Konjac Liangpi
Overview
------------------------------------------------------------------ Mengmeng's konjac skin is really delicious. I bought it for a few days but haven't made it yet. Today I will make a simple konjac cold skin. I have been in Shaanxi for so many years but I have never made many Shaanxi-style dishes. ------------------------------------------------------------------ Ingredients: Konjac peel, ginger, garlic, 1 cucumber, bean sprouts, appropriate amount of gluten, 2 spoons of glutinous rice vinegar, 1 spoon of light soy sauce, sesame oil, sugar, salt, a little chicken juice, a little spicy oil
Tags
Ingredients
Steps
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Crush ginger and garlic and soak in water to prepare ginger-garlic juice.
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Cut the gluten into strips, blanch it in cold water, squeeze out the water and set aside.
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Pinch off the fibrous roots of the bean sprouts.
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Konjac peel.
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Oil-splashed spicy seeds: Pour several times more oil into the pot and heat it up, add Sichuan peppercorns, dried chili peppers, cinnamon, cloves, cardamom, star anise, bay leaves, comfrey, and lemongrass and slowly stir-fry over low heat until golden brown and fragrant. Turn off the heat. Pour half of the hot oil into the bowl where the chili powder and white sesame seeds are mixed, mix well, then pour in the remaining half of the hot oil to make the spicy oil.
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Blanch the konjac peel in cold water, drain and set aside.
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Wash the bean sprouts, blanch them in cold water and set aside.
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Pour konjac peel, bean sprouts, cucumber shreds and gluten into a container, and add ginger and garlic juice
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Pour in a little sugar and salt
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Add sesame oil.
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Pour in light soy sauce
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Pour in glutinous rice vinegar.
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Add the oily chili seeds and stir evenly.
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Plate the finished product.
