Simple hot and sour appetizer -- fried konjac with pickle(jian dan suan la kai wei cai pao cai chao mo yu )

Simple hot and sour appetizer -- fried konjac with pickle

Introduction:

"It's a very appetizing dish. Konjac skin is better than konjac block. Although it looks black and not good-looking, but this is the real color of konjac

Production steps:

Step 1: prepare materials. Cut the millet pepper into circles

Step 2: wash the konjac skin and cut it in half

Step 3: cut into thick strips of fingers.

Step 4: wash the pickles to get rid of the saltiness. shred. Pickles as you like, you can buy some pickled carrots, bamboo shoots, vegetables and so on.

Step 5: heat up the oil pan, add onion and ginger powder and millet pepper, and saute until fragrant.

Step 6: put in the konjac sticks. Stir fry a few times.

Step 7: pour in shredded pickles.

Step 8: add a few drops of Meiji fresh or 1 teaspoon of soy sauce

Step 9: a few drops of sesame oil, 1 / 4 tbsp of salt, 1 / 4 tbsp of chicken powder and 1 / 4 tbsp of pepper powder

Step 10: stir evenly, then out of the pot.

Materials required:

Konjac skin: 2 pieces

Sichuan pickles: 100g

Millet pepper: 3-4

Salt: right amount

Raw soy sauce: 1 teaspoon

Sesame oil: a few drops

Five spice powder: 1 / 4 teaspoon

Chicken powder: 1 / 4 teaspoon

White pepper: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Note: Sichuan kimchi is not Korean kimchi. Fresh or pickled millet peppers are OK.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Jian Dan Suan La Kai Wei Cai Pao Cai Chao Mo Yu