How is konjac made and what is konjac made of

Konjac roast duck. Ingredients: 2 konjac, 1 duck, Shao wine, edible salt, soy sauce, monosodium glutamate, tenderness, pepper, garlic slices and other appropriate amounts.

Method: Cut the konjac into strips 5 cm long and cm wide, and put it in boiling water twice with the tea leaves (in a cloth bag), so that the tea leaves can absorb the miscellaneous flavors that may be left in the konjac, wash the tender fat duck, take its clean meat, cut it into the same duck strips as the konjac strips, and fry them in the oil pan until they are light yellow. Heat the wok, first put the peppercorns and bean paste, fry the fragrance, add the broth to boil, remove the pepper and bean paste residue, and then add Shao wine, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac sticks, garlic slices, burn until the juice is thick duck crisp, add green garlic seedlings, monosodium glutamate, thicken with wet starch and push evenly.

Efficacy: Lowers blood pressure and blood lipids, improves the body's immunity, and can assist ** hypertension and hyperlipidemia.

Contraindications for consumption. 1.Raw konjac is poisonous and must be cooked for more than 3 hours before eating.

2.People with indigestion should not eat too much at a time.

3.People with ** diseases eat less.

4. Konjac cold, with symptoms of typhoid fever and cold, should be eaten less.

Roasted duck with konjac.

Ingredients: a duck and a bag of konjac.

Seasoning: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger, garlic.

Production method: 1. Marinate the duck. After the duck is cleaned, cut into cubes and marinated in salt, cooking wine and ginger for a few hours or an overnight.

2. Pick out the ginger slices from the duck pieces and wash them with water.

3. Add hot water to the pot (do not wait for the pot to boil) immediately put the duck pieces into the pot, wait for the water to boil, and the skin and flesh on the surface of the duck meat will change color, and use chopsticks to clip them out one by one. (Use chopsticks to prevent blood from sticking to the meat).

4. Blanch the konjac, rinse it with cold water, and set aside.

5. Cut the ginger into slices. Cut the garlic into slices, put more, I used half a head of garlic.

6. Put oil in the wok, and put Pixian bean paste in the hot oil, as much as you like. (I put about 4 spoons, and in the end the spicy taste is not very strong, and my mother who doesn't eat big chili peppers can also accept it), put in 1 spoon of sugar, a little cooking wine, and then add garlic slices and ginger slices, stir-fry until fragrant, and put in duck meat. Soy sauce, dried red pepper and salt, stir-fry.

7. Add konjac, continue to stir-fry, fry until the duck meat is evenly colored, add half a can of beer and a small bowl of water, cover the pot, and simmer over medium heat for 40 minutes. (The middle should be turned frequently, otherwise it will be easy to stick to the pan).

8. The soup is almost dry and ready to come out of the pot.

Summary. 1. I feel that if you put in some fresh red pepper to fry the duck and put more garlic, there will be a very strong Hunan taste, try it next time.

2. I feel that after the stew comes out, the konjac tastes better than the duck. Absorbed the scent of duck, the taste is strong and fragrant. I made a duck and put a bag of 500 grams of konjac, it feels a little less, next time I put more.

3. Before I put the beer, the taste was very fragrant, and I felt that although the beer was still very fragrant, it overshadowed the aroma of Pixian bean paste, which was a bit of a snake and added to the feeling, so I tried not to put beer next time.

Konjac can indeed be the best, and now some businesses add some starch to konjac powder in order to reduce costs, so it is not pure enough. The best way to eat konjac is to make konjac tofu and eat it, which is delicious and delicious. Don't need to buy wild fresh konjac and process it yourself.

Konjac gum is a kind of macromolecular polysaccharide, which has the characteristics of very low calorie, strong water absorption, high viscosity and high expansion rate, and enters the stomach to produce a sense of satiety, which is not easy to be digested and absorbed after eating. It can adsorb cholesterol and bile acids, and has a certain effect on lowering blood pressure and reducing cardiovascular attacks. Konjac also contains soluble dietary fiber, which is very effective in inhibiting the rise in blood sugar after meals, so konjac extract powder and its products are ideal hypoglycemic foods for diabetics.

After consumption, it can reduce the burden on pancreatic islets. Of particular interest is the gel it contains, which can form a semi-permeable membrane with different pore sizes in the intestine and attach to the intestinal mucosa to form a defensive barrier to block the invasion of carcinogens and play a role in preventing cancer. Therefore, konjac has a variety of disease prevention and health care functions, and regular consumption of konjac food is very good for the body.

Moreover, the use of konjac gum is mainly to satiety and help fat movement to achieve the highest amount. The effect is still good! My cousin bought it in Kefeike, and I bought it in Xianfeng, Hubei, which is quite good, and the effect is also very good!

Konjac can**, if you want to reduce the root well, you go to buy some refined white konjac, which will accelerate your **effect!

Konjac is not made of anything, konjac itself is a plant.

Konjac is the general name of the genus Konjac of the Araceae family, it belongs to a large category, there are 163 species of plants in this genus, 21 are distributed in China, there are not many that can be eaten, there are two common flower konjac (konjac) and white konjac today.

In autumn, dig out the rhizomes of konjac, wash them, pound them into fragments, cook them for twenty or thirty minutes with plant ashes, then wash them with water, change the water to boil and cook again, and after dozens of minutes, they will solidify and freeze up to become konjac tofu.

How to cook konjac tofu?

1) Wash the konjac tubers first, scrape the epidermis, and cut them into slices for later use.

2) Soak konjac slices and rice in water, change the water to eliminate residual poison when soaking, and then grind it into a pulp with a stone mill or refiner after swelling.

3) Add an appropriate amount of water to the pot and heat the konjac pulp and rice milk in the pot.

4) When the taro syrup is heated in the pot, use a wooden stick or spoon to stir back and forth constantly, and when it is fully cooked, then shovel it up and put it in a dustpan or other utensils to dry.

5) After drying, cut into blocks with a knife, soak in water for several days, and change the water frequently, and when the water has no strange smell, it can be eaten.

Konjac is "konjac tofu", which is made from konjac as the main material. As a new type of health food, "konjac tofu" can be cooked alone or eaten with other dishes. As early as 3,000 years ago, China has begun to cultivate and use konjac, and there are abundant konjac resources in the hilly areas of southern provinces, Qinling Daba Mountain area, Sichuan Basin, Yunnan-Guizhou Plateau, southern Yunnan and Taiwan.

How to stir-fry konjac: 1. Clean the konjac and cut it into slices, put it in a pot of boiling water and blanch. 2. Scoop up and put in clean water to wash, drain and set aside.

3. Wash the green onions, ginger and garlic separately, mince them and set aside. 4. Heat oil in a pot, add green onions, ginger and garlic and stir-fry, add bean paste and stir-fry well.

5. Add an appropriate amount of water to bring to a boil. 6. Pour in konjac, salt and chicken essence, then turn to low heat and simmer. 7. When the konjac is flavorful and the soup is thick, sprinkle with chopped green onions and serve.

How to mix konjac cold: 1. Wash the konjac first and cut it into small strips, 2. Put the cut konjac into boiling water and blanch it, and remove it. 3. Add various sauces (prepared according to personal taste), stir according to the method of mixing cold dishes, and you can eat.

Konjac is not made of anything, konjac itself is a plant, we can use konjac cover to eat, konjac has a very high edible value and medicinal value. Eating konjac often can play an antibacterial and anti-inflammatory, detoxification, cleansing the stomach and other aspects, and the most famous effect of konjac is **. Konjac grows in the sparse forest, is a beneficial alkaline food, for people who eat too much animal acidic food, with eating konjac, can achieve food acidity, alkali balance.

In addition to this land deficiency, konjac also has multiple functions such as horizontal blood sugar lowering, blood lipid lowering, blood pressure lowering, dispersing toxins, nourishing beauty, passing pulses, laxative, appetizing and so on.

Hello: Konjac Dust is a plant in itself, and it has become an edible konjac by planting konjac trees and then digging up the fruit and making it. In autumn, dig out the roots of konjac, wash them, pound them into fragments, cook them for twenty or thirty minutes with plant ash, and then wash them with water and wash them with water, change them to boil and then boil them, and after dozens of minutes, they will solidify and freeze up to become coarse konjac tofu, if you eat it, you can slice it, soak it in bitter wine and eat it, or put it on salt, pepper and the like to cook and eat, if you don't use plant ash, you can't make konjac tofu, you can also cut it into shreds, and then cook.

We can use konjac to eat, and konjac has very high edible value and medicinal value. <>