The konjac itself is not much flavor, if you want to make konjac more flavorful, you can like frozen tofu to take the frozen way, frozen konjac increased holes, easier to absorb the soup, taste better. And after processing the konjac shredded generally only need to be kept refrigerated, eat almost no fishy flavor, naturally, you do not have to be too heavy flavored with, can be used to make soup and so on.

Silkmelon konjac soup

Main ingredient: 1 silkmelon, konjac 1 piece.

Accessories: ginger, salt, pepper.

Steps: peel the loofah, wash, cut into thin slices. Wash and cut the konjac into chunks, and cut the ginger into thin julienne strips. Add water to the pot and add the chopped ginger to the pot. When the water boils, pour in the loofah and konjac, cook for about 10 minutes, add salt and pepper before starting.

Cool konjac shredded: blanch for a minute and then pull out and shred, then shred purple onions and bell peppers, pour some vinegar and soy sauce and mix well to serve.

Konjac is poisonous to the whole plant, to the tuber for the most, can not be eaten raw, need to be processed before eating. Poisoned tongue, throat burning, itching, swelling.

Konjac tofu as a traditional food, taste and flavor unique, simple production methods, operability, available konjac fine powder and fresh konjac production.

Konjac vermicelli: vermicelli is generally made of crops with high starch content, and its raw materials mainly include legumes such as mung beans, cereals such as rice, potatoes such as sweet potatoes, potatoes, etc. These single starch production of vermicelli is usually easy to break, easy to crumble, muddy soup and other problems. The use of konjac glucan gelatinization, viscosity, thickening, stabilization and other characteristics of konjac flour and other starch compounding can be used instead of alum to improve the elasticity and toughness of vermicelli.

Konjac cake: konjac cake is the use of konjac glucan gelatinization, thickening, stability, water retention and other characteristics of the traditional cake production process by adding konjac flour, through the optimization of the recipe and improve the process of cake production.

Medicinal and food konjac is also widely used in the food industry, such as konjac fruit leather, konjac rice cake, konjac ice cream, konjac noodles, ramen noodles, knife-cut noodles, cut noodles, wonton skins, siu mai skins, etc., these products in the process of production by adding konjac powder can make the product molding is better, the finished product is more toughness, the texture is more silky smooth.