As we know, konjac is a well-recognized health food that is rich in nutritional value and has a variety of cooking methods. It is especially suitable for those who are on a demanding diet who are undergoing dietary management. Next, let me give you a detailed introduction to a delicious konjac dish - stir-fried konjac with garlic sprouts and pickled peppers.
As a low-calorie food, konjac can easily satisfy people's gourmet cravings without consuming too much fat. For example, it's even lower in calories than cucumbers, making it ideal for people who want to keep their weight under control but can't resist the food**. Konjac has less starch content, so even if you eat a lot, it will not cause blood sugar fluctuations too much. At the same time, it is rich in dietary fiber, which helps to promote gastrointestinal peristalsis, regulate intestinal flora, help digestion and absorption, and avoid constipation and other problems. In addition, the aroma of konjac is particularly strong and delicious, and it can be cooked into a variety of unique dishes according to personal taste.
Here's what I want to recommend for you to recommend home-style fried konjac: fried konjac with garlic sprouts and pickled peppers! It is a home-cooked dish that is mainly salty and fresh, simple to make, and has a unique taste, which is perfect for summer. In order to ensure the taste and nutrition, it is recommended to choose fresh konjac that is commercially available. Before stir-frying, the konjac needs to be blanched in salted water to further remove the astringency and maintain the taste.
I believe that everyone usually stir-fried garlic sprouts will first fry garlic cloves and minced ginger, and then put dried chili peppers and light soy sauce to adjust the color. But this time we think differently! Let's use soaked green and red peppers and garlic sprouts to stir-fry together, so that the whole dish is not only full of the fragrance of chili peppers, but also the sweetness of garlic sprouts. Pickled peppers enhance the spiciness of the whole dish while giving it a hint of sweetness.
We need to clean the konjac, cut it into long strips of appropriate size, then put it in boiling water and boil it for about 1 minute, then take it out and cut it for later use. At the same time, we need to wash the garlic sprouts and cut them into long sections; Pickle the chili pepper and chop it for later use. In addition, heat the wok to the appropriate temperature, add only a small amount of cooking oil, and then add the sliced pork belly and stir-fry over low heat to ensure that the stir-fry is not scorched. Stir-fry slowly over low heat until the surface of the fatty meat begins to become transparent, and the optimal state of stir-fried meat has been reached. Stir-fry for about a few minutes to allow the pork to fully contact with oxygen, then add minced garlic and ginger to enhance the flavor and remove the smell.
We need to add the blanched konjac sticks, garlic sprouts and pickled peppers in turn and stir-fry, after about 30 seconds, the stir-fried seasoning is well mixed. Then, add salt, soy sauce, dark soy sauce and oyster sauce and stir-fry quickly over high heat until the seasoning is even. Finally, add an appropriate amount of chicken essence and balsamic vinegar to make the final adjustments, and continue to stir-fry over high heat until the garlic sprouts are broken and can be served on a plate.
To summarize the above steps, please follow the specific steps below to make this dish: Prepare ingredients: konjac, pork belly, garlic sprouts, ginger, garlic, pickled pepper, salt, light soy sauce, dark soy sauce, oyster sauce, and pay attention to the fresh pickled pepper. Ingredients: Wash the konjac, cut it into long strips of appropriate size, blanch to remove astringency; Wash the garlic sprouts and cut them into sizes; Pickled peppers and chop them for later use. Stir-fry the meat with oil in a hot pan: Heat the wok to the appropriate temperature, add a small amount of cooking oil, and then add the sliced pork belly and fry it over low heat. Add ingredients to cook: After blanching the konjac, drain the water first, leave the bottom oil in the vegetable pot and throw the garlic seedlings and pickled peppers directly into it, and fry quickly over high heat until the garlic seedlings are broken. Seasoning out of the pot: then evenly pour in light soy sauce and mix evenly, add a little salt to try the taste, add about 1 gram of dark soy sauce to add color, put down 2 grams of oyster sauce to enhance freshness, stir-fry over high heat to color, and finally add a little chicken essence and balsamic vinegar to increase the flavor.
So far, our fried konjac with garlic pickled pepper is ready! I hope that all of you who love food can try this food at home and let yourself and your family taste a different food experience!
Thank you for reading this blog post, and I hope this little tutorial on fried konjac will inspire you. Here's wishing every reader good health and a great appetite! Thank you for your support!