Konjacis a kind of thing with a long historyIngredients, in the ChineseFood culturehas an important position. The origin of its name can be traced back to ancient peopleKonjac tofuAt that time, there was no modern kitchenware to assist processing, and it could only be done purely by handKonjacIt is ground into a delicate shape, so it is called "ground taro".
Expanding: Ancient people were processingKonjac tofuBecause it is not as easy to process as modern kitchenwareIngredients。People can only rely on the power of pure hand, willKonjacGrate vigorously until a delicate state is reached. This process takes a lot of time and effort, but the end result is:DeliciousofKonjac tofuTherefore, this processing method was given the title of "grinding taro".
KonjacIt is a root food that cannot be eaten raw directly, and can only be eaten after it has been processed and cooked. Its taste is tender and soft and glutinous, whether it is cold or boiledHot pot, stir-fried or dry-fried, all of which are deeply loved by people. Buy on the marketKonjacWhen choosing a ready-made product because of the convenience of the picture, although the trouble of processing is saved, the taste is greatly reduced. In contrast, homemade at homeKonjacIt's smoother and has a higher moisture content, so it's more elastic and chewy. During the winter months, many people make their own productsKonjac tofuThis is how it was madeKonjacNot only does it taste great, but it can be stored for weeks without worrying about spoilage.
Expanding: For many people, winter is productionKonjac tofuThe best timing. This time on the marketKonjacRelatively cheap and relatively good quality. Make it yourself at homeKonjac tofuand not only can taste moreDeliciousYou can also enjoy the fun of the production process. ProductionKonjac tofuIt's not complicated, just prepare two fresh large onesKonjacCan. Process them into a large pot cookedKonjac, even if not placed inRefrigeratorcan also be stored for weeks without spoiling. This point is for likesKonjacIt's so convenient!ProductionKonjac tofuThe materials required are simple and economical, and the production process doesn't require much time and skill, so almost anyone can try it.
ExceptDeliciousDelicious outside,KonjacIt also has a high nutritional value. It is a typical high-fiber, low-fat food that is very low in calories. Per 100 gramsKonjacWith only 7 kilocalories, it can make you feel full and have no worries about weight gain. In addition,KonjacAlso rich inDietary fiberto help promoteGastrointestinalPeristalls, preventionConstipationand increase the level of metabolism in the body.
Expanding:KonjacIt is a great way to maintain a healthy weightIngredients。It's very low in calories, eat someKonjacIt can help us feel good satiety and avoid overeating high-calorie foods. MoreoverKonjacContains abundantDietary fiberto help promoteGastrointestinalPeristalls, preventionConstipationand promotes metabolism within the body. This is undoubtedly a very good choice for those who want to ** or maintain a healthy weight.
1. Cleaning and scraping: After washing the konjac with a brush, use a small scraper to scrape off its epidermis.
Expansion: To ensureIngredientsThe hygiene and taste of the first thing to doKonjacPerform a thorough cleaning process. With a brush, willKonjacAfter the surface is cleaned of dirt and impurities, the skin is removed using a small scraper. This will not only allow youKonjacIt is more tidy and easy to process and cook.
2.GrindingKonjac: Will be washedKonjacCut into small pieces, then add warm water andEdible alkaliStir together until a fine paste is formed.
Expand: Next isKonjacgrinding process. : Will be washedKonjacCut into small pieces, then add warm water andEdible alkaliStir together until a fine paste is formed. in the grindKonjacIn the process, it is necessary to add alkaline water while grinding, and stir continuously to ensure itKonjacGrinds delicately and without graininess.
3. Cook konjac: Add the ground konjac to hot water and cook until it becomes firm.
Expanding: Will grind wellKonjacPour into a pot, add an appropriate amount of hot water, then bring to a boil, turn to medium heat and continue to cook for 1 and a half hours. In the process of cooking,Konjacwill get bigger and float up, and two pots can be used to cook separately, ensuring that it is fully cooked. WhenKonjacWhen you pinch it hard and press it with your fingers so that it doesn't feel dentedKonjacAlready cooked.
KonjacStorage: will be cookedKonjacRemove and place in a large basin to soak in water. If you can't finish it within a week, you can do itKonjacPut it back in the pot and boil it with water once, then take it out so that it can be extendedKonjacof freshness without spoilage. Cut it directly into small pieces when eatingBlanchIt is suitable for stir-frying and boilingHot pot
Expanding: Will be cookedKonjacRemove, place in a large basin and soak in water. If it is not possible to do so within a weekKonjacAfter eating, you can useKonjacPut it back in the pot, add water and bring it to a boil again, then remove. This process can be:KonjacIt will stay fresh for a longer time and will not spoil. At the time of consumption, will:KonjacCut into small pieces, thenBlanchCan. SuchKonjacIdeal for stir-frying and boilingHot pot, palateKonjacWhen cooked, the texture is tender and soft, making it ideal for making cold dishes and boilingHot potOr stir-fry. During the cooking process,KonjacIt also has a good ability to absorb flavors, and is able to move aroundSeasoningIt is absorbed into the soup and makes the flavor even stronger. In addition,KonjacAfter cooking, it can also be cut into thin strips and used to make itKonjacJellyetcTraditional cuisine。Whether it's hot or cold,KonjacIt can add rich texture and flavor to the dish.
Expanding:KonjacIt is a great choice for cookingIngredients, it has a tender and soft texture, which is perfect for making a variety of dishes. Especially in cold dishes、Hot potas well as stir-frying,Konjaccan play a very good effect. During the cooking process,KonjacIt also has a good ability to absorb flavors, and is able to move aroundSeasoningAll the soup is absorbed into it, making the flavor of the dish even richer. In addition,KonjacIt can also be cut into thin strips and used to make traditional onesKonjacJellyetcGastronomy。Whether it's served hot or cold,KonjacIt can add rich texture and flavor to the dish. Therefore,KonjacIt has a high popularity in home cooking, and it is also peopleFood culturean indispensable part of .
Summary:Konjacis a long history and an interesting nameIngredients, it's in the ChineseFood culturehas an important position. KonjacThe processing and taste of it are popular with people, and the method of making it is not complicated, so almost anyone can try it. ExceptDeliciousDelicious outside,KonjacIt also has a high nutritional value and is suitable for ** and maintaining a healthy weightIngredients。Therefore, we can try homemade in winterKonjac tofu, enjoy the fun of the production process, and at the same time taste a more tender texture.