Amorphophallus konjac is a kind of carbohydrate with high fiber content, which can prolong the residence time of food in the stomach and form a protective film on the intestinal wall, thus effectively inhibiting the increase of blood sugar and urine sugar in the human body; In addition, fiber can also promote intestinal peristalsis, clean up the intestines and stomach, prevent the occurrence of colon cancer, and have the effects of satiety and weight loss.
Amorphophallus konjac rotting roll
Amorphophallus konjac has high dietary fiber content, but its taste is light. Roll it with rotten leather bags, fry it until golden, and then cook it with fresh juice until it is delicious and delicious.
Ingredients: 2 teaspoons of peanut oil, garlic 1 teaspoon, celery 1 strip, 2 mushrooms? Soak, 2 tablespoons shredded bamboo shoots, 4 strips of shredded konjac, and rotten skin 1 piece.
Seasoning: 3 tablespoons water, soy sauce 1 tsp, soy sauce 1 tsp, sugar 1/4 tsp, salt 1/4 tsp, a little sesame oil and a little pepper.
Methods: 1. Wipe off the rotten skin with a wet cloth and cut it into eight pieces.
2. Soak the konjac silk in water for 30 minutes and drain it for later use.
3. Cut mushrooms and celery into small strips.
4. Heat a tablespoon of peanut oil, saute garlic, add mushrooms, celery, carrots and shredded konjac, add seasonings and mix well for later use.
5. Wrap the stuffing with a roll of rotten skin. Heat the peanut oil, add the rotten skin roll and fry until golden brown.
Cold shredded taro
Ingredients: a box of shredded konjac (silver silk), 75g of western-style ham, one tender cucumber, 50g of fresh shrimp, 2 fresh eggs, 20g of fried cashew nuts, a little salt and oil, salad juice (65438+ 0 tbsp of soy sauce, 65438+ 0 tbsp of sugar? Mustard sauce, sesame oil), a little coriander.
Practice: 1. Take out the shredded konjac, put it in a boiling water pot, take it out after a little boiling, cut it into appropriate lengths, and put it on a plate for stacking.
2. Cut the washed cucumber and ham into taro strips with appropriate length.
3. Beat the eggs into a small bowl, season with salt, and fry them into egg peaches.
4. Mix the dressing of salad juice.
5. Slice the fried cashews with a knife.
6. Wash the fresh shrimps, blanch them in boiling water and take them out.
7. Carefully place the prepared cucumbers, ham, eggs and shrimps on the plate, sprinkle with cashews, drizzle with salad juice, and add celery. Serve.
The name konjac may not be familiar to many people. It is a rhizome plant, also called glucomannan. There are many planting areas in Sichuan Province, China. After nearly ten years of research, konjac was made into refined konjac powder. There are hundreds of kinds of foods made from konjac. Studies have proved that it has many functions such as lowering blood fat, lowering blood sugar, preventing cancer and relaxing bowels. Konjac contains glucomannan, which is a polymer compound with strong water absorption. After absorbing water, its volume can expand by 80- 100 times, and it is not easy to be digested and absorbed after eating. It can also adsorb cholesterol and bile acids, which has a certain effect on lowering blood pressure and reducing cardiovascular diseases. Amorphophallus konjac also contains soluble dietary fiber, which is very effective in inhibiting the increase of blood sugar after meals, so konjac refined powder and its products are ideal hypoglycemic foods for diabetic patients. After use, it can reduce the burden of islets. What is particularly striking and interesting is that the gel it contains can form semi-permeable membranes with different pore sizes in the intestine, and attach to the intestinal mucosa to form a defense barrier, blocking the invasion of carcinogens and playing a role in preventing cancer. Therefore, Amorphophallus konjac has a variety of disease prevention and health care functions, and regular consumption of Amorphophallus konjac food is of great benefit to the body.
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 and shrimp balls
Ingredients: Konjac plum blossom 1 bag, shrimp150g, 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
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, put the pasted plain tendon in the oil pan and fry it until it is crisp outside and tender inside.
Features: golden color, crisp outside and tender inside, crispy and delicious.
Tang Yu Jin Hua pian
Ingredients: a box of shredded konjac, 20g of mushrooms, 50g of dried 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 taro shreds.
Features: Beautiful shape, crisp and refreshing.
Konjac roast duck:
Ingredients: fat duck, konjac, garlic sprout 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: bright red color, crispy duck meat, salty and spicy supermarket freezer. You can fry it with sauerkraut and cook it in a pot. The former is because our family has this way of eating, and konjac is made by itself.