Production of konjac and braised konjac

Production of konjac and braised konjac

Introduction:

"I have been away from my hometown for many years. I miss my hometown and the delicious food. A business trip in the field, in the supermarket found konjac, I immediately buy home. Taste, or that taste, but always feel the supermarket bought too old, not delicious. I went to the Internet to search, found konjac flour, bought it back, and made it myself. Wow, it's still delicious

Production steps:

Step 1: prepare konjac powder and alkali powder; dissolve the alkali powder with water for standby

Step 2: put 3300 grams of water in the pot, add konjac flour and bring to a boil

Step 3: keep stirring, bring to a boil, reduce the heat and continue stirring

Step 4: when the konjac flour is fully expanded, it becomes transparent and a little sticky, slowly add alkali water, and stir evenly, about 2-3 minutes, turn off the fire

Step 5: put the konjac in a bowl and cool.

Step 6: add water to the pot and bring to a boil. Cut the cooled konjac into pieces and cook for about 5 minutes.

Step 7: put water in the basin, add a small amount of white vinegar, put the cooked konjac into the basin, soak for 2-3 minutes, pour out the water, and then soak in water. (white vinegar is added to remove the alkali taste, instead of white vinegar, use water directly). Now the production of konjac has been completed, and it can be baked at any time

Step 8: cut 1 / 4 konjac into thin strips

Step 9: cut pickled pepper and pickled ginger (if not, cut in some ginger)

Step 10: add oil into the pot, add pickled peppers, pickled ginger and Pixian Douban (the amount depends on my personal preference, because my family is controlling the amount of pepper involved recently, so I put less)

Step 11: pour in konjac, stir fry, add soy sauce, soy sauce, sugar, cooking wine, taste for 5 minutes, then serve

Step 12: make a delicious dish of konjac in brown sauce

Materials required:

Konjac flour: 150g

Alkali powder: 15g

Soak ginger: right amount

Pickled pepper: right amount

Pixian Douban: moderate

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Note: we do not have ready-made konjac to sell here, so I do more, soak it in water, and cook as much as I want. Konjac production ratio: 250 grams of konjac powder, 25 grams of alkali powder, 1100 grams of water; konjac has many health effects: weight loss, anti-cancer, calcium, gastric lavage, detoxification, defecation and so on. There are many ways to cook konjac. Generally speaking, it tastes a little heavier and tastes better. Due to the limited photography technology, the color of the photos has changed, please pay attention.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy