Cold konjac is done this, 5 yuan can make a large plate, affordable and appetizing, fragrant

Ingredients: konjac, egg, fungus, shallot, garlic, coriander, Sichuan pepper, chopped pepper, salt, cold vinegar, light soy sauce, oyster sauce

How to make

Step 1: Beat three eggs into the bowl, prepare a mineral water bottle, aim the mouth of the bottle with the egg yolk, gently pinch it, and suck the egg yolk into the mouth of the bottle, using this method to easily separate the egg yolk from the egg liquid.

Step 2: Preheat the electric baking pan without brushing oil, pour in the beaten egg mixture, spread it into thin cakes, fry until it is set, and then change the knife and cut it into long strips.

Step 3: Wash the ground taro, cut it into long strips with a knife, pour water into the pot, pour the boiling water into the moyu blanching water for 1 minute, take out the cold water, and put it in the basin for later use. Blanch the soaked fungus for 1 minute, cool it for a while, and put it on a plate for later use.

Step 4: Then add the chopped omelet, chopped green onion, chopped chili, a spoonful of salt, a spoonful of thirteen spices, a spoonful of cold vinegar, a spoonful of light soy sauce, a spoonful of oyster sauce, and the garlic pressed into garlic puree.

Step 5: Pour oil into the pot, put in the peppercorns and fry them until fragrant, take out the peppercorns after frying the fragrant, and then pour the high-temperature pepper oil in the basin to stimulate the fragrance of the seasoning, and then sprinkle the appropriate amount of fresh vegetables, stir evenly, and a plate of cold konjac with color and fragrance is ready.

Tips:

1. The texture and taste of the omelet will be better if the egg yolk and egg white are separated

2. Don't blanch for too long, otherwise the taste will be too hard, and the effect is best for 1 minute.

3. The temperature of the cold vegetable oil must be high, so as to stimulate the fragrance in the seasoning.