Method for making handmade konjac

The making method of handmade konjac is as follows:

1. Take fresh and uncorrupted konjac, peel it and wash it.

2. Take five kilograms of pre-made plants to reduce water and put them in a serrated big water tank.

3. Rub the konjac back and forth on the sawtooth, grind the konjac into a paste, and put it in water to stir evenly. After standing for 12 hours, konjac will form a whole block.

4. Divide the konjac block into several small pieces and put it in the pot for half an hour, and the konjac will take shape.

5. Cut the prepared konjac into pieces and put it in water to boil for 10 minute, so that the water in the konjac can boil and the konjac can be fished out for later use. Stir-fry chopped pickled peppers, red peppers, ginger and garlic in red oil, pour in konjac, add a little soy sauce and stir-fry chicken essence evenly. In this way, you can cook delicious hot and sour konjac.

Amorphophallus konjac is the general name of Araceae Amorphophallus konjac, which belongs to potato and taro crops in cultivation. Amorphophallus likes warm and humid, the optimum temperature is 20 ~ 30℃, the optimum temperature is 25℃, and the optimum relative humidity is 80% ~ 90%, that is, Amorphophallus likes places with long optimum temperature period but not suitable for hot and dry summer. As early as 3000 years ago, China began to cultivate and utilize konjac.

There are abundant konjac resources in hilly areas of southern China, Qinling Daba Mountain, Sichuan Basin, Yunnan-Guizhou Plateau, southern Yunnan and Taiwan Province Province. As early as in "Illustration of Materia Medica", "Compendium of Materia Medica" and other ancient books, it was recorded that konjac was cold and tasteless. It can reduce swelling and detoxify when used as medicine, and is mainly used to treat carbuncle, sore, swollen poison and scrofula.