Sauerkraut and konjac tofu(suan cai mo yu dou fu )

Sauerkraut and konjac tofu

Introduction:

"Konjac glucomannan is a kind of high-quality natural dietary fiber, which can hinder the body's excessive absorption of sugar, fat and cholesterol. Konjac does not provide heat in the process of human metabolism. It can also increase the sense of satiety, dilute the harmful substances in the stomach, improve the ability of intestinal control, and accelerate the digestion of food. Through the intestinal tract, it can prevent and assist the treatment of obesity, cardiovascular disease, diabetes, gastrointestinal cancer, high cholesterol and other diseases. It also has the effect of detoxification and nourishment. It is the scavenger of intestinal tract

Production steps:

Step 1: konjac tofu, sauerkraut (mainly pickled pepper and radish), fresh garlic.

Step 2: slice konjac.

Step 3: boil in boiling water to remove alkali taste.

Step 4: soak in water for 15 minutes after cooking.

Step 5: heat the sauerkraut until dry.

Step 6: heat oil, add konjac tofu, stir fry, add salt, taste.

Step 7: saute sauerkraut and add chicken essence.

Step 8: Sprinkle the garlic leaves into the pot and mix well.

Materials required:

Konjac tofu: one piece

Sauerkraut: (pickled pepper and radish) 4 liang

Garlic: one

Salt: 2G

Chicken essence: 1g

Note: konjac tofu has a strong alkali flavor, so be sure to boil it in water and soak it for 15 minutes. The alkali flavor can be removed

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Mo Yu Dou Fu