Hot and sour konjac(suan la mo yu )

Hot and sour konjac

Introduction:

"Konjac nutrition: konjac, also known as Amorphophallus, konjac, guitou, hualiangan, sheliugu, etc. Konjac is a beneficial alkaline food. For people who eat too much animal acidic food, eating konjac together can achieve the balance of food acid and alkali, which is beneficial to human health. Konjac is the general name of the genus konjac in Araceae. It is mainly produced in the tropics and subtropics of the eastern hemisphere. China is one of the places of origin. It is distributed in the mountainous areas of Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. There are many kinds of konjac. According to statistics, there are more than 260 varieties in the world. There are 19 kinds of konjac recorded in China, 8 of which are unique to China. Konjac underground tuber is oblate, like a big water chestnut. It is rich in nutrition, contains a variety of vitamins and mineral elements such as potassium, phosphorus, selenium, and also contains konjac polysaccharide needed by human beings, and has the characteristics of low calorie, low fat and high cellulose. Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss, fitness, treatment and anti-cancer, so it is popular all over the world in recent years, and is known as "magic food", "magic food", "health food" and so on. But the whole plant of konjac is poisonous, especially the tuber. After poisoning, the tongue and throat are burning, itching and swelling. People can save it by vinegar and ginger juice, oral administration or gargling. Therefore, konjac must be detoxified by milling, cooking and rinsing before eating. Nutritional value 1. Promoting blood circulation and removing blood stasis: konjac is pungent and warm in nature, which can promote blood circulation and prevent blood stasis. The mucus protein contained in Konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and cardiovascular and cerebrovascular diseases; 2. Anticancer and detumescence: konjac has interference effect on the metabolism of cancer cells, and drug sensitivity test is sensitive to gastric cardia cancer and colon cancer cells, which can resolve phlegm, soften and firm, disperse swelling and detoxify, and is mainly used for the treatment of masses, sputum nuclei, scrofula and other diseases, which can prevent and treat cancer; 3. Moistening intestines, defecating bowels and reducing adverse reactions Absorption of fat: the fiber in Konjac can promote gastrointestinal peristalsis, moisten intestines and defecate, prevent constipation and reduce intestinal absorption of fat, which is conducive to the treatment of intestinal diseases, and can reduce the accumulation of cholesterol in the body, which is of great significance in the prevention and treatment of hypertension and coronary atherosclerosis; 4. Hunger relief and weight loss: konjac is a low calorie food, in which the glucomannan will absorb water and expand, which can increase the body fat As large as 30-100 times of the original volume, so there is a sense of satiety after eating. It can be used for the treatment of diabetes, and is also an ideal weight loss food. It is suitable for the general population, especially for the patients with diabetes and obese people. Usage and dosage: grind the spherical rhizome of konjac into powder, add water to make it into a colloidal shape, and then add alkaline substances such as hydrated lime to solidify it. 1. Raw konjac is poisonous and can only be eaten after decocting for more than 3 hours, and the amount should not be too much each time; 2. Don't eat drug residues to avoid poisoning; 3. Konjac underground tubers can be processed into konjac powder for eating, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, fruit juice konjac shreds and other foods. The edible effect of konjac is warm and pungent, toxic; it can activate blood circulation and remove blood stasis, detoxify and detumescence, widen intestines and relieve constipation, remove phlegm, soften and firm. Hot and sour konjac tofu, which is processed konjac tofu, belongs to cooked konjac, does not need to boil for 3 hours, rest assured to eat. Ingredients: konjac 500g, seasoning: refined salt, edible oil, shredded ginger, diced red pepper, diced hot and sour pepper, leek powder, powder, sauce, chicken essence. Methods: 1. Cut konjac slices into boiling water. 2. Dice ginger, red pepper and sour pepper. 3. Stir fry ginger, red pepper and sour pepper in oil pan for a while. 4. Pour in the konjac with boiling water. 5. Add salt and boil for 10 minutes. 6. Add in the flour and seasoning sauce. 7. Add in the leek and MSG. 8. Bring to a boil and serve

Production steps:

Materials required:

Konjac: 500g

Red pepper: right amount

Sour pepper: right amount

Leeks: moderate

Refined salt: right amount

Edible oil: right amount

Shredded ginger: right amount

Gelling powder: appropriate amount

Sauce: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan La Mo Yu