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 a fan, 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 it very much, even most people have never 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's paw, taro, rhizoma arisaematis and so on. It is a perennial tuber herb.

Konjac is 97% water. Every100g of konjac contains 2.2g of protein, 0. 1 g of fat, 0/7.5g of carbohydrate, 0/9 mg of calcium, and 5 1 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. Glucose mannan in konjac has strong swelling ability, strong water absorption and strong satiety.

The 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 shredded konjac, and friends who like to eat konjac should not forget to collect them. What is the composition of konjac? The four methods of konjac silk are simple and delicious, and eating more without getting fat. 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. Artemisia selengensis leaves and leaves, blanching 1 min, taking out, cooling and cutting into sections for later use.

(3) Drain the konjac shreds, auricularia auricula and chrysanthemum stems, put them into a pot, 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 the konjac shreds for later use.

(2) Heat oil in the pan, add onion, ginger and garlic and saute until fragrant, add green pepper and saute until fragrant, add shredded konjak and oyster meat and saute until fragrant.

③ Add proper amount of soy sauce and oyster sauce.

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

② Heat the oil from the pan, add shredded pickled pepper and minced garlic and saute.

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, chop garlic and chop green onion for later use.

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

③ Stir-fry the shredded konjac until fragrant, add soy sauce and oyster sauce, and pour in sesame oil before taking out.

The above four kinds of konjac shredded food, friends may wish to try it when they are free. If it is too troublesome, you can directly blanch the konjac shreds, then blanch some vegetables such as rape and Chinese cabbage, and eat them with various sauces. I often mix them 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 2 yuan money per bag. Interested friends can go to Tmall to search for magic konjac yarn.