Sauerkraut Konjac Tofu

Sauerkraut Konjac Tofu

by Zheng Zheng Sun

4.7 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

The main ingredient of konjac, glucomannan, is a high-quality natural dietary fiber that can hinder the body's excessive absorption of sugar, fat, and cholesterol. Konjac does not provide calories during the metabolism of the human body, which can also increase satiety, dilute harmful substances in the intestines and stomach, improve intestinal control ability, and accelerate the digestion of food. Through the intestine, it has the effect of preventing and adjuvant treatment of obesity, cardiovascular disease, diabetes, gastrointestinal cancer, high cholesterol and other diseases. It also has the effect of detoxification and nourishment, and it is a scavenger of the intestinal tract"

Ingredients

Sauerkraut Konjac Tofu

1. Konjac tofu, sauerkraut (mainly pickled peppers and sour radish), a fresh garlic.

Sauerkraut Konjac Tofu recipe

2. Konjac slices.

Sauerkraut Konjac Tofu recipe

3. Boil in boiling water to remove the alkali taste.

Sauerkraut Konjac Tofu recipe

4. After cooking, soak in clean water for 15 minutes.

Sauerkraut Konjac Tofu recipe

5. Heat the pan, dry fry the sauerkraut until the moisture is dry, set aside.

Sauerkraut Konjac Tofu recipe

6. Heat oil, stir fry the konjac tofu, add some salt, and taste.

Sauerkraut Konjac Tofu recipe

7. Add sauerkraut and stir fry, add some chicken essence.

Sauerkraut Konjac Tofu recipe

8. Finally, sprinkle the garlic leaves into the pot and mix well.

Sauerkraut Konjac Tofu recipe

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.

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