Konjac is definitely edible. In Zhangjiajie, Hunan and Xiangxi, we like to eat this the most. Basically everyone likes to eat it. In rural areas, we used to make konjac tofu ourselves, that is, using konjac, which is grown in many rural areas. There is konjac next to every house in our area. It grows underground and looks like a round ball. Then a single root sprout grows out and can grow very high. Magic Tofu is made from the underground tubers of Konjac. In the past, in rural areas, it was grinded slowly like a knife.

Konjac tofu is very delicious. You can cook, cook skewers, barbecue, etc. For example, the konjac roast duck is particularly delicious. Among our barbecues and roadside skewers, the most popular one is konjac. When I was a kid, I ate the most. It's still as popular as ever. Now you can buy it in supermarkets and vegetable markets.

In the place selling cold dishes, there is also a kind of dried konjac, which is also delicious. I don’t know how they dry the konjac tofu so that it tastes very chewy. I buy this every time I drink with friends, especially when drinking beer in the summer. It tastes very good and goes well with alcohol.

My favorite way to eat is konjac-roasted duck. After frying the duck, add konjac and stew it together. It tastes very delicious. You can also use it in hot pot or cold salad. But it must be cooked when served cold. Or braise konjac directly, or stir-fry it directly is very delicious.

However, it is said that konjac is a hair-raising substance, so people with some chronic diseases should eat as little as possible.

The first time I ate konjac tofu was in a Sichuan restaurant. I was deeply impressed by the konjac tofu stewed with catfish. The chewy and chewy konjac tofu left a deep impression on me. Later I learned that konjac tofu is a konjac product, rich in soluble dietary fiber, mainly a polysaccharide called glucomannan.

Glucomannan is very special. It has almost no calories. It is not decomposed and absorbed by digestive enzymes in the stomach and small intestine. Instead, it passes through the intestines and is degraded by microorganisms in the large intestine into short Chain fatty acids, thus promoting the health of intestinal flora and being famous intestinal scavengers. Konjac glucan has an important contribution in reducing serum triglycerides, lowering cholesterol, stabilizing blood sugar, increasing satiety, and laxative.

There are many types of konjac products, including konjac tofu, konjac shreds, konjac cubes, konjac slices, konjac balls, etc.

It is worth noting that although konjac products have many benefits, more is not always better. The main reason is that in addition to containing a large amount of dietary fiber and water, konjac products have almost no other nutrients (protein, fat, carbohydrates, vitamins, minerals, etc.). Eating too much konjac products will inevitably affect other foods and other essential nutrients. Ingestion, long-term consumption of large amounts can lead to malnutrition.

Konjac products can be used as a source of dietary fiber together with staple food, meat, vegetables and fruits. As part of a balanced diet, 50 to 100 grams per day is enough.

Author: Qin Yujing, national second-level public nutritionist, registered nutrition technician, first-level lecturer at Hengshan College

"Konjac tofu" is a kind of Sichuan cuisine. It has a refreshing and delicious taste and is rich in soluble dietary fiber. As a new type of health food, it can be cooked alone or eaten with other dishes. Konjac is the main ingredient of konjac tofu.

You’re greedy for it

Of course konjac tofu can be used After eating it, it is a very delicious ingredient. I have eaten it countless times when I was a child. It was a delicious dish on the dining table at home when I was a child!

Konjac tofu is mainly tofu ground from the roots of konjac and is rich in dietary fiber and protein. It has the effects of clearing away heat and detoxifying, strengthening the spleen and stomach, and enhancing immunity.

Konjac tofu can be fried alone or served cold, and can also be used as a condiment for side dishes. It has a smooth and chewy taste, refreshing and delicious, and is an appetizer for meals.

When I was a child, my parents often bought konjac tofu from the market and cooked it. At that time, you could buy a large piece for 50 cents. With some side dishes, you could make a large soup bowl of delicious konjac tofu. Come, good quality and cheap.

When I was young, my family often used konjac tofu stir-fried with chili, konjac tofu stir-fried with garlic sprouts, konjac tofu stir-fried with celery, chilli powder with cold konjac tofu, and konjac tofu stir-fried with oil residue. It tastes spicy and chewy, tender and delicious, and it goes very well with meals. Our kids love it very much and never get tired of eating it.

Konjac tofu is not only edible, but also very delicious.

I was born in a rural area and saw with my own eyes the whole process of turning konjac into konjac tofu. At first, the konjac was dug out from the soil as a dark round lump.

After peeling, the white inner part of konjac is revealed, and then the konjac is ground with specific tools. During this process, alkaline water must be added continuously, on the one hand, to remove the smell of konjac, and on the other hand, On the one hand, konjac itself is poisonous, and alkaline water is added to remove the toxicity. You can check the specific principles yourself. Making konjac tofu is a technical job, and if it is done well, it will be very delicious.

1. Fried bacon with konjac. Konjac is a relatively oily dish, and it will definitely be unpalatable when fried alone. However, if it is fried with bacon, the lard in the bacon will be soaked into the konjac, and then add a little chili pepper and stir-fry over high heat. Not to mention how delicious it is.

2. Sauerkraut and konjac. If sauerkraut and konjac are mixed and fried, the acid and alkali match, and the unique taste of konjac interacts with the sauerkraut, making it unforgettable once you eat it.

3. Dried konjac. If konjac is made into dried konjac, on the one hand, the shelf life of konjac is extended, and on the other hand, it is particularly chewy when eaten. Whether it is used as a snack or as an appetizer, it is a beautiful enjoyment.

4. Stew. When konjac is made into a stew, as the stewing time prolongs, the konjac will soften. At the same time, the flavors of other dishes can penetrate into the konjac, creating a unique dish, such as stewed duck or stewed fish. Just thinking about it makes you greedy. The panic.

So konjac has many uses. It’s not a question of whether it can be eaten, but how it tastes delicious. Listed above are some of the more delicious ways to make it. What other delicious ones do you have? Fresh methods, welcome to share and exchange.

Thanks to Wukong for the invitation! Of course you can eat it. Konjac has the effect of treating malaria, erysipelas, and burns. It is mainly used to treat swelling and pain, erysipelas, snake bites, skin wrinkles, etc. It can also reduce high blood pressure, prevent cardiovascular and cerebrovascular diseases, lower lipids, lose weight, and appetizer. , anti-cancer, fresh-keeping and other functions. Konjac tofu is made by chopping the tubers into powder in a stone mill, then cooking them in a pot until they become a paste, inverting them in a basin, and cooling them to form konjac tofu, which can be fried and eaten.

Konjac tofu is a very common home-cooked dish in Guizhou, and there are many ways to eat it. It is used in grilled fish, spicy chicken, hot pot, and barbecue. The more common uses are Buy it and cook it.

When we were young, conditions were not good at that time. When hosting a banquet in the countryside, a must-have dish was konjac tofu boiled in broth. The konjac was cut into cubes and cooked thoroughly in the broth. Serve it with dipping water and eat it. This is the most delicious konjac tofu recipe I have ever tasted. I will never forget it. No one will use it when serving wine now. Konjac eats fruits from the soil. After digging up the konjac, wash it, slice it and dry it in the sun. Then grind it into powder and slowly stir it in a pot. When it thickens, put it down to cool and then it is ready for sale!

I still have the image of my mother and grandma cooking konjac tofu in my mind. For me, whether I like to eat it or not, konjac tofu has become a memory of my life and childhood. You may rarely eat it in the north, and you may never even see it in some places, but konjac tofu is a very common home-cooked dish in Guizhou. Can you eat konjac tofu?

Konjac tofu is a good thing and can be eaten. Konjac tofu in our hometown is used to entertain guests. Konjac tofu stir-fried with sauerkraut is a famous dish in our hometown. Konjac tofu is a health food. The calories of konjac powder are only 45% of those of rice and wheat starch, making it a low-calorie food. As people's living standards have greatly improved, the number of patients with obesity, hypertension, cardiovascular disease and diabetes is increasing. Konjac tofu can control body weight gain after consumption, make people feel full, avoid absorbing too many calories, and has a certain effect on three high diseases. Konjac tofu contains relatively much water. Konjac tofu contains 97.4% moisture, 0.1% fiber, 2.2% carbohydrate, 0.1% protein, and 0% fat. Since konjac tofu does not have many calories, has a lot of water and less dry matter, 25-30 kilograms of fresh konjac tofu can be used to dry 1 kilogram of dry konjac. It will not gain weight after eating, and it is deeply loved by people and will not get greasy after eating it for a long time.

Konjac, also known as Konjac, Huagannanxing, Ghost Yun, Amorphophallus, etc., is a plant of the genus Konjac in the family Araceae, with bulbous stems. Our northwest Guizhou region is rich in konjac, which is wild. Almost every rural person will use fresh konjac or konjac powder to make konjac tofu. The konjac tofu made from konjac is very delicious. Fried konjac with sauerkraut is a famous dish, or sliced ??konjac tofu It tastes very good when cooked in sauerkraut. We call it vegetarian meat. In the 1970s, when life was hard and there was a lack of meat oil, we rural people adapted to local conditions and used konjac tofu to enjoy it as meat. In the past, konjac was wild. It was not only distributed in cultivated land, but also grew in sparse forest land. Konjac was in a wild state. The land where it grew was loose and fertile. Konjac grew very quickly. Large konjacs each weighed dozens of kilograms. In the 1980s, konjac became very popular, its value doubled, and it was planted in large quantities, with particularly good economic benefits.

Amorphophallus konjac prefers a moist environment and can grow and reproduce well in cold areas of Yinshan and high mountains at an altitude of 800-2500 meters. Avoid sunlight, fear of drought and waterlogging.

Konjac likes temperature. It germinates when it is above 15°C and falls when it is below 15°C. The suitable temperature for above-ground growth is 18-25°C. The suitable temperature for the expansion of konjac stems is 22-25°C. It can tolerate high temperatures of 35°C during the growth period. Konjac is also relatively shade tolerant. The planting site requires fertile, moist and humus-rich soil.

Our county farmer’s market specializes in the production of konjac tofu. The profit of producing konjac tofu is particularly high. The konjac powder at our county’s farmer’s market is about 20 yuan per pound. One pound of konjac powder can produce more than 30 yuan of fresh konjac tofu. Jin, retail price ranges from 1.5 to 3 yuan. Konjac tofu can be eaten cold, stir-fried with sauerkraut, hot pot, etc.

You can eat it. And it’s very delicious. We loved eating it when we were kids, especially the freshly ground and hot ones, which are so comfortable to hold in our hands. And the tofu with a little burnt edge is really delicious. At home, we all use sour chili peppers to stir-fry. We need to drain the water first before stir-frying. There will still be a lot of water coming out, and it will not taste good until it is dry. But the ones bought outside now don’t have the same taste as at home. There is too little konjac and it doesn’t have that taste at all

Konjac tofu is edible and very delicious. It has been eaten for hundreds of years. It is now popular all over the world. World, people who want to lose weight especially like it.

Maybe some people have physical problems and are not suitable for eating konjac tofu. If the doctor advises not to eat it, then don’t eat it. This is a special situation.