A good way to eat it is to make konjak tofu. It tastes very good. I love it very much. Don't be afraid, there are no more processes than tofu.
1。 First, peel (wear plastic gloves, otherwise your hands will itch), add white radish, chop it, soak some rice, mix it and smash it by machine (push it with a stone mill).
2。 After the water boils, pour in the original juice, continue to heat, pour in the diluted edible alkali liquid, stir it with a wooden stick constantly, pour it out after 20 minutes to cool, cut it into small pieces, put it into boiling water and boil it for about 10 minutes, and float it in warm water.
3。 It can be fried with pickles, hot pot, spicy hot pot, konjak duck and so on.
Konjak underground tuber is oblate, like a large water chestnut, with a diameter of more than 25 cm. It is very nutritious, containing 35% starch, 3% protein, as well as a variety of vitamins, potassium, phosphorus, selenium and other mineral elements. It also contains more than 45% konjak polysaccharide, grape mannose, which is needed by human beings, and has the characteristics of low calorie, low fat and high cellulose.
Konjak underground tubers can be processed into konjak powder for consumption, and can be made into konjak tofu, konjak noodles, konjak bread, konjak meat slices, fruit juice konjak shreds and other foods. Konjak food not only tastes delicious, but also tastes pleasant.
