Konjac Liangpi

Name: Konjac Liangpi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Konjac Bark; 1 Cucumber; Some Bean sprouts; Some Gluten; Some ginger; Some garlic; 2 tablespoons Glutinous rice vinegar; 1 tablespoon Soy sauce; Some sesame oil; Some Sugar; Some salt; Some Chicken sauce; Some Oily pepper

by Mingyue Dance Tsing Yi

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

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Mengmeng’s konjac skin is really delicious. I bought it for a few days and haven’t made it. Let’s make a simple konjac skin today. I have not cooked many Shaanxi-style dishes in Shaanxi for so many years.

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material:

Konjac skin, ginger, garlic, 1 cucumber, bean sprouts, appropriate amount of gluten, 2 tablespoons of glutinous rice vinegar, 1 tablespoon of light soy sauce, sesame oil, sugar, salt, a little chicken juice, a little bit of spicy oil"

Konjac Liangpi

1. Crush the ginger and garlic and soak in water to make ginger and garlic juice for later use.

2. Cut the gluten into strips, blanch it in cold water, and then squeeze out the water for later use.

3. Bean sprouts pinch off the fibrous roots.

4. Konjac peel.

5. Spicy oil: Pour the oil several times higher than usual for cooking, add pepper, dried chili, cinnamon, cloves, cardamom, star anise, bay leaf, comfrey, lemongrass and stir-fry slowly until golden brown. The fragrance overflows and turn off the fire. Pour half of the hot oil into a bowl where the chili powder and white sesame seeds are mixed, stir well, and then pour the remaining half of the hot oil into a spiced oil.

6. The konjac skin is blanched in cold water and drained for later use.

7. Wash the bean sprouts, blanch them in cold water and set aside.

8. Pour the konjac skin, bean sprouts, cucumber shreds and gluten into the container, add the ginger garlic juice

9. Pour in a little sugar and salt

10. Add sesame oil.

11. Pour light soy sauce

12. Pour glutinous rice vinegar.

13. Add oily pepper and stir well.

14. Install the finished product.

Tips:
The translucent flake gel made from konjac flour has low water content, certain hardness and toughness. Its production method adopts the technology of adding coagulant and lamination at low temperature, so that the produced konjac skin has a chewy feel. It is strong, tender and crisp, and tastes excellent. It is not muddy in the soup, and it is not rotten for a long time. It can be stewed in hot pot, stir-fried, and cold.

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