Hot and sour konjac tofu(suan la mo yu dou fu )

Hot and sour konjac tofu

Introduction:

"Konjac glucomannose, the main ingredient of konjac, is rich in food fiber, a variety of amino acids and trace elements. Regular consumption has many benefits to human body: (1) clean the intestines and stomach, help digestion, and prevent digestive system diseases. (2) Reduce the cholesterol, prevent and treat hypertension. (3) Prevent obesity and prolong life. (4) It has a good effect on the prevention and treatment of diabetes. Today, the sour and spicy konjac bean curd is made entirely from sauerkraut without using a drop of vinegar. It tastes delicious with sauerkraut. The spicy is boiled with millet pepper and Pixian Douban. When eating, it is drizzled with sesame pepper oil, which is more spicy. The smooth konjac is blended with refreshing sauerkraut, with millet pepper and pepper oil The color is ruddy, which can arouse people's appetite more

Production steps:

Step 1: main materials needed.

Step 2: wash the pickled cabbage and cut it into thin pieces. Cut celery, scallion, ginger, scallion and pepper into small circles.

Step 3: wash konjac, slice and blanch for two minutes.

Step 4: heat the oil in the pot, add pepper and stir fry until fragrant, then add millet pepper, shredded ginger and scallion, stir fry over low heat until fragrant (if you don't like too hemp, take out pepper).

Step 5: add Pixian Douban sauce, add half a teaspoon sugar and stir fry until fragrant.

Step 6: add boiling water, bring to a boil over high heat and simmer over low heat for 10 minutes.

Step 7: add konjac, stir fry with salt and cook for 2 minutes.

Step 8: add sauerkraut and celery, bring to a boil, simmer for 10 minutes.

Step 9: Sprinkle with chives and chicken essence to enhance the aroma.

Step 10: pour sesame oil into the plate and serve.

Materials required:

Konjac: 400g

Sauerkraut: 200g

Millet pepper: 1

Ginger: 1 piece

Celery: 2

Scallion: 1

Chinese prickly ash: 10

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Sesame pepper oil: 2 teaspoons

Sugar: half a teaspoon

Pixian bean paste: 1 tablespoon

Edible oil: right amount

Note: 1. Konjac must be blanched first to remove impurities. 2. When stir frying Pixian Douban, add half a spoonful of sugar to make it more fragrant. 3. Konjac must be cooked for a long time to taste. Konjac is very good at cooking and is not fragile.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan La Mo Yu Dou Fu