KonjacIt is a long-established part of the Chinese dietIngredients。Its name comes from the early processing of peopleKonjacTofu was made by hand, because there were no tools that could be used at that time, so they had to be ground by handKonjac, so it is called "grinding taro".
KonjacAlso known as:KonjacIf obtained, konjac and konjac corn are a kind of rhizomesPlants。It cannot be eaten raw, only after it has been processed and cooked. KonjacThe taste is tender and soft, whether it is cold or coldHot potBoiled, stir-fried or sautéed, they are all loved by people.
KonjacMarket-bought products often don't taste as good as homemadeKonjac, because it is sold outsideKonjacThe water content is higher and relatively more tender, while the home is madeKonjacIt has a chewy and chewy texture. Therefore, in the winter, we often choose to make it at homeKonjacBean curd. Only two large ones are neededKonjac, you can make a ** cookedKonjac。And even if it's not in the freezer, it can last for weeks without worrying about spoilage.
KonjacIn addition to being delicious, it is also very nutritious. It is a typical highDietary fiberLow-fat foods. 100 gramsKonjacWith only 7 kilocalories, it can make people full without worrying about gaining weight, because it is very full. In addition,KonjacIt can also be promotedGastrointestinalperistalsis, prevents constipation, and increases metabolic levels.
1. Handle konjac
First of all, prepare two large onesKonjac, the total weight is about 5 catties. Wash it off with a brush. Then, use a small scraper to willKonjacScrape into small pieces and rinse with water to make it white and skinless. After scraping,KonjacThe net weight is about 45 pounds.
2. Grind konjac
Prepare 5 catties of warm water and 100 gramsEdible alkaliStir well in warm water. Then take a large bowl, pour in a small amount of alkaline water first, and start grindingKonjac。Add alkaline water while grinding, while stirring constantly, untilKonjacIt becomes a delicate mush. The whole grindKonjacThe process should be constantly added with water, keep stirring untilKonjacGrind all and continue to stir for a few minutes to makeKonjacMore delicate. Finally, willKonjacSmooth the surface of the paste and let it sit for an hour to allow it to solidify well.
3. Boil konjac
An hour later,KonjacIt has solidified and cut into small pieces. Then pour it into a large pot and add enough boiling water. After boiling, turn to medium heat and continue to cook for 1 hour and a half untilKonjacIt softens completely, is slightly stiffer when pinched by hand, and does not leave noticeable dents when pressed. And so it isKonjacThe semi-finished product is finished.
4. Preservation of konjac
will be cookedKonjacPut it in a large container and soak it in water for a long time. If you can't finish it in a week, you canKonjacPut it back in the pot, add water and bring it to a boil again, then remove it. This process can be extendedKonjacof the preservation time, and don't worryKonjacMetamorphism. When you want to eat it, cut it into small piecesBlanchIt is ready to eat, perfect for stir-frying andHot pot
5. Tips
GrindingKonjac, it is recommended to bring itGlovesso as not to touch itKonjacAfter causing allergies. If you find it troublesome, you can also use a machine to whip, just prepare the lye in advance.
GrindingKonjac, add alkaline water while grinding, and stir regularly to avoid caking.
GrindingKonjac, the amount of water used is not fixed. I want an older tasteKonjac, you can add half a catty to one catty of water appropriately; And if you want a more tender taste, you can add an extra pound of water. Eventually, no matter how much water is added,KonjacBoth can be formed, but the taste is slightly different. The best on the marketKonjacUsually tender.
KonjacAs a traditionIngredients, which has a long history in China. People love it not only for its delicious taste, but also for its nutritious contentIngredients。thehistoryofchinesepeopleeatingkonjacisquitelong,anditsnameoriginatedfromtheearlydayswhenpeopleprocessedkonjactofu.atthattime,therewerenotools**ailable,sotheyhadtogrinditbyhand,whichiswhyitwascalled"grindingkonjac."konjacisatypeofrootvegetablethatcannotbeeatenrawandneedstobecookedafterprocessing.ithasatenderandsofttexture,**itpopularinvariousdishessuchascolddishes,hotpot,stir-frying,anddry-frying.normally,webuykonjacdirectlyfromthemarketforconvenience,butthetextureiscompromisedcomparedtohomemadekonjac.thekonjacsoldoutsideismoretenderandhasahigherwatercontent,resultinginalesschewytexture.inourregion,wemakekonjactofuathomeduringwinter,andthequalityisexcellent.withjusttwolargerawkonjacs,wecanmakealargepotofcookedkonjac.evenwithoutrefrigeration,itcanbestoredforseveralweekswithoutworryingaboutspoilage.
inadditiontobeingdelicious,konjacisalsohighlynutritious.itisatypicalhighdietaryfiberandlow-fatfood.konjachasverylowcalories,withonly7caloriesper100grams.itcanmakeyoufeelfullwithoutworryingaboutgainingweight,asitprovidesastrongsenseofsatiety.moreover,konjaccanhelppromotegastrointestinalmotility,preventconstipation,andimprovemetabolism.
1.preparekonjac:washtwolargekonjacs(around5pounds)withabrush.peelthekonjacintosmallpiecesandrinsewithcleanwateruntilitbecomeswhite.thenetweightofthekonjacafterpeelingisaround4.5pounds.
2.grindkonjac:prepare5poundsofwarmwaterand100gramsoffood-gradealkali.mixthealkaliintothewarmwater.takealargebowl,pourinasmallamountofalkaliwater,andstartgrindingthekonjac.addalkaliwatercontinuouslywhilegrindingandstiruntilthekonjacbecomesasmoothpaste.addwaterandstircontinuouslythroughoutthegrindingprocess.aftergrindingallthekonjac,stirforafewmoreminutestomakeitsmoother.smooththesurfaceandletitsitforanhourtosolidify.
3.cookkonjac:afteranhour,thekonjacwillbefirm.cutitintosmallpieces.bringalargepotofwatertoaboilandaddthekonjac.cookovermediumheatfor1.5hoursuntilthekonjacbecomessoft.itshouldstillbeslightlyfirmwhensqueezedbutnotle**eanindentationwhenpressedwithafinger.
transferthecookedkonjactoalargecontainerandsoakitinwater,allowingittobestoredforalongtime.ifyoucannotfini***withinaweek,youcanboilthekonjacinwateragainbeforetakingitout.thisprocesscanextendthestoragetimewithoutworryingaboutspoilage.whenyouwanttoeatit,simplycutitintosmallpiecesandblanchitbeforeconsumption.itisperfectforstir-fryingandhotpot.
itisrecommendedtoweargloveswhengrindingkonjacto**oidallergicreactions.ifyoufindittroublesome,youcanuseamachinetoblendit,justmakesuretopreparethealkaliwaterinadvance.
whengrindingkonjac,addalkaliwaterslowlyandstirregularlytopreventclumping.
theamountofwaterusedduringgrindingisnotfixed.ifyoupreferafirmertexture,addlesswater(aroundhalfakilogramtoakilogramless);ifyoupreferasoftertexture,addmorewater.regardlessoftheamount,thekonjacwillstillsolidify,butthetexturemayvaryslightly.thekonjacsoldinthemarketisusuallymoretenderandsmooth.
inconclusion,konjacisatraditionalingredientwithalonghistoryinchina.peopleloveitnotonlyforitsdelicioustastebutalsoforitsnutritionalvalue.itcanbeeasilymadeathomeandstoredforalongtime,**itapopularchoiceforwinter.enjoythechewyandnutritiouskonjacinvariousdishes!