Hot and sour konjac knots(suan la mo yu si jie )

Hot and sour konjac knots

Introduction:

"Konjac has a long history as a food raw material, and there are more and more varieties of konjac food, mainly including konjac vermicelli, konjac silk knot, konjac flour, konjac tendon, konjac plum, konjac butterfly, konjac shrimp, konjac tofu, konjac noodles and so on. Konjac food has been recognized as "valuable natural health food" by the United Nations Food Health Organization. The health function of konjac food lies in the special physical and chemical properties of glucomannan

Production steps:

Step 1: prepare materials.

Step 2: clean the cucumber and shred it.

Step 3: clean and shred the carrot

Step 4: blanch the konjac with water for 2 minutes, remove and cool, drain and set aside.

Step 5: blanch black fungus and cut into shreds.

Step 6: Chop onion and garlic and set aside.

Step 7: put a small amount of oil in the frying pan, stir fry shallot and garlic, add Douchi chili sauce, exceed the red oil, turn off the heat, add vinegar, sugar, meijixian and cooked sesame, and stir well.

Step 8: pour the prepared juice on the blanched dish.

Materials required:

Konjac knot: 1 box

Cucumber: 1

Carrot: Half Root

Auricularia auricula: 6

Meijixian: moderate

Scallion: right amount

Garlic: 4 cloves

Sesame oil: appropriate amount

Vinegar: 2 tbsp

Sugar: right amount

Douchi chili sauce: 2 tbsp

Cooked sesame: right amount

Note: 1, konjac knot must first blanch a water to remove astringency. 2. It's a good dish. It's medium hot and sour.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Mo Yu Si Jie