It turns out that Dalian konjac can still be eaten like this, a home cooked dish that falls in love with just one bite
When talking about konjac, many people think that it is either the supporting role in cold dishes or simply blanching water on the table, but they do not know that it can change into a household dish that the whole family likes to eat. It is simple and does not take time, and the kitchen white can easily handle it.
To make this home cooked konjac dish, the ingredients are very simple to prepare. A piece of fresh konjac, a few cloves of garlic, a handful of spicy millet, a little chopped scallion, along with the regular soy sauce, oyster sauce, and a little white sugar at home are enough. First, cut the konjac into evenly sized thin slices, put it in cold water, add a spoonful of salt, and cook for about three minutes. Remove and drain it. This can not only remove the fishy smell of the konjac itself, but also make the taste more chewy and less likely to cook until it rot.
Heat up the wok and add minced garlic and spicy millet until fragrant. After the aroma wafts out, pour in the drained konjac slices and stir fry quickly over high heat until evenly mixed, so that each piece of konjac can be coated with garlic fragrance. Then add two spoonfuls of fresh soy sauce, one spoonful of oyster sauce to enhance the flavor, and add a little white sugar to neutralize the taste. There is no need to add too much seasoning, simple seasoning will make it very flavorful.
After stir frying for a moment, pour in a little water, cover the pot and simmer for two minutes to allow the konjac to fully absorb the flavor of the soup. Then open the lid and heat up to collect the soup. When the soup becomes thick and transparent, sprinkle chopped green onions and stir fry twice before turning off the heat and leaving the pot.
At the moment it was served on the table, the garlic aroma mixed with the fragrance of konjac hit my face. I picked up a piece and put it in my mouth, which was smooth and chewy, neither soft nor dry. The konjac, which was filled with soup, had a salty aroma with a hint of spiciness, and the more I chewed, the more fragrant it became. Whether paired with rice or noodles, it is especially served with rice, and the whole family can easily finish a plate in one meal. It turns out that Dalian konjac doesn't require complicated cooking methods. With just a few simple steps, you can create a home style flavor that people love at first glance. Next time, why not try this method and unlock the new deliciousness of konjac.
