Many friends like to eat mala Tang or Guandong cooking. There is a kind of food that looks like vermicelli. It tastes crisp and chewy. Many people think it is vermicelli, but it is actually konjac silk. Most people don't know much about konjac. Few people in the northeast know about konjac, and they don't eat much, even most people haven't eaten it. What is konjac? It's really a good ingredient. Let's have a look.

The scientific name of Amorphophallus konjac, also known as Amorphophallus konjac and Leigong stick, was called Yaoyu in ancient times. Konjac has been known as "removing intestinal sand" since ancient times. Konjac has many names all over the country, such as pedicel lotus, tiger palm, taro, rhizoma arisaematis and so on. It is a perennial tuber herb.

Konjac is 97% water. Every 100g of konjac contains 2.2g of protein, 0. 1g of fat, 0/7.5g of carbohydrate, 0/9 mg of calcium and 5/0/mg of phosphorus. In addition, it also contains a lot of vitamins, plant fiber, mannoside and rich minerals.

Konjac is an alkaline food with low calorie, low fat and high fiber. Glucomannan in konjac has strong swelling ability, strong water absorption and strong satiety.

Konjac in the market has been processed, including konjac silk, konjac block, konjac tofu and so on. You can buy it and cook it directly as ingredients. Below, Brother Qi shares four delicious dishes made of konjac silk, and friends who like to eat konjac don't forget to collect them. What is the composition of konjac? The four methods of konjac silk are simple and delicious, and you won't get fat if you eat more. Let's take a look.

(1) blanch the bagged konjac silk in boiling water and supercool it for later use.

(2) Soak the fungus, blanch it for 2 minutes and take it out. Remove the leaves and stems of Artemisia selengensis, blanch 1 min, take out, cool and cut into sections for later use.

(3) Drain the shredded konjac, auricularia auricula and chrysanthemum stems, put them into a basin, add minced garlic, diced millet and chopped coriander, and add soy sauce, white sugar, rice vinegar, chicken essence and sesame oil.

① Wash the oyster meat, shred the green pepper, and wash and shred the konjac for later use.

(2) Heat oil in a pan, stir-fry shallots, ginger and garlic, add green peppers and stir-fry, add shredded konjac and stir-fry oyster meat.

③ Add proper amount of soy sauce and oyster sauce.

(1) The konjac is shredded and blanched too cold, pickled peppers are shredded, and garlic is minced for later use.

② Heat hot oil from the pan, add shredded pickled pepper and minced garlic and stir-fry until fragrant.

③ Stir-fry the konjac shreds evenly, add a spoonful of water, cover with low fire and stew for 2 minutes, season with salt and sprinkle with shallots.

① Wash and shred konjac, shred dried pepper, mince garlic and mince onion for later use.

Heat oil in a pan, saute shallots and ginger, and add dried chili shreds to make them spicy.

③ Stir-fry the shredded konjac, add soy sauce and oyster sauce, pour in sesame oil and take it out.

The above four courses of konjac shredded food, friends may wish to try when they are free. If it's too much trouble, you can directly scald the konjac shreds, then blanch some vegetables such as rape and Chinese cabbage, and mix them with various sauces to eat. I often eat it with beef sauce, which is especially delicious.

The konjac yarn I use is Moxi konjac yarn, with 0 fat, 0 sodium and 0 preservative, without alkaline water, and each bag is 2 yuan money. Interested friends can go to Tmall to search for magic konjac yarn.