Konjac Liangpi

Konjac Liangpi

by Mingyue Dance Tsing Yi

4.8 (1)
Favorite
5

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"

Ingredients

Konjac Liangpi

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

Konjac Liangpi recipe

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

Konjac Liangpi recipe

3. Bean sprouts pinch off the fibrous roots.

Konjac Liangpi recipe

4. Konjac peel.

Konjac Liangpi recipe

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.

Konjac Liangpi recipe

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

Konjac Liangpi recipe

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

Konjac Liangpi recipe

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

Konjac Liangpi recipe

9. Pour in a little sugar and salt

Konjac Liangpi recipe

10. Add sesame oil.

Konjac Liangpi recipe

11. Pour light soy sauce

Konjac Liangpi recipe

12. Pour glutinous rice vinegar.

Konjac Liangpi recipe

13. Add oily pepper and stir well.

Konjac Liangpi recipe

14. Install the finished product.

Konjac Liangpi recipe

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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