Pickled cabbage and konjac tofu
By ArchDonnelly
Glucomannan, the main component of konjac, is a high-quality natural dietary fiber that can hinder the body's excessive absorption of sugar, fat and cholesterol. Konjac does not provide calories during the human body's metabolism. It can also increase the feeling of satiety, dilute harmful substances in the intestines, improve intestinal control, and accelerate the digestion of food. Through the intestine, it has preventive and adjuvant treatment effects on obesity, cardiovascular disease, diabetes, digestive tract cancer, high cholesterol and other diseases. It also has the effect of removing nutrients and nourishing nutrients, and is a scavenger of the intestines.
Recipe Recommendations
- konjac tofu a
- sauerkraut 4 two
- garlic a
- salt 2 grams
- chicken essence 1 grams
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Pickled cabbage and konjac tofu
1
Konjac tofu, pickled cabbage (mainly pickled pepper and sour radish), and a fresh garlic.
2
Slice konjac.
3
Pour it into boiling water and bring to a boil to remove the alkali taste.
4
After boiling, soak in clear water for 15 minutes.
5
Heat the pan, stir-fry the cabbage until the water is dry, and serve for later use.
6
Heat oil, stir fry konjac tofu, add salt, taste.
7
Add pickled cabbage and stir-fry together, add some chicken essence.
8
Finally, sprinkle the garlic leaves into the pan and mix well.Pickled cabbage and konjac tofu Make Tips
Konjac tofu has a strong alkaline taste, so be sure to boil it in boiling water and soak for 15 minutes to remove the taste.