Fried konjac with leek in soy sauce

Fried konjac with leek in soy sauce

Introduction:

"The main effective ingredient of konjac food is glucomannan, which is not digested in the stomach after eating, so it can effectively absorb cholesterol and bile acid, and inhibit the absorption of cholesterol and bile acid in the intestine. At the same time, because it can't be absorbed by saliva and hydrolyzed by amylase, it has the functions of lowering blood sugar, blood pressure, blood fat, cleaning stomach, defecating and preventing cancer. Therefore, it has significant effects on hyperglycemia, hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases, weight loss, beauty and so on

Production steps:

Step 1: cut the konjac tofu into slices and then into strips.

Step 2: blanch the cut konjac in boiling water to remove the earthy and alkaline taste.

Step 3: cut leek and pepper into sections, and chop ginger for later use.

Step 4: heat the frying pan, pour in the cooking oil, add the pepper and ginger and stir fry until fragrant.

Step 5: add konjac tofu and stir fry.

Step 6: add leek and stir fry.

Step 7: stir in two spoonfuls of steamed fish, soy sauce, salt and monosodium glutamate.

Materials required:

Konjac tofu: 300g

Leek: 100g

Steamed fish and soy sauce: 2 tbsp

Edible oil: right amount

Salt: right amount

Ginger: right amount

Pepper: right amount

MSG: right amount

Note: soy sauce itself contains salt, this dish should put less salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour