Sour and Spicy Konjac Tofu

Name: Sour and Spicy Konjac Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400G Konjac; 200G Sauerkraut; 1 piece Millet pepper; 1 piece ginger; 2 pieces celery; 1 Chives; 10 capsules pepper; 1 teaspoon salt; 1 teaspoon Chicken Essence; 2 spoons Sesame Chili Oil; 1/2 a spoon Sugar; 1 tablespoon Pixian Doubanjiang; Some Cooking oil

by Maya～Engko

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The main ingredient of konjac, glucomannan, is rich in dietary fiber, a variety of amino acids and trace elements. Regular consumption is beneficial to the human body:

(1) Clean the intestines and stomach, help digestion, and prevent and treat digestive system diseases.

(2) Reduce cholesterol and prevent high blood pressure.

(3) Prevent obesity and prolong life.

(4) It has a good effect on the prevention and treatment of diabetes.

Today’s [Sour and Spicy Konjac Tofu] does not use a drop of vinegar at all. It is made entirely of sauerkraut. The taste is great, sour and refreshing. The spicy is made with millet pepper and Pixian Douban. It is boiled and topped with homemade sesame chili oil when eating. It has a more spicy flavor. The smooth konjac and refreshing sauerkraut are combined with millet pepper and chili oil. The color is ruddy and evokes people. Appetite! "

Sour and Spicy Konjac Tofu

1. The main ingredients needed.

2. Wash sauerkraut and chop finely, shred celery, green onion, and ginger, cut green onion, and cut millet pepper into circles.

3. Wash the konjac, slice it and blanch it in boiling water for two minutes.

4. Put the oil in the pot and heat up, add the pepper and stir fry until fragrant, then add the millet pepper, shredded ginger, and green onion, and stir-fry on a low heat to create a fragrance (if you don't like the numbness, remove the pepper).

5. Add Pixian bean paste, add half a spoon of sugar and sauté until fragrant.

6. Pour boiling water, bring to a boil on high heat, and simmer for 10 minutes on low heat.

7. Add konjac, stir-fry with salt and cook for 2 minutes.

8. Add sauerkraut and shredded celery to a boil, simmer for 10 minutes on low heat.

9. Sprinkle in chives and chicken essence to increase fragrance.

10. After serving, pour in sesame chili oil and serve.

Tips:
1. The konjac must be blanched first to remove impurities.

2. Add half a spoon of sugar when frying Pixian Douban to make the Douban more fragrant.

3. Konjac must be boiled for a long time to taste, and konjac can be boiled and not easily broken.