Sour and Spicy Konjac
by Shui Qingqing
Favorite
Difficulty
Easy
Time
30m
Serving
2
The nutrition of konjac: Turn konjac, also called moyu, konjac, guitou, Hualien stem, snake six grains and so on.
Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic foods, konjac can achieve a balance of acid and alkali in the food, which is beneficial to human health. Konjac is a general term for the genus Konjac in the Araceae family. It is mainly produced in the tropical and subtropical regions of the eastern hemisphere. my country is one of the origins. It is distributed in mountainous areas in Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. There are many types of konjac. According to statistics, there are more than 260 varieties in the world. There are 19 species recorded in my country, of which 8 species are unique to my country. The underground tuber of konjac is oblate, just like a big water chestnut. It is very nutritious and contains a variety of vitamins and mineral elements such as potassium, phosphorus and selenium. It also contains konjac polysaccharides needed by humans, and has low calorie, low fat and high fiber. The characteristics of the element.
Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss and fitness, curing diseases and anti-cancer. Therefore, it has become popular all over the world in recent years and has been hailed as "magic food", "magic food", "health food" and so on. However, the whole konjac plant is poisonous, with the tuber being the most. After poisoning, the tongue and throat are burning, itching, and swelling. The folk vinegar and a little ginger juice can be used orally or gargle to save it. Therefore, the konjac must be detoxified through processing such as flour milling, steaming, and rinsing before being eaten.
Nutritional value
1. Promoting blood circulation and removing blood stasis: Konjac is pungent and warm in nature, which can promote blood circulation and prevent swelling. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases;
2. Anti-cancer and swelling: Konjac can interfere with the metabolism of cancer cells. The drug sensitivity test is sensitive to cardia cancer and colon cancer cells. It can reduce phlegm, soften swelling, detoxify, treat lumps, sputum nucleus, scrofula, etc., and can prevent and treat Cancer
3. Moisten the intestines to lax and reduce the absorption of fat: The fiber in konjac can promote gastrointestinal peristalsis, moisturize the intestines, prevent constipation and reduce the absorption of fat in the intestine, which is beneficial to the treatment of intestinal diseases and can reduce the body The accumulation of cholesterol is of great significance to the prevention and treatment of hypertension and coronary atherosclerosis;
4. Suffering from hunger and weight loss: Konjac is a low-calorie food. The glucomannan contained in it will absorb water and expand, which can increase to 30-100 times its original volume. Therefore, it will feel full after eating. It can be used to treat diabetes and is ideal. Diet food.
Applicable population The general population can eat it, especially the ideal food for diabetics and obese people.
Usage and dosage How to make konjac: grind the bulbous rhizome of konjac into powder and add water to make it into a colloidal shape with a texture like glue, and then add slaked lime and other alkaline substances to make it solidify.
1. Raw konjac is poisonous, it must be decocted for more than 3 hours before being eaten, and the intake of each time should not be too much;
2. Do not eat medicine residue to avoid poisoning;
3. Konjac underground tubers can be processed into konjac flour for consumption, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and other foods.
Edible effect Konjac is mild, pungent and toxic;
It can promote blood circulation and remove blood stasis, detoxify and reduce swelling, wide intestines and laxatives, reduce phlegm and soften firmness.
Hot and sour konjac tofu, this is processed konjac tofu, which belongs to cooked konjac. It does not need to be boiled for 3 hours, so you can eat it with confidence.
Materials:
500 grams of konjac,
seasoning:
Refined salt, edible oil, shredded ginger, diced red pepper, diced sour pepper, chopped leeks, garlic powder, sauce, chicken essence.
method:
1. Slice the konjac in boiling water and set aside.
2. Shred ginger, dice red and sour peppers,
3. Put the sliced ginger and red and sour chili in the oil pan and fry for a while.
4. Pour the konjac with good boiling water,
5. Add salt and cook for 10 minutes,
6. Add garlic powder, seasoning with sauce,
7. Put in the chopped leeks and MSG,
8. Bring to a boil and put on a plate. Serve. "
Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic foods, konjac can achieve a balance of acid and alkali in the food, which is beneficial to human health. Konjac is a general term for the genus Konjac in the Araceae family. It is mainly produced in the tropical and subtropical regions of the eastern hemisphere. my country is one of the origins. It is distributed in mountainous areas in Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. There are many types of konjac. According to statistics, there are more than 260 varieties in the world. There are 19 species recorded in my country, of which 8 species are unique to my country. The underground tuber of konjac is oblate, just like a big water chestnut. It is very nutritious and contains a variety of vitamins and mineral elements such as potassium, phosphorus and selenium. It also contains konjac polysaccharides needed by humans, and has low calorie, low fat and high fiber. The characteristics of the element.
Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss and fitness, curing diseases and anti-cancer. Therefore, it has become popular all over the world in recent years and has been hailed as "magic food", "magic food", "health food" and so on. However, the whole konjac plant is poisonous, with the tuber being the most. After poisoning, the tongue and throat are burning, itching, and swelling. The folk vinegar and a little ginger juice can be used orally or gargle to save it. Therefore, the konjac must be detoxified through processing such as flour milling, steaming, and rinsing before being eaten.
Nutritional value
1. Promoting blood circulation and removing blood stasis: Konjac is pungent and warm in nature, which can promote blood circulation and prevent swelling. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases;
2. Anti-cancer and swelling: Konjac can interfere with the metabolism of cancer cells. The drug sensitivity test is sensitive to cardia cancer and colon cancer cells. It can reduce phlegm, soften swelling, detoxify, treat lumps, sputum nucleus, scrofula, etc., and can prevent and treat Cancer
3. Moisten the intestines to lax and reduce the absorption of fat: The fiber in konjac can promote gastrointestinal peristalsis, moisturize the intestines, prevent constipation and reduce the absorption of fat in the intestine, which is beneficial to the treatment of intestinal diseases and can reduce the body The accumulation of cholesterol is of great significance to the prevention and treatment of hypertension and coronary atherosclerosis;
4. Suffering from hunger and weight loss: Konjac is a low-calorie food. The glucomannan contained in it will absorb water and expand, which can increase to 30-100 times its original volume. Therefore, it will feel full after eating. It can be used to treat diabetes and is ideal. Diet food.
Applicable population The general population can eat it, especially the ideal food for diabetics and obese people.
Usage and dosage How to make konjac: grind the bulbous rhizome of konjac into powder and add water to make it into a colloidal shape with a texture like glue, and then add slaked lime and other alkaline substances to make it solidify.
1. Raw konjac is poisonous, it must be decocted for more than 3 hours before being eaten, and the intake of each time should not be too much;
2. Do not eat medicine residue to avoid poisoning;
3. Konjac underground tubers can be processed into konjac flour for consumption, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and other foods.
Edible effect Konjac is mild, pungent and toxic;
It can promote blood circulation and remove blood stasis, detoxify and reduce swelling, wide intestines and laxatives, reduce phlegm and soften firmness.
Hot and sour konjac tofu, this is processed konjac tofu, which belongs to cooked konjac. It does not need to be boiled for 3 hours, so you can eat it with confidence.
Materials:
500 grams of konjac,
seasoning:
Refined salt, edible oil, shredded ginger, diced red pepper, diced sour pepper, chopped leeks, garlic powder, sauce, chicken essence.
method:
1. Slice the konjac in boiling water and set aside.
2. Shred ginger, dice red and sour peppers,
3. Put the sliced ginger and red and sour chili in the oil pan and fry for a while.
4. Pour the konjac with good boiling water,
5. Add salt and cook for 10 minutes,
6. Add garlic powder, seasoning with sauce,
7. Put in the chopped leeks and MSG,
8. Bring to a boil and put on a plate. Serve. "
