What is konjac? How to store konjac?

Konjac is known as the intestinal scavenger and is a very nutritious food. Konjac can be used to make many different kinds of food, such as konjac cake, konjac baby, konjac hot pot, etc., which are very chewy and delicious. How to preserve konjac? The following article will share with you.

Contents of this article

1. What is konjac?

2. How long should konjac be cooked?

3. How to store konjac

What is Konjac

Konjac is a yam crop. Its main ingredients are glucomannan and various dietary fibers. It also contains various amino acids and trace elements. Regular consumption is very beneficial to human health. Konjac cultivated in my country is mainly distributed in Shaanxi, Yunnan, Guizhou, Sichuan, Hubei and other places, among which Sichuan has the most abundant resources.

Konjac is a yam crop, which is mainly distributed in Africa, Southeast Asia and other places, especially in Japan, Vietnam, China, Myanmar and other countries where it is cultivated. The konjac cultivated in my country is mainly distributed in Shaanxi, Yunnan, Guizhou, Sichuan, Hubei and other places, among which Sichuan has the richest resources and is the most important konjac producing area in my country.

The main ingredients of konjac are glucomannan and various dietary fibers. It also contains various amino acids and trace elements. Regular consumption is very beneficial to the human body. It has many functions such as detoxification, beauty, lowering blood sugar and reducing fat. It was once identified as one of the top ten health foods by the World Health Organization.

Many people think that konjac is the same as taro, but in fact, the two are different species of plants. Taro is usually only eaten and can be eaten after being cooked, which is easier to digest. However, konjac contains certain toxic substances, so edible konjac must be processed, otherwise eating it directly may cause food poisoning.

How long to cook konjac

Generally speaking, it takes about 10 to 20 minutes to cook. The more water it contains, the longer it takes to cook until it is tough and elastic. Before cooking, it is recommended to blanch the konjac in water, which has a high-temperature sterilization effect on harmful substances in the konjac and improves its safety.

Konjac is known as the intestinal scavenger and is a very nutritious food. Konjac can be made into many different delicacies, and it needs to be cooked for a certain amount of time before eating.

The cooking time is generally 10 to 20 minutes, but it also depends on the amount of water contained in the konjac. The more water content, the longer the cooking time. The cooked konjac should be tough and elastic.

It is recommended to be careful when eating konjac. Raw konjac is poisonous and cannot be eaten directly. It must be cooked for a period of time before it can be eaten.

How to store konjac

Konjac can be stored in the refrigerator, which can extend the edible time and the nutrients will not be lost too much. Konjac should not be stored in the summer, but it can be soaked in alkaline water, which can extend the shelf life of about three days. Konjac also has the functions of improving the body's immunity, strengthening people's physical fitness, and preventing diseases.

1. Store in refrigerator

Konjac can be stored in the refrigerator. Konjac contains a lot of water. Putting it in the fresh-keeping room of the refrigerator can ensure that the water will not be lost, and the nutrients will not be lost too much. It can also avoid the breeding of microorganisms. Therefore, konjac can be stored in the refrigerator.

2. Soak in alkaline water

Konjac is not suitable for storage in summer. If you want to preserve konjac, you can cut it into small pieces and soak it in alkaline water. This can extend its shelf life by about three days. During this period, you need to eat the konjac as soon as possible and rinse it with water before eating.

3. Function

Konjac can improve the body's immunity. The high-quality dietary fiber contained in konjac can stimulate the body to produce a substance that kills cancer cells. The glucomannan in konjac can effectively decompose cholesterol, single-point acid fat and other substances and absorb them, which can reduce triglycerides and cholesterol in the blood.