Salted Vegetable Konjac Knot Cooked Bottle Gourd Exclusive

Name: Salted Vegetable Konjac Knot Cooked Bottle Gourd Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Sliced bottle gourd cooks with bouncy konjac knots and chopped pickled cabbage in a lightly salted broth, a four-ingredient, low-calorie simmer that delivers tender-sweet gourd, springy noodles, and a gentle sour-savory lift in every spoonful.

20 minNewMedium Hot Dishes Boil Light

Instructions

1
Ingredients: Zigzag loofah, konjac knots, pickled vegetables (washed).
2
Unpack the konjac knots, rinse them, and then drain them.
3
Chop the pickled vegetables on the cutting board.
4
Wash the bottle gourd and take it out, then peel it.
5
Place it on the cutting board and slice it.
6
Heat oil in a wok or pan, then add the chopped sponge gourd and stir-fry.
7
Next, add the konjac knots and the chopped pickled vegetables, and add an appropriate amount of water.
8
Turn and cook for 4 to 5 minutes.
9
Then, add an appropriate amount of salt.
10
Add an appropriate amount of MSG.
11
Mix the seasonings evenly and it's done.