Shredded Konjac with Wasabi Salad
1.
Shred carrots, shred cucumbers, and enoki mushrooms, rinse and set aside, soak the konjac shreds in water;
2.
Boil a pot of water. After the water boils, add the enoki mushrooms, remove them after the color changes, and place them in cold water.
3.
After the water is boiled again, pour a few drops of oil, add the carrots, remove it slightly, add the konjac shreds, cook for 2 or 3 minutes, remove it, rinse with cold water to remove the astringency;
4.
Drain the enoki mushrooms, the konjac shreds, and the carrot shreds. Put them in a large bowl, add shredded cucumber, coriander, add a spoonful of tempeh, chopped pepper, half a spoon of sugar, a spoonful of light soy sauce, and half a spoon of vinegar. A section of mustard root, a little sesame oil, stir well, and eat.
Tips:
For more information about konjac, please visit www.moyucy.com
