Fried konjac with sauerkraut(xue cai chao mo yu )

Fried konjac with sauerkraut

Introduction:

"Konjac is a beneficial alkaline food. For people who eat too much animal acidic food, eating konjac together can achieve the balance of food acid and alkali, which is beneficial to human health. Konjac is rich in cellulose and trace elements, also has 16 kinds of amino acids, and fat and calories are very low, is a rare nutritional diet. The soluble dietary fiber of konjac will absorb water in the intestines and stomach and become swollen, thus increasing the sense of satiety; it will also become a colloidal state in the intestines and stomach to prevent the absorption of fat. "

Production steps:

Step 1: wash the konjac bean curd and cut it into slices.

Step 2: put the cut konjac tofu into a boiling water pot and blanch for one minute.

Step 3: shred ginger and garlic, cut hot pepper into sections, and prepare sauerkraut.

Step 4: heat up the frying pan, pour in the cooking oil, heat up, and stir fry the pepper and shredded ginger and garlic until fragrant.

Step 5: add konjac sticks and stir fry for a while.

Step 6: stir fry the sauerkraut.

Step 7: add a spoonful of soy sauce and stir well.

Step 8: add appropriate amount of salt and a little monosodium glutamate, stir well, and then out of the pot.

Materials required:

Konjac tofu: 400g

Sauerkraut: 100g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Soy sauce: moderate

MSG: right amount

Precautions: 1. Konjac tofu contains earthy alkali flavor, so you should blanch water to remove earthy alkali flavor before cooking. 2. Sauerkraut is a kind of pickled food.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xue Cai Chao Mo Yu