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What are the eating methods of konjac worth sharing?

1. Konjac soup: cut konjac into pieces, cook soup with ribs, chicken, pig bones, etc., add sliced ginger, green onions, cooking wine and other seasonings, cook until the soup is full-bodied, konjac flavor. This soup is rich in nutrition, has the function of nourishing and nourishing health, and is suitable for consumption in winter. Steamed konjac eggs: cut konjac into small pieces, mix with egg liquid, add appropriate amount of salt, chicken essence, chopped onions and other seasonings, steam and cook.

2. Stewed chicken with konjac: cut konjac into pieces and stew with chicken, potatoes, carrots and other ingredients. Konjac can absorb the taste of the soup and make the stewed chicken more delicious. At the same time, the high fiber content of konjac helps digestion and lightens the burden on the stomach and intestines. Fried meat with konjac: cut konjac into strips and stir-fry with pork, beef or chicken. In the stir-frying process, seasonings such as onions, ginger and garlic can be added to increase the taste and flavor of the dishes.

3. In addition to the 5 fresh konjac eating methods mentioned above, there are many other good eating methods, such as fresh konjac soup, fresh konjac noodles, fresh konjac hot pot and so on. In short, fresh konjac can play a lot of tricks, as long as you try boldly, you can certainly make delicious delicacies.

4. Konjac bean curd soup ingredients: konjac bean curd, shrimp, fish balls, vegetables, salt, chicken essence. Practice: cut konjac bean curd into pieces and wash vegetables and set aside. Boil the pan with water and boil the shrimps and fish balls. Add konjac tofu and vegetables and continue to cook until done. Season with salt and chicken essence and serve. This soup is light, delicious and nutritious.

Braised ribs with konjac in classic Sichuan cuisine

The konjac is boiled with salt in advance. Classic Sichuan cuisine konjac spareribs: 500 grams of ribs, 500 grams of konjac, 10 dried chili, 5 star anise, half bag of hot pot base, right amount of bean paste, cooking wine, sugar, vinegar, soy sauce, spring onions, ginger slices, garlic slices. Cut the konjac into strips, add salt to the boiled water, cook for a few minutes and remove.

A small piece of ribs, cross the boiling water and pick it up. Cut the konjac into strips, add salt to the boiled water, cook for a few minutes and remove. Prepare a hot pot over low heat, stir-fry the dried chili seasoning into the pan and add the right amount of oil. Stir-fry the spring onions, ginger and garlic in an oil pan to taste, then add bean paste and hot pot base until the oil turns red. Stir-fry the ribs and add a small amount of cooking wine, vinegar, sugar and soy sauce. Let the ribs be painted and oiled as much as possible.

Heat 2 tablespoons of oil, add the ingredients of method 1 and stir-fry over medium heat, then add all the seasonings and cook until soft, finally add the muscle slices and cook. Classic Sichuan cuisine konjac spareribs: 500 grams of ribs, 500 grams of konjac, 10 dried chili, 5 star anise, half bag of hot pot base, right amount of bean paste, cooking wine, sugar, vinegar, soy sauce, spring onions, ginger slices, garlic slices.

Edible method of konjac

Konjac can be eaten in a variety of ways, which are suitable for different people: for those who lose weight, take 3-5 grams of konjac flour on an empty stomach, stir in 250ml warm water, take it 2-3 times a day, 15 minutes before meals, 1 kg konjac can be eaten for 2-3 months. Diabetic patients can consume 5 grams of konjac powder 15-20 minutes before meals and drink it 3-4 times a day after mixing with 200ml water.

Kimchi roast konjac: cut konjac bean curd, sliced radish, soak red pepper into small sections; remove alkali taste of konjac bean curd in boiling water, heat to 50% in oil pan, add bean paste, soak red pepper, stir-fry minced garlic, soak radish, boil out flavor, add konjac, cooking wine, taste konjac, season with salt and monosodium glutamate, stir-fry minced garlic and cook well. Efficacy: can increase the sense of fullness, often eat grams to lose weight and relieve defecation, reduce fat and blood sugar.

Minced pepper konjac prepare the right amount of konjac, minced garlic, spring onions, salt, minced pepper, starch, sesame oil and other seasonings. Cut the prepared konjac into pieces. Chop the garlic and onions separately and chop up the minced peppers. Pour the right amount of oil into a clean pan, wait until the oil is hot, first add minced garlic, chopped onions and peppers to saute, then add the right amount of konjac to stir-fry, add soy sauce, sugar, change to low heat, and then. Thicken with starch.

Amorphophallus is a kind of underground tuber, the skin should be removed when cleaning. Soak it in clean water for 30 minutes before cleaning it. Before cooking, the konjac should be boiled in boiling water for a period of time. This can remove the bitterness from konjac by destroying the crystal of calcium oxalate in konjac. At the same time, cook for 15-20 minutes to ensure that the konjac is thoroughly cooked. Konjac has a soft taste and high fiber content.

The correct way to eat is to reduce its toxicity by processing before cooking. Common processing methods include cooking and making konjac tofu or konjac powder. The method of cooking is simple and easy, as long as the raw konjac is washed and put into the pot, add enough water, boil over low heat and simmer until soft and rotten, and you can eat. The cooked konjac has a delicate taste and soft texture, which is very suitable for matching all kinds of dishes.