Konjac crisp, also known as vegetarian beef omasum, is mainly made of konjac flour, starch, vegetable oil and various seasonings, but there are also many additives such as antioxidants, monosodium glutamate, chicken essence and thickener. The unique spicy taste and smooth Q-bomb taste of Amorphophallus make Amorphophallus cool and deeply loved by consumers. How to make konjac hairy belly delicious? The following small series will teach you how to make konjac cool. 1. What is Konjac Cool made of?

Konjac jelly is made from a plant called "Konjac", and konjac gum comes from the tuber of the plant Konjac. Amorphophallus konjac mainly grows in southern and southwestern provinces of Chinese mainland. Konjac contains low calorie, low protein and high dietary fiber, which is an ideal diet food.

Konjac gum is a polysaccharide composed of D- mannose and D- glucose. The ratio of D- mannose to D- glucose is 1: 1.6. Konjac gum can be dissolved in water to form a pseudoplastic solution with high viscosity. Elastic gel is formed after alkali treatment, which is a kind of thermal irreversible gel. Using the property that konjac gum can form thermal irreversible gel, various foods can be made, such as konjac cake, konjac tofu, konjac vermicelli, konjac chips and so on.

Second, how to eat konjac hairy belly?

Ingredients: Amorphophallus hairy belly, dried parsley and dried pepper.

Exercise:

1, the plain beef omasum is scalded with boiling water for one minute and then removed with clear water for use.

2. Wash the dried coriander and cut it into cubes for later use.

3. Put the oil in the pot, add the red pepper and stir-fry to get the fragrance, then add the vegetarian dish hairy belly and stir-fry.

4. Add the diced celery and continue to stir-fry until the diced celery changes color. Add salt and chicken essence to the pot.