Fried konjac with hot cabbage(la bai cai si chao mo yu )

Fried konjac with hot cabbage

Introduction:

"The nutrition and health care function of konjac is to play the regulatory role of dietary fiber on nutritional imbalance, such as prevention and treatment of constipation, lowering blood fat, blood sugar, weight loss and bodybuilding. Korean kimchi has good taste after eating. It can be served with rice and wine. It is easy to digest and tastes good. It can not only provide sufficient nutrition, but also prevent arteriosclerosis, reduce cholesterol, eliminate excess fat and other diseases. These two fried together is a good weight loss food

Production steps:

Step 1: prepare materials.

Step 2: cut the konjac into thin strips.

Step 3: shred the hot cabbage.

Step 4: add water to the pot, blanch the konjac for 3 minutes, remove and drain.

Step 5: add a little oil to the frying pan, stir fry shallot and garlic.

Step 6: stir fry the spicy cabbage in the pot to get the flavor.

Step 7: add the boiled konjac and stir fry, add a little soy sauce, sugar, stir fry evenly, add a little water, cover and simmer for 5 seconds.

Step 8: open the lid, stir fry slightly, and drop a few drops of sesame oil.

Materials required:

Konjac: 350g

Korean hot cabbage: 100g

Salt: 1g

Scallion: right amount

Garlic: 4 cloves

Sugar: 5g

Sesame oil: appropriate amount

Note: 1, konjac must be blanched before frying, remove the alkali taste. 2. Pickle itself has a salty taste, soy sauce to add discretion, do not put salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : La Bai Cai Si Chao Mo Yu