Konjac Laksa
1.
Wash all ingredients, blanch the shrimps in water, and cook the eggs;
2.
Put all seasonings (skimmed milk powder, curry powder, spices, chili) into the pot, add cold water and stir well, then boil on high heat;
3.
Put the konjac shreds and bean sprouts in the pot, cook for a while, add the cabbage and shrimps, turn off the heat and put it in a bowl, and put an egg on it.
Tips:
1 The soup base can be added with concentrated chicken juice or thick soup, which tastes more delicious; you can also choose to add coconut milk, but the heat will be slightly higher;
2 You can add fish eggs, bean paste, or other seafood you like in the ingredients, which will have a richer taste;
3 After the shrimp is blanched, put it in the pot at last. Don't cook it too long to avoid the meat becoming hard;
4 Students with heavy taste can add more hot sauce to increase the spiciness.
The delicious konjac laksa, mellow curry and chili peppers directly open your taste buds and eat one bite after another. It's super enjoyable, and you don't have to worry about growing meat. Those who want to lose fat quickly can use it as a dinner when they are not too hungry.
For more information about konjac, please visit www.moyucy.com
