1. 1 bag of konjac vegetarian hairy belly, 1 cucumber, 1 peanut, 1 coriander, 4 garlic cloves, 5 chili soy sauce 2 teaspoons, 2 teaspoons balsamic vinegar, 1/2 teaspoon sugar, and a little MSG.
2. The vegetarian belly is taken out of the packaging bag and needs to be cleaned several times to wash the alkali flavor in the vegetarian belly, and then put it in a pot for blanching.
3. The blanched vegetarian belly is placed in cold water to cool it down.
4. Peanuts, don’t underestimate fried peanuts. There are also tricks to fried peanuts. Here is a brief introduction to the tips of fried peanuts: Put the peanuts in a cold pot with cold oil and keep the fire low throughout.
5. When deep-fried until 8 is ripe, take it out of the pan, and bake it with the remaining temperature until it is fully cooked.
6. Wash the cucumbers, pat them loosely, and cut into large pieces. (Dried chili shreds, minced garlic, washed and minced coriander, I forgot to take this step, my friends will understand without saying it)
7. Put the over-cooled konjac vegetable moisturizer into a bowl, add the patted cucumber, dried chili, minced garlic, and coriander. Add sugar, a little monosodium glutamate, light soy sauce, balsamic vinegar, and salt in turn. If you like spicy, you can add a millet pepper or a spoonful of chili oil.
8. Heat the oil in a pan, and pour it over the garlic powder while it is still hot.
9. Add the fried peanuts.
10. Finally, mix well and eat. Zerui’s mom deliberately looked at the calorie table and found that 100 grams of konjac has only 10 calories. Let’s eat it open. If you eat too much, you won’t get fat.
11. Finished product.
Tips:All konjac products must be blanched first to help remove odors. Including all konjac products such as konjac vermicelli and konjac tofu.
