Who knows how konjac is made of what konjac is made of

Material. 00 Ingredients: konjac, minced garlic, green onion, chopped pepper salt, starch, sesame oil.

00 manufacturing method. 00 konjac cut into pieces, slices, silk strips, you can do it! Cut the minced garlic and green onions, separate the white green onions from the chopped green onions, chop a few tablespoons of peppers, and put 2 tablespoons of [chopped pepper konjac] in the pot

Oil, heat, under the garlic, green onion, chopped pepper stir-fry, add konjac to it, stir-fry, add a few drops of dark soy sauce to color, add a little sugar, turn to low heat and simmer, let the konjac taste, and then use starch water to hook a thicken, drop a few drops of sesame oil, sprinkle green onion before cooking, put on a plate.

Konjac roast duck] ingredients.

00 500 grams of duck, a little dried chili, 200 grams of konjac, star anise, cinnamon, Sichuan pepper, 10 grams of ginger, 10 grams of green onions, a small piece of coriander, salt, soy sauce, pepper, corn starch, a little cooking wine.

00 manufacturing method. 001.Chop the duck into pieces about centimeters square. Marinate with salt, soy sauce, pepper, corn starch and a little cooking wine for 10 minutes. Green onions, parsley diced.

002.After boiling water in the pot, add the cut konjac sticks to boil, remove and drain the water. to remove the alkaline smell of konjac.

003.Put oil in the pot and heat it, add ginger slices, star anise, cinnamon, peppercorns, and dried chili peppers to fry the fragrance, put in the duck pieces, soy sauce, Shao wine and fry to color, and then pour into the clay pot Add water, to submerge the duck, boil over high heat, change to low heat and burn until cooked.

004.Add konjac pieces, refined salt and slightly burn to taste, sprinkle with chopped green onions and coriander, and put it on a plate and you're done.

Pickled pepper konjac Ingredients: 50 grams of konjac powder, 100 grams of pickled pepper Seasoning: edible alkali 2 money, green onions, ginger slices, pickled pepper paste, broth, salt, sugar, monosodium glutamate, vinegar, green garlic.

Preparation: 1Stir in the konjac powder while pouring it into the boiling water to fully dissolve, add edible alkali, cut it into long strips after it cools and solidify, and blanch the water to remove the alkaline taste.

2.After the oil in the pot is heated, add the green onions, ginger slices, and pickled pepper to fry until fragrant, then add the stock to bring to a boil and remove the slag.

3.Pour in the konjac and stir-fry, add salt, sugar, monosodium glutamate, vinegar, pickled pepper and green garlic, and cook out of the pot.

Do you cook? You can burn it, but you have to add meat, and you can make it separately as a sugar-dipped konjac.

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.

1. Materials: 250g of konjac, 4 kg of water, 4g of alkali, 20g of water.

2. Cut the konjac into small pieces, put it in the wall breaker and add 1000g of water to beat it into a pulp.

3. Pour the soaked slurry into the iron pot, add the remaining water to the pot, and turn on medium heat. Stir constantly, do not paste the bottom, and when it is thick, add alkaline water (alkali 4g plus water 20g).

4. When adding alkaline water, you should stir while adding it in the morning, and turn off the heat when you see big bubbles in the pot after stirring.

5. Put the paste into a lunch box or other container that can be formed, steam it in a steamer for 10 minutes or 20 minutes, then take it out of the pot and slice it upside down after cooling.

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. <>