Is konjac flour like vermicelli or like ground flour

Fine powder, powdered form. It smells fishy and can be eaten in two ways:

1.Take daily within 15-20 minutes before lunch and dinner. (Rinse with water) 5-10 grams each time, and can be controlled to about 15 grams after adaptation.

2.That's the way I'm using it now. Fill with medical capsules and swallow them, taking 2 to 3 capsules each day in the afternoon and evening. It's just that it's troublesome to pour.

If you are in Beijing, take the 345 express and go to the University of Political Science and Law, which is sold at the Meilian Meili on the edge of the Cathay Pacific shopping mall. (I'm not a childcare!) ）

The powder is super unpalatable, has a gelatinous smell and smells bad.

Flushed, rinsed like lotus root powder, it's super unpalatable anyway.

There is no taste.

It is said that because it is going to swell, it can be used in place of other foods that you want to eat.

Pure powder is a white powder, flushed out like lotus root powder, no taste, some people say that there is a taste may not be pure, and there are many ways to eat, mix juice, mix milk, honey, turtle jelly, you can also mix porridge, I am very happy to eat, now it has a little effect, o(o...).

That stuff is terrible!

I'd rather it be bitter than have no taste like that! Really, I don't even know what I'm eating! No matter what you add, it's still weird! Yikes

I now pour the powder into the capsule (although the glutinous rice capsule is more expensive, it is good for the body, you can ask the pharmacy), and then drink the amount of water you need after eating, the effect is the same!

In addition, the feeling of fullness with capsules will come a little slowly, so don't be in a hurry

The reason why many manufacturers add konjac flour to noodles is to add konjac, which has the advantages of unique taste and long-term cooking.

In recent years, in the noodle market, konjac noodles have become more competitive than ordinary noodles. The color of konjac noodles is white, it is not rotten after being cooked for a long time, it is not muddy soup, it is constantly stripped, and the taste is smooth and soft. The cooked noodles can still remain in their original shape after being left in water for 1 day, and they will not be loose or muddy, and the taste will be the same when returned to the pot.

The addition of konjac powder to the flour can improve the stability of the dough, increase water absorption, improve the gluten strength and elasticity of the gluten, increase the volume of bread, and have the effect of preventing aging and selling stuffiness, and the noodles made have a soft and delicate taste.

The efficacy of konjac

1. Lowering lipids and lowering blood sugar.

The grape mannan in konjac can prevent the body from digesting and absorbing curostosterol, thereby playing a good role in lowering blood lipids; The large amount of water-soluble fiber contained in konjac can absorb sugar when it enters the stomach and directly enter the small intestine, inhibiting the absorption of sugar in the small intestine, reducing postprandial blood sugar, and has the effect of lowering lipids and sugar.

2. Detoxification and laxative.

The dietary fiber in konjac can promote gastrointestinal peristalsis, clear the fat accumulation in the intestines, discharge toxic substances from the body, moisten the intestines, detoxify and clean the stomach, and has the effect of detoxification and laxative.

3. Bodybuilding.

The grape mannan contained in konjac has a strong swelling force, more than any kind of vegetable gum stickiness, can fill the stomach, eliminate hunger, low calories, eat to control weight, with the effect of bodybuilding.

Konjac powder. There is a difference between black and white

1. Different treatment methods.

Konjac crude products are dark brown; The color of konjac products with a better degree of processing is usually off-white.

2. Different thicknesses.

The processing of konjac particles is relatively coarse; Konjac products are almost free of impurities after refining, and the particles are very uniform.

3. Different smells.

Konjac coarse products smell a little fishy; Refined konjac products have no peculiar smell.

Summary. The reason why the cold skin is crispy is that there is protein in the final batter water. The key point to make the cool skin transparent and not dry and hard is to wash the gluten, and you must completely wash out the gluten in the flour.

It's crispy, this is a property of konjac. The crunch feeling is also good.

Is the cold skin crispy artificially made, or is it a konjac body factor, please.

The reason why the cold skin is made is that the limbs are brittle and the hunger is that there is protein in the final batter water. The key point to make the cool skin transparent and not dry and hard is to wash the gluten, and be sure to wash out the gluten in the flour completely.

It's not entirely caused by konjac, because some cold skins don't have konjac in them.

I bought Xida konjac cold skin, why is it crispy, hopefully.

That's why it contains konjac!

In addition, the cold skin is already very strong, and it is even more brittle.