Efficacy and practice of konjak tofu
Konjak is a generic herb with high nutritional value and rich in soluble dietary fiber. According to the survey, the dietary fiber consumed by Chinese people in their eating habits is far from enough. Eating konjak often can supplement the dietary fiber necessary for the human body, so as to achieve the effect of healthy eating. Let's take a look at the efficacy and practice of konjak tofu!
Materials of konjak tofu
Konjak slices 500g, rice (or corn) 250g.
How to make konjak tofu
1. Konjak chips and rice (or corn) are soaked in water. When soaking, change the water to remove the residual poison. After swelling, grind them into pulp with a stone mill, and cook them in a pot to form konjak tofu.
2. When the taro pulp is heated in the pot, it should be continuously stirred with a wooden stick. When it is completely cooked, it should be scooped up and put into a dustpan for spreading. The thickness of spreading should not exceed 2.5 ~ 3 cm.
3. After spreading and drying, cut it into blocks with a knife, soak it in water for several days and change the water often. It can be eaten when the water has no strange smell. The coefficient of expansion of taro chips is 20 ~ 30 times, so enough water should be put in the pot when cooking.
Eating taboos of konjak
1. Konjak must be completely cooked. Generally speaking, konjak can only be eaten after cooking for more than 3 hours, otherwise it is easy to cause food poisoning.
2. Konjak is not an easy to digest food. If you eat too much, it is easy to cause indigestion and gastrointestinal discomfort.
3. Although konjak tofu is very appetizing, it may cause repeated skin diseases, so people with skin diseases should eat less.
4. Konjak is a cold food. If you have typhoid and cold symptoms, you should eat less konjak, and those with spleen stomach deficiency cold should also eat less.
