The dish of cold broccoli konjac shreds is a low-calorie artifact that has become popular in the food circle in recent years, especially among those who pursue a healthy diet, it is simply too popular!
When it comes to cold broccoli konjac shreds, what is its charm? First of all, broccoli is a super ingredient rich in vitamin C and dietary fiber, which is not only highly nutritious, but also especially helpful for good health. And konjac silk, this low-calorie and low-fat goodie, is the favorite of the party. The combination of the two is not only full of nutrition, but also especially in line with the modern people's pursuit of healthy and light food dietary concepts.
I remember the first time I tried this dish, I was fascinated by the crisp and crisp texture. The freshness of broccoli and the smoothness of konjac shreds, combined with special seasonings, are simply a clear stream in summer, sweet and sour, fresh and delicious. Whenever it is a hot summer, a plate of cold broccoli konjac shreds with bright colors and changeable tastes can not only relieve the heat and appetize, but also make people want to stop.
Next, I will go into detail about the recipe and tips of this dish to ensure that you can easily make a delicious and healthy cold broccoli konjac shreds at home. You ready? Let's embark on this culinary journey together!
Ingredients: 100 grams of shredded konjac.
1 fresh broccoli.
1 spicy millet pepper.
3 cloves of fresh garlic.
1 tablespoon of fragrant paprika.
2 sprigs of coriander. 1/2 teaspoon sea salt.
1 scoop of fresh light soy sauce.
1 tablespoon of mellow oyster sauce.
1 tablespoon of sugar.
1 and a half tablespoons of sour aged vinegar.
1 teaspoon spicy peppercorn oil.
Cooking steps: Preliminary processing of broccoli: First, carefully cut the broccoli into small florets and wash them thoroughly in clean water. Then, place it in a basin, add water and 1 tablespoon of starch and steep for about 5 minutes. This step is to more effectively remove impurities that may remain on the surface of the broccoli.
Secondary Cleaning: Next, discard the water in the pot and wash the broccoli again to make sure it is clean. At the same time, rinse the konjac shreds with clean water. Prepare a pot of water, let the water boil, add the broccoli and konjac shreds, add 1 teaspoon of salt and a little oil to keep the broccoli bright green.
Blanching treatment: Blanch the broccoli in boiling water for 1 minute and remove it quickly, and blanch the shredded konjac for 2 minutes. Subsequently, rinse with cold water to preserve its crisp texture.
Seasoning preparation: Finely chop the garlic and millet pepper into small pieces. Then put these in a bowl with chili powder and white sesame seeds for later use.
To make the sauce: Heat 3 tablespoons of oil until lukewarm, then pour over the prepared minced garlic and paprika, stirring quickly with chopsticks. Then add light soy sauce, oyster sauce, aged vinegar, sugar and Sichuan pepper oil and stir again until the seasoning is completely combined.
Ingredients: Make sure the broccoli and konjac shreds have been removed from excess water and drizzle the mixture evenly over top.
Finish stirring: Gently stir all the ingredients to combine, making sure every trace of konjac and every broccoli is coated in a delicious sauce.
Our cold broccoli konjac shreds are done! To recap, we first thoroughly washed and blanched the broccoli and konjac shreds, which is a crucial step to ensure that the ingredients are fresh and crisp. Next, we concocted the fragrant sauce, which is the soul of the dish, turning an ordinary ingredient into a delicacy.
Here's the tip: When making this dish, remember not to blanch it for too long, especially broccoli, which is too soft and will lose its crisp texture. In addition, the sauce can be adjusted appropriately according to personal taste, for example, friends who prefer to be more sour can increase the amount of aged vinegar in moderation.
As a tip, broccoli is rich in vitamin C, but it may reduce protein absorption when eaten with soy products, so it's best not to eat this dish with soy products such as tofu or soy milk.
Overall, this cold broccoli konjac shredded dish is not only attractive in color and varied in taste, but also nutritious, making it a refreshing choice on the summer table. Hurry up and try it, and you, your family and friends will love this delicious dish!
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