[How to fry the taro is delicious]_Methods_Methods Daquan
Konjac is a relatively common ingredient in life, and the eating history of konjac is very old. Konjac has high nutritional value and medicinal value. There are many ways of konjac, whether it is fried or cold.Or use konjac to cook the hot pot. The taste is very delicious. People who do n’t usually cook do n’t know how to make konjac. In fact, konjac is very delicious. So how is konjac fried and delicious?
How to fry the taro?
Fried konjac 1.
Don’t cut the carrot too thick, cut the green pepper into sections and set aside.
Cut the konjac into strips and do not cut too thick.
After the pan is hot, add the right amount of oil, cut the green onions and peppers into small pieces, and put the ginger in the pan and fry for a minute (high fire).
Put the prepared konjac sticks in the pan and fry for a minute or two (on medium heat).
Put the prepared carrots and green peppers in the pan and fry them. Be sure to fry them for a while to fry them. After putting salt in, there will be water after frying for a while.Just add MSG.
Hot and Sour Konjac 1.
Konjac tofu is boiled in boiling water for 3 minutes, remove and drain 2.
Wash the red and green peppers, cut into small circles, add raw soy sauce and balsamic vinegar, sesame oil, stir in konjac.
Ingredients of fragrant konjac material: konjac, pineapple, apple, orange.
The method was peeled, and the rest was cut into diced. I added a handful of raisins.
Put konjac in water for 20 minutes.
Pour the rest together into the pot and cook for another ten minutes. If you like to eat the bad ones, cook longer.
When you’re ready to cook, use cold water and some starch, and pour into the pan while stirring with a spoon.
Finally, put some sugar according to your taste before cooking.
It tastes a little bit sour and sweet. If you are all right at home, it will not prevent you from making it. It is nutritious and delicious, and you will not gain weight. Forget it, the energy in a pot I cook does not exceed 300 calories.
Konjac fish ingredients: grass carp, konjac, shiitake mushroom, garlic salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, water starch, shallot, ginger, garlicStage, fry in a pan until golden brown, remove, konjac and shiitake mushrooms are cut into strips, green garlic, shallots, ginger, garlic are cut into fine pieces; 2, the oil is poured into the pot, add oil, until the oil temperature is 30% hot, Ginger, minced garlic and stir-fry, add shiitake mushrooms, stir-fry konjac fire, add cooking wine, soy sauce, vinegar, chicken essence, sugar, salt to taste, add appropriate amount of water to boil and put in fish stew for 10 minutes;Then, the konjac juice in the pot is thickened and sprinkled with garlic and poured on the fish.
Ingredients for stir-fried konjac materials: 350 grams of konjac accessories: 10 grams each of onion, ginger, garlic Seasoning: broth, watercress, salt, chicken essence, vegetable oilRemove the alkaline taste; 2. Pick up and wash in clean water; 3. Wash the onion, ginger, and garlic separately, and cut into pieces.
4. Put the vegetable oil on the fire and heat up, scallion, ginger, minced garlic, add bean paste and stir well.
5, add an appropriate amount of broth and boil.
6. Pour the cooked konjac, add salt, boil the chicken essence, turn to low heat and simmer slowly; 7. When the konjac tastes, when the soup is thick, sprinkle with green onions and serve.
Since ancient times, konjac has been called “intestinal sand”, which can clear the stomach and intestines and expel toxins from the body. At the same time, it has many functions such as beauty and beauty, anti-cancer and anti-cancer.
However, raw konjac is poisonous and must be cooked and eaten, and not eaten too much.