Konjac tofu itself tastes slightly astringent, and many people don't like it very much. But konjac tofu can also be made into delicious food. Share a method of konjac tofu here.
Name of dish: Chinese sauerkraut konjac tofu
(Amorphophallus konjac tofu cooked in tea)
Theme formula: appropriate amount of konjac tofu; Appropriate amount of Agrocybe aegerita
Ingredients: spicy flowers; pickled vegetables
Mushrooms and cucumbers
Practice: 1. Slice the konjac tofu for later use.
2. Put a proper amount of water in the pot to boil, add a little tea and continue to cook. After the tea smells, pour the cut konjac tofu into the pot and cook for five minutes.
3. Chop the spicy flowers.
(The flowers chopped with knives are spicy)
4. Chop sauerkraut
(After chopping the old pickled cabbage soaked by yourself)
5. Heat the wok and pour in a proper amount of vegetable oil (rapeseed oil or peanut oil). When the oil is warm, stir-fry the pickled cabbage with the spicy flowers, stir-fry the aroma and put the Agrocybe aegerita. Then add the konjac tofu cooked in tea and stir-fry. When the soup in the dish is almost gone, add the chopped cucumber and fry for another minute or so.
1 hot oil
2 fried Chinese sauerkraut
3 fried mushrooms
4. Stir-fried konjac tofu
end product
This dish doesn't look gorgeous, which can guarantee a great taste.
If you like spicy food, you can add more pepper and spicy flowers. If you like green and light, you can only put sauerkraut.
This fried konjac tofu with sauerkraut is delicious, especially for meals. And it's not fat if you eat it again.
Vegetarian food!