Konjac's effects and steps

Konjac is a type of taro and has always been known as the " magic food ". Let us learn about konjac together.

Konjac

Konjac, also known as konjac and konjac, is a general term for plants of the genus Arum in the family Araceae. It is one of the top ten health foods identified by the World Health Organization of the United Nations. Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss, fitness, disease treatment and anti-cancer. Therefore, it has become popular all over the world in recent years and is praised by people as " magic food " , " miracle food " and " healthy food " . However, the whole plant of konjac is poisonous, especially the tuber. Therefore, konjac must be detoxified through grinding, steaming, rinsing and other processing processes before consumption.

Konjac is mainly produced in tropical and subtropical areas of the Eastern Hemisphere, and China is one of its origins. There are many types of konjac. According to statistics, there are more than 260 varieties in the world, and there are 19 species recorded in China , of which 8 are unique to China. China began to cultivate konjac more than 2,000 years ago , and its history of consumption is quite long. In the famous work "Ode to Shudu" by Zuo Si, a great writer in the Western Jin Dynasty, there is a record that " it is boiled in ash juice and becomes jelly, and it is eaten with bitter wine. The people of Shu cherish it. " It is said that a long time ago, Taoist priests in Mount Emei, Sichuan, used konjac tuber starch to produce snow konjac tofu. It is brown in color and resembles a porous sponge in shape. It is delicious and flavorful. It is a treasure of Mount Emei.

Konjac also has high medical value. It is recorded in ancient Chinese medical classics such as "Compendium of Materia Medica", "Sanyuan Yanshou" and "Kaibao Materia Medica": Konjac is poisonous, spicy, and cold in nature. It has many functions such as detoxification, swelling, circulation, phlegm, and dispersion of accumulation. It can treat malaria, amenorrhea, furuncle, erysipelas, burns, mastitis, hernia, carbuncle, boils, snake bites and other diseases.

Konjac Benefits

1. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis, and prevent and treat cardiovascular and cerebrovascular diseases.

2. Konjac interferes with the metabolism of cancer cells. The drug sensitivity test shows that it is sensitive to cardia cancer and colon cancer cells, so konjac can prevent and treat cancer.

3. The fiber in konjac can promote gastrointestinal motility, moisturize the intestines and promote bowel movements, prevent constipation and reduce the intestinal absorption of fat, which is beneficial to the treatment of intestinal diseases.

4. Konjac is a low-calorie food. The glucomannan it contains will absorb water and swell, increasing to 30 to 100 times its original volume. Therefore, you will feel full after eating it. It can be used to treat diabetes and is also an ideal weight-loss food.

Storage instructions

When konjac is sold, it is usually placed in a bag filled with a clear liquid. This liquid keeps the konjac alkaline. Leftover konjac can be placed in a sealed container with the liquid and stored in the refrigerator.

Cooking knowledge

1. Raw konjac is poisonous and must be boiled for more than 3 hours before it can be eaten. Also, do not eat too much at a time.

2. Konjac underground tubers can be processed into konjac flour for food, and can also be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and many other foods.

Dietary precautions

It is edible for the general population and is especially suitable for diabetics and obese people.

Delicious food

Konjac Spicy Chicken

Ingredients: 200g konjac, 150g chicken , 2g red pepper

Seasoning: 2 grams of salt, 10 grams of soy sauce

Method: 1. Chop the chicken into small pieces and cut the konjac into small cubes for later use.

2. Heat oil in a pan until 70% hot, add pepper and chicken, stir-fry for 1 minute until fragrant, then add konjac and seasonings and stir-fry for 2 minutes.

Cold konjac vermicelli

Ingredients : 80 grams of Zhu Bajie vermicelli , cucumber strips ( about 150 grams ) , sesame oil, soy sauce, vinegar, salt, MSG, and garlic in appropriate amounts.

Method : 1. Put the vermicelli in a bowl, add boiling water to soak, then cool with cold water, drain, cut into 10 cm long pieces and put on a plate.

2. Wash the cucumber and cut into thin strips.

3. Make minced garlic.

4. Place the cucumber shreds on the vermicelli, add minced garlic, soy sauce, salt, MSG, vinegar, sesame oil, and chili, mix well.

Features : Crisp and delicious, bright in color and flavor, extremely low in calories, suitable for all seasons.