What are the benefits of eating konjac? How to make konjac delicious

Konjac is a low-calorie food. Its glucomannan absorbs water and swells, so it makes you feel full after eating, making it an ideal weight-loss food. Eating konjac can also improve the body's immunity. Today, Encyclopedia Knowledge Network mainly shares with you the other benefits of eating konjac and how to make delicious konjac.

Contents of this article

1. What are the benefits of eating konjac?

2. How to make delicious konjac

3. People who should avoid konjac

What are the benefits of eating konjac?

1. Konjac can delay the absorption of glucose and effectively lower postprandial blood sugar, thereby reducing the burden on the pancreas and keeping the sugar metabolism of diabetic patients in a virtuous cycle. It will not cause a sudden drop in blood sugar and cause hypoglycemia like some hypoglycemic drugs.

2. The mucus protein contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis, and prevent and treat cardiovascular and cerebrovascular diseases.

3. Konjac is a low-calorie food. Its glucomannan absorbs water and expands to 30 to 100 times its original volume. Therefore, it gives a feeling of fullness after eating and is an ideal weight-loss food.

4. Eating konjac can improve the body's immunity. The mannan contained in it can interfere with the metabolism of cancer cells. The high-quality dietary fiber contained in it can stimulate the body to produce a substance that kills cancer cells, which can prevent and treat tumors.

How to make delicious konjac

Method 1: Spicy stir-fried konjac

Prepare the following ingredients: 300 grams of konjac tofu, 2 grams of bean paste, 5 chili peppers, 3 cloves of garlic, a little salt, 1 scallion

The specific steps are as follows: slice the garlic, cut the chili pepper into sections, and cut the konjac into small pieces. Boil water in a pot, pour in the konjac tofu, add a little salt, blanch for 1 or 2 minutes, heat the pot first, pour in cold oil, put the garlic slices and chili pepper into the pot and stir-fry on low heat until spicy, then add the bean paste and stir-fry until red oil comes out, pour in the konjac tofu that has been drained of water and stir-fry evenly, add a little water and cook for 1 minute to let it absorb the flavor, then turn to high heat to reduce the sauce, sprinkle with chopped green onions and serve.

Method 2: Spicy konjac

Prepare the ingredients as follows: 500 grams of konjac, 40 grams of oil, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of spicy hot pot base, 3 scallions, 1 tablespoon of oyster sauce

The specific steps are as follows: Soak the konjac in salt water for a while, cut into small cubes, wash and cut shallots into chopped green onions, add water to a pot and bring to a boil, put in the konjac and blanch it for two minutes, remove it and drain the water, heat the oil in a pot, add the spicy hot pot base and stir-fry until fragrant, then put in the konjac and fry for a while, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce and stir well, pour in clean water and cook until the taste is absorbed, finally sprinkle with chopped green onions and it’s ready to serve!

Method 3: Hot and sour konjac

Prepare the ingredients as follows: 500 grams of konjac tofu, 1 sharp pepper, 1 red sharp pepper, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, and some cucumbers

The specific steps are as follows: wash the red and green peppers, cut into small circles, boil the konjac tofu in boiling water for 3 minutes, remove and drain, put into a soup bowl, add the washed cucumber, red and green pepper rings, light soy sauce, balsamic vinegar, sesame oil, and mix with the konjac evenly!

People who should avoid konjac

1. People with poor digestive system function. Konjac is a kind of food that is difficult to digest. Therefore, for people with poor digestive function, they should try to eat less difficult-to-digest food such as konjac to avoid some adverse effects on the body.

2. People with skin diseases. In traditional Chinese medicine, konjac is considered an inducing food. For people with skin diseases, excessive consumption of konjac may aggravate the condition of the patient. Therefore, patients with skin diseases are not recommended to eat konjac.

3. People with a cold constitution. Konjac is cold in nature. Therefore, excessive consumption of konjac by people with a cold constitution will have a certain adverse effect on their health, especially for women with a cold constitution, as it may cause uterine coldness and dysmenorrhea.

4. Pregnant women. Pregnant women are nurturing new life in their bodies. Although konjac contains more nutrients, it is cold in nature. Excessive consumption will have a certain adverse effect on the growth and development of the fetus in pregnant women, so attention should be paid.