Name: Spicy Konjac Skin-open Core Bud Valley
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g (or konjac) Konjac Bark; 100g Cooking oil; 1000ml water; 50g garlic; 50g ginger; 50g Garlic sprouts; 20ml Soy sauce; 20ml Vinegar; 150g salt; Some MSG; Some Sugar

Spicy Konjac Skin-open Core Bud Valley

by Open core bud valley

4.8 (1)

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The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases. Eating konjac can improve the body's immunity. The mannose anhydride contained in it can interfere with the metabolism of cancer cells. The excellent dietary fiber contained in it can stimulate the body to produce a substance that kills cancer cells and can prevent cancer. Cellulose can promote gastrointestinal peristalsis, moisturize the bowel, prevent constipation and reduce the absorption of fat in the intestine, which is beneficial to the treatment of intestinal diseases. In addition, konjac also has the effects of supplementing calcium, balancing salt, cleansing the stomach, regulating intestines, and detoxification. But it must be cooked. "

Spicy Konjac Skin-open Core Bud Valley

1. Cut the konjac skin into strips.

Spicy Konjac Skin-open Core Bud Valley recipe

2. Prepare ginger slices, garlic into small particles, and dried chili into sections.

3. Bring water to a boil, add 100 grams of salt and 2 slices of ginger. The konjac skin or konjac is boiled in salt water to tighten and discharge excess mucus. Cook for 15 minutes, remove and drain.

4. Heat the oil pan and pour the chili in turn to fry, and then add ginger and garlic to fry the aroma. If you like the spicy taste, you can add pepper to stir fry.

5. After the chili is fried, pour into the konjac skin and fry. When it becomes hot, pour in the soy sauce, vinegar.. Salt and fry for 3 minutes. Pour in the garlic seedlings and fry. Add sugar and monosodium glutamate.

Tips:
After cooking the konjac or konjac skin, the texture and taste will be more flavorful. The taste is spicy and smooth. Guiyang, Guizhou-Kaixinbao Valley

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