What are konjac noodles
Konjac noodles are made from konjac. They are often called miracle noodles or konjac noodles. They're made from glucomannan, a type of fiber that comes from the root of the konjac plant. Konjac is the general name of the genus Konjac in the Araceae family, and belongs to the potato and taro crops in cultivation. Konjac is rich in carbohydrates, low in calories, and has higher protein content than potatoes and sweet potatoes. It is rich in trace elements, and also contains vitamin A and vitamin B, especially glucomannan.
There are six species of konjac with higher utilization value: konjac, white konjac（Without additives for color, konjac is pale white. It is then boiled and cooled to solidify. Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon.）, Tianyang konjac, Ximeng konjac, Youle konjac and Menghai konjac. Born in sparse forests, forest margins or moist land on both sides of valleys or cultivated. The suitable planting areas for konjac in my country are mainly distributed in the tropical and subtropical humid monsoon climate areas such as the southeast mountains, the Yunnan-Guizhou Plateau, and the Sichuan Basin.
Ways to eat konjac noodles:
There are many ways to eat konjac noodles, such as konjac fruit dan skin, konjac rice cake, konjac ice cream, konjac noodles, ramen noodles, sliced noodles, sliced noodles, wonton skins, and siu mai skins. For example, the spinach miracle noodle is also very simple. It can be used as tomato and egg noodle soup, fried noodles or cold noodles and so on.
The method of tomato noodle soup: first stir-fry the egg and then set aside, then stir-fry the tomato and then add the egg, add water, add the miracle noodle with spinach, and boil until it boils.
The calories of konjac noodle are very low and rich in soluble diet. Fiber, the feeling of fullness can reach 4 hours+ after eating. It is most suitable for meal replacement and weight loss. If you don’t have kitchen utensils to make noodles, you can wash the konjac noodles with hot water and directly salad them. There are many ways to eat them, depending on the individual. Like cooking.
The addition of konjac flour in the production process of konjac noodles can make the product form better, the finished product is more tough, and the taste is smoother.
Post time: Sep-08-2021