In the 1950s, an Indian scholar once said, "If there is one crop that has not attracted enough attention, it is konjac."
Why is it called konjac, how to make it, and why can it arouse so much interest of scholars? Next, let's take a look at this neglected food.
Amorphophallus konjac is the general name of Araceae Amorphophallus konjac, which belongs to a large category. There are 163 species in this genus, and 2 1 species is distributed in China, which is inedible. Now there are two kinds of common konjac (_ _) and white konjac.
The history of planting konjac in China can be traced back to 3000 years ago. A clue can be found in Shu Du Fu: "Its nursery has _ _ dogwood and melon and taro areas. _, grass, its root name _, its head is as big as a bucket, its muscles are white, it can be cooked in gray juice, it can be coagulated, it can be drowned in bitter wine, and people are expensive. "
This _ _, which we are talking about now, was actually not called konjac at first.
What is konjac made of? Why is it called konjac?
"Compendium of Materia Medica" gives us the answer: "_ _ Going out to Shu, sometimes taking root after autumn in Shizhou. You have to clean them, or mash them or cut them into pieces, boil them in gray juice for more than ten times, wash them with water, and cook them in water for five or six times, that is, freeze them, slice them, drown them in bitter wine, not gray juice. Cut into filaments, simmer soup, and adjust food with five flavors, which looks like jellyfish silk. "
Dig out the rhizome of Amorphophallus konjac in autumn, wash it, mash it, cook it in plant ash for 20 to 30 minutes, then wash it with clear water, boil it in water and cook it again. After a few minutes, it will solidify and freeze into konjac tofu.
If you eat, you can slice it, soak it in bitter wine, or cook it with salt and pepper. You can't make konjac tofu without plant ash. It can also be shredded and cooked.
Now it's much more convenient to make konjac directly with edible alkali instead of plant ash.
Method for making handmade konjac
Konjac can be made from purchased Konjac powder or fresh Konjac. Today, I will share with you the production process of konjac powder, the raw material of our konjac silk.
Ingredients: washed konjac, kitchen ash. Amorphophallus konjac is soaked in clear water first, and then the surface of Amorphophallus konjac is cleaned with a brush.
1. Prepare the kitchen ash water, add water to the kitchen ash, and keep the kitchen ash and water with a filter screen to prepare limewater.
2. Take another pot of water and lime, soak and ferment for about 10 hour, and take it out.
3. Add lime water to the previously separated kitchen grey water in turn.
4. Start scraping the konjac into the basin and stir while scraping. Stir well and put it away, and wait in the basin for about six hours.
Uniformity.
5, cut it out and put it in the pot for heating, stove gray water, lime water.
6. The konjac in the pot can change from light gray to dark color. Take out the konjac and soak it in water.
Konjac can be used as soup or hot pot. If you like spicy food, we'll make spicy konjac shreds. Q-bomb is chewy.