Konjac has many things to pay attention to during cooking and consumption, especially in terms of cooking. If the cooking method is incorrect and the konjac is not thoroughly cooked, it can easily cause food poisoning. Additionally, konjac is not suitable for everyone to eat. Let's take a look at the several aspects to pay attention to when consuming konjac!
I. Cooking
1. Peel the konjac corm, grind it into powder, and you can make white konjac. If you grind it into powder without peeling, you will get black konjac.
2. Before cooking, you can rub it with salt to remove the lime powder on the surface of the konjac.
3. Raw konjac is toxic, so it must be thoroughly cooked before consumption. It is recommended to blanch it in boiling water before cooking, and then stir-fry it with other ingredients.
II. Unsuitable Groups
1. People with indigestion should not eat too much.
2. People with skin diseases should avoid it.
3. Konjac is considered a "cold" food in traditional Chinese medicine, so it should not be consumed when experiencing symptoms of a cold or flu.
III. Other Aspects
1. Konjac-based foods, including konjac tofu and konjac noodles, should not be eaten in excess. The best amount is 80 grams per person per meal.
2. When sold, konjac is packaged in a bag with liquid. If you buy extra konjac, continue to store it sealed with this liquid, and then place it in the refrigerator.
In addition to using konjac to make food, we can also choose konjac powder, which is processed from konjac. It can be added to porridge for consumption, made into konjac tofu, or even used to make high-protein steamed buns, making the consumption methods more diverse.