Konjac jelly

Konjac jelly

Introduction:

"Mengmeng's Konjac skin is really delicious. I bought it for several days, but I haven't made it. Let's make a simple konjac cold skin today. I've been in Shaanxi for so many years, but I haven't made many Shaanxi style dishes. -------------------------------------------------------------------Ingredients: a little spicy chicken, soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp soy sauce

Production steps:

Step 1: crush ginger and garlic and soak them in water to make ginger and garlic juice.

Step 2: cut the gluten into strips, blanch the water, and then squeeze out the water for later use.

Step 3: the bean sprouts pinch off the fibrous roots.

Step 4: konjac skin.

Step 5: Oil spicy: heat up the pan with oil several times more than usual. Add Chinese prickly ash, dried pepper, cinnamon, clove, cardamom, star anise, geranium, Arnebia, citronella and stir fry slowly until golden yellow. Turn off the heat when the fragrance overflows. In a mixing bowl of chili powder and white sesame seeds, pour in half of the hot oil, stir well, and then pour in the remaining half of the hot oil to make the oil and pepper.

Step 6: blanch the konjac skin, drain it in cool water and set aside.

Step 7: wash the bean sprouts, blanch and cool them.

Step 8: pour konjac peel, bean sprouts, cucumber shreds and gluten into the container, and add ginger and garlic juice

Step 9: pour in a little sugar and salt

Step 10: add sesame oil.

Step 11: pour in the soy sauce

Step 12: pour in the glutinous rice vinegar.

Step 13: add the oil, stir well.

Step 14: load the finished product.

Materials required:

Konjac skin: 1 bag

Cucumber: 1

Bean sprouts: moderate

Gluten: moderate amount

Ginger: right amount

Garlic: right amount

Glutinous rice vinegar: 2 teaspoons

Raw soy sauce: 1 teaspoon

Sesame oil: appropriate amount

Sugar: right amount

Salt: right amount

Chicken juice: right amount

Spicy oil: right amount

Note: the transparent and thin sheet gel made from Konjac flour has low moisture content and hardness and toughness. Its manufacturing method is low temperature coagulant and laminating technology, making the konjac leather has strong chewing feeling, soft crisp and crisp flavor, excellent taste, no soup in the soup, long cooked, hot pot stew, stir fry, cold mix.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: medium spicy