There are thousands of ways to prepare konjac, but how to make it more delicious?
Cold Konjac Salad.
1. First, wash the konjac and cut it into thin strips.
2. Put the cut konjac into boiling water to blanch until cooked, then remove and drain.
3. Add various sauces (adjust according to personal taste), mix as you would for a cold salad, and it's ready to eat.
Stir-fried Konjac
Ingredients: Konjac, green onion, ginger, garlic, broad bean paste, salt, chicken powder, vegetable oil
Method:
1. After cleaning the konjac, slice it and blanch it in boiling water.
2. Remove, rinse in clean water, and drain for later use.
3. Wash the green onion, ginger, and garlic separately, mince them, and set aside.
4. Heat oil in a wok, add the minced green onion, ginger, and garlic and stir-fry until fragrant. Add the broad bean paste and stir-fry evenly.
5. Add an appropriate amount of water and bring to a boil over high heat.
6. Add the konjac, salt, and chicken powder. Then, reduce the heat and simmer slowly.
7. When the konjac is well-seasoned and the sauce has thickened, sprinkle with chopped green onions and serve.
Konjac with Duck
Ingredients: Half a duck, konjac tofu, green onion, garlic, pickled ginger, pickled chili, Sichuan peppercorns, light soy sauce, cooking wine, salt
Method:
1. Clean and cut the duck and konjac and set aside. Wash the green onion, garlic, and ginger and mince them for later use.
2. Boil water in a pot. Once boiling, add the konjac, remove after 2-3 minutes, and drain.
3. Boil water again in the pot, add the cut duck, and simmer for a moment.
4. Heat oil in a wok. Add the minced green onion, garlic, ginger, pickled chilies, and Sichuan peppercorns and stir-fry until fragrant.
5. Add the blanched duck and stir-fry evenly. Then add the konjac and continue to stir-fry.
6. Add cooking wine, light soy sauce, and salt and stir-fry evenly.
7. After stir-frying for about 3 minutes, add boiling water, cover the pot, and simmer over medium-low heat for about 30 minutes. Add a small amount of hot water as needed to prevent the pot from drying out. After about 30 minutes, when the sauce has reduced, it is ready to eat.