Fried Konjac Knot

Name: Fried Konjac Knot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A box Konjac Knot; 400g Sixtieth; 25g parsley; 25g carrot strips; 50g Enoki mushroom; 1-2 Dried chili; 10g Garlic cloves; 10g Sliced ginger; 5g Vinegar; 5g Soy sauce; 5g MSG; 5g pepper; Some Rice wine

by Chenyan Culture

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

For us, the night market is slowly becoming a part of life, or walking alone in the night on the way from get off work, or meeting with friends on the street to eat the night market and slowly adapting to the summer night is our unforgettable freshness that delights our taste buds. Live taste

Only by letting the stomach be satisfied can this day appear so complete. The hungry in front of the computer late at night, without waiting"

Fried Konjac Knot

1. Material preparation

2. The sixtieth piece of water, wash the sediment and set aside

3. In a frying pan, sauté ginger slices and garlic slices, pour a dried chili section, a little pepper, and chili sauce

4. Stir out the red oil, pour in the sixties and stir fry, spray in the rice wine, add a little water, dark soy sauce, sugar, and boil the water, add the konjac knot, enoki mushrooms, and carrot shreds and stir-fry, then add the monosodium glutamate, pepper sprinkled with coriander and stir fry

5. Paired with wine, it’s really a premium treat

Tips:
❥ To choose fresh flower beetle, the living flower beetle will stick out a relatively long "tongue" when no one moves the water, and it will retract quickly when touched by hand.
❥ The sand and mud of the sixties should be washed as much as possible, otherwise it will affect the taste experience.
❥ The ingredients can be adjusted according to your own preferences, friends who like to eat heavy spicy can add more spicy appropriately.
❥ Remember to eat more vegetables tomorrow.