Hot and sour konjak silk knot
Konjak has a long history as a food raw material, and there are more and more varieties of konjak food, mainly including konjak vermicelli, konjak silk knot, konjak flour, konjak tendon, konjak plum blossom, konjak butterfly, konjak shrimp, konjak tofu, konjak noodles, etc. Konjac food has been recognized as "precious natural health food" by the United Nations Food and health organization. The health function of konjac food lies in the various specific physical and chemical properties of glucomannan.1. Konjak silk knot must be blanched first to remove the astringency.2. This dish is very appetizing, with moderate acidity and spicy.
Step 1 . Prepare materials.
Step 2 . Clean and shred the cucumber.
Step 3 . Clean and shred the carrots
Step 4 . Add water to the pot and blanch the konjac shreds for 2 minutes. Remove and cool. Drain and set aside.
Step 5 . Blanch black fungus and shred.
Step 6 . Chop the onion and garlic and set aside.
Step 7 . Put a small amount of oil in the frying pan to stir fry shallots and garlic in small heat, add the fermented soybean chili sauce to exceed the red oil, turn off the heat, add the aged vinegar, sugar, Meiji fresh and cooked sesame seeds, and mix well.
Step 8 . Pour the mixed juice on the blanched vegetables.
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