Colorful Konjac Diced

Name: Colorful Konjac Diced
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: piece Konjac; 1/2 carrot; 1/2 root Cucumber; 1 corn; 1/2 root Yam; Some oil; Some salt; Some Minced Ginger and Garlic; several Hot pepper

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

This dish is called konjac tofu. Many people don’t know that konjac tofu is the best ingredient for weight loss. The main component of konjac tofu, glucomannan, is a kind of high-quality natural dietary fiber, which can prevent the body from sugar, fat and cholesterol. Excessive absorption. At the same time, it can also prevent and treat arteriosclerosis, promote intestinal peristalsis, and play a huge role in weight loss. The cellulose in konjac also has the effect of promoting gastrointestinal motility, moisturizing the intestines, and relieving constipation. It can quickly excrete toxic substances in the intestines and effectively prevent constipation. In addition, konjac tofu also has the effect of detoxification and beauty, and is a scavenger of the human intestines. Autumn is the season when it is relatively easy to gain weight. As a natural and non-polluting nutritious vegetable, you can eat more to remove toxins from the body, and at the same time, it also makes weight drop unconsciously, so this is a very suitable vegetable for all ages. It can lose weight and lower blood pressure. I like to use various vegetable grains with konjac tofu and stir fry together. The colorful look is delicious and the nutrition is more comprehensive.

In winter, friends who are afraid of growing meat should not miss this nutritious and meatless dish.

Ingredients

piece Konjac
1/2 Carrot
1/2 root Cucumber
1 Corn
1/2 root Yam
Some Oil
Some Salt
Some Minced Ginger And Garlic
several Hot Pepper

Colorful Konjac Diced

1. The ingredients are ready.

2. Cut the konjac into small squares. Peel the carrots, cucumbers and yam after washing and cut them into cubes about the size of the konjac. Peel off the corn and set aside.

3. Bring a pot of water to a boil, add a little oil, pour all the diced vegetables except cucumbers into the pot, and blanch them until they are ripe.

4. Take it out and control dry water for later use.

5. Heat the frying pan, pour the minced ginger garlic and red pepper into the pan, stir fry for a fragrance.

6. Pour the hot vegetables into the pot and stir-fry on high heat for about a minute.

7. Add a spoonful of light soy sauce to increase the flavor.

8. Finally, sprinkle in diced cucumber, stir-fry for a while, season with salt, and stir well before serving.

Tips:
Cucumbers do not need to be blanched, just pour them into the pot before they are out of the pot and stir-fry them to taste. This dish has the softness of konjac, the aroma of corn rice and carrots, and the crispy and juicy cucumbers have a special taste. rich. Don't put too much light soy sauce, otherwise the color will be too heavy.