Konjac tofu and konjac shreds are like two completely unrelated things. Not only do they have unrelated shapes, but they also don’t taste like the same family. Konjac shreds are more common in hot pot and oden. Like other ingredients, they can be eaten after being boiled. The following are mainly recommended ways to eat konjac tofu.

To say that konjac tofu is really unattractive, it is gray, with a purple tint, and there are some weird black spots dotted in it, and the texture is also soft. It is slippery and extremely difficult to taste. No matter how heavy the condiments are, it still maintains its bland taste. However, if you don’t like it, if you mix it properly, konjac tofu can also be transformed into a gorgeous one!

First of all, among my favorite flavors, hot and sour goes best with konjac tofu. Slice the konjac into thin slices, prepare a small bowl of pickled peppers and pickled pepper water, cut them slightly, and prepare sauerkraut. Some. Heat the pan with cold oil, sauté the onions, ginger and garlic, add a little bean paste, then stir-fry the pickled peppers and sauerkraut. After the aroma is released, add the konjac tofu, mix well, turn to low heat and stir for a while, then add the original pickled pepper water. Pour it into a small bowl, turn to high heat and bring to a boil, then reduce the heat to reduce the juice. At this time, the sour flavor is strongest and the taste is the most refreshing. This is the most recommended way to eat it.

Secondly, the roasted duck with konjac is also amazing. These two seemingly incompatible ingredients can actually collide and create incredible sparks. You will only know if you try it! The method is actually simple, just wash the duck, cut it into pieces, add cooking wine and onion and ginger, knead and marinate for a while to remove the smell, then heat up a large oil pan, add dried chili peppers and green chili peppers to sauté until fragrant, add sauce, and add duck pieces. , stir-fry slowly to release the water, then stir-fry the water vapor dry, then cook with cooking wine to remove the smell, add seasonings to taste, the duck is almost flavorful, add konjac tofu, stir-fry evenly, add a little stock, cover the pot and simmer until the duck meat is cooked. Open the pot and sprinkle some garlic sprouts and you can eat it. It tastes very good.

If you find the above two methods troublesome, then simply eat them cold: cut the konjac tofu into shreds, blanch it (or not), and then add your favorite ingredients like other cold dishes. , add additional millet chili and lemon juice, soak for a while, and you will have unexpected delicious effects~

Although many people do not know konjac tofu, after knowing this ingredient Many people like the texture and taste of konjac tofu very much. But because this kind of tofu is not particularly common, many people still only eat konjac tofu in hot pot, and they don't know how to cook with konjac tofu.

Since our hometown is one of the main producing areas of konjac, every household used to grow konjac and make konjac tofu by themselves. Therefore, the history of eating konjac tofu is very long, so naturally some recipes will be spread. Methods for cooking with konjac tofu, such as:

Method 1: Hot and sour konjac tofu. The most common way to eat konjac tofu over here is to make it into hot and sour flavored konjac tofu. The ingredients that will be used are mainly sour chili peppers, garlic, garlic sprouts (the sprouts of garlic), and shallots.

1. Shred the konjac tofu and sour chili, slice the garlic cloves, and cut the shallots and garlic sprouts into sections;

2. Blanch the tofu in a pot under boiling water and drain the water;

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3. Heat oil in a pan, sauté garlic slices until fragrant, then add sour chili peppers and stir-fry;

4. After stir-frying the hot and sour flavor, add konjac tofu and some light soy sauce and stir-fry;

5. Add salt and stir-fry until the konjac tofu is heated. Add the chopped garlic sprouts and shallots, stir-fry a little and remove from the pot.

Method 2: Celery and konjac tofu. People who can't eat spicy food can also use celery to stir-fry konjac tofu. The main ingredients required are parsley or celery, garlic cloves, and green onions.

1. Cut the konjac tofu into shreds or slices, and put it in a pot under boiling water;

2. Cut the parsley into sections (preferably no leaves), if it is celery, slice it, and slice the garlic cloves , cut the shallots into sections;

3. Heat oil in a pan and sauté the garlic slices until fragrant, then stir-fry the celery and konjac tofu together, and add an appropriate amount of salt to taste.

4. When the pot is about to start, add some light soy sauce for color, sprinkle with green onions and stir-fry slightly before serving.

Because konjac tofu itself is cooked and needs to be blanched before cooking, when cooking, you only need to stir-fry the tofu. It does not take any time at all, as long as the side dishes are cooked. You can start the pot.