Konjac itself contains a certain degree of toxicity, uncooked eaten poisonous, may cause gastrointestinal burden, there may also be toxic reactions.

Konjac contains alkaloid components, generally need to be heated through high temperature to decompose. And in the case of konjac is not cooked, may lead to the alkaloid content can not be completely destroyed, through the diet into the body, may cause toxic reactions, therefore, konjac generally need to be standardized treatment before you can eat.

Konjac generally need high-temperature steaming, completely destroy the alkaloid composition before you can eat, and konjac low calorie, and which also contains rich nutrients, such as protein, fiber, etc., eat after a certain health benefits.

De-poisoning approach is also to wash the konjac peeled, the konjac sliced, and then soaked in lime water for about 1 day, the konjac spicy flavor will be removed clean.

Vegetarian fried konjac practice

1, cucumber and carrots were washed and drained and sliced into thin slices.

2, pot of boiling water into the konjac slices blanching time is not too long.

3, blanched konjac immediately into the cold water in the cool rinse drain water spare.

4, the pan into the amount of oil heating into the ginger stir-fried.

5, into the carrot slices stir-fry until browned.

6, into the konjac slices stir fry evenly.

7, add salt and vegetable powder and stir-fry to taste.

8, cucumber and carrot slices first into the plate and then into the konjac slices, sprinkled with white sesame seeds can be.