All Chinese food Main Dish Hot and sour mushroom konjac slices

Hot and sour mushroom konjac slices
Tech

fry

Difficulty

A beginner's attempt

Servings

3 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
broadleaf arrowhead 165 grams
Konjac bean curd 215 grams
Pickled pickles 40 grams
salt Appropriate amount

Hot and sour mushroom konjac slices

The de - challin kitchen recommends hot and sour mushrooms

Instructions

1.A proper amount of vegetables are prepared according to the number of people.

A proper amount of vegetables are prepared according to the number of people.

2.Slice the konjak bean curd and mushrooms and cut sour pickles.

Slice the konjak bean curd and mushrooms and cut sour pickles.

3.The konjac bean curd boiled water, then take up the spare.

The konjac bean curd boiled water, then take up the spare.

4.1 tablespoons of oil and stir fry the pickles.

1 tablespoons of oil and stir fry the pickles.

5.Add mushrooms and stir fry until cooked. (Note: if the mushrooms stick to the pot, add a little water and stir fry).

Add mushrooms and stir fry until cooked. (Note: if the mushrooms stick to the pot, add a little water and stir fry).

6.Add konjac bean curd, salt and mix well, then you can start cooking.

Add konjac bean curd, salt and mix well, then you can start cooking.