Konjak has been developed into many different methods, which can make the bath give better taste. For example, konjak can be made into konjak vegetarian cold dishes. Let's learn how to use konjak vegetarian cold dishes.
Raw materials:
Take 80 grams of Flammulina velutipes, konjak, carrots, cucumbers and coriander respectively, chop chili, sugar, a spoonful of raw soy sauce, half a spoonful of vinegar, a proper amount of mustard and spicy, and about 5 drops of sesame oil.
Practice:
1. Shred carrots, cut cucumbers, wash Flammulina velutipes and set aside. Soak konjak shreds in water.
2. Boil a pot of water. After the water boils, put in Flammulina velutipes, take it out after it changes color, put it in cold water for a while, boil the water again, pour a few drops of oil, put in carrots, slightly soft it, take it out, put in konjak shreds, boil it for 2 or 3 minutes, take it out, rinse it with cold water, and remove the astringency.
3. Drain the Flammulina velutipes, konjak shreds and carrot shreds, put them into a large bowl, add cucumber shreds, coriander section, add a spoonful of chopped pepper, half spoonful of sugar, half spoonful of soy sauce, half spoonful of vinegar, a section of mustard horseradish, and a little sesame oil, stir well, and then eat.
