Glucomannan, the main component of konjac, is rich in dietary fiber, multiple amino acids and trace elements. Regular consumption has many benefits to the human body:
(1) Cleanse the intestines and intestines, help digestion, and prevent digestive diseases.
(2) Reduce cholesterol and prevent hypertension.
(3) Prevent and control obesity and prolong life.
(4) It has a good effect on the prevention and treatment of diabetes.
Today, the acid in this [Sour and Spicy Konjac Tofu] does not use a drop of vinegar at all. It is made entirely with pickled cabbage. The taste made with pickled cabbage is great and sour and enjoyable. The spicy food is boiled with millet pepper and Pi County bean paste. When eating, it is topped with homemade sesame pepper oil, which makes it more spicy. The smooth konjac is blended with refreshing pickled cabbage, coupled with millet pepper and chili oil. The color is rosy and can arouse people's appetite!
Hot and sour konjac tofu
By FelipaZemlak
Recipe Recommendations
- konjac 400G
- sauerkraut 200G
- millet pepper one
- ginger 1 block
- celery 2 pieces
- chives 1 piece
- pepper 10 capsules
- salt 1 teaspoon
- chicken essence 1 teaspoon
- white sugar half a spoonful
- Pi County bean paste 1 tablespoon
- edible oil appropriate amount
- hot and sour
- braised
- three-quarters of an hour
- senior
Steps for Hot and sour konjac tofu
1
The main ingredients needed.
2
Wash the pickled cabbage and cut it into fine pieces, shred celery, scallion white, and ginger, cut flowers with green onions, and circle millet peppers.
3
Wash the konjac, slice it, blanch it with boiling water for two minutes, and remove it.
4
Put the oil in the pan and heat it up, add in the pepper and stir-fry until fragrant, then add the millet pepper, shredded ginger, and white scallions over low heat and stir-fry until fragrant (take out the pepper if you don't like it too numb).
5
Add Pi County bean paste, add half a teaspoon of white sugar and stir-fry until fragrant.
6
Pour in boiling water, bring to a boil over high heat, and simmer over low heat for 10 minutes.
7
Add konjac, stir fry with salt, and simmer over high heat for 2 minutes.
8
Add in pickled cabbage and shredded celery and bring to a boil, simmer over low heat for another 10 minutes.
9
Sprinkle in chives and chicken essence to enhance the aroma.
10
After plate, pour in sesame pepper oil and serve on the table.Hot and sour konjac tofu Make Tips
1. Konjac must first be blanched in water to remove impurities. 2. Add half a teaspoon of white sugar when frying Pi County watercress to make the watercress more fragrant. 3. Konjac must be boiled for a long time before it becomes delicious. Konjac can be boiled and not easily crushed.