Konjac tofu is delicious. Cooking, kebabs, barbecues, whatever. For example, roast duck with konjac is especially delicious. The most popular place for our barbecue and roadside cooking skewers is konjac. I also ate the most when I was a child. It's still as hot as before. Now you can buy it in supermarkets and vegetable markets.
In the place where cold dishes are sold, there is also a kind of dried konjac, which is also delicious. I don't know how they dried the konjac tofu. It tastes very chewy. I buy this every time I drink with my friends, especially when I drink beer in summer. It's delicious to buy some, and it tastes good.
My favorite way to eat is konjac roast duck. After the duck is fried, add konjac and stew together. It tastes very delicious. It is also possible to rinse hot pot or cold salad. But it must be cold before cooking. Or directly braised konjac, directly stir-fried is delicious.
Konjac tofu is commonly known as "grey dish"! The main raw material is konjac!
The scientific name of konjac is "konjac", also called "taro mill". Araceae Amorphophallus konjac is a perennial herb, which was also called Amorphophallus konjac in ancient China.
Amorphophallus konjac grows in sparse forests and is a beneficial alkaline food. For people who eat too much acidic food from animals, eating konjac with it can achieve food acid-base balance! In addition, konjac also has the effects of lowering blood fat, lowering blood pressure, raising blood sugar, caring skin, dredging veins, expelling toxin, losing weight, relaxing bowels, appetizing and so on!
Konjac contains sixteen kinds of amino acids, ten kinds of mineral trace elements and rich dietary fiber!
Konjac is a kind of "God-given medicine", which is beneficial and harmless to eat!
Amorphophallus konjac has been deeply loved by Japanese people since it was introduced to Japan from China. Almost every family must eat every meal, and it is still the most popular elegant food in Japan. Moreover, the Japanese Ministry of Health and Welfare has clearly stipulated that konjac food must be included in the catering of primary and secondary school students!
Ingredients: konjac tofu duck dried Chili octagonal cinnamon cooking wine Pixian bean paste salt soy sauce oil onion ginger pepper
1. Chop the duckling into small pieces, cut the konjac tofu into strips, cut the onion into sections, and slice the ginger for later use.
2. Put the cooking wine, salt and ginger slices into the duckling, stir well and marinate for ten minutes.
3. Cut the konjac tofu into strips, put it in a cold water pot, boil it over high fire, remove it and cool it for later use!
4. Put the salted duck in a cold water pot, boil it over high fire and take it out for later use!
5. Boil the pot and drain the oil. When the oil temperature is 50% hot, add pepper, pepper, star anise, cinnamon and ginger and stir fry.
Stir-fry the duck until the water comes out, add bean paste to red oil, add appropriate amount of soy sauce, salt, konjac tofu and water, bring to a boil with high fire, and simmer for 30 minutes.
6. Add the onion before cooking, stir fry a few times and serve!
The duck made in this way is tender and delicious, and the konjac is full of mouth, which is very suitable for making dinner and wine! Konjac tofu can also be made into vegetarian dishes, stews and barbecues. Different practices also have different tastes!
What is naive in summer is the season when everyone calls for losing weight! The girls around me are thinner than each other, but they dare not eat more, for fear of gaining a pound or two one day. However, losing weight is really good. Go to the mall to try on clothes, everything looks good, and there is less meat on your stomach, so it is much easier to walk!
In fact, there are many foods suitable for weight loss in the vegetable market, so that you can lose weight quickly without being hungry. In many people's diets, konjac is the most eaten except sweet potato and corn.
Edible efficacy of konjac
① Konjac tofu is a new type of health food, which can be cooked alone or fried with other dishes, and has a refreshing and delicious taste. Konjac tofu can reduce the accumulation of cholesterol in the body, which is of great significance for the prevention and treatment of hypertension and arteriosclerosis. It also has the effect of detoxifying and beautifying, and is a scavenger of the intestines.
(2) Amorphophallus konjac contains a lot of mannose anhydride, vitamins, plant fiber and a certain amount of mucin, which has peculiar health care function and medical function and is praised as "magic food". If you want to be thin, eat konjac; If you want to have a good stomach, you still have to eat konjac.
| Spicy konjac block |
Author Lin
material
Ingredients: 400 grams of konjac, 60 grams of snail pepper and 30 grams of red pepper.
Accessories: 3 pickled peppers, 3 cloves of garlic, onion 15g, ginger 15g.
working methods
1. material
2. Konjac slices
3. Cook in a cold water pot for a few minutes.
4. Rinse it with clean water after taking it out. If it tastes alkaline, cook it again and rinse it until the water turns brown.
5. Chop the snail pepper, red pepper, pickled pepper and garlic, shred the ginger, and cut the onion into sections with an oblique knife.
6. Heat wok oil, add onion, ginger and garlic and stir fry.
7. Add pickled peppers and stir fry, then pour pickled pepper water and continue to stir fry until fragrant.
8. Add pepper and mix well.
9. Add red pepper and mix well.
10. Continue to stir-fry the konjac slices, add appropriate amount of salt, and stir-fry to taste.
Cooking tips
1. Some konjac are extremely alkaline and need to be boiled and washed repeatedly.
2, like to eat spicy, so put snail pepper, friends who don't like it can be replaced by ordinary green pepper.
3, pickled peppers are essential, and taste improvement is very important.
Konjac is definitely edible. It is our favorite food in Zhangjiajie and Xiangxi, Hunan, and basically everyone likes it. In rural areas, we are used to making our own konjac tofu, that is, konjac, which is planted in many rural areas. Every house here has konjac beside it, which grows underground like a ball. Then grow a seedling, which can grow very tall. The magical bean curd is made from the underground tubers of konjac, which used to be ground slowly like a knife in the countryside.
Konjac tofu is delicious. Cooking, kebabs, barbecues, whatever. For example, roast duck with konjac is especially delicious. The most popular place for our barbecue and roadside cooking skewers is konjac. I also ate the most when I was a child. It's still as hot as before. Now you can buy it in supermarkets and vegetable markets.
In the place where cold dishes are sold, there is also a kind of dried konjac, which is also delicious. I don't know how they dried the konjac tofu. It tastes very chewy. I buy this every time I drink with my friends, especially when I drink beer in summer. It's delicious to buy some, and it tastes good.
My favorite way to eat is konjac roast duck. After the duck is fried, add konjac and stew together. It tastes very delicious. It is also possible to rinse hot pot or cold salad. But it must be cold before cooking. Or directly braised konjac, directly stir-fried is delicious.
However, it is said that konjac is a hair growth product, so people with some chronic diseases generally try to eat as little as possible.
Konjac also has an embarrassing name, called Konjac (jǔ rùo). Everyone usually eats more konjac tofu and konjac knots, but it is not clear how good it is for konjac itself.
Amorphophallus konjac is a kind of food with high dietary fiber, in which the most abundant grape mannan (KGM) has strong swelling power. After eating, it absorbs water and expands, which can prolong the time of gastric emptying and give people a great feeling of fullness. At the same time, the dietary fiber rich in konjac can also reduce the absorption and utilization of carbohydrates and fats. In addition, konjac itself is also a low-carbon hydrated food, and less sugar is converted in the human body after being digested.
Although Amorphophallus konjac was first planted and eaten in China, in fact, the biggest consumer of Amorphophallus konjac in the world is not China, but Japan. Amorphophallus konjac has been a common food on Japanese table since it was introduced to China in those years. The Japanese have also developed various foods around konjac, and they really can't put it down.
The first time I ate konjac tofu was in Sichuan restaurant. A catfish stewed with konjac tofu left a deep impression on me, and it tasted like QQ. Later, I learned that konjac tofu is a konjac product, which is rich in soluble dietary fiber, mainly a polysaccharide substance called glucomannan.
Glucomannan has its own characteristics. It has almost no calories. It is not decomposed and absorbed by digestive enzymes in the stomach and small intestine, but is degraded into short-chain fatty acids by microorganisms in the large intestine through the intestine, thus promoting the health of intestinal flora. It is a famous intestinal scavenger. Konjac glucomannan has important functions such as lowering serum triglyceride and cholesterol, stabilizing blood sugar, increasing satiety and relaxing bowels.
There are many kinds of konjac products, including konjac tofu, konjac silk, konjac block, konjac slice, konjac ball and so on.
It is worth noting that although konjac products have many benefits, the more the better. Mainly because konjac products contain a lot of dietary fiber and water, as well as other nutrients (protein, fat, carbohydrates, vitamins, minerals, etc. ) Almost none. Eating too much konjac products will inevitably affect the intake of other foods and other essential nutrients, and long-term consumption will lead to malnutrition.
Konjac products can be used as a source of dietary fiber and eaten together with staple food, meat, vegetables and fruits. As part of a balanced diet, you can eat 50 ~100g every day.
Author: Qin Yujing, national second-class public dietitian, registered nutrition technician, first-class lecturer of Hengshan College.
Whether konjac tofu can be eaten depends on the right method.
Konjac itself is a terrible plant. When I was a child, a child in my family curiously tore off the konjac bud and took a sip. It was really a sip, and then he cried all afternoon. ......
Konjac tofu needs to be added with alkali in the production process, and the amount of alkali should be accurately grasped. Too much and too little is not good.
Konjac is edible. Every family in our hometown planted it until around October, dug it up, cut it into pieces, dried it in the sun and ground it into powder. Add water to the pot like rice soup, then keep heating, stir to collect juice, add alkali powder to shape it, and then add water to boil it out. When you want to eat, put oil in the pot, use some pepper, ginger and garlic, then cut into strips and fry together. This is the most popular dish in our countryside.
Konjac tofu is a very common home-cooked dish in Guizhou, and there are many ways to eat it. Konjac tofu is used in grilled fish, spicy chicken, griddle and barbecue, and is more commonly used for cooking.
When we were young, the conditions were not good at that time. When dining in rural areas, it is an essential dish, that is, cooking konjac tofu in clear soup, cutting konjac into cubes, cooking it thoroughly in clear soup and dipping it in the water table to eat. This is the best konjac tofu I have ever eaten. I can't forget it. No one should use it to make wine now. Amorphophallus konjac eats fruits in the soil. Dig it back, wash it, slice it and dry it in the sun, then grind it into powder, stir it slowly in a pot, thicken it and let it cool, and you can sell it!
I still have pictures of my mother and grandmother cooking konjac tofu. For me, whether I like it or not, konjac tofu is a memory of my life and childhood. It may be rarely eaten in the north, and even not seen in some places, but konjac tofu is a very common home-cooked dish in Guizhou.
Me: Konjac tofu is not a hair product. Amorphophallus konjac belongs to Araceae, which can treat carbuncle, gangrene, sore and choice in medicine. Then konjac has the same effect. I am an old Chinese doctor. When I am treating various cancers, I hope patients will eat more konjac tofu!