On a cold winter day, people always crave some steaming, delicious food to warm up and ward off the cold. During this season, there is one ingredient that has become a favorite on people's tables, and that is konjac tofu. Konjac is often eaten in winter, which can not only invigorate blood and phlegm, but also moisten the intestines and strengthen immunity, and its rich nutrition is even more intoxicating, and the price is close to the people, everyone can afford to eat.
Konjac is an ingredient rich in plant-based dietary fiber, and is known as the "versatile taro". Its main components are glucose and fructose, and it also contains a large amount of powder, vitamins, minerals and other nutrients. Among them, the content of plant-based dietary fiber is particularly rich, which can not only promote intestinal peristalsis and prevent constipation, but also is a natural and healthy food. Yesterday, I spent 6 yuan to buy two pieces of konjac tofu. Below, I will share with you its delicious method.
Recommended recipe: [Stir-fried konjac tofu with chopped pepper]
Konjac tofu's unique taste and rich nutrition make it the go-to ingredient for a wide range of cuisines. Among them, stir-fried konjac tofu with chopped pepper is a delicious, spicy and flavorful Sichuan dish, which not only retains the tender taste of konjac, but also shows the mellow and spicy flavor of chopped pepper.
Ingredients: konjac tofu, chopped pepper, leeks, green onions, ginger, garlic, light soy sauce, cooking oil, salt, sugar.
Here's how:
1. Cut the konjac tofu into wide strips, add water to the pot and bring to a boil, add the konjac tofu, boil over high heat, continue to cook for 5 minutes, then remove and drain for later use. After the leeks are cleaned, drain and cut into sections for later use.
2. Heat the pan with cold oil, stir-fry the chopped pepper, green onion, ginger and garlic until fragrant, add the konjac tofu and stir-fry evenly. Add an appropriate amount of light soy sauce and cooking wine, stir well, add the leek segments, add salt and sugar to taste, stir-fry well and then get out of the pot.
This dish has both the tender taste of konjac, the delicate taste of tofu, and the spicy flavor of chopped peppers, every bite is spicy and fragrant, which makes people have an endless aftertaste.
Recommended Recipe 2: [Cold Konjac Tofu]
In winter, in addition to stir-frying, some cold foods can also provide cooling for the body while maintaining the original flavor of konjac. Cold konjac tofu is a refreshing and appetizing cold dish that is suitable for tasting in the warmth of your home.
Ingredients: konjac tofu, green pepper, millet spicy, coriander, cooking oil, salt, chicken essence, vinegar.
Detailed instructions:
1. Cut the konjac tofu into thick slices, and prepare chopped coriander, minced garlic and spicy millet for later use.
2. Boil a pot of water, put the konjac in the pot, continue to boil for 5 minutes after the water boils, remove and cool, and drain.
3. Put the konjac tofu into a large bowl, add chopped coriander, minced garlic and millet spicy, pour hot oil, add an appropriate amount of salt, chicken essence, drizzle with an appropriate amount of light soy sauce and vinegar, and the cold konjac tofu is completed.
This cold konjac tofu dish is not only colorful and refreshing, but also rich in the nutrition of a variety of vegetables, which is a fresh and beautiful scenery on the winter table.
The variety of ways to eat konjac can not only satisfy the appetite, but also allow the body to be fully nourished in the cold season. This winter, try stir-fried konjac tofu with chopped pepper and cold konjac tofu to bring a wonderful feast to your taste buds and body.