Recently, every household in the countryside has started to make it by handKonjacTofu, a must-have delicacy in winter. FreshKonjacThe tofu has a tender and smooth taste, and it tastes strong and elastic, which makes people have an endless aftertaste. Whether it's cold saladKonjac, hot pot boilingKonjacStillKonjacDry, all exude a rich aroma that is mouth-watering. KonjacTofu not only tastes superb, but it is also very beneficial for women's bodies. It is known as a "magic food", and women's regular consumption can play a role in **, nourishing the stomach, maintaining **, and helping to promoteEstrogenThe secretion of women makes them rejuvenate and glow. However,KonjacIt's good, but it's the healthiest way to eat it every day. Among the various ways of eating, everyone seems to prefer to eat spicy and strongKonjacDry. KonjacDried is not only a snack, but also a nutritious ingredient. It is specially processed and has the characteristics of low calorie, high fiber, and low fat. In addition,KonjacDried also has a great advantage, that is, it is easy to preserve, and the taste is fresher than freshKonjacMore outstanding. Whether it is fried or served cold, it retains its original aroma and toughness. Why don't you try making spicy dried konjac!
1. Before you start making dried konjac, put it firstKonjacRemove from the water and cut into small pieces, the size and thickness of which can be determined according to personal taste.
Extensions:KonjacIt is a food that can extend the ingredients. FreshKonjacContains abundant glucoenzyme, which makes:KonjacThe taste is tender and refreshing. When making dried konjac, putKonjacCutting into different shapes can increase the sense of fusion between the ingredients and better bring out the taste of the ingredients.
2. Cut it wellKonjacPut it in a bag, tie the bag tightly and put it inRefrigerator, frozen for 2 days and 2 nights.
Extension: WillKonjacAfter freezing, make dried konjac to help with the increaseKonjacThe taste is tough. Freezing process,KonjacThe water inside the cell crystallizes to form fine ice crystals, which after thawingKonjacwill become more resilient.
3. Take out the frozen onesKonjac, put in a basin, pour warm water to thaw, and wait patiently for about 2 hours.
Expansion: During the thawing process, it can be patted appropriatelyKonjacto help it better absorb moisture, letKonjacDry, plump and juicy.
4. WaitKonjacOnce completely thawed, begin to squeeze out any excess water, vigorously squeeze the moisture inside, and set it aside.
Extensions: To ensure that they are madeKonjacDrying is more vigorous and squeezing out excess water is a very crucial step.
1. Squeeze it dryKonjacSpread out to dry. In suitabilityWeatherUnder these conditions, the drying time takes about a whole day.
Extension: In the process of drying dried konjac, it can be better sterilized in the sun, maintaining the hygiene and freshness of the ingredients.
2. WhenKonjacOnce it has completely air-dried, it is ready to be stopped. Doing so not only increasesKonjacThe taste is firm and easy to preserve.
Extended: After air-dryingKonjacThe dry texture is crispier and the texture is better. willKonjacDry storage in a dry environment can extend its shelf life.
3. Use a jar to dry itKonjacWhen it is dry-packed, you can decide when to eat it according to your personal preference.
Extension: WillKonjacDry in a dry jar preserves its freshness and is convenient to eat at any time.
Extension: Soaking in water helps softenKonjacDry, enhance its flavor and allow it to better absorb the seasoning.
2. Then, squeeze it dryKonjacDry the moisture, then put inSteamerSteam over medium-high heat for 20 minutesKonjacIt becomes cooked and soft.
Extensions:SteamerCan be kept sufficientlyKonjacofNutrition factsand cook it to make the taste more delicate.
3. After steaming, willKonjacPour out dry, add an appropriate amount of salt and sugarEssence of chickenSpicy powderCumin powderChilli flakesand shredded ginger to taste.
4. Heat the oil and add an appropriate amount of spices, such as star anise, bay leavesSichuan peppercornsSlowly fry over low heat until fragrant, and then remove it.
5. Pour the fried spices over while hotKonjacDry, if you like spicy, you can add an appropriate amount of fine chili powder, and then stir well.
Expansion: While pouring in spices, you can use hot air to make itKonjacThe seasoning in the dry penetrates better into the ingredients, giving the whole flavor a richer finish.
SpicyKonjacDry on the finished finish, it's not only fresher than freshKonjacIt's more fragrant and chewy, making it perfect as a side meal or snack.
1. FreezingKonjacThe time must be long enough to make sureKonjacCompletely frozen, made like thisKonjacOnly on dry surfaces will there be a honeycomb texture.
2. If you want to saveKonjacTo dry, the water must be air-dried thoroughly so that it does not need to be refrigerated, and if only a little surface moisture is removed, it still needs to be put inRefrigeratorSave.
KonjacDry has a strong ability to absorb oil, if you like a strong taste, you can useChilli flakesand hot oil to replace with red oil and spicy seeds.
I hope you enjoy this spicy dishKonjacHow to make the dry. I amRong'er, dedicated to sharing the most delicious handmade by using the simplest ingredientsGastronomy。Our ingredients are safe, healthy and delicious. Thank you for your support and attention!See you next time!