Konjac in the market, also called "Konjac Tofu", is a kind of lump food made from the rhizome of Konjac, which can be fried or cold.
The biggest advantage of konjac is that it feels full after eating, so that friends who want to lose weight can reduce the intake of other foods, thus achieving the purpose of losing weight.
In addition, konjac can also reduce the accumulation of cholesterol in the human body, and can relieve symptoms such as coronary atherosclerosis and hypertension. It is also one of the main foods for sugar friends.
The cold konjac in western Hunan is more distinctive, not only pure konjac, but also unique hot sauce. Slice konjac in water and sprinkle with hot sauce. It is delicious.
The key to making hot sauce is to mash garlic, shredded ginger and shredded onion first, and then cut them into pieces, so that the fragrance of several spices can be more generate.
The second is to use hot oil. Mix the dried Chili powder with the seasoning mentioned above, boil the oil, pour it in, mix well and sprinkle with sesame oil, pepper and salt.
Of course, small foods such as Xiangxi rice noodles and sour radishes all benefit from this hot sauce. You can do it yourself if you are interested. Bibimbap and noodles are good.
Konjac is also often used to rinse hot pot. The taste of cooking is also very good. Generally, local materials are used, fried with local chopped peppers, or fried with pickles.
Konjac starch can also be made into many small foods such as rice noodles and instant rice noodles. As for the rumor that eating konjac will "turn over the disease".
In fact, the dosage is not large, and I don't eat it often. Don't worry too much.
Need to be reminded that no matter which way, konjac needs to be scalded with hot water first, and then cooled with cold water, so it will not be so "astringent" to eat.
Regarding the benefits of konjac, why can konjac be listed as one of the top ten therapeutic foods by WHO?
Why should Japan legally stipulate that students must have konjac in their menus?
Does konjac have other benefits or functions besides being delicious?
Amorphophallus konjac is a pure spherical tuber of Araceae. Digging in summer and autumn, removing stems, leaves and fibrous roots on the ground, washing and drying in the shade.
Konjac, hard; Sex, cold, toxic, can not be eaten raw, oral administration should not be excessive; Has the effects of resolving phlegm, resolving food stagnation, removing toxic materials, resolving hard mass, removing blood stasis and relieving pain.
Originated from Indian and Islamic cards, China has a history of cultivation as early as 2,000 years ago, and its edible history is even longer.
Later, it was introduced to Japan from China and was deeply loved by the Japanese people. So far, it is also a must-have food for every meal on the Japanese table.
As for the medicinal value of konjac, according to Compendium of Materia Medica, China began to treat diseases with konjac more than 2,000 years ago, because konjac has low sugar content (35% starch), low calories and low fat, and is rich in 16 amino acids, 16 minerals and trace elements, which can not only satisfy appetite, but also cure diseases and strengthen the body. In addition, people's food is exquisite and fleshy, so konjac has become a good medicine for people to prevent obesity and improve hypertension and diabetes.
However, it should be noted that konjac is poisonous and should not be eaten raw. It must be boiled for more than 3 hours before use.
People with indigestion should not eat konjac.
People with skin diseases should eat less.
Konjac is cold, and patients with typhoid fever try not to eat it.