Unveiling the Essential Konjac Cuisine at Home
In the world of cuisine, Dalian konjac occupies a place with its unique taste and rich nutritional value. It is not only low in calories, but also rich in dietary fiber, making it a choice for family dining tables. Today, let's unveil the mysterious veil of the essential konjac cuisine recipe at home together.
1、 Characteristics and Nutritional Advantages of Konjac
Konjac is a tuber plant that grows underground, and its products usually come in various forms such as konjac silk and konjac chunks. It has strong water absorption and toughness, which can maintain its shape during cooking while absorbing various delicious seasonings. From a nutritional perspective, konjac is rich in glucomannan, which can increase satiety, reduce appetite, and have a positive impact on weight and blood sugar control. Moreover, its dietary fiber helps promote intestinal peristalsis.
2、 Classic Konjac Roasted Duck
Material preparation: Half a duck, appropriate amount of konjac, one piece of ginger, a few cloves of garlic, two pieces of star anise, a small piece of cinnamon, two slices of fragrant leaves, a few dried chili peppers, two spoons of Douban sauce, two spoons of light soy sauce, one spoonful of dark soy sauce, two spoons of cooking wine, appropriate amount of salt, a few pieces of rock sugar, and an appropriate amount of cooking oil.
The steps are as follows:
Wash and cut the duck into pieces, put it in cold water, add ginger slices and cooking wine, blanch to remove the fishy smell, remove and drain the water.
Cut the konjac into suitable chunks, boil in boiling water for a few minutes to remove any odor, and then remove and set aside.
Pour oil into the pot, heat up the oil, add ginger slices, garlic, star anise, cinnamon, fragrant leaves, and dried chili peppers, and stir fry until fragrant.
Add two spoonfuls of Douban sauce and stir fry until red oil is obtained. Then add duck chunks and stir fry evenly until the surface is colored.
Pour in light soy sauce and dark soy sauce, continue stir frying, then add an appropriate amount of water and a few pieces of rock sugar. Bring to a boil over high heat and simmer over low heat for about 30 minutes.
Add konjac chunks and cook for about 15 minutes until the konjac is fully cooked and the duck meat is fully cooked. Season with an appropriate amount of salt according to taste.
This braised duck with konjac tastes fresh and delicious. Konjac absorbs the flavor of the duck and the essence of the soup. It tastes smooth and salty.
3、 Refreshing cold mixed konjac
Material preparation: one packet of konjac shreds, one cucumber, half a carrot, appropriate amount of minced garlic, two spoons of soy sauce, two spoons of vinegar, one teaspoon of white sugar, appropriate amount of salt, appropriate amount of chili oil, and a few drops of sesame oil.
The steps are as follows:
Rinse the konjac shreds thoroughly and blanch them in boiling water for about a minute. Remove them from the water and drain the excess water.
Wash and shred cucumbers and carrots.
Put minced garlic, soy sauce, vinegar, white sugar, salt, chili oil, and sesame oil into a bowl and stir evenly to make a seasoning sauce.
Put the konjac shreds, cucumber shreds, and carrot shreds into a large bowl, pour in the seasoning sauce, and stir evenly.
Cold mixed konjac shreds have a refreshing taste, sour and spicy appetizing, and are a delicacy on summer dining tables.
4、 Pan fried konjac cake
Material preparation: appropriate amount of konjac, one egg, appropriate amount of flour, appropriate amount of scallions, appropriate amount of salt, appropriate amount of pepper powder, and appropriate amount of cooking oil.
The steps are as follows:
Wash and shred the konjac, then place it in a bowl.
Add eggs, flour, scallions, salt, and pepper, stir well, and make a batter.
Pour an appropriate amount of cooking oil into a flat bottomed pan, heat the oil and pour in the batter, then spread it out into a thin pancake shape.
Fry over medium to low heat until both sides turn golden brown, and cook until fully cooked.
Pan fried konjac cake is crispy on the outside and tender on the inside, with a strong aroma of scallions. It can be used as a staple food or a snack.
Whether it's hot dishes paired with meat, refreshing and delicious cold dishes, or unique snacks, Dalian konjac can showcase its unique charm. Let these konjac delicacies enrich our family dining tables and bring us a delicious dual enjoyment.
