When I was a child, my mother often made konjac starch for us, and she said that it can not only be used as a delicious food, but also help relieve gastrointestinal discomfort, which is especially effective for eating bad stomach. Pangola konjac, also known as banana taro.
Konjac starch is processed from the tubers of konjac, which is rich in starch and a variety of nutrients such as vitamins, minerals and dietary fiber. Konjac starch has the effects of clearing heat and detoxifying, diuretic, lowering blood sugar, etc., and has a certain auxiliary effect on gastroenteritis, dysentery, diabetes and other diseases. When we were children, we often had stomach aches due to eating unclean food, and my mother would cook a bowl of hot soup with konjac starch, and after drinking it, our stomach would feel much more comfortable.
In addition to its medicinal properties, konjac starch is also a delicious ingredient. It can be used to make a variety of food items such as jelly, pancakes, pastries, etc. In my memory, my mother used to make jelly from konjac starch, which was smooth and delicious. In addition, konjac starch can also be used in cooking, such as stir-frying with vegetables, or adding some to soups, which can increase the consistency of the soup and make the taste richer.
However, although there are many benefits of konjac starch, it should not be consumed in excess. If consumed in excess, it may cause indigestion, diarrhea and other uncomfortable symptoms. Therefore, when using konjac starch, you need to pay attention to the appropriate amount and follow the correct way to use it.
Overall, konjac starch is a very valuable ingredient that is not only delicious but also has medicinal and nutritional properties. While enjoying the food, we can also get health and nutrition from it.