Eat it hard in summer, one detoxification, two fat reduction, three protect blood vessels, four enhance resistance, it's a pity not to know how to eat!
In our lives, there are countless ingredients of all kinds, and each ingredient has the benefits of each ingredient. Konjac tofu believes that everyone knows that it belongs to a relatively common food, and eating some properly can supplement the body with more nutrients. The method of konjac tofu is very simple, it is cooked and done, and it is delicious to fry, stir-fry and fry.
Speaking of konjac tofu, I also have to talk about a meal more than ten years ago, because I was curious and ordered a konjac tofu, the taste was crisp and tender, and I liked this ingredient as soon as I ate it. Since then, konjac tofu has become a regular at my table. Konjac tofu is made of konjac powder, the price of konjac powder is not expensive, just buy a large package can make delicious konjac tofu, eat and take it is very convenient. Today, here I will share with you the method of konjac tofu, which is simple and easy to make, and you will learn it as soon as you learn!
Ingredients used: 1 pack of konjac powder, edible alkali noodles. Ingredients: green pepper, garlic seedlings, grass carp, mushrooms, spicy base, light soy sauce, salt, peanut oil.
Practical steps:
Step 1: Dilute the edible alkali noodles in clean water. Why do you want to eat konjac tofu? Here to tell you that konjac contains a large number of long-chain macromolecular substances, but also contains some special acetyl groups, these components will prevent the intimate polymerization of polysaccharide molecules glucomannan, and the addition of edible alkali can cancel out the blocking effect of acetyl groups, so that konjac polysaccharide molecules gather and solidify, and lock a lot of water in it, so as to form smooth konjac tofu. Then there is a fishy smell of konjac itself, which will greatly affect the taste of konjac, and adding an appropriate amount of alkali when making konjac tofu can remove the fishy smell of konjac, which can greatly enhance the taste of konjac tofu.
Step 2: Put water in the pot, add konjac powder and stir well with chopsticks, put it on the stove and light the fire, stir while cooking, bring to a boil on high heat, and change to low heat.
Step 3: Continue stirring with a spoon for about 10 minutes to allow the konjac powder to swell thoroughly.
Step 4: Then pour the diluted edible alkaline water into the pot and continue to cook, cook while stirring, stir well, cover and let stand for 15 minutes.
Step 5: After standing for 15 minutes, the konjac tofu is solidified, cut into pieces with a knife, pour in water, the amount of water touches the konjac tofu, cook for 5 minutes on high heat, after pouring, continue to put in water and cook for 5 minutes, this process is to remove the alkali in konjac tofu.
Step 6: After cooking, konjac tofu will have no alkaline taste, put it in clean water to soak, or you can directly cool it and put it into a fresh-keeping bag for storage.
Step 7: This good konjac tofu is good to shape and tastes good, 50 grams of konjac powder can make such 4 pieces of konjac tofu on the plate. Don't underestimate konjac tofu, it is rich in dietary fiber, dietary fiber can promote gastrointestinal peristalsis, excrete toxic substances in the intestines, thereby promoting detoxification. Konjac contains konjac polysaccharides, that is, glucomannan, and glucomannan has a strong swelling power, after eating can inhibit the absorption of cholesterol in the stomach and promote the excretion of cholesterol. If you insist on eating some konjac tofu for a long time, it can also purify the blood, effectively prevent the three highs and cardiovascular diseases, thereby increasing the body's resistance. Konjac is a plant in the south, with the convenience of transportation and information, there are many sold in the north, and it is very good to buy some and eat them at home.
Here are a few ways to eat konjac tofu:
Stir-fried konjac tofu with green pepper
Preparation of fried konjac tofu with green pepper: Ingredients: konjac tofu, green pepper, light soy sauce, a little salt, green onion, ginger slices, peanut oil.
1. Cut the konjac tofu into thick slices, shred the green pepper, cut the green onion into pieces, and cut the ginger into strips for later use.
2. Put peanut oil in the pot, add green onion and ginger and stir-fry until fragrant, pour in green pepper and stir-fry well, then pour in konjac tofu and continue to stir-fry evenly, add a little water and stir-fry thoroughly, add a little light soy sauce and salt to taste, and it is ready.
Stir-fried konjac tofu with garlic seedlings
Preparation of stir-fried konjac tofu with garlic seedlings: Ingredients: konjac tofu, an appropriate amount of garlic seedlings, a little millet spicy, a little light soy sauce, a little salt, a little peanut oil.
1. Put peanut oil in the pot, add green onion and ginger and stir-fry until fragrant, pour in garlic seedlings and stir-fry evenly, pour in konjac tofu and stir-fry evenly, pour in raw soy sauce and stir-fry evenly.
2. Add a little water to continue to stir-fry the konjac tofu thoroughly, add an appropriate amount of salt and stir-fry well.
Grilled fish with konjac tofu
Konjac tofu grilled fish: Ingredients: konjac tofu, grass carp, green onion, ginger, garlic, mushrooms, tofu skin, soybean sprouts, Pixian bean paste, diced green and red pepper, salt, peanut oil.
1. Add peanut oil to the pot, fry the grass carp over high heat for a while, take it out, add peanut oil to the pot, and put Pixian beans, garlic, green garlic, green onion, and ginger together to stir-fry for aroma.
2. Pour in the scalded soybean sprouts and tofu skin and stir-fry well, spread to the bottom of the pot, add a little water, put the fried grass carp in, put in the konjac tofu, cook over medium-low heat for about 10 minutes, add salt to taste, sprinkle with diced green and red peppers, minced green onion and serve.
Feng'er words:
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