Konjac, English name: Konjac, also known as konjac. Perennial Araceae herb, rich in gel. The main component of konjac is glucomannan, which not only contains 10 amino acids and trace elements needed by human body, but also has the characteristics of low protein, low fat, high fiber, good water absorption and high expansion rate.

Medicinal efficacy: it has the effects of reducing blood fat, blood sugar, blood pressure, weight loss, beauty, health care, constipation and so on. Konjac makes children healthier, and at the same time, because it is rich in gum, it tastes more tough and Q.

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Konjac powder taboo/eating method

Raw konjac is poisonous and must be cooked for more than 3 hours before eating. People with indigestion should not eat too much at a time, and people with skin diseases should eat less konjac.

Pour a small bag of konjac flour into 300ml of normal temperature water, stir it quickly while pouring, let it stand for 30 minutes to solidify into a paste, and then put the konjac tofu paste into boiling water to cook 15-30 minutes. When eating, you can slice or shred the prepared konjac tofu according to your own preferences, cold, stir-fry, stir-fry meat or braise in soy sauce, or as a side dish of hot pot. Various ways to eat, green and natural, delicious.

CCTV Food Network-Revealing the reason why the crayon Xiao Xin fruit can't be broken by freezing: the healthier effect of konjac powder.