Roasted Konjac Cold Noodles
1.
Prepare the raw materials, cut the konjac tofu into chunks, beat the eggs and set aside.
2.
Choose about 10g of barbecue sauce and a ratio of 1:1.5 to water to prepare about 6g of vinegar, which can be adjusted according to taste.
3.
Heat the pan, turn to low heat, and spread the konjac tofu in the pan as tightly as possible.
4.
Pour the egg liquid slowly, as close as possible to the konjac block when pouring, otherwise it will not be able to wrap the konjac well.
5.
After the egg liquid has solidified slightly, use a spatula to scoop up all the konjac and turn it over.
6.
After turning the noodles, sprinkle the sauce, put on the coriander and onion and start to fry until the onion is fragrant.
7.
Turn to medium heat, add a little salt, then pour in vinegar, and serve.
