Sichuan Cuisine: hot and sour pickled peppers and crystal konjac(chuan cai suan la pao jiao shui jing mo yu )

Sichuan Cuisine: hot and sour pickled peppers and crystal konjac

Introduction:

"You must be very familiar with the konjac roast duck in Sichuan cuisine. Today, we will omit the meat and use water to make a refreshing vegetarian dish. Sichuan people, in particular, basically have pickle jars in every family. You can make a dish with pickled peppers and ginger. This dish, low cost (water konjac 1 yuan / 500g), is also simple to make, especially the sour and spicy taste, let people have endless aftertaste, remember, don't eat too much

Production steps:

Step 1: wash taro and set aside

Step 2: grind the taro into thin slices

Step 3: after boiling water in the pot, put the taro slices in water for 2 minutes

Step 4: take it up and drain it for later use

Step 5: pickled pepper knife, pickled ginger shred, green pepper slices

Step 6: add oil to the pan, stir fry with a spoonful of Pixian bean paste, then stir fry with pickled pepper and ginger

Step 7: add water, turn konjac well, add water to it, add salt and soy sauce to taste, and heat for 5 minutes

Step 8: add vinegar, put a little sugar to taste

Step 9: put down the green pepper and stir well

Step 10: pour in the water starch, turn well, put some flavor, let the taste more rich! You can start the pot

Materials required:

Water konjac: 500g

Pickled pepper: 30g

Pickled ginger: 30g

Green pepper: right amount

Starch: appropriate amount

Pixian bean paste: 1 tbsp

Vinegar: 1 tbsp

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Note: the taste can be focused, because Shuimo taro is not easy to taste, but it can not be burned too long, so it is not tender and affects the taste!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Chuan Cai Suan La Pao Jiao Shui Jing Mo Yu