Ingredients
Konjac Tofu ( 300g ) | Kimchi ( 200g ) |
Lean meat ( a little ) | Garlic ( appropriate amount ) |
Chopped pepper ( appropriate amount ) | Sesame oil ( a little ) |
| Salt ( a little ) | Light soy sauce ( appropriate amount ) |
How to make konjac kimchi
1.Prepare the required ingredients
2. Cut konjac tofu into strips, cut kimchi into strips (the original poster has zero knife skills, which makes him look ugly), and cut lean meat into minced meat., mince garlic, mince small pickled peppers, set aside
3. Heat the oil in the pan and put in Stir-fry minced garlic, small pickled peppers and minced meat
4. Stir-fry the aroma and the minced meat changes color.
5.Add konjac strips and stir-fry
6.Sprinkle appropriate amount of salt (konjac does not have salty taste, but kimchi does, so add flavor to konjac first) and stir-fry
7.Add kimchi and stir-fry
8.After stir-frying a few times, add chopped pepper (optional according to personal taste) and appropriate amount of light soy sauce
9. Stir-fry, add a small amount of sesame oil and continue to stir-fry a few times
10.Plate (*´˘`*)♡"
Tips
I bought an older konjac tofu, which is very elastic.This kind of older konjac tofu does not need to be boiled in boiling water in advance.Old konjac The alkaline smell is relatively strong.Friends who are not used to it can soak it in water for a while first.Be sure to add salt after putting the konjac in the pot, otherwise if you add the kimchi after it is put in the pot, the kimchi will be very salty.Chop the pepper to adjust the spiciness and add the amount according to your personal taste.Finally, stir-fry over high heat.Do not stir-fry for too long, and do not add water.The konjac tofu will release the water on its own
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