What does konjac look like? What is the effect? How is it made into konjac tofu?

Amorphophallus konjac is commonly known as konjac, also known as taro, konjac, konjac, flower stem lotus, tiger palm, growing in the sparse forest, is a beneficial alkaline food. So what does konjac look like? What is the effect? How is it made into konjac tofu?

What does konjac look like?

1. Konjac underground tuber is oblate, large, petiole stout, cylindrical, light green, dark purple spots, palmately compound leaves, the inside is white.

The plant is about 40-70 cm high, with a bulb underground, a plant with only one leaf, pinnately compound leaves, petiole thick like a stem, flowering purplish red, odorous, and the underground corm is round.

2. Konjac can be divided into white konjac and flower konjac. Amorphophallus konjac is a tuber of perennial herbs in Araceae, which is widely distributed in China. There are 18 konjac varieties in China, of which 5 have medicinal value: konjac, hairy konjac, southern snake konjac A., Dongchuan konjac, verrucous handle konjac. The heteropolysaccharide konjac glucomannan (KGM) extracted from konjac tuber has pharmacological effect. Because KGM has the characteristics of water absorption, gel, adhesion, low heat and edible, it is widely used in food processing, daily chemistry, health products and so on.

What is the effect of konjac?

1. Detoxification and defecation

Konjac cold, can promote blood circulation and remove blood stasis, detoxification and detumescence, wide bowel laxation, dietary fiber in konjac can promote gastrointestinal peristalsis, remove fat accumulation in the intestine, make toxic substances out of the body, moisturize the bowels, detoxify and clean the stomach.

2. Reduce blood fat and blood sugar

Glucomannan in konjac can prevent the body from digesting and absorbing cholesterol, thus playing a good role in reducing blood lipids, while a large number of water-soluble fibers contained in konjac can absorb sugars when entering the stomach and enter the small intestine directly. inhibit sugar absorption in the small intestine, effectively reduce postprandial blood sugar, thus reduce the burden of the pancreas, make the glucose metabolism of patients with diabetes in a virtuous circle, and keep the blood sugar value in a certain range.

3. Anti-cancer and anti-cancer

Konjac has the laudatory name of "anti-cancer magic coat". It contains a kind of gel-like chemical substance, which has the magic power of anti-cancer and anti-cancer. After entering the human body, this gel can form a translucent magic coat, attach to the intestinal wall, and hinder all kinds of harmful substances. Play the effect of anti-cancer and anti-cancer.

4. Keep fresh and prevent bacteria

Konjac contains a natural antibiotic, konjac flour mixed with other raw materials of food, konjac can form an antibacterial film on the food surface, prevent bacterial contamination, prolong storage time, and play a role in keeping fresh and preventing bacteria.

5. Lower cholesterol

Konjac glucomannan can effectively inhibit the absorption of cholesterol, bile acid and other fat decomposing substances in the small intestine, promote the excretion of fat, reduce the total amount of triglyceride and cholesterol in serum, prevent arteriosclerosis and prevent cardio-cerebrovascular diseases.

6. Promoting blood circulation and removing blood stasis to relieve pain

Konjac has the effect of heat preservation, pungent and warm taste, promoting blood circulation and preventing bruising. In ancient folk therapy, there are materials made from konjac into thermal cloth to treat stomachache and shoulder soreness. Wrap the steamed konjac in towels and put it on the affected area to relieve the pain.

7. Appease hunger and lose weight

Konjac is a low-calorie food, in which glucomannan can absorb water and expand, which can be increased to 30% 100 times of the original volume, so it has a sense of fullness after eating, so it can be used to treat diabetes and is an ideal weight loss food.

8. Clean the stomach wall

Konjac contains a lot of soluble plant fiber, which can promote gastrointestinal peristalsis, reduce the retention time of harmful substances in gastrointestinal tract and gallbladder, effectively protect gastric mucosa and clean gastric wall.

9. Calcium supplement

100 grams of konjac natural food contains about 43 milligrams of calcium, more importantly, its calcium ingredients are easily dissolved and absorbed by the human body. This calcium-rich product is also the first choice for calcium supplement.

10. Improve immunity

Konjac can improve the immunity of the body, the mannose anhydride contained in it interferes with the metabolism of cancer cells, and the excellent dietary fiber can stimulate the body to produce a substance that kills cancer cells.

How is konjac made into konjac tofu?

1. Choose konjac: konjac should choose fresh demons with smooth and delicate surface, short terminal buds, no wormholes and no decay.

2. Cleaning: the selected fresh konjac should go out to the surface of the soil, fibrous root, stem, top bud, and wash the whole body of konjac with a brush.

3. Peeling: remove the clean konjac from the skin with a blade and peel it gently to show the white and tender meat.

4. Prepare pulping water: because of the toxin in the fresh konjac corm, it can only be removed with alkali water. Before grinding, it is necessary to prepare alkaline pulping water, which can use 5% lime water or 10% pure plant ash water. Or 1% edible alkali water (that is, 1 kg edible alkali dissolved in 100 kg water).

5. Grinding: in the past, it was most commonly used to make a bark eraser with old east melon bark or an iron eraser made of iron bark. Rub the peeled konjac back and forth on the eraser, and add the grinding water prepared while rubbing. The grinding water is twice that of konjac 1mer. The pulp should be ground as fine as possible. now the pulp is also ground by a refiner, but the taro should be chopped before grinding, and the proportion of grinding water is the same as that of bark rub and iron rub. The old east melon bark is used to make a bark eraser, which is ground into konjac tofu with the best taste.

6. Pressing (blank): the ground pulp should be pressed in time, so as not to turn yellow and red by air oxidation for a long time, reduce the coagulation and affect the quality of konjac pulp. Pressing (blanking) method: the box can be 1 meter long, 0.8 meters wide and 0.1 meters high. If you want to be a little bigger, you can make the length and width a little longer, or shorten it a little bit. Put the ground konjac pulp into the box and press it down with a shovel to make the konjac pulp stick tightly. After pressing, it can be divided into small squares. A case can be divided into about 80 yuan of konjac tofu.

7. Boil: put the pressed konjac bean curd block in the pot, add clear water, and submerge the bean curd block. Boil it over high heat until cooked. But when cooking, turn it every 5 minutes to prevent the sticky pot from burning. It takes about an hour to cook, and it is appropriate to cook all the konjac tofu.

8. Rinse: rinse the boiled konjac bean curd block with clean water for 5 times and remove all the alkali water from the konjac bean curd block before you can eat. Generally, 12Mel changes the water every 24 hours. The more times you rinse, the better the quality. The color is white, fresh and tender. The prepared konjac bean curd blocks are immersed in water in a container that can hold water, and the water is changed every 24 hours. The water is boiled in a reverse pot for 5 days and boiled for about half an hour. It can be preserved for about 2 months without deterioration. Be sure to change water on time and return to the pot to boil on time during preservation.