For many people, konjac tofu is well known. It is a kind of food that many people like to eat very much. The taste is smooth and melts in the mouth. It can be used as both main ingredient and auxiliary material, and can make thousands of delicious foods. But for many contemporary people, all they care about is the heat of taro and tofu. Let's look at this problem together.

Although konjac tofu is delicious, many people dare not eat it because of its high calorie and fear of getting fat. So in order to explain many people's doubts, let's first understand how many calories taro tofu has.

Calorie and weight loss effect of taro tofu

Calorific value: 5 1 kcal (per120g)

main material

Taro (100g)

condiment

Garlic (5g) vinegar (3g) salt (1g) sesame oil (1g) sticky rice flour (10g).

nutritional ingredient

Taro: Taro can promote gastrointestinal peristalsis, and its red mannan absorbs water, and its volume can be expanded to 30 ~ 100 times of the original volume, so it gives people a sense of hunger without eating more, and it is an ideal diet food. Methyl cellulose promotes gastrointestinal peristalsis, promotes digestion, avoids constipation, reduces the digestion and absorption of human body fat, is beneficial to the treatment of gastrointestinal diseases and reduces the accumulation of cholesterol in the body, and has key practical significance for preventing hypertension and coronary atherosclerosis. It can also promote blood circulation, remove blood stasis, detoxify, relieve swelling, moisten intestines, relieve constipation, relieve cough and resolve phlegm. It is mainly used for treating scrofula, phlegm, blood stasis, constipation, abdominal pain, sore throat and gingival swelling and pain. In addition, taro also has the effects of supplementing calcium and zinc, balancing salt, cleaning the stomach, moistening the intestines and detoxifying.

type

Weight loss and recuperation

Food preparation method

1. Take konjac powder, put it in a pot, drain the water, and stir while cooking; 2. Add appropriate lime slurry; 3. After the taro fully absorbs moisture and swells, add rice paste, stir evenly, stir-fry to a sugar color, and refrigerate for later use; 4. When in use, cut a piece or thin strip, blanch it in a boiling water pot, and pick up the plate; 5. Mix with garlic paste, salt, white vinegar, sesame oil and other condiments to serve.

Spicy konjac tofu

raw material

Ingredients: 400 grams of taro and 200 grams of kimchi.

Seasoning: Xiaomi spicy 1 ginger slice 1 lettuce, 2 shallots 1 pepper 10.

Seasoning: 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of white sesame oil and Chili powder, 1 teaspoon of white sugar, 1 Zhajiang Noodles spoon and a proper amount of vegetable oil.

The way of doing things

1, wash and cut pickles, cut lettuce, onion root and ginger slices into strips, cut fresh onion into sections, and cut millet into rings. Wash taro, slice it, blanch it in boiling water for three minutes, and take it out.

2, add some oil to the pot to boil, add pepper to stir fry, then add millet, ginger slices and onion roots to stir fry.

3. Add bean paste, add a teaspoon of sugar and stir-fry until fragrant.

4, the introduction of boiling water, the fire to boil, simmer for 65438 00 minutes.

5. Add taro, stir fry with salt and cook for 2 minutes.

6. Add kimchi and shredded lettuce, bring to a boil, and simmer for 10 minutes.

7. Sprinkle onion and monosodium glutamate to bring out the fragrance.

8. Pour in white sesame oil and pepper after serving.

According to the above, I firmly believe it is big.