Amorphophallus konjac is low in calories, can provide satiety, and is a good ingredient to lose weight. But konjac itself has no other nutritional value except water-soluble dietary fiber, so it is more correct to eat it with other foods.

Materials:

Amorphophallus konjac 1 chunk (200g, cut into pieces for later use), knotted Amorphophallus konjac 1 box (100g), ginger slices 10, nine-story tower half bowl, red mushroom 1 small handle.

Exercise:

1. Add sesame oil and ginger slices to the wok, stir-fry over low heat, then add konjac slices and fry on both sides for one minute.

2. Add seasoning and red mushroom, cover the lid, simmer for 10 minute, then open the lid and turn the konjac upside down. The lid of the pot is about two thirds full, allowing steam to escape.

About 3.5 minutes, the soup is dry, then add the nine-story tower to turn off the heat and put it on the plate.

Teacher Wang's little reminder

The "konjac" we eat is actually the underground stem of konjac. Amorphophallus konjac is a poisonous plant and cannot be eaten raw. It needs to be ground into powder, heated after adding alkali, and then made by removing alkali with a lot of water. It can only be eaten after the bad ingredients are eliminated.