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.