How to eat the unearthed fresh konjac, can you cook and eat fresh konjac?

Konjac Chicken Wings Ingredients: 8 chicken wings, 1 konjac, half a carrot, 2 green onions. Seasoning:

1. 4 tbsp soy sauce, 1/2 tbsp cooking wine; 2. 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a pinch of pepper, 1 cup of water; 3. A little water starch. Method: 1. Wash the chicken wings, wipe them dry, mix in the seasoning (1) and marinate for 20 minutes; 2. Slice the konjac first, then cut three knives in the middle of each slice, take out one end and thread it through the middle and then pull it out to make a tie knot; 3. Peel the carrots and cook them, slice them, and cut the green onions into small pieces; 4. Heat 4 cups of oil, add the chicken wings to fry and color, remove the oil, leave 2 tablespoons of oil to fry the green onions, carrot slices and konjac, and add seasonings (2) to boil, change the heat to low, put in the chicken wings to cook to taste; 5. When the soup method is slightly dried, pour in a little water starch to thicken, and the soup can be served when it is viscous.

Note]: 1. The wings are neater, the meat quality is also good, you can buy it in the vegetable market, but it is slightly expensive, if you buy the whole wings when chopping, the middle part should be more than the joint a little chopped, and the meat layer will not shrink to the middle to expose the chicken bones, and the other two sections can be used to cook soup. 2. Konjac is another name for konjac, the taste is crisp, and the soup that absorbs the chicken wings becomes smooth and tender, which is better than being roasted as green vegetables.

Konjac Tofu Konjac is also known as grinding taro, konjac, flower connecting rod, snake head, Aracea, snake six grains, etc., and the scientific name is konjac. It belongs to the Araceae family and is the underground tuber of perennial herbaceous plants. Its shape is oblate and round, like a large water chestnut, and it grows in all mountainous areas of the county.

According to ancient books, konjac has the ability to cure malaria and amenorrhea.

The function of boils, erysipelas, and burns, mainly treats swelling and pain, erysipelas, tuberculosis, cervical lymph node tuberculosis, poisonous snake bites, ** wrinkles and other diseases. Konjac also has the effects of reducing blood pressure, preventing and treating cardiovascular diseases, lowering lipids, appetizing, anti-cancer, and preserving. To make konjac tofu, the tubers are first chopped, ground into taro pulp in a stone mill, and then cooked into a paste in a pot, and then cooled in an inverted basin to become konjac tofu.

Konjac tofu increased with the increase of months, and the highest yield was in December. Konjac is processed into fine powder, and the content of grape mannan accounts for more than 90%, and contains amino acids, fats, iron, calcium, magnesium, phosphorus, sulfur, potassium and other beneficial elements to the human body.

Ingredients: Konjac (200 grams each for black and white), 200 grams of parsley, 1 handful of dried fungus, 1 teaspoon (5 grams) of salt, 1 2 teaspoons (3 grams) of sugar, 1 4 teaspoons (1 gram) of chicken essence, 1 4 teaspoons (1 gram) of sesame oil

Method. 1) Soak the fungus in an appropriate amount of warm water and sprinkle a little starch to help the fungus clean. After the fungus is softened, wash it thoroughly, drain and set aside. Wash the leaves and cut them into 3 cm pieces. Rinse the konjac with water and drain the water.

2) Put oil in a wok, heat until it is hot for 7 minutes, pour in celery and fungus and stir-fry for 2 minutes, add konjac and stir-fry for 1 minute, add salt, sugar and chicken essence. Drizzle in a little sesame oil before cooking.

Fresh konjac can't be eaten! Don't talk nonsense if you don't understand, you'll die!

1. Can konjac be eaten directly?

Konjac cannot be eaten directly. Although konjac is rich in nutritional value, raw konjac is toxic and cannot be eaten raw, and if it is eaten directly, it will cause food poisoning, and it generally needs to be processed and reduced before it can be eaten. Konjac is also called grinding taro, although it is rich in starch, protein, vitamins, dietary fiber and minerals such as potassium, phosphorus, selenium, etc., perhaps in the past, many people who eat konjac eat wrong, especially eating konjac raw, it can not appear, such a way of eating, the damage to the body is great, once ingested, resulting in poisoning, the harm is great.

At the same time, other precautions when eating konjac should also be paid attention to and cannot be ignored. Combined with the physical condition of the consumption, the effect will be better, I hope you pay more attention to it, not careless.

Second, how can konjac be eaten?

1.Processed into konjac noodles, vermicelli, etc.

Staple foods such as konjac shreds and noodles that are common in life are made by cooking konjac and grinding it into powder.

2.Cold konjac.

3.Stir-fried konjac.

In addition to being boiled and cold, konjac can also be fried and made into vegetarian fried konjac, konjac roast duck, sauerkraut fried konjac and other delicacies. As for the vegetarian fried konjac, the rhizome part of the konjac is used, which is rich in dietary fiber and has a unique and tender taste, which is suitable for making various delicacies.

Hello, happy to answer for you, please wait a moment!

Hello, according to your problem, I have provided you with the following! Konjac can be steamed and eaten, konjac can not only be steamed and eaten not only can not lose its nutritional value, but also tastes good, because konjac has some toxicity, so you need to pay attention when steaming konjac, you need to steam for about three hours, proper eating konjac can invigorate blood stasis, anti-cancer and swelling, laxative, especially for diabetic and obese people, it is ideal ** and blood sugar control food, but you need to pay attention not to eat more when eating. Hope mine is helpful to you!

Can konjac be eaten boiled? I think konjac tastes very delicious.

Hello, I think fresh konjac should be able to be boiled and eaten, and it should be delicious.

Hello, konjac needs to be sealed and preserved, otherwise it will deteriorate. Konjac ** is generally put into a bag with a transparent liquid, which can keep the liquid alkaline, and the leftover konjac can be put into a closed container with this liquid, and then put it in the refrigerator for preservation.

How to store konjac in the refrigerator:

1. Soak the konjac in water, or in salt water, but soak it in water before eating.

2. Then put the konjac soaked in water directly into the refrigerator.

3. When the konjac is soaked in water, remember to change the water often to keep it fresh so as not to spoil.

4. If you don't have a refrigerator, you can soak the konjac in salt water.

How long can konjac sit in the fridge:

Generally, it can be left for 3-4 days.

Konjac can be put in the refrigerator, but it should not be put for too long, generally put it for 1 day in summer, put it for 2-3 days in winter, and put it in the refrigerator for 3-4 days. If you don't have a refrigerator, put it in a cool, ventilated place.

1 konjac, also known as ground taro, rich in starch, protein, vitamins, dietary fiber and potassium, phosphorus, selenium and other minerals, with the effect of prevention and treatment of constipation, beauty **, is a kind of healthy food loved by everyone, in addition to can be made into konjac noodles, konjac tofu, konjac dried and other processed food, but also stir-fried, cold dressing, baking, etc., there are a variety of ways to eat.

2 Ingredients: konjac tofu, chili, green garlic sprouts, bean paste hot sauce, sugar, salt, cooking wine, ginger, green onion, garlic.

Method 1: Boil water, put the konjac tofu in the pot and blanch it slightly, and then pick it up for later use;

2. Pour peanut oil into the pot, add bean paste, ginger, onion and garlic and stir-fry until fragrant;

3. After stir-frying, add konjac, add some cooking wine, sugar and salt and stir-fry;

4. Stir-fry for a while, add water and simmer, then add green garlic sprouts and stir-fry to get out of the pot.

3 Ingredients: konjac, minced garlic, green onion, chopped pepper salt, starch, sesame oil.

Method 1: Wash the konjac, cut it into pieces, and put it in a bowl for later use;

2. Cut the minced garlic and green onion into cubes, separate the white green onion from the chopped green onion, and prepare a few chopped peppers;

3. Heat oil in a pot, add minced garlic, green onions, chopped pepper and stir-fry until fragrant, add konjac and stir-fry;

4. Add dark soy sauce to color, add sugar, turn to low heat and simmer, and sprinkle chopped green onions before cooking.

4 Ingredients: konjac, celery, peanut oil, garlic, light soy sauce, chopped pepper, sugar, appropriate amount of water.

Method 1: Rinse the konjac with water, cut it into shreds, wash the celery and cut it into sections for later use;

2. Boil a pot of hot water, put the konjac into the hot water and boil for 3-5 minutes, remove the water;

3. Put an appropriate amount of peanut oil in another pot, stir-fry the garlic cloves and chopped pepper until fragrant;

4. After the fragrance comes out, stir-fry the konjac evenly, add the chopped celery segments, and stir-fry;

5. Release the soy sauce and half a spoon of sugar, stir-fry over high heat until the konjac is in the file to check the taste, and then you can remove from the pot.

Summary. There are many ways to make fresh konjac, you can make chopped pepper konjac, stir-fried konjac, cold konjac and konjac desserts, salty and sweet, no matter what kind of taste you like to eat, you can make it, and make some konjac at home to eat, which is healthier than the ones sold outside.

How to eat fresh konjac.

There are many ways to make fresh konjac, you can make chopped pepper konjac, stir-fried konjac, cold konjac and konjac desserts, salty and sweet, no matter what kind of taste you like to eat, you can make it, and make some konjac at home to eat, which is healthier than the ones sold outside.

Chop pepper konjac, prepare sesame oil, starch, chopped pepper, salt, green onion white, garlic, konjac, first cut the konjac into slices, then chopped green onion, green onion white, garlic are all ready, chop pepper needs a few tablespoons, add some oil to the pot to heat, put the chopped pepper, green onion white, garlic into it and stir-fry, put in the konjac and stir-fry, then add some dark soy sauce to color, put some sugar, simmer it over low heat, the konjac can be flavored, and then thicken with water starch, drizzle with sesame oil, sprinkle some green onions before going out of the pot and you can eat. You can also make fried konjac, you need to prepare vegetable oil, chicken essence, salt, bean paste, broth, garlic, ginger, green onion and konjac, konjac is cleaned and cut into slices, put it in a pot of boiling water and blanch, it can achieve the effect of alkaline taste, take it out and put it in clean water to wash it, cut it after washing the green onion, ginger and garlic, add some vegetable oil to the pot and heat it, add minced garlic, ginger, green onion and stir-fry until fragrant, add some bean paste and stir-fry evenly, add an appropriate amount of stock, boil over high heat, and then pour the konjac into it, Add an appropriate amount of chicken essence and salt, change to low heat and simmer slowly, wait until the konjac becomes thicker after the flavor, and then sprinkle some chopped green onions and eat on a plate.

You can also make cold konjac shreds, you need to prepare diced chili peppers, pepper, sesame oil, white vinegar, sugar, salt, first cut the konjac into shreds, celery into sections, carrots into shreds, black fungus shreds, corn also needs to be cut into shreds, konjac shreds put in the pot to scald, corn shoots, black fungus, carrots, celery are also put into the pot to blanch, and then put all the ingredients in cold water to chill it, pour it into a bowl, add an appropriate amount of diced chili peppers, pepper, sesame oil, white vinegar, sugar, salt, stir well and you can eat.

You can make chopped pepper konjac, the specific method is as follows:

1. Prepare sesame oil, starch, chopped pepper, salt, green onion, minced garlic and konjac.

2. Cut the konjac into slices first, then prepare the chopped green onions, green onions, and minced garlic.

3. Chop pepper needs a few tablespoons, add some oil to the pot to heat, put the chopped pepper, green onion white, garlic into it and stir-fry, put the konjac in and stir-fry, then add some dark soy sauce to color, put some sugar, simmer it over low heat, the konjac can be flavored, and then thicken with water starch, drizzle with sesame oil, sprinkle some green onions before the pot can be eaten.

4. You can also make stir-fried konjac, you need to prepare vegetable oil, chicken essence, salt, bean paste, broth, garlic, ginger, green onion and konjac.

5. After the konjac is cleaned, cut into slices, put it in a pot of boiling water and blanch it, which can achieve the effect of removing alkaline taste, take it out and put it in clean water to wash it, cut it down after washing the green onion, ginger and garlic, add some vegetable oil to the pot and heat it, add minced garlic, ginger, green onion and stir-fry until fragrant, add some bean paste and stir-fry evenly, add an appropriate amount of broth, and boil over high heat.

6. Pour the konjac into it again, add an appropriate amount of chicken essence and salt, change to low heat and stew slowly, wait until the konjac becomes thick after the flavor of the konjac, and then sprinkle some chopped green onions to eat.

7. You can also make cold konjac shreds, you need to prepare diced chili peppers, pepper, sesame oil, white vinegar, sugar, and salt. 8. First cut the konjac into shreds, cut the celery into sections, cut the carrots into shreds, cut the black fungus into shreds, and the corn also needs to be cut into shreds, put the konjac shreds in the pot and blanch them, and the corn shoots, black fungus, carrots, and celery are also put into the pot and scalded.

9. Put all the ingredients in cold water and chill it, pour it into a bowl, add an appropriate amount of diced chili pepper, pepper, sesame oil, white vinegar, sugar, salt, stir well and eat.

Konjac can be used to make spicy stir-fried konjac.

Ingredients: 300 grams of konjac tofu.

Seasoning: 2 grams of bean paste, 1 gram of salt, 1 gram of oil, 1 gram of green onion.

Preparation steps: 1. Cut the konjac into small pieces.

2. Pour in the konjac tofu, add a little salt, and blanch for a few minutes.

3. Heat the pot first, pour in the cold oil, and pour the bean paste into Solao for stir-frying.

4. Pour in the konjac tofu with controlled moisture and stir-fry evenly.

5. Add a little water and boil for 1 minute to let it taste, then turn on high heat to reduce the juice, sprinkle with chopped green onions.