I think everyone is familiar with the konjac roast duck in Sichuan cuisine. Today, we will omit the meat and use water to rub taro to make an appetizing and refreshing vegetarian dish. Especially for Sichuanese, basically every family has a pickle jar. Add some pickled peppers and soak ginger, and you can easily make a dish.
This dish is low in cost (water konjac 1 yuan/500g) and simple to cook, especially the sour and spicy taste, which makes people have endless aftertaste. Remember, stop serving rice!
Hot and sour pickled pepper crystal konjac
By CoyKessler
Recipe Recommendations
- pickled pepper 30 grams
- pickled ginger 30 grams
- green pepper appropriate amount
- water starch appropriate amount
- Pi County bean paste 1 spoon
- balsamic vinegar a tablespoon
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- hot and sour
- burn
- ten minutes
- simple
Steps for Hot and sour pickled pepper crystal konjac
1
Wash water-ground taro for later use
2
Water-ground taro into thin slices
3
After the water in the pot is boiled, add ground taro chips and soak for 2 minutes
4
Pick it up and drain it for later use
5
Cut pickled peppers with a slanting knife, soak ginger and shred, slice green peppers for later use
6
Add oil in the pan, add a spoonful of Pi County bean paste and stir-fry until fragrant, then add pickled peppers and pickled ginger and stir-fry until fragrant
7
Pour water into the water and stir evenly, add water to cover it, add appropriate amount of salt and soy sauce to taste, and heat for 5 minutes to taste
8
Add balsamic vinegar and add a little sugar to add flavor
9
Put down the green peppers and stir evenly
10
Pour in the mixed water starch, stir well, add some flavor to make the flavor stronger! You can start the potHot and sour pickled pepper crystal konjac Make Tips
The taste can be focused, because water-ground taro is not particularly easy to taste, but it cannot be cooked for too long, so it will not be tender and affect the taste!