How is konjac made? (detailed)

Composition:

Konjac, garlic, onion, chopped pepper, salt, starch, sesame oil.

Operation:

1, cut the konjac into pieces, blocks, shreds and strips! Dice garlic and onion, separate onion from onion, chop up a few tablespoons of pepper,

2, put 2 tablespoons of oil in the pot, heat it, add garlic, onion, chopped pepper to saute, add konjac, stir fry, add a few drops of soy sauce to color, add a little sugar,

3, turn to a small fire, let the konjac taste, then thicken it with starch water, drop a few drops of sesame oil, sprinkle chopped green onion before the pan, and put it on the plate. Konjac wild duck raw materials: 800g wild duck, 400g konjac.

Accessories: pea tip 100g, starch (broad bean) 13g.

Seasoning: 5g pepper, 20g shallot, 20g ginger, 50g lard (refined), 0g salt10g monosodium glutamate.

Making:

1. Slaughter the wild ducks, bleed them, brush them, gut them, wash them, chop off their paws and pat them loose;

2. Rub the salt inside and outside the duck evenly, put it in a pot, add onion and ginger (pat pine), put it in a cage and steam it over high fire until it is rotten;

3. Take the bulb of konjac, scrape it clean, slice it and cook it until it is sticky, and then make it into konjac tofu with lime water;

4. Cut the konjac tofu into strips 1 cm wide and 5cm long;

5. Put the wok on the fire, inject boiling water, soak the konjac tofu, take it out and put it in a bowl, and soak it in 300 ml clear soup;

6. Put the steamed wild ducks into the dish;

7. Pour the duck soup into the pot, add 700 ml of chicken soup, salt, pepper, monosodium glutamate, add konjac tofu and pea tip, thicken with wet starch, pour bright oil on the wild duck. Three peppers, konjac beer chicken, food raw materials, ↓

Cock 1 bird (about 1 .500g), Amorphophallus edulis 250g, Amorphophallus japonicus 1 .50g, pickled pepper1g, wild pepper1vial, 50g of small green pepper and pickled ginger/kloc-0.

Gourmet practice

1, the cockerel is slaughtered, the chicken is cut into 3cm pieces, and seasoned with salt and pepper for a while; Wash chicken offal, slice and cut into sections respectively; Put chicken blood into a salt water bowl, solidify, and then cut into small pieces with a knife; Soak rhizoma Amorphophalli in warm water and cut into strip; Cut konjak into strips; Pickled peppers are pedicled, seeded and chopped; Cut the pepper into sections; Small green peppers are pedicled, seeded and cut into oblique sections; Slice that soaked gin and garlic; Wash celery and scallion, and cut into sections;

2. Put the wok on the fire, add refined oil, heat it, pour in the chicken pieces and take them out after frying;

3. Leave the bottom oil in the pot, add pickled pepper, wild pepper, pickled ginger, garlic, pepper, stir-fried chicken pieces, cook a little beer, stir-fry the chicken pieces until they change color, pour the remaining beer, add snow mountain konjac and water konjac, and add refined salt, pepper, oyster sauce, soy sauce, sugar, chicken essence, monosodium glutamate and litsea nut oil.

The key to food

1, don't fry chicken pieces in the pot for too long to avoid chicken hardening;

2. If you add some pickled pepper oil when seasoning, it will taste better. Main ingredients of pickled konjac: konjac

Accessories: pork, mushrooms, green peppers and pickled peppers.

Seasoning: salt, onion, ginger, starch, Chili oil, pepper, chicken essence, cooking oil.

Exercise:

1. Shred pork, shredded mushrooms, green peppers, onions and ginger, sliced konjac and blanched in boiling water;

2. Set fire to the pot and pour oil. When the oil is hot, add pickled pepper, onion, shredded ginger and shredded pork and stir fry. When pork changes color, add konjac, shredded mushrooms, shredded green peppers, water, salt, pepper, starch and chicken essence and stir-fry until cooked. When eating, pour Chili oil on it.