1/4 teaspoon (1g) sesame oil 1/4 teaspoon (1ml)

Steps:

1) Soak the fungus in appropriate amount of warm water, sprinkle Adding a little starch can help clean the fungus. After the fungus has softened, wash it thoroughly, drain and set aside. Remove the leaves from parsley, wash and cut into 3cm long segments. Rinse the konjac with water and drain.

2) Put oil in the wok, heat to 7 minutes, add celery and fungus and stir-fry for 2 minutes, add konjac and stir-fry for 1 minute, add salt, sugar and chicken essence. Just drizzle in a little sesame oil before serving.