Amorphophallus konjac, commonly known as Amorphophallus konjac, belongs to Araceae, and its chemical name is "mannan", also known as Leigong stick (spear) and Amorphophallus konjac. Its bulb is shaped like a potato, and its section is as white as a potato. At the same time, konjac and taro belong to the same family and genus, and their properties are similar, which just brings the relationship between konjac and taro closer. Therefore, konjac is a kind of plant similar to taro and potato, which mainly eats underground stems, but the difference is that konjac bulbs are toxic and cannot be eaten raw, so they must be processed. In addition, Amorphophallus konjac is commonly known as "Leigong Gun" among the people for a reason, because it will quickly rush out of the ground after the spring thunder and be described as "Leigong Gun".

The "konjac" we eat is actually the underground stem of konjac. Amorphophallus konjac is a poisonous plant. Besides being inedible, it must be roasted, boiled or processed for a long time before it can be eaten. The processed konjac is like magic, and the effect is amazing.

When making Rhizoma Amorphophalli, Rhizoma Amorphophalli is washed, sliced, dried in the sun, then ground into Rhizoma Amorphophalli powder, added with lime or alkali powder, filtered, mixed with a large amount of water, and then made into finished Rhizoma Amorphophalli in the market. Therefore, the water content of konjac accounts for about 97% of the total, followed by a small amount of sugar, protein and cellulose. However, due to the loss of minerals and vitamins A, B 1 C during processing, most of the components left behind belong to water-soluble dietary fiber.

The biggest advantage of eating konjac is that it contains a special ingredient-glucomannan, which is a polysaccharide composed of glucose and mannose and belongs to the water-soluble fiber containing pectin mentioned above. This ingredient can promote gastrointestinal peristalsis, avoid constipation, help eliminate waste and harmful bacteria in the body, and reduce the chance of harmful bacteria contacting the intestine, so it can prevent colorectal cancer.

Amorphophallus konjac has been known as "intestine-clearing sand" since ancient times, that is, it has the effect of clearing intestines. That's because konjac contains glucomannan and glucomannan, which makes konjac have the characteristics of high viscosity of polysaccharide, can absorb water in gastrointestinal tract, and is easy to feel full after eating, and has the function of coating fat; Moreover, it has water-soluble fiber similar to vegetables, which can hinder the reproduction of intestinal bacteria and guide them out of the body after being absorbed by the human body, so it has the reputation of "gastrointestinal scavenger". Amorphophallus konjac is rich in fiber and a small amount of vitamins, but it has no other nutrients, so it is a "calorie-free" food and has become the new favorite of today's healthy slimming beauticians.

Improve hypertension

Although the processed konjac has little nutritional value, it still has great uses, with the emphasis on "glucomannan" in konjac. "Glucomannan" has the function of absorbing cholesterol and can inhibit the rise of blood sugar level. When it helps to control blood sugar, it can release healthy cholesterol and normalize cholesterol concentration, thus effectively reducing hypertension.

Control diabetes

The reason why the water-soluble dietary fiber contained in konjac can't be digested and absorbed by human body is because there is no enzyme to decompose it. Because of this special characteristic, it can absorb sugar in the stomach and directly enter the small intestine, inhibiting the absorption of sugar in the small intestine, thus slowing down the rise of blood sugar.

Improve constipation

Because of its special dietary fiber, the fiber content of konjac is twice that of Qingjiang cuisine under the same weight. This ingredient makes konjac absorb the water in the gastrointestinal tract, which can help the gastrointestinal peristalsis to be active, and at a high water content close to 97%, konjac not only softens the stool.

Lose weight shengpin

Why can konjac lose weight? Among them, konjac contains a lot of glucomannan, which makes konjac swell 50 ~ 100 times after absorbing water. Its super water absorption and non-digestibility make it easy to feel safe and help to reduce excessive food and calories.

Self-steaming of single konjac

As we said before, konjac is the raw material of many vegetarian dishes. As for how konjac is made, in order to satisfy everyone's curiosity, here is a brief introduction to the production method of konjac. The method of making konjac is a bit complicated, and everyone can satisfy their curiosity here. If you want to eat konjac, I suggest you buy it, because it is not expensive and saves time.

1. Prepare 1 two pieces of konjac powder, 3 cups of water, 1 teaspoon of alkali powder for later use. Konjac powder and alkaline powder can be bought in traditional markets or food stores like Dihua Street, and the price is very cheap. If you like to do it yourself, you can buy more at a time, which can save the trouble of running around.

2. Stir all the materials evenly, then let it stand for 1 hour, then put it into a mold and steam it in a steamer for about 20 minutes. Models can find their favorite shapes, but in principle, they should use materials that can withstand heat cooking. If you like cartoons or other types of shapes, you can use many baking models on the market to make konjac more lovely.

3. Take the steamed konjac out of the model, and then put it in boiling water for about 10 minute. Then change the water, and this process is best repeated for 4-5 times until the alkaline taste in konjac disappears. Cool the prepared konjac, and put the ice cubes in the refrigerator, which can be kept for a period of time and then taken out when necessary.

Delicious little reminder:

There are many changes in konjac, and different flavors can be added in the production process to make konjac with different tastes. Of course, we must practice from the original flavor, and then make other taste changes when we can skillfully make the original flavor.