Konjac, this name may not be unfamiliar to you, but do you know? It is also known by many other names, such as konjac, konjac, flower stalk lotus, and tiger paw. Our ancestors have been exploring and enjoying this delicious ingredient for more than 1,000 years. At that time, it was not called konjac, but had a more poetic name - konjac. There is a saying that goes: "Eat one in winter to nourish and strengthen the body". Today I will share with you 6 common ways to eat konjac, let's take a look.
1. Stir-fried konjac with chili peppers.
Ingredients: 250g mushroom taro, 1 chili pepper, 20g chives, 20g chopped pepper, 20g soy sauce, 2g vinegar, 3g oil
Method: 1. Cut the mushroom taro into one-centimeter pieces, put them in boiled water, cook for about two minutes, and then take them out.
2. Cut the red pepper into rings, cut the chives into sections, and then adjust a seasoning sauce of chopped pepper, soy sauce and vinegar, and set aside.
3. After heating the pot, add the red pepper and stir-fry, add the spare mushroom taro and seasoning sauce, stir-fry until the sauce is viscous, then add the chives and stir-fry until the chives turn green, and then put on a plate.
Tips: 1. Blanching mushroom taro can effectively remove the alkaline taste in processing.
2. Put the chives at the end to ensure the color of the dish and the aroma of the green onion is stronger.
3. Friends who love meat add an appropriate amount of meat foam to taste more delicious.
Second, konjac roast duck.
Konjac roast duck, duck meat soft konjac Q bomb, is not a traditional practice, delicious is the most important thing.
Ingredients: duckling, konjac, green onion, ginger, garlic, pickled ginger, pickled sea pepper, Sichuan pepper, cooking wine, salt, pepper noodles, watercress, monosodium glutamate, sugar.
Method: 1. Add cooking wine, salt, green onions, ginger slices, and pepper noodles to the cleaned duck for 10 minutes, wash and squeeze out the water.
2. Heat oil in a pot for five ripe years, add peppercorns and garlic slices and stir-fry until fragrant, pour in the duck pieces and stir-fry until golden brown.
3. Push the fragrant duck pieces to the side, and fry the bean paste, ginger, sea pepper and duck pieces in the oil until fragrant.
4. Add water to the pot to cover the duck pieces, add salt, monosodium glutamate, sugar, pepper to taste, cover and cook for 40 minutes until the duck meat is cooked through.
5. Next, pour in the blanched konjac and cook for another 20 minutes, pour in the green and red peppers after the konjac is cooked, stir-fry and put it in a bowl.
3. Stir-fried pork belly with frozen konjac.
Ingredients: frozen konjac (the kind of handmade old konjac bought in the vegetable market, take it back and freeze it in the refrigerator overnight), pork belly, Chaotian pepper, garlic seeds, garlic leaves.
Method: 1. Stir-fry the sliced pork belly with fat, cut the frozen konjac into small pieces, and put it in the pot to stir-fry.
2. After stir-frying the konjac and pork belly, put in the chopped chili pepper and stir-fry it with garlic seeds.
3. Add appropriate salt, light soy sauce, chicken essence to taste, add a little water, and sprinkle a little garlic leaves before cooking.
Because the frozen konjac is loose and porous, and the taste is particularly chewy, the konjac that comes out of this way is full of soup in every hole, full of spicy, and really bursting juice in every bite!
Fourth, konjac stuffed meat.
Ingredients: konjac, minced meat, salt, pepper, chicken essence, oyster sauce, chopped green onion, minced garlic, shredded ginger, light soy sauce, oil, salt, chicken essence.
Method: 1. Cut the konjac into thin pieces in a pot under cold water, bring to a boil and remove the supercooled water.
2. Add an appropriate amount of salt, pepper, chicken essence, oyster sauce and chopped green onion to the meat foam, stir well and set aside.
3. Cut a knife in the middle of the konjac and stuff it into the meat foam, put the konjac in cold oil, the meat foam is facing down, fry until golden brown, add pickled pepper, millet spicy, minced garlic, and ginger shreds and stir-fry until fragrant.
4. Add light soy sauce, oyster sauce, salt and chicken essence, stir-fry until fragrant, add hot water, simmer for a few minutes, then sprinkle with chopped green onions.
Fifth, sour beans roasted konjac.
Ingredients: capers, konjac, chili, oil, light soy sauce, bean paste, salt.
Method: 1. Cut capers and chili peppers into sections, wash and cut konjac into slices.
2. Boil the water, blanch the konjac slices in boiling water for 2 minutes, remove and drain the water for later use.
3. Heat oil in a wok, add chili peppers to stir-fry until fragrant, add capers, change to medium-low heat, and stir-fry for a few minutes. Pour in the konjac flakes and cook for two minutes to absorb the flavor.
4. Sprinkle in a little salt, light soy sauce and 1 tablespoon of bean paste, stir-fry evenly, add a little water, simmer for 2 minutes, reduce the juice over high heat, and then put it on a plate and remove it from the pot.
Sixth, konjac shredded mixed fungus.
Ingredients: konjac festival, fungus, broccoli, minced garlic, spicy millet, white sesame seeds, chili noodles, light soy sauce, oyster sauce, aged vinegar.
Method: 1. Add minced garlic, millet spicy, white sesame seeds, and chili noodles to a bowl and drizzle a little hot oil (olive oil), add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of aged vinegar and mix well.
2. Blanch the konjac, fungus and broccoli and cook, then add the sauce and stir well.
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