1.Konjac Stewed Vegetables
Ingredients:
80 grams of Konjac silk
10g of King trumpet Mushroom
2g of Carrot slices
5g of Broccoli
2g of Yellow sweet pepper slices
2g of Red sweet pepper slices
Seasoning:
30㏄ of Stock
1/2 tablespoon of oyster sauce
1/4 teaspoon of of sesame oil
1/4 teaspoon of cornstarch
10cc of Water
Steps:
1 Cut broccoli into small stalks, put them in boiling water and blanch them with other vegetable materials until they are fully cooked. Remove and drain the water for later use.
2 Pour the broth, oyster sauce and sesame oil into a pot and cook over low heat. Then, add in cornstarch with water and mix well. Finally add all the ingredients and mix well.
2.Three silk konjac
Ingredients:
120g of Konjac silk
30g of Enoki mushroom
50g of Lean meat
20 grams of carrots
3 tablespoon of spicy spicy sauce
Steps:
1 Shred lean meat; peel and shred the carrots. Set both aside.
2 Put the konjac shreds, pork shreds, enoki mushrooms and carrot shreds in boiling water and blanch for about half a minute. Once done, rinse with cold water and drain for later use.
3 Add all the ingredients to the spicy spicy sauce and mix well.
3.Konjac with Shacha
Ingredients:
1 pack of Konjac
5 dried shiitake mushrooms
7 baby corn
Seasoning:
2 tablespoon of vegetarian shacha sauce
1 teaspoon of sesame oil
1 teaspoon of vegetarian oyster sauce
A pinch of salt
White pepper
500cc of Water
Steps:
1 Washed the konjac and cut into small pieces before setting aside
2 Soak dried shiitake mushrooms in cold water until they soften. Remove and cut them into slices. Cut corn shoots into small slices and set aside.
3 Take out a saucepan, pour 1 teaspoon of sesame oil and add in the shiitake mushroom slices and bamboo shoots slices and sauté on medium heat
4 Add the konjac cubes and all the seasonings and stir-fry until they are done.
4.Cold dressing Konjac
Ingredients:
150g of Konjac silk
1 small cucumber
5 small tomatoes
1 celery
1 chili
Seasoning:
1 teaspoon of lemon juice
1 teaspoon of kumquat juice
2 teaspoon of sugar
15g of Yellow mustard sauce
1 teaspoon of vegetarian oyster sauce
1 teaspoon of cold water
1 teaspoon of olive oil
Steps:
1 The konjac shreds are scalded in boiling water. Once boiled, pick them up and soaked in cold water for later use.
2 Cut the cucumber into shreds and soak in water for later use. Wash and remove the stalks of the small tomatoes and cut in half, finely chop the celery. Remove the seeds and mince the peppers and set aside.
3 Stir all the ingredients of the seasoning evenly and set aside.
4 Put the cucumber shred on the plate, then put the konjac shreds on the plate, and then put the chopped celery, pepper and some small tomatoes.
5 Finally, pour the seasoning sauce on top and decorate with other small tomatoes on the side of the plate.
5.Vegetable jambolana
Ingredients:
100g of Konjac
30g of Vegetarian meat chunks
80g of Corn nuggets
70g of White radish
40g of Carrots
30 grams of sweet bean pods
3 fresh shiitake mushrooms
60g of Burdock slices
50g of Kelp knot
10g of sliced ginger
1000cc of Water
2 tablespoon of oil
Seasoning:
1/2 teaspoon of salt
1 tablespoon of light soy sauce
2 tablespoon of mirin
Steps:
1 Rinse konjac and blanch it in boiling water. Remove, drain and set aside.
2 Soak the meat cubes until it softens, put them in boiling water and blanch them. Then, pick up and drain.
3 Heat up a pan, add 2 tablespoons of oil and ginger slices and sauté until fragrant. Then, add the meat cubes and sauté until fragrant, then add water to boil.
4 Add corn cubes, sliced white radish, sliced carrots, burdock and kelp to the pot and cook for about 20 minutes.
5 Add all the seasonings, fresh mushrooms, konjac and sweet bean pods and cook until all the ingredients are ready.
