Recipe konjac tofu broccoli
Ingredients: broccoli 1 piece, konjac tofu, 3 millet peppers, onion and garlic, black lobster sauce, soy sauce and pepper oil.
Cooking method
1. Cut the konjac tofu into small pieces for later use; 2. Divide the broccoli into small flowers, soak it in salt water for a while, and rinse it for later use; 3. Chop the shallots, mince the garlic, and cut the millet into small pieces and put them on the plate for later use; ? 4. Chop black lobster sauce, add minced garlic and chopped green onion and stir well;
5. Soak the konjac tofu and broccoli separately for later use;
6. Put the konjac tofu in a dish and put it in a circle, as shown in the figure below;
7. Broccoli is placed in the gap of konjac tofu for later use; 8. Fill the middle space with black lobster sauce, steam in the pot for about 5 minutes, sprinkle with seasoning and chopped green onion. ?
Konjac tofu tastes silky and q-elastic, and broccoli is delicious. As a foodie, I really can't resist the delicious konjac tofu. No matter how you eat it, it's especially delicious. Both ingredients are rich in extremely high dietary fiber, which is nutritious. When mixed together, the nutrition doubles, and it can also bring satiety. It can be said to be the best satiety slimming artifact. After listening to the sharing of girlfriends, the dinner at home turned into konjac tofu broccoli, which was refreshing and delicious. This kind of sauce is salty and delicious, especially suitable for hot summer. It only takes 5 minutes to make it every day. It is really a must-have food for lazy people!
knack for cooking
1. Konjac tofu takes a little longer to cook than broccoli.
2. Douchi tastes salty, and seasonings can be added in moderation.