Main ingredient: tender fat duck, water konjac, green garlic cloves, wine.

Accessories: Sichuan salt, soy sauce, monosodium glutamate, PI county bean petals, garlic, wet starch, pepper, broth, lard.

Production: 1) the net duck duck head, neck, wing tip, paws, pick off the big bones, chopped into strips;

2) water konjac cut into strips, put the pot of boiling water blanch twice, to remove the lime flavor, and then floated in lukewarm water;

3) frying pan on a high flame, the next lard burned to seventy percent of the heat, into the duck strips stir-frying to light yellow from the pan;

4) and then the pan cleaned to add broth boiling, fishing out peppers and bean dregs, into the duck, konjac strips, ginger, garlic, wine, Sichuan salt, soy sauce burned until the juice is thick duck soft;

5) konjac to taste, add green garlic seedlings, monosodium glutamate;

6) Finally, with warm starch thickening from the pot.

Color and aroma: bright red color, duck fat and crispy, salty and spicy

Konjac Chicken Wings

Materials: 8 chicken wings wings, 1 piece of konjac, half a carrot, 2 green onions.

Seasoning:

1, 4 tbsp soy sauce, ? tbsp cooking wine;

2, 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a pinch of pepper, 1 cup water;

3, a pinch of water starch.

How to make:

1. Wash the chicken wings, wipe them dry, and marinate them in the seasoning (1) for 20 minutes;

2. Slice the konjac, then make three cuts straight down the center of each slice, and then pull out the end of each slice by pulling it through the center to make a tie knot;

3. Peel the skin of the carrots, cook them, and then cut them into slices, and then cut the scallions into small pieces;

4. Heat 4 cups of oil and fry them in it. Add the chicken wings and fry to color, then remove from the pan, pour off the oil, leave 2 tbsp oil to fry the green onion, carrot slices and konjac, and add the seasoning (2) to boil, change to low heat, add the chicken wings and cook to taste;

5, when the soup method is slightly dry, drizzle in a little water starch to thicken the sauce, and then serve when the soup is thick and viscous.

[Note]:

1, the wing is more neat, meat quality is also good, can be bought in the market, but the price is a little expensive, if you buy the whole wing chop, the middle part of the joints to exceed a little chopped, burned to not make the layer of meat to the middle of the shrinking and expose the chicken bone, the other cut down the two segments can be used to burn soup.

2, konjac is the alias of konjac, taste crisp, absorbed the chicken wings of the soup became tender, than as a green vegetable to burn delicious.

Konjac tofu

Konjac is also known as Konjac, ghost taro, flower rod, snake head, Tennant, snake six valley, etc., the scientific name Konjac. Belonging to the family Tennantaceae, perennial herbaceous plants underground tubers. Its shape is flat and round, like a large water chestnut, the county's mountainous areas are growing. According to the ancient books, konjac has a cure for malaria, amenorrhea, boils and poisons, burns, the main treatment of swelling and pain, poisoning, tuberculosis, cervical lymphatic tuberculosis, snake bites, skin wrinkles and other diseases. Konjac also has to reduce blood pressure, prevention and treatment of cardiovascular disease, lipid, weight loss, appetizer, cancer prevention, preservation of freshness and so on. Konjac tofu, first tuber chopped, in the stone mill grinding into taro pulp, and then into the pot to cook into a paste, inverted basin cooling into konjac tofu. Konjac system tofu with the increase in months and increased to dig taro in December to produce the highest yield. Konjac is processed into fine powder, glucomannan content of more than 90%, and contains amino acids, fat and iron, calcium, magnesium, phosphorus, sulfur, potassium and other beneficial elements to the human body.

High-calcium corn rice

Materials: 2 cups of rice, 2 cups of water, 50 grams of fish 100 grams of corn kernels 100 grams of konjac

Seasoning: salt, white pepper, a little each

Practice: wash the rice and water into the pot with the konjac diced, and fish, corn kernels, together with a sprinkling of the rice, the rice can be cooked.

Nutrition: Protein 30.6 g Fat 3.9 g Sugar 271.4 g Fiber 1.6 g

Crispy Vegetarian Hoof Tendons

Raw materials: konjac veggie hoof tendons 1 bag, cornstarch, custard powder, eggs.

Seasoning: salt, monosodium glutamate, cooking wine, 100 pepper, pepper, green onion, ginger, essential oil.

Making: 1, blanch the vegetarian hoof tendons, add salt, monosodium glutamate, cooking wine, pepper to taste and wait for use.

2, the vegetarian hoof tendons pat powder, hanging custard paste to be used.

3, pot on the fire into the essential oil, when the oil temperature reaches 7% heat, will hang the paste of the veggie hoof tendons into the frying pan fried to the outside of the crunchy and tender that is complete.

Features: golden color, crispy outside, tender inside, crispy and delicious.

Taro in soup Jinhua slice

Raw materials: a box of konjac knot, 20 grams of mushrooms, 50 grams of cooked asparagus, 50 grams of Jinhua ham, 40 grams of green onions, the amount of broth.

Seasoning: refined salt, monosodium glutamate, cornstarch, white pepper, essential oil.

Making: 1, cut the mushrooms, cooked spring bamboo shoots, Jinhua ham into strips.

2. Steam the cut mushrooms, spring asparagus, Jinhua strips and silk knots together with green onion for 10 minutes and serve.

3, pot on the fire add the top soup, salt, monosodium glutamate, white pepper thickening, pour oil on the steamed taro silk knot is ready.

Features: beautiful modeling, crispy and refreshing.

Features: beautifully shaped, crispy and tasty.