Hot and Sour Konjac Silk Knots

Overview

Konjac has a long history as a food ingredient, and there are more and more varieties of konjac food, including konjac vermicelli, konjac silk knots, konjac vermicelli, konjac tendons, konjac plum blossoms, konjac butterflies, konjac shrimps, konjac tofu, konjac noodles, etc. Konjac food has now been recognized as a valuable natural health food by the United Nations Food Hygiene Organization. The health-care function of konjac food lies in the various specific physical and chemical properties of glucomannan.

Tags

• hot dishes
• aged vinegar
• black bean hot sauce
• black fungus
• cooked sesame seeds
• cucumber
• garlic
• konjac silk knot
• maggi fresh
• onions
• sugar
• carrot
• sesame oil

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Clean and shred the cucumber.

   

3. 3 Clean and shred the carrots

   

4. 4 Add water to a pot and blanch the konjac knots for 2 minutes. Remove and cool, drain and set aside.

   

5. 5 Blanch the black fungus and cut into shreds and set aside.

   

6. 6 Finely chop onions and garlic and set aside.

   

7. 7 Put a small amount of oil in a wok and sauté the chives and garlic over low heat. Add the black bean chili sauce and add the red oil. Turn off the heat and add vinegar, sugar, Maggi Xian and cooked sesame seeds and stir evenly.

   

8. 8 Pour the prepared juice over the blanched vegetables.