When it comes to weight loss, us women have the most to talk about. When it comes to methods, I have the most experience. I have tried all the weight loss methods on the internet, and they have all been effective. As for why I keep losing weight repeatedly, it’s because I lack the discipline to control myself, so you can’t blame the ineffectiveness of weight loss methods.
Today, I want to solemnly introduce to all the sisters who want to lose weight a low-calorie, delicious and non-fattening weight loss holy product – konjac noodles. Many of you may have heard of it and tried it.
When I was young, adults said that konjac was very heavy, and children couldn’t eat it as it would make the skin itchy. So we never ate it when we were young. It wasn’t until later when I wanted to lose weight that I found out konjac is actually a great product for weight loss. That’s when I started eating it. I happened to find a few packages of konjac knots online, very cheap, three packets for 9.9 yuan including delivery. Today is the weekend, I have some free time at home, so I thought of making a delicious dish to treat myself. In the hot summer weather, the simplest thing to eat is cold dishes, so I decided to make a cold dish using some dried goods my neighbor gave me a while ago and I had not yet opened. I was afraid they would go bad, so I took out some black and white wood ear mushrooms, soaked them, and mixed them with konjac knots for a cold dish. To enhance the color and texture, I added shredded cucumbers. The taste was amazing. If you want to know the recipe, Xiaxia, hurry up and share it with everyone.
[Main Ingredients]: 3 packets of konjac knots
[Side Ingredients]: 6 black wood ear mushrooms, 1 white wood ear mushroom, 1 cucumber
[Seasoning]: 4 garlic cloves, 1 small piece of ginger, 4 small dry red chili peppers, light soy sauce, vinegar, salt, sugar, sesame oil, MSG
â‘ Cut open the packaging of the konjac knots, pour them into a plate, wash them, drain the water, and set aside.
â‘¡ Soak the black and white wood ear mushrooms in clean water for ten minutes, remove the stems, wash them, and tear them into small pieces for later use.
â‘¢ Boil water in a pot, add the konjac knots and mushrooms, boil for about 3 minutes, remove them, cool them in cold boiled water, drain the water, then put them in the refrigerator for 2 hours to freeze. Freezing enhances the texture, but if you don’t want to freeze it, you can also cool it in iced water.
â‘£ After freezing, take the dish out of the refrigerator, wash the cucumber, do not peel it, remove the ends, and shred it.
⑤ Add ginger, garlic, spring onions, 1 spoon of salt, 1 spoon of sugar, a little MSG, some vinegar, light soy sauce, MSG, sesame oil, mix well with chopsticks, and it’s ready to eat.
This dish is simple to make, low in calories, and especially appetizing in summer. Are you drooling yet?
1. The konjac knots are ready-made. When you take them out of the packaging, make sure to wash them several times to ensure they are clean and then drain the water.
2. Both the wood ear mushrooms and konjac knots are raw and need to be boiled in boiling water for a few minutes. Do not boil them for too long, as it may affect the texture after they are cold mixed. After boiling, freeze them in the refrigerator for the best texture. Missing this step in cold mixing salads results in a significant loss of texture.
3. Finally, adding shredded cucumbers makes this dish more textured and rich. Konjac knots themselves are relatively bland, so adding more ingredients enhances the overall texture when eating.
