Source: www.eaatinfo.cn Release: 2008- 10- 1 Editor: I like to collect QQ bookmarks from local Sina vivi Baidu. Content Tip: Food and efficacy: secret recipe of constipation in Yunnan-Guizhou cuisine, secret recipe of invigorating spleen and appetizing. Technology: Fried Kung Pao Konjac Tofu Material: main ingredient: Konjac 750g seasoning: garlic (roasted). 0g, chilli (dried red tip) 60g, salt 5g, onion10g, ginger 5g, sugar 5g, water chestnut powder13g, sweet noodle sauce10g, lard (refined) 50g and soy sauce15g. 0g, pepper (dried red tip) 60g, salt 5g, onion10g, ginger 5g, sugar 5g, water chestnut powder13g, sweet noodle sauce10g, lard (refined) 50g and soy sauce15g. 3. When the kneaded konjac "dry matter" is higher than the alkaline water surface, flatten and compact it; 4. When it condenses for about half an hour, cut it into large pieces with a knife and cook it in boiling water; 5. Replace the tofu block with a knife, and rinse it repeatedly with clear water to remove the alkali contained in it, thus obtaining the konjac tofu; 6. Cut the konjac tofu into cubes of 1.3 cm, put it in a boiling pot to boil, add a little salt to the water, take it out and simmer it with broth; 7. Cut the onion into inches, mince the ginger and slice the garlic; 8. Pour lard into the pot, heat it, fry the tofu from which the soup has been poured out until golden brown, about 4 minutes, and drain the oil for later use; 9. Mix dried chili, ginger, garlic, chili, fermented soybean and fermented milk, mash them evenly, and fry them with a roll until they become sticky, so as to obtain Ciba chili; 10. Base the oil in the pan, fan Bazin pepper to yellow to make it fragrant, add ginger and garlic cloves and stir fry, add sweet noodle sauce and stir fry; 1 1. Add konjac tofu, onion, soy sauce, sugar, salt and broth, simmer for 5 minutes, and thicken the water chestnut powder. Tips for making Kung Pao Konjac Tofu: 1. If the konjac tofu is alkaline due to insufficient rinsing, add a little vinegar and mix well, wait a moment, then rinse with hot water to remove the alkaline taste. The prepared konjac tofu is translucent, easy to color and flavor; Its quality is tough, which is convenient for pendulum molding; It tastes crispy and delicious; 2. Fried tofu, the oil temperature should be high to avoid adhesion, and the standard is fried skin, which is golden yellow; 3. Bazin pepper should be fried, otherwise it will affect the taste and color of the dish; 4. Due to the frying process, it is necessary to prepare1000g cooked lard. Health tips: Konjac tubers contain starch and can be eaten. Generally used to make tofu, it has high nutritional value and can resolve phlegm and promote digestion. The Japanese call it a "broom" to clean up the spleen and stomach. At the same time, it is also the best food for the elderly to lose weight and prolong life and the young to keep fit, so it is also called "the new flower in the market".