Konjac is made from konjac (jǔruò).

Konjac is a large family, there are about 130 species in the world, there are more than 30 species in our country, konjac is the discovery of the only large amount of glucomannan can be provided by cash crops, in food medicine konjac's application value will continue to be developed.

In the fall, the konjac rhizome dug out, washed clean, pounded into pieces, with grass ash to cook twenty to thirty minutes, and then wash with water, change the water to cook and then cook, dozens of minutes after the solidification of frozen up into the konjac tofu.

Eating it can be sliced, soaked in bitters to eat, or put on salt, chili and other cooking to eat, do not use the grass ash, if you can not make konjac tofu, you can also cut it into silk, and then cooking.

Species Profile:

Konjac (jǔ ruò) is also known as "Konjac taro", commonly known as "konjac", "Lei Gong Gun ""、"菎蒟"（kūnjǔ）, also known as the ancient Chinese "妖芋", since ancient times Konjac has been known as "go to the intestines of the sand", Japan is also known as "菎蒻". In Japan, it is also known as "菎蒻" (katakana: コンニャク), also known as jelly head (Kai Bao Ben Cao).

Ghost taro (Tu Jing Materia Medica), flower stalk lotus (Jiangxi Xinjian), tiger palm (Jiangxi Wannian), flower umbrella handle (Jiangxi Dingnan), snakehead root grass (Jiangxi Fengcheng), flower pole lotus, hemp taro seed (Shaanxi), wild konjac, flower pole Nansing, earth Nansing (Jiangxi), Nansing, Tien Nansing (Hechi, Guangxi), flower hemp snake (Yunnan Simao).