Konjac flour is a type of wide flour food made from konjac as raw material. Konjac is a tuberous plant that is rich in dietary fiber and low in calories, and is widely used in food processing. Konjac flour is a wide powdered food made by processing and purifying konjac.
The production process of konjac flour is relatively simple. Firstly, peel and slice the konjac tubers, and then soak and rinse them to remove starch and impurities. Next, cut the processed konjac into wide noodles, steam and air dry them, and then make transparent konjac wide noodles.
There are various cooking methods for konjac flour, which can be used to make cold dishes, soups, stir fried dishes, etc. Due to the lack of flavor in konjac flour, it is easy to absorb the flavor of seasonings. Therefore, various seasonings and ingredients can be added according to personal taste for cooking. Konjac flour has a tough texture, a smooth taste, and is not easy to cook. It is suitable for cooking with vegetables, meat, and seafood.
In short, konjac flour is a type of wide flour food made from konjac, which has rich nutritional value and diverse cooking methods. It is rich in dietary fiber, which helps digestion and control blood sugar, and is also a low calorie food choice. Whether at home or in restaurants, konjac noodles can bring people a delicious dining experience.
