Amorphophallus konjac is a perennial herb, also known as Amorphophallus konjac, lotus root, Amorphophallus konjac, Ophiopogon japonicus, Araceae and so on. Its main component is glucomannan, which contains many amino acids and minerals such as calcium, zinc and copper that cannot be synthesized by human body. It is a high-quality dietary fiber with low fat, low sugar, low calorie and no cholesterol. Konjac glucomannan has the characteristics of hydrophilicity, gelation, antibacterial, edibility and low calorific value. It can be used as gel, emulsifier, thickener, stabilizer and filler. It has broad application prospects not only in food processing, but also in medicine and health care industries. Konjac has a long history as a food raw material, and there are more and more varieties of Konjac food, mainly including Konjac vermicelli, Konjac silk knot, Konjac powder skin, Konjac tendon, Konjac plum blossom, Konjac butterfly, Konjac shrimp, Konjac tofu, Konjac noodles and so on. The consumption of konjac food in Yunnan, Guizhou, Sichuan, Guangdong, Fujian and other places in China is relatively large. Consumers in Jiangsu, Beijing, Shanghai and other places have gradually improved their understanding of konjac food and its health care function, and their consumption is on the rise. Konjac food has been recognized as "precious natural health food" by FAO. The health function of konjac food lies in the unique physical and chemical properties of glucomannan. 1. Purify blood: Konjac glucomannan can effectively inhibit the absorption of lipolytic substances such as cholesterol and bile acids in the small intestine, promote the excretion of fat, reduce the entry of fat and cholesterol into the blood, and reduce the total amount of triglycerides and cholesterol in the serum, so it can play a role in preventing hypertension, hyperlipidemia and cardiovascular diseases. According to relevant data, the human body can achieve the above effect by taking 3 grams of konjac glucomannan every day (three times) and persisting in eating for a long time. 2. Scavenger of gastrointestinal tract: A large number of studies show that the unique bundled hydrogel fiber of konjac can keep the intestine full, promote the physiological peristalsis of the intestine, soften the feces, speed up defecation, reduce the pressure of the intestine and relieve constipation. 3. The bane of intestinal cancer: the unique bundle hydrogel fiber of konjac can promote the rapid elimination of heavy metal elements and food toxic substances in the intestine, reduce the contact time between harmful substances and the intestinal wall, prevent the intestinal tract from absorbing these substances, remove the residues in the stomach, intestine and gallbladder, and effectively reduce the probability of harmful bacterial infection in the colon and rectum. It is an ideal cancer prevention and health food. 4. Good news for diabetic patients: Due to the high viscosity of konjac glucomannan, the viscosity of chyme in the digestive tract is enhanced, the retention time of chyme paste in the stomach cavity is delayed, and a protective film is formed on the intestinal wall, which effectively inhibits the rise of blood sugar value and urine sugar value. Experts at home and abroad have confirmed that konjac food is an ideal food for diabetic patients, which can reduce blood sugar, improve symptoms and control the disease. 5. The best food for healthy people: "Hymanna" in konjac makes people feel full after eating, thus reducing people's food intake and energy consumption, which is conducive to controlling people's weight and realizing natural weight loss. Healthy consumers often eat it, which can keep fit. In order to make it easier for everyone to cook konjac dishes, Jiangsu Jingxi Hotel recently launched several konjac recipes, specially dedicated to readers. Hydrangea plum shrimp ball raw materials: konjac plum blossom 1 bag, shrimp 150g, appropriate amount of green pepper, 200g of minced fish and appropriate amount of multicolored silk. Seasoning: refined salt, monosodium glutamate, white pepper, soup, raw flour and essential oil. Production: 1 Squeeze the minced fish into a circle, roll it up with colored silk, make hydrangea, steam it in a steamer and put it on the edge of the plate. 2 Pour plum blossom water, oil shrimp and green pepper into a pot with good taste, turn it over, take it out of the pot and pour it into the shortlisted hydrangea. Features: bright color, smooth and delicious, moderate salinity. Crispy tendon raw materials: konjac tendon 1 bag, raw flour, custard powder, eggs. Seasoning: salt, monosodium glutamate, cooking wine, pepper, salt and pepper, onion, ginger and essential oil. Output: 1. Soak the tendon in water and season with salt, monosodium glutamate, cooking wine and pepper. 2. Flour the gluten and hang the cheese paste for later use. 3. Put the essential oil into the pot and put it on the fire. When the oil temperature reaches 70% heat, fry the dried tendon in the oil pan until it is crisp outside and tender inside. Features: golden color, crisp outside and tender inside, crispy and delicious. Ingredients: a box of shredded konjac, 20g of mushrooms, 50g of cooked bamboo shoots, 50g of Jinhua ham, 40g of onion, and a proper amount of broth. Seasoning: refined salt, monosodium glutamate, corn flour, white pepper and essential oil. Output: 1. Slice mushrooms, cooked bamboo shoots and Jinhua ham. 2. Tie the chopped mushrooms, dried bamboo shoots, golden flower strips, silk and shallots together, steam them for 10 minutes, and put them on a plate. 3. Add soup, salt, monosodium glutamate, and white pepper to thicken the pan, and pour the oil on the steamed shredded taro to serve. Features: Beautiful shape, crisp and refreshing. Konjac roast duck: main ingredients: tender and fat duck, water konjac, green garlic bud and Shaoxing wine. Accessories: Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard. Production: 1) Remove the duck head, neck, wing tips and paws, remove the big bones and cut into strips; 2) Cut the konjac into strips, blanch it twice in a boiling water pot to remove the lime smell, and then float it in warm water; 3) Put the wok on the fire, when the pork fat is heated to 70%, add the duck strips and stir-fry until it is light yellow, and take out the wok; 4) Wash the pot, add the broth to boil, take out the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce and cook until the juice is thick and the duck is soft; 5) adding green garlic buds and monosodium glutamate when the konjac is tasty; 6) Finally, thicken the pan with warm starch. Color and fragrance: the color is red and bright, the duck meat is fat and crisp, the salty and spicy vegetable market has gray skin and white inside.