Konjac itself has no taste. If you want to make konjac more tasty, you can freeze it like frozen tofu. Frozen konjac has more holes, which makes it easier to absorb soup and tastes better. Generally, the processed konjac silk only needs to be stored in cold storage, and it tastes almost fishy. Naturally, it doesn't need to be seasoned with too much flavor, so it can be used to make soup.

Luffa konjac soup

Ingredients: loofah 1, konjac 1.

Accessories: ginger, salt and pepper.

Steps: Peel the loofah, wash it and cut it into thin slices. Wash konjac and cut into pieces, and cut ginger into filaments. Add water to the pot and put the ginger into the pot. After the water is boiled, pour in the loofah and konjac and cook for about 10 minute. Add salt and pepper before cooking.

Cold shredded konjac: blanch for one minute, remove and shred, then shred purple onion and sweet pepper, pour some vinegar and soy sauce and mix well to serve.

The whole plant of Amorphophallus konjac is poisonous, especially the tuber, which should not be eaten raw and can only be eaten after processing. After poisoning, the tongue and throat are burning, itchy and swollen.

As a traditional food, konjac tofu has a unique taste and flavor, and its preparation method is simple and operability is strong. It can be made from refined konjac powder and fresh konjac.

Konjac vermicelli: Generally, vermicelli is made from crops with high starch content. The main raw materials are beans such as mung beans, cereals such as rice, sweet potatoes and potatoes. These vermicelli made of single starch usually have some problems, such as easy to break, fragile and turbid. Using the characteristics of konjac glucomannan such as gelation, viscosity, thickening and stability, konjac flour was compounded with other starches to replace alum to improve the elasticity and toughness of vermicelli.

Amorphophallus konjac cake: Amorphophallus konjac cake is a cake made by using the characteristics of gelatinization, thickening, stability and water holding capacity of konjac glucomannan, adding konjac powder to the traditional cake making process, optimizing the formula and improving the process.

Amorphophallus konjac, which is homologous to medicine and food, is also widely used in food industry, such as Amorphophallus konjac peony bark, Amorphophallus konjac rice cake, Amorphophallus konjac ice cream, Amorphophallus konjac noodles, Lamian Noodles, Daoxiao Noodles, Daoxiao Noodles, wonton skin and steamed dumpling skin. When konjac flour is added to these products, the formability of the products will be better, the finished products will be more tough and the taste will be smoother.