Spicy Boiled Konjac

Name: Spicy Boiled Konjac
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Konjac; Some Soy sprouts; Some Rapeseed oil; Some salt; Some ginger; Some Spicy skin; Some Spicy Hot Pot Base

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Konjac doesn't appear much in my recipes, because I don't like the strong alkaline taste of konjac. In a recent reply to a recipe, a fan said in a comment to me, “Cut the konjac into pieces, add salt and boil it in water for 10 minutes, the alkali taste is gone.” I bought it and tried this method. There is really no alkali. Thank you very much for sharing from the fans of Daily Express.

There happens to be spicy fragrant pot bottoms at home, and I have a heavy taste. It is really good to make "Spicy Boiled Konjac" with kelp and soybean sprouts. It is really oily and not greasy. It not only removes the alkaline taste of konjac, but also keeps the freshness and tenderness of konjac. The spicy and fragrant boiled konjac is flourishing, and it has a particularly lively feeling at first glance. If you come to a pot, you must eat enough to be enjoyable.

Ingredients

Some Konjac
Some Soy Sprouts
Some Rapeseed Oil
Some Salt
Some Ginger
Some Spicy Skin
Some Spicy Hot Pot Base

Spicy Boiled Konjac

1. Ingredients: konjac, soybean sprouts

Accessories: vegetable oil, salt, ginger, sugar, spicy skin, spicy pot bottom, chives, kelp, tomato sauce

2. Cut the konjac into strips

3. Cut the konjac into strips

4. Wash the chives and cut into sections, cut the spicy skin bubble into sections, boil the kelp and cut into pieces

5. Add water to the pot and bring it to a boil, add the soybean sprouts and cook for about 2 minutes, pick up, and spread in the basin

6. Heat the pan with cold oil, heat 70% of the oil with the spicy fish base, stir fry with tomato sauce to create a fragrant red oil, add water and bring the spicy skin to a boil