Hot and sour shredded konjac

Hot and sour shredded konjac

Introduction:

"Konjac has a variety of therapeutic effects and high edible value. As a new health food, konjac tofu can be cooked alone or shared with other dishes. It tastes fresh and delicious. Glucomannan, the main component of konjac, is a kind of high-quality natural dietary fiber, which can hinder the excessive absorption of sugar, fat and cholesterol. Konjac does not provide heat in the process of human metabolism. It can also increase the sense of satiety, dilute the harmful substances in the stomach, improve the ability of intestinal control, and accelerate the digestion of food. Konjac is not easy to be decomposed and digested in the stomach, but digested in the intestine. It can promote the secretion and activation of intestinal enzymes, remove excess fat and harmful substances from the body, and has good curative effect on obesity, diabetes, high cholesterol, habitual constipation, hemorrhoids, stomach disease, esophageal cancer, lung cancer and intestinal cancer caused by too low fiber intake

Production steps:

Materials required:

Konjac tofu: 400g

Green and red pepper: moderate

Onion: right amount

Purple cabbage: right amount

Ginger: right amount

Garlic: right amount

Oil: 2 teaspoons

Salt: right amount

Pepper: right amount

Vinegar: 2 teaspoons

Chili oil: 1 tsp

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour