Konjac Liangpi and Konjac shreds are the saviors of fat-reducing stars. A box has almost zero calories, and there is no sense of guilt after eating. In addition to the konjac cold skin itself, I also add some vegetables and meat each time. My favorites are cabbage and chicken thighs, which taste a bit like a fried pancake I loved when I was a kid. It is called cabbage in the north and cabbage in the south. In a box of konjac cold skin, there will be vinegar packets, chili oil packets and seasoning powder packets. I feel that a whole package of chili oil is too spicy, and after all, the calorie of the oil is relatively high, so I usually put a little bit, and a little spiciness is enough. I have tried konjac cold skin many times. The best taste is to absorb the internal moisture as much as possible. If you take it out of the bag and eat it, it will have a strange taste. Thicker ones are more delicious and not easy to fry. I always buy chopsticks that are thick and thin. <Ingredients for 1 person> - 1 box of Konjac Liangpi - 1 chicken thigh cut into small pieces - Half a cabbage, shredded - 1 teaspoon soy sauce - 1 teaspoon cooking wine - 1 pinch allspice - 1 spoon vinegar - 2 pieces garlic, sliced <step> 1. Take the konjac cold skin out of the belt and control the water, put it in a hot frying pan and fry it for about 2 minutes without oil, until all the precipitation water is dry. Add the dry ingredients in the cold skin and mix well. 2. Add chicken to a frying pan, fry until oil is released from the chicken skin, add soy sauce, cooking wine and five-spice powder, fry until basically cooked, add cabbage. 3. After the cabbage is soft, add vinegar and garlic slices, cover and simmer for 20 seconds, then add a small amount of chili oil and cook. # 五行缺辣 # # 亚米食谱 #