Konjak in tomato sauce-You Are Foodie

By Barton
51

Konjak in tomato sauce

This dish is really a fat scraping and weight loss dish. There is not a drop of oil in the whole process. Konjac itself is a weight loss food. It contains rich dietary fiber and has very low calories. Eating konjac often can control weight and achieve the effect of weight loss and bodybuilding. I grew up in Yunnan, where many ethnic groups gather. Naturally, I also know some methods of processing food from ethnic dishes. Sometimes I combine these methods of processing food with the methods of making modern dishes. Today's konjak in tomato sauce is a cold dish of Han nationality made with the cooking method of Lahu nationality.

Main Ingredients

Konjac Tofu 500 grams

Auxiliary Ingredients

tomato 2

Seasonings

The amount of spicy millet should be added according to personal taste.

Step 1 . Prepare the above ingredients.

Step 2 . Clean the tomatoes, put them into the steamer and steam them for 20 minutes. Steam the tomatoes well. The steaming time depends on the size of the tomatoes. Steam the large tomatoes for a while, and the small tomatoes for a while. The skin of the steamed tomato cracks, and the tomato meat is soft.

Step 3 . While steaming tomatoes, we cut konjak tofu into pieces and then into small strips.

Step 4 . Take a pot, boil half of the water, put the cut konjak tofu into the boiling water pot and blanch for two minutes, so as to remove the earthy alkali taste in konjak tofu. Take out the konjak tofu boiled in cold water and set aside.

Step 5 . Cut the peeled garlic into small pieces, ginger into small pieces, millet pepper into small circles, coriander into small sections for standby.

Step 6 . Take a wooden garlic mortar, put a small spoon and a little monosodium glutamate, put millet pepper, garlic and ginger together, and mash them into mud.

Step 7 . Take out the steamed tomatoes and let them cool a little. Peel the tomatoes into skins and put them into garlic mortar. Mix them with chili, ginger and garlic puree to make tomato juice.

Step 8 . The tomato looks like this after being mashed. It seems that it has a good appetite. The tomato juice made in this way is even better than that fried in a frying pan.

Step 9 . Control the water content of konjak tofu and put it into a large bowl. Pour in the mashed tomato juice and stir well.

Step 10 . Add coriander and soy sauce, mix well and serve. We have already put salt and monosodium glutamate into the mashed ginger, garlic and pepper, and there is no need to put salt at this time. At this time, you can taste the taste. If you feel the salt is weak, you can add a little salt and mix it well before serving.

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