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How do konjac eat delicious and fast?

1, step 1: prepare related ingredients, konjac bean curd, celery stem 2 on it, like can also put more, the number of dry red wine chili according to their own spicy degree to choose, and then prepare some garlic; step 2: first boil a pot of boiling water, cut the konjac bean curd into long strips, boil it in boiling water for 2 minutes, remove and drain.

2. Add shredded konjac: add the shredded konjac to the pan, stir-fry with shrimps and tomatoes, add the right amount of salt to season. Thicken: if you like the soup thicker, you can add the right amount of water and starch, quickly stir and stir well to make the soup slightly thicker. Out of the pan: sprinkle with chopped green onions, if you like, add a little chicken essence or chicken powder to extract fresh, stir-fry again and then out of the pan.

3. Scrambled eggs with shredded konjac and lettuce with shiitake mushrooms have no effect on weight loss at all. At best, this dish can fill the stomach and promote people's intestines and stomach. It almost doesn't work.

4. After drying, cut it into pieces with a knife, soak in water for a few days, and change water frequently. When the water has no smell, you can eat it. The expansion coefficient of taro is 20-30 times, so there should be enough water in the pot when cooking.

5. Warm link: Braised Duck with Shredded Konjak is one of the traditional Sichuan cuisines with Sichuan characteristics. It is made from konjac (a plant's rhizome grinding and alkali boiling) and ducks. The color of the dishes is red, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant. Key link: after changing the knife, the ① mushroom must be boiled with boiling water for a while to remove its strong alkaline smell.

Amorphophallus salad

Cold shredded konjac, a refreshing dish most suitable for summer consumption, is simple, delicious, crisp and tender.

Slice the konjac and then shred it and set aside. Boil water in the pot and add 1 spoonful of salt, boil the shredded konjac for 2 minutes, remove and soak in cold water and drain. Add salt, sugar, chicken essence, minced ginger, minced garlic, millet spicy, aged vinegar and light soy sauce to the konjac bowl. Then add parsley, chopped onions, two tablespoons of Lao Gan Ma and refined beef chili sauce and mix well. Cold konjac with spicy appetizer and meal.

Konjac is low in carbohydrates compared to other staples, making it a healthier choice for people who need to control their blood sugar and carbohydrate intake. Konjac is almost negligible in calories and has a strong sense of satiety, so it is a very good diet, as long as you don't add too much fat during processing, you can perfectly control your calorie intake.

Food preparation in advance: cucumber, a box of konjac shreds, a box of water fungus, appropriate raw peanuts, a small bowl of garlic, 4 cloves of light soy sauce soy sauce, sugar, salt, sesame pepper oil, vinegar: step by step, soak dried fungus in warm water for 30 minutes. According to common sense, soak as much as you eat, and do not eat fungus that is soaked overnight.

Ingredients: 200g konjac, 3 millet peppers, 6 cloves of garlic, 3 onions. Chopped garlic, millet pepper chopped into small circles, chopped chives. Unpack the konjac, clean it, and cut it into 0.5 cm thick flakes with a knife. Put the right amount of water in the pot, boil and pour in the konjac, blanch the water for 3 minutes, remove the konjac and cool the water.

How is the konjac made? (detailed)

Prepare a konjac and wash it as shown. Peel and clean with a knife, as shown in the picture. Then dig up the konjac with a spoon, as shown in the picture. Pour the konjac paste into the pot and start to boil, as shown in the picture. Mix baking soda with water, as shown in the picture. Pour the blended baking soda into the konjac pulp, stir well and bring to the boil.

Remove the taro from the soil, first soak with cold water, and then wash the taro skin with a soft brush. Prepare the stove ash water in advance, take half of the stove ash from the vegetable basin and use the water outlet to remove the stove ash and water, prepare the lime slurry in advance, put the water in the clay pot and put it into the lime powder, and take it off after 12 hours of foaming.

Remove the konjac from the soil, soak it in clean water, and then wash the skin of the konjac with a brush. Prepare the stove ash water (take half a pot of stove ash from the vegetable basin and use a leaky net to remove the stove ash and water), and prepare the lime water (add water to the jar and put in the lime, soak and ferment for 12 hours and then remove).

Remove the konjac from the soil, soak it in clean water, and then wash the surface of the konjac with a brush. Then prepare the stove ash water, use the vegetable basin to take half of the stove ash and add water, and use a leaky net to remove the stove ash and water from the stove to prepare the limewater. Add water to the jar and add lime, soak and ferment for 12 hours and then remove. Add the kitchen ash water that just covers the bottom of the container, and add the lime water in turn.

How to cook homemade konjac to taste good

The main results are as follows: 1. The simple raw material of home-made konjac is 50g konjac powder + 7g alkali + 2800ml water.

2, recipe practice: self-made konjac bean curd ratio: 50 grams of konjac powder + 4-8 jin of water + 5 grams of alkali powder = 4-7 jin of konjac bean curd. Dissolve the alkali powder with water and set it aside. Let the alkali powder be fully dissolved and filter out if there are a small amount of impurities. Put the konjac flour in the pot with warm water, the whole process should be stirred by a large margin, from the inside to the outside, do not stick to the pot. Otherwise, the group will start again.

3. Konjac, the ancient Chinese name Qianyu. Is a perennial herb, tuber can be processed into ground taro bean curd (also known as brown rot) for sparse food.

4. The step of making konjac at home is to put five jin of water into an electric rice cooker and take advantage of this time to dissolve baking soda. You don't have to wait for the water to boil, slowly put the konjac flour into the water, keep stirring, and scrape the konjac flour off the wall of the pot until all the konjac flour dissolves, that is, you take a spoon to pick up the solution, there are no white particles and no clumps of konjac flour.

The practice of Konjac

Boil the water, put the konjac bean curd in the pot and blanch it a little, then remove it and set aside. Pour peanut oil into the pan and stir-fry with bean chili sauce, ginger and onion and garlic. Add konjac to stir-fry and stir-fry with cooking wine, sugar and salt. Stir-fry for a while, then add water to stew, then add garlic seedlings to stir-fry and you can come out of the pan.

One jin of konjac. The millet is 10 spicy. 5 cloves of garlic. 2 slices of ginger. 2 tablespoons of pepper powder. The steps of spicy konjac. Step 1 shred the konjac and set aside. Step 2 minced millet, chopped garlic, chopped ginger and chopped garlic. Step 3 put the konjac into the water, add rice wine and salt water. Fish it out in 3 minutes. Step 4 wash the blanched konjac with cold water twice and drain. Step 5 rapeseed oil I use. Rapeseed oil has a special flavor.

Cold konjac ingredients: 1000 pieces / bean skin, about 150g fat beef roll, green vegetables, konjac knot, ham 1/3 omnipotent sauces: red pepper, green pepper, coriander, garlic, white sesame, 2 tablespoons light soy sauce, 1 tablespoon soy sauce, 2 tablespoons vinegar, 1 tablespoon oil consumption, 1 tablespoon sesame oil, 2 tablespoons chili noodles, right amount of sugar substitute, 4-5 tablespoons water. Practice: green vegetables, bean skins, konjac knot cooked, add wine to cook fat cattle; pour sauce, stir well.

Practice 1: prepare ingredients for spicy fried konjac as follows: 300 grams of konjac bean curd, 2 grams of bean paste, 5 millet peppers, 3 cloves of garlic, less salt, 1 spring onion. For those who need 1000 classic recipes, more than 1000 snacks and 500 sauces, follow our official Wechat account "Inter-finger Flavor set" and you can get it automatically.

The practice of Konjac

Boil the water, put the konjac bean curd in the pot and blanch it a little, then remove it and set aside. Pour peanut oil into the pan and stir-fry with bean chili sauce, ginger and onion and garlic. Add konjac to stir-fry and stir-fry with cooking wine, sugar and salt. Stir-fry for a while, then add water to stew, then add garlic seedlings to stir-fry and you can come out of the pan.

Practice 1: prepare ingredients for spicy fried konjac as follows: 300 grams of konjac bean curd, 2 grams of bean paste, 5 millet peppers, 3 cloves of garlic, less salt, 1 spring onion. For those who need 1000 classic recipes, more than 1000 snacks and 500 sauces, follow our official Wechat account "Inter-finger Flavor set" and you can get it automatically.

Practice: shredded konjac; scald the shredded konjac in boiling water, drain and set aside; rinse the cucumber shredded, put it in a bowl with white vinegar, rinse with cold boiled water, drain and set aside; put all the shredded konjac and cucumber into the bowl, add soy sauce and sesame oil and stir well, then serve. Fried konjac bean curd at home. Ingredient: 600 grams of konjac bean curd.

Ingredients: konjac noodles, shrimp slippery, frozen tomatoes, spring onions, Flammulina velutipes. Peel and dice tomatoes without oil in the pot, boil tomatoes and add 250ml water, 3 tablespoons ketchup, 1 tablespoon light soy sauce, chicken salt, add Flammulina velutipes, squeeze into shrimp slippery, add konjac noodles, shrimp slippery boil. Home-cooked Hot and Sour Rice Noodles ingredients: konjac noodles, rape, mustard, chopped onions, peanuts, garlic.