Konjac tofu is delicious and rich in soluble dietary fiber, which is a nutritious and healthy food. A fresh supermarket has just opened near the community, and all kinds of fresh ingredients are much richer than those in several nearby supermarkets. When passing by one of the counters, I heard the salesman recommend konjac tofu to a customer nearby, saying that konjac tofu can help intestinal peristalsis, promote digestion and absorption, and help to lose weight. Hearing this, I didn't notice that konjac tofu is also sold here.
You can hardly see this ingredient in the vegetable shop near my home. The whole piece is like tofu. The main raw material is konjac, which is a healthy food. I used to eat at a friend's house and thought it was delicious, so I bought a piece and fried it at home. Not expensive. I bought a big piece for 7 yuan, including celery and dried red pepper, and some garlic. The taste is slightly spicy, and the konjac tofu is smooth and refreshing. If you want it to be delicious, stew it for a while. It is delicious. Let's take a look at the detailed method.
Spicy fried konjac tofu
Raw materials: konjac tofu 1 block (about 600g), celery 1 block, 5 dried red peppers, half a head of garlic, cooking oil, salt and soy sauce;
Detailed production process:
Step 1: Prepare related ingredients, including one piece of konjac tofu and two celery stalks. You can put more if you like. The number of dried red peppers is selected according to your spicy degree, and some garlic is prepared;
Step 2: First boil a pot of boiling water, cut the konjac tofu into long strips, put it in boiling water for 2 minutes, then take it out and drain it.
Step 3: blanch the konjac tofu strips, peel and chop garlic, and obliquely cut celery stems;
Step 4: heat the wok, add a little cooking oil, and put the dried Chili and minced garlic into the wok to stir-fry for fragrance;
Step 5: add the chopped celery and stir fry together;
Step 6: add konjac strips and stir-fry evenly;
Step 7: Add a little salt and soy sauce, stir well, cover the pot, and simmer for 5- 10 minutes. The longer the konjac tofu is stewed, the better it tastes. You can stew for a while if you are not in a hurry. In addition, konjac tofu itself has a large water content, so if it is stewed with medium or small fire, no extra water is needed.
Konjac tofu is ready, simple enough! Konjac tofu itself tastes smooth and tender. After stewing, it is smoother, a little spicy and more delicious. This is a simple and easy-to-cook home-cooked dish.
It is not only simple and easy to make, but also nutritious and healthy. Konjac contains a kind of natural dietary fiber, which can hinder the excessive absorption of sugar, fat and cholesterol. The cellulose in Amorphophallus konjac has the functions of promoting gastrointestinal peristalsis, moistening intestines and relaxing bowels, and can quickly discharge toxic substances in the intestines, thus effectively preventing constipation and helping to lose weight. It is easy to gain weight in winter, so it is better to make more healthy and nutritious delicious food without getting fat!