Sauerkraut Konjac Tofu
1.
Konjac tofu, sauerkraut (mainly pickled peppers and sour radish), a fresh garlic.
2.
Konjac slices.
3.
Boil in boiling water to remove the alkali taste.
4.
After cooking, soak in clean water for 15 minutes.
5.
Heat the pan, dry fry the sauerkraut until the moisture is dry, set aside.
6.
Heat oil, stir fry the konjac tofu, add some salt, and taste.
7.
Add sauerkraut and stir fry, add some chicken essence.
8.
Finally, sprinkle the garlic leaves into the pot and mix well.
Tips:
Konjac tofu has a strong alkaline taste, so it must be boiled in water and soaked for 15 minutes to remove the alkaline taste.