Among them, the grain size of refined powder is 45- 100 mesh, which contains many impurities and is suitable for processing konjac products. It is not suitable for direct use. It has a unique smell of konjac. The particle size of micropowder is 100- 120 mesh, which is suitable for direct use. The particle size of the purified micropowder is larger than 120 mesh, and there is almost no peculiar smell. Can be used directly.
One. From the color point of view, the refined powder is dark, brown, with many impurities and coarse particles. The fine powder is slightly darker in white. There are black and yellow dots in the middle. The color of the purified micropowder is grayish white. Almost no impurities. The powder particles are uniform and instant.
Two. Judging from the smell, konjac flour has a strong odor. This is fishy smell, and the micropowder has a slight smell. The purified micropowder has almost no smell.
In addition, refined powder is the lowest price, micro powder is the middle, and refined micro powder is the most expensive. The ex-factory price of ultra-purified micro-powder is twice that of ultra-fine powder, and the shelf life is 2 years. Can not be frozen at room temperature to prevent moisture.
Konjac powder washed out with water is similar to the paste of lotus root starch. It has no taste in itself. It may not be delicious to eat directly, but it can be seasoned with honey. You can also season with favorite DD such as national treasures, yogurt and cereal.
The following are all konjac products, which can be bought in major supermarkets and can be eaten directly as vegetables. The recipe can refer to tofu, which is basically the same. You can also pour juice for dessert in summer.
Add a proper amount of water to the konjac flour, stir it evenly, and cook it on the fire. Stir it during the cooking process to avoid caking and cook it into a thick shape. When poured into a container, it will turn into jelly after cooling, which is what we usually see in the market. Slicing or shredding can be fried and eaten.
Konjac chicken wings
Ingredients: 8 chicken wings, 1 konjac, half a carrot and 2 onions.
Seasoning:
1, 4 tablespoons of soy sauce and half a tablespoon of cooking wine;
2. 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a little pepper and 1 cup water;
3, a little water starch.
Exercise:
1. Wash and air-dry chicken wings, add seasoning (1) and marinate for 20 minutes;
2. Slice the konjac first, then cut three strips directly in the middle of each piece, take out one end and pull it out from the middle to tie a knot;
3. Peel and cook carrots, slice them and chop them into small pieces;
4. Heat 4 cups of oil, fry the chicken wings, take them out, pour out the oil, leave 2 tablespoons of oil to fry the onion, carrot slices and konjac, add seasoning (2), bring to a boil, turn off the heat, and add chicken wings for seasoning;
5. When the soup method is slightly dry, pour a little water starch and thicken it. When the soup is sticky, it can be served.
[Note]:
1, chicken wings are neat and have good meat quality, which can be bought in the vegetable market, but the price is a bit expensive. If you buy the whole wing chop yourself, the middle part should be chopped a little outside the joint, so that the meat layer will not shrink to the middle to expose the chicken bones, and the other two pieces can be used for soup.
2. Amorphophallus is another name for Amorphophallus. Its taste is crisp, and the soup that absorbs chicken wings becomes smooth and tender, which is more delicious than cooking it as a green vegetable.
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Konjac tofu
Konjac is also known as sweet potato, ghost taro, flower connecting rod, snake head, rhizoma arisaematis, snake six valley, etc. , the scientific name is konjac. It belongs to Araceae and is an underground tuber of perennial herbs. Its shape is oblate, just like a water chestnut. It grows in all the mountainous areas of this county. According to ancient records, Amorphophallus konjac has the function of treating malaria, amenorrhea, furuncle, erysipelas and scald, mainly used to treat swelling and pain, erysipelas, tuberculosis, cervical lymph node tuberculosis, snake bites and skin wrinkles. Konjac also has the functions of lowering blood pressure, preventing and treating cardiovascular diseases, reducing blood fat, losing weight, stimulating appetite, preventing cancer and keeping fresh. The preparation method of konjac tofu is to chop tubers, grind them into taro pulp in a stone mill, put them in a pot to make a paste, and put them in the pot and cool them upside down to get konjac tofu. Konjac tofu increased with the increase of months, and the yield of taro was the highest in 65438+February. Konjac is processed into refined powder, and the content of grape mannan is above 90%, and it contains amino acids, fat, iron, calcium, magnesium, phosphorus, sulfur, potassium and other elements beneficial to human body.
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High calcium corn rice
Ingredients: 2 cups of rice, 2 cups of water, 50g of fish, corn kernels 100g, konjac 100g.
Seasoning: salt and white pepper.
Practice: Wash the rice, add water to the pot, dice the konjac, sprinkle with fish and corn kernels, and cook the rice.
Nutritional components: protein 30.6g fat 3.9g sugar 27 1.4g fiber1.6g.
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Konjac with pickled peppers
Ingredients: 50 grams of konjac flour, pickled pepper 100 grams.
Seasoning: edible alkali 2 yuan, onion, ginger, pickled pepper, broth, salt, sugar, monosodium glutamate, vinegar and green garlic.
Exercise:
1. Pour the konjac powder into boiling water and stir to make it fully melt, add edible alkali, cool and solidify, cut into long strips, and blanch to remove the alkali smell.
2. After the oil in the pot is heated, add the onion, ginger slices and pickled peppers to stir fry until fragrant, then add the stock to boil and remove the residue.
3. Stir-fry konjac, add salt, sugar, monosodium glutamate, vinegar, pickled pepper and green garlic, and cook.
Tip: If you can buy fresh konjac, just peel it and cut it into long strips, which is relatively simple and nutritious.
How many kinds of konjac flour are there? Which one is yours? Amorphophallus konjac micropowder is directly washed with boiling water and seasoned with sugar or salt. Ordinary konjac powder must be completely gelatinized in water above 70 degrees and then added with alkali before it can be formed. According to experience, one kilogram of konjac flour can produce 80 kilograms of konjac tofu.
Konjac with pickled peppers
Ingredients: 50 grams of konjac flour, pickled pepper 100 grams.
Seasoning: edible alkali 2 yuan, onion, ginger, pickled pepper, broth, salt, sugar, monosodium glutamate, vinegar and green garlic.
Exercise:
1. Pour the konjac powder into boiling water and stir to make it fully melt, add edible alkali, cool and solidify, cut into long strips, and blanch to remove the alkali smell.
2. After the oil in the pot is heated, add the onion, ginger slices and pickled peppers to stir fry until fragrant, then add the stock to boil and remove the residue.
3. Stir-fry konjac, add salt, sugar, monosodium glutamate, vinegar, pickled pepper and green garlic, and cook.
The specific method of processing konjac with konjac powder;
Pour 2500 grams of boiling water into a pot, weigh 5 grams of edible alkaline noodles and put them into boiling water to stir evenly, then put 50 grams of konjac flour into water to stir (continuously stir) until the konjac flour and water are fully expanded into a dry paste, and then put it into a steamer (or steamer) to steam for 40 minutes, or directly pour the konjac flour paste into boiling water to cook until it is cooked, take the pot to boil or cut off the fire source and cover it for 15 minutes. Instant konjac tofu [the ratio of konjac powder to water is 1: (40-60), and the ratio of edible alkali powder to refined powder is (1- 1.5): 10]. If konjac tofu turns yellow due to excessive alkali, it can turn white by washing with cold water.
Delicious way to eat:
Cut the konjac tofu into large pieces and put it in the refrigerator for two or three days, then take it out and thaw it with warm water, then cut it into slightly thick pieces and blanch it in a soup pot. Because the frozen konjac tofu is honeycomb-shaped, it has stronger water absorption. Put it in the soup, it will have various flavors. Take a bite and the soup will be full and delicious. It tastes really enjoyable! Konjac tofu processed in this way can also be made into dry pot dishes with old ducks.
There is also a konjac dish (or rice) that can't be ignored, and that is sauerkraut konjac soup. People in northwest Guizhou have a tradition of eating sour food. The method of mustard tuber konjac noodle soup is to mix konjac flour and corn flour, add a little water and mix well, then sieve it into blocks of different sizes with reed sieve, and then cook it with mustard tuber and bean rice in the soup. When eating, according to personal taste, you can add appropriate amount of salt or sugar and sprinkle a little chopped green onion. Spicy can also be mixed with oil pepper, filled with a sea bowl, while blowing and drinking, and then see the bottom of the bowl with a whimper. That way of eating is really a bit like eating noodle soup in the northeast.