Fried konjac tofu with pickled pepper

Fried konjac tofu with pickled pepper

Introduction:

"Konjac is cold in nature and flat in taste. Its alkaloids are poisonous. It can be used as medicine to reduce swelling and poison. It is commonly used in folk medicine to treat snake bite, nameless swelling and pain, cervical lymph tuberculosis, scald, etc."

Production steps:

Step 1: cut the konjac tofu into small strips and cook in boiling water for two minutes

Step 2: cut pickled pepper, green onion, garlic and ginger into pieces

Step 3: pour the right amount of oil into the pot, which is about half of the usual cooking, because konjac tofu doesn't absorb oil

Step 4: stir fry pickled pepper, green onion, garlic and ginger for one minute

Step 5: pour in Konjac bean curd, add salt and soy sauce, stir fry for two minutes, then out of the pot

Step 6: the delicious fried konjac tofu with pickled pepper is successful!

Materials required:

Konjac: 500g

Tofu: right amount

Pickled pepper: right amount

Scallion: right amount

Garlic: right amount

Ginger: moderate

Oil: right amount

Salt: right amount

Precautions: 1. Don't cook konjac tofu too long, or you will get old. 2. Cooking oil must be controlled well, otherwise it will be greasy.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy