Fried Konjac with Pickled Vegetables

Name: Fried Konjac with Pickled Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Konjac tofu; 100g Pickled vegetables; Some oil; Some salt; Some ginger; Some garlic; Some chili; Some Soy sauce; Some MSG

by The joyful life of pyrotechnics

4.7 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic foods, konjac can achieve a balance of acid and alkali in the food, which is beneficial to human health. Konjac is rich in cellulose and trace elements, as well as 16 kinds of amino acids, and low in fat and calories. It is a rare nutritious diet food. The soluble dietary fiber of konjac will absorb water in the intestines and stomach and become swollen, thereby increasing the feeling of fullness; it will also become a colloidal state in the intestines and stomach to prevent the absorption of fat. "

Ingredients

Fried Konjac with Pickled Vegetables

1. Wash the konjac tofu, cut into slices and then cut into small strips.

2. Boil the cut konjac tofu in a pot of boiling water for one minute.

3. Shred the ginger and garlic, cut the pepper into sections, and prepare the pickled vegetables for later use.

4. Heat the wok, add cooking oil to heat, add the chili section, ginger and garlic and fry until fragrant.

5. Add konjac noodles and stir fry for a while.

6. Add the pickled vegetables and stir fry.

7. Add a spoonful of soy sauce and stir fry evenly.

8. Add appropriate amount of salt and a little monosodium glutamate, stir-fry evenly, then it can be out of the pot.

Tips:
1. Konjac tofu contains an earth-alkali flavor, so blanch the water before cooking to remove the earth-alkali flavor.

2. Pickled vegetables are pickled foods, so put less salt.