What is made of konjac tofu
Konjac tofu is made of konjac, konjac is also known as konjac, is a very common ingredient.
Konjac is a perennial herbaceous plant. Underground tubers are oblate spherical, large, petiole stout, garden columnar, light green, with dark purple spots, palmate compound leaves, growing under the sparse forests, with the dispersal of toxicity, nourish the face, pass the veins, lowering blood pressure, weight loss, appetite and other multi-functional. Konjac main ingredient glucomannan rich in food fiber, a variety of amino acids and trace elements, often eat a lot of benefits to the human body.
How to make konjac tofu
1. Grinding slurry: first of all, the konjac tuber washed, scraped the skin, cut into small pieces with a knife, and then placed in the grinder to repeatedly grind the second time, while grinding the side of the water, the amount of water added is about 2 times the weight of the tuber. The second grinding while grinding to add more than double the weight of fresh taro alkaline water, alkaline water is according to the weight of fresh taro blocks per kilogram plus 30 grams of alkali, dissolved in 1 kg of water. If you can steam cook and then grind pulp is better quality.
2. Coagulation molding: molding methods generally have hot water boiling coagulation method, direct heating coagulation method and steam heating coagulation method three. Will grind the good konjac slurry to let it naturally stand for tens of minutes, such as can be poured into the type of box is better.
Konjac tofu efficacy and function
1 to promote digestion
Konjac in the body's metabolic process does not contain to provide calories can also increase the sense of satiety, dilute harmful substances in the stomach and intestines, to improve intestinal control, accelerate the digestion of food. Through the intestinal tract on obesity, cardiovascular disease, diabetes, digestive tract cancer, high cholesterol and other diseases have preventive and adjuvant therapy.
2 activate blood stasis
Konjac is pungent and warm in nature, and has the effect of promoting blood circulation and preventing stasis. The mucin contained in konjac can reduce the accumulation of cholesterol in the body, preventing atherosclerosis and preventing cardiovascular diseases.
3 hunger and weight loss
Konjac is a low-calorie food, which contains glucomannan will absorb water and expand, can be increased to the original volume of 30 to 100 times, and thus after eating a sense of satiety, can be used to treat diabetes, but also an ideal diet food.
4 cure cancer
Can treat cardiovascular disease, diabetes, breast pain, high fever, dengtoxin, spleen and stomach to wind-cold, diuretic and skin care and hair care and so on. Konjac has a cure for malaria, amenorrhea, boils and poison, burns and lowering blood pressure, lowering fat, appetizer, cancer prevention and other effects.
Konjac tofu eating taboos
Konjac contains toxins, so in the production of konjac must be decocted for more than three hours before eating, indigestion can not eat too much konjac each time the amount of people. People with skin disease eat less, konjac cold, cold and flu symptoms should be eaten less. Konjac edible attention will be its suitable for the crowd as well as the consumption of some of the edible aspects of the contraindications are clearly introduced to us, if you have the opportunity to eat it when it is done carefully and clearly these can be.
Konjac belongs to the cold food, people need to be careful to choose the wind-cold cold, skin diseases should be eaten less, konjac is very rich in dietary fiber, into the intestinal tract is not easy to digest and assimilate, so gastrointestinal function is not good, indigestion of the people, each time you eat should not be too much. Too much dietary fiber intake will interfere with the absorption of vitamins and minerals, so you can not eat konjac as a meal, should be moderate, konjac products daily consumption of 50 grams -100 grams is appropriate.