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Konjac is not taro.
Amorphophallus konjac belongs to Araceae, and the taro we often eat is Araceae, but it belongs to taro, and they can only be regarded as cousins. ...
The whole plant looks green with stems and leaves, but all of them are leaves. ...
The edible stems of Amorphophallus konjac are like potatoes, which are buried in the ground and have thick meat. It takes three years to mature and harvest. ...
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The origin of konjac
Some readers may have heard of the alias of Amorphophallus konjac-蒟蒻 (J Ru Ⅱ), which is こんにゃく in Japanese and named Amorphophallus konjac in English according to Japanese pronunciation.
Although we often see it in Japanese cuisine, it actually originated in China and surrounding Southeast Asia and was introduced and popularized by Japan. ...
This situation, which became a fire after introduction, is a bit like "How was the naked orange pulp peeled off by the assembly line?" "Seedless orange" is used for:
During the Ming Dynasty in China, Japanese monks introduced Wenzhou tangerine to Japan. After many generations of improvement, it became a seedless, thin-skinned, sweet and juicy orange. Now it is often used to make canned oranges because it is seedless ... Then China introduced it to China on 19 16 ... but Japan still calls it Wenzhou tangerine.
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Konjac milling
To make konjac into "refined konjac powder", the konjac should be peeled first, and only the white meat inside should be chopped and ground into powder. ...
If your konjac is handmade, be careful, because it contains needle-like crystals of calcium oxalate, which is irritating to skin and mucous membranes.
After grinding and sieving, you can start to paste.
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Pulverize into paste
Add water to the konjac flour and stir. During this process, keep the container at 22℃? Constant temperature allows konjac glucomannan to play a role and produce that unique sticky feeling. ...
This kind of cellulose not only expands many times after absorbing water, but also is not easily absorbed by human body. It can be said that it is just a passer-by in our intestines, and it is a good helper to lose weight with low calorie and low calorie. ...
So please be confident next time you eat!
Now, squeeze these out of the container and you can prepare for the next step.
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Extruded konjac silk
The production process of extruded konjac silk is very similar to that of vermicelli, and it is also extruded from fine holes. ...
From below, this mold looks like a floor drain with many holes, and it is extruded!
After the paste is extruded into silk, it is directly fished into warm water at about 65℃, heated for 5 minutes and then solidified.
Look at this konjac silk. It is long and white. At first glance, it is flying down from 3,000 feet. Suspected that the Milky Way has fallen for nine days. ...
The Japanese named it "white skin", which means "white waterfall" (fans called it "spring rain" and konjac powder called it "white waterfall"). Why do Japanese people think so much when they eat something? ).
Then drain and cool.
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Hand knotting
Next is the most, most, most important step, knotting the konjac silk-sorry to disappoint you, it was tied by hand. ...
I found two Japanese assembly lines, one for direct packaging without knotting, and the other for manual knotting before packaging. ...
I looked all over the net, but I couldn't find any machine knotting. ...
Then, smart workers can start their performances-
Tie the knot three times, five times and two times, and then put it in a plastic box.
At this time, the box can be given to the machine by injecting water and citric acid.
Generally, we will see the hint of controlling water before cooking on the box of konjac silk we bought. If the water becomes turbid, it may be that the ingredients have expired.
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sealed package
Then, like the assembly line of box lunch, plastic packaging and bonding are carried out by means of "hot pressing packaging".
After packaging, you can send it to major supermarkets and convenience stores, and then appear in your Guandong cooking and birthday celebrations.
Three benefits of konjac
? First, lose weight
Amorphophallus konjac contains very low calories, so if you eat too much, you are not afraid of gaining weight. Moreover, konjac contains grape mannan, which will have strong swelling power after entering the stomach, thus making people feel full, so it can reduce the intake of other calorie foods.
Second, prevent cardiovascular and cerebrovascular diseases.
Konjac contains a substance called mucin, which can consume excess cholesterol in the body, thus preventing diseases such as atherosclerosis caused by cholesterol accumulation. For middle-aged and elderly people, eating some konjac properly at ordinary times is very helpful to prevent cardiovascular and cerebrovascular diseases.
Third, stabilize blood sugar.
The water-soluble fiber in konjac can only absorb sugar when it reaches the stomach of human body, and can only inhibit the absorption of sugar when it enters the small intestine, so this kind of food is very good for people who want to stabilize blood sugar or suffer from hyperglycemia. But also can reduce postprandial blood sugar to a certain extent, so that the glucose metabolism in the human body is in a virtuous circle.
Although konjac has so many benefits, there are three types of people who are not suitable for eating konjac.
1, people with colds
Amorphophallus konjac is a cold food. Eating too much will aggravate the cold in the body, especially for people who have colds and colds. Eating konjac may aggravate the condition, so it is best not to eat konjac after a cold.
2. People with indigestion
Amorphophallus konjac has a strong sense of fullness, so for people with poor digestion, eating too much is likely to cause bloating, and even food will accumulate in the stomach and intestines, which is difficult to digest. So for people with poor digestion, konjac should be eaten as little as possible.
3. People with skin diseases
Amorphophallus konjac is a hair care product. If people with skin diseases eat it, it may lead to the deterioration of skin diseases, so it is better for such people to eat less konjac. At the same time, people with wounds had better not touch it.
For more latest nutrition and health information, please pay attention to the official account of "Han Han Nutrition" WeChat ~