Roasted Konjac with pickled pepper and celery
By RubyKihn
Ingredients: bean paste,salt,green pepper,konjac,parsley,cooking wine,soy sauce,onion,Jiang,garlic,red pepper,chicken powder,pickled pepper
Recipe Recommendations
- konjac appropriate amount
- parsley appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- pickled pepper appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken powder appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Roasted Konjac with pickled pepper and celery
1
Konjac 500g
2
Two parsley trees. One green and red pepper each. Two cloves of garlic. Two slices of ginger. Two onions.
3
Cut two pickled peppers into minced powder. One spoonful of bean paste.
4
The konjac is first sliced into slices and then cut into thin strips.
5
Pour into a boiling water pan with cooking wine and blanch for two minutes, remove and strain the water.
6
Cut parsley into sections. Cut green and red peppers into pepper rings.
7
Jiang. Cut the garlic into minced pieces. Cut flowers with green onions.
8
Put oil in the pan. Small hot spicy ginger and garlic minced. Pour in the pickled pepper powder. stir-fry the bean paste to give aroma and red oil.
9
Pour in the parsley pepper rings and stir fry until raw.
10
Pour in the blanched konjac and stir fry together.
11
Finally add a little salt. Chicken powder. Light soy sauce. Stir well and serve.Roasted Konjac with pickled pepper and celery Make Tips
No water is needed when braising Moyu fish, as it has a high moisture content. At Step 11, let it simmer in the pot for a minute or two. This allows the Moyu fish to absorb the flavor better and improves the taste! You may also lightly thicken the sauce before serving, if preferred.