The Qinba Mountains span the northwest, where the temperature is suitable and the plants are dense. One of my favorite dishes when I was a kid, stir-fried konjac with pickled cabbage.

The sourness of homemade sauerkraut and the unique smooth taste of konjac perfectly combine two unrelated foods. Konjac itself is poisonous as a whole, but after processing it becomes a delicious delicacy.

Konjac, a delicacy you may have never eaten before, comes from 3,000 years ago. At that time, our country had already begun to cultivate and utilize konjac. It is grown in the hilly areas of southern provinces of my country, the Qinling Daba Mountain area, the Sichuan Basin, and the Yunnan-Guizhou Plateau. There are abundant konjac resources in places such as China, southern Yunnan and Taiwan. Konjac has special effects on weight loss. Konjac is warm, pungent and poisonous; it can promote blood circulation and remove blood stasis, detoxify and reduce swelling, widen the intestines and laxative, dissolve phlegm and soften hardness; it is mainly used to treat scrofula, phlegm core, injury and swelling, constipation, abdominal pain, sore throat, and swollen gums. Pain and other symptoms. In addition, konjac also has the functions of supplementing calcium, balancing salt, cleansing the stomach, regulating intestines, and detoxifying.

Konjac, also known as konjac, its main component is glucomannan, which is a soluble polysaccharide. From a nutritional point of view, it is an ideal soluble dietary fiber with ultra-low calories.

(Brother Qin said "life")

(The picture comes from the Internet)