Raw materials: 350g of konjac.
Accessories: chicken breast 100g carrot 50g cucumber 50g.
Seasoning: cooking wine 15g peanut oil 20g soy sauce 5g sugar 3g salt 3g sesame oil 5g ginger 5g onion 5g.
1. Take out the konjac, soak it in cold water, take it out and drain it for later use;
2. Chicken is cooked and shredded, cucumber and ginger are shredded;
3. Stir-fry monosodium glutamate, shredded ginger and shredded onion in an oil pan, add two bowls of water to evenly add seasoning, and turn off the fire after boiling;
Wrap shredded pork, shredded cucumber and shredded carrot around the konjac in a bowl and pour the soup on it.
Ingredients: grass carp
Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch, onion, ginger and garlic.
Cooking method:
1, gut grass carp, wash back with a cutting knife, cut into two parts, fry in a pot until golden brown, take out, cut konjac and Lentinus edodes into strips respectively, and cut green garlic, onion, ginger and garlic into pieces respectively;
2. Ignition in the pot, pour oil, add onion, ginger and minced garlic until the oil temperature is 30% hot, add mushrooms and konjac, stir fry, add cooking wine, soy sauce, vinegar, chicken essence, sugar and salt to taste, add appropriate amount of water to boil, and then add fish stew 10 minute;
3. Take out the fish first, thicken the konjac juice in the pot, sprinkle with green garlic and pour it on the fish.
Features: bright red color, tender and smooth.