Konjac Dishes 1: Konjac Ramen
Ingredients:
– Konjac noodles: 200g
– Chicken or pork bone broth: 500ml
– Vegetables: to taste (e.g., spinach, shiitake mushrooms, carrots, as preferred)
– Eggs: 1-2
– Seasonings: soy sauce, dark soy sauce, salt, chicken bouillon, chopped green onions, sesame oil, chili oil, to taste
Instructions:
1. Prepare Konjac Noodles: If using dried Konjac noodles, soak them according to the package instructions. If using wet konjac noodles, they are ready to use.
2. Make the Broth: Bring the prepared chicken or pork bone broth to a boil, then simmer on low heat for 1-2 hours. Skim off any foam and strain to keep the clear broth.
3. Prepare Vegetables: Wash the vegetables. Cut spinach into sections, julienne the carrots, and slice the shiitake mushrooms. Blanch them quickly in boiling water and set aside.
4. Cook Konjac Noodles: Add a pinch of salt to a large pot of boiling water. Cook the konjac noodles for 2-3 minutes until they become soft and translucent. Rinse with cold water and drain to maintain their texture.
5. Prepare Soft-Boiled Eggs: Place the eggs in cold water. Bring to a boil, then simmer on low heat for about 8 minutes. Transfer to ice water to cool, then peel and halve.
6. Assemble Ramen: Place the konjac noodles in a bowl. Pour in the hot broth, add the prepared vegetables and soft-boiled eggs. Season with soy sauce, dark soy sauce, salt, and chicken bouillon to taste. Garnish with chopped green onions, and drizzle with sesame oil and chili oil for extra flavor.
Konjac Dishes 2: Konjac Fried Rice
Ingredients:
– Konjac rice: 200g
– Carrot: 1
– Green peas: 50g
– Corn kernels: 50g
– Vegetarian ham: 50g
– Onion: 1/2
– Eggs: 2
– Seasonings: olive oil or peanut oil, soy sauce, oyster sauce, salt, black pepper (to taste)
– Other ingredients: chopped green onions, minced garlic
Instructions:
1. Prepare Konjac Rice: Rinse dry konjac rice with warm water several times to remove odor, then drain well. For better texture, pan-fry the konjac rice over low heat until slightly dry and resembling fried rice.
2. Scramble Eggs: Heat oil in a pan and pour in beaten eggs. Scramble quickly until half-cooked, then set aside.
3. Sauté Aromatics and Veggies: In the same pan, add more oil, then sauté onion and garlic until fragrant. Add diced vegetarian ham and stir-fry until the edges are slightly browned. Add diced carrots, green peas, and corn kernels, and stir-fry quickly.
4. Add Konjac Rice: Add the prepared konjac rice to the pan and stir-fry with the vegetables and ham over medium heat, allowing the rice to absorb the flavors.
5. Season: Add soy sauce, oyster sauce, salt, and black pepper, and stir-fry quickly to combine all ingredients.
6. Return Eggs: Add the scrambled eggs to the pan and stir-fry briefly to distribute evenly.
7. Serve: Garnish with chopped green onions for color and aroma, then serve hot.
Tips:
– Avoid high heat when stir-frying konjac rice to prevent sticking. Keep the heat at medium and stir frequently.
– Ensure the konjac rice is well-drained to achieve a drier, more distinct texture.
Following these steps, you’ll have a healthy, low-calorie, and flavorful konjac fried rice, suitable for weight loss or a healthy diet.
Konjac Dishes 3: Konjac Dumplings
Ingredients:
– Konjac powder: 200g
– Flour: 300g
– Water: as needed
– Chinese chives: 200g
– Shiitake mushrooms: 100g
– Cooked eggs: 2
– Seasonings: soy sauce, sesame oil, salt, chicken bouillon
– Other ingredients: minced garlic and onions, other desired veggies or meat
Instructions:
1. Make Konjac Dough:
Mix konjac powder with water and let sit for 10 minutes to hydrate.
Make a smooth dough with flour and water.
Combine konjac gel and flour dough at 1:2 or 1:3 ratio for desired texture.
Knead into a uniform dough, cover and rest for 20 minutes.
2. Prepare Filling:
Mix chopped chives, mushrooms, and cooked eggs in a bowl.
Add garlic, onions, soy sauce, sesame oil, salt, and chicken bouillon. Adjust seasoning to taste.
3. Wrap Dumplings:
Roll out dough into Konjac dumpling wrappers.
Place filling in the center and fold it into desired dumpling shape.
4. Cook Dumplings:
Boil water and gently add dumplings, stirring to prevent sticking.
Once boiling again, add cold water. Repeat 3 times until dumplings float and wrappers turn translucent.
Alternatively, steam dumplings for 10-15 minutes.
5. Serve:
Serve boiled or steamed dumplings with desired dipping sauce like soy sauce, vinegar, or garlic paste.
Tips:
– Handle konjac dough gently as it lacks elasticity.
– Customize filling with desired meat or veggies.
– Adding cold water while boiling improves dumpling texture and cooks filling thoroughly.
Following these steps allows you to make healthy, low-calorie, and fiber-rich konjac dumplings at home.
Konjac Dishes 4: Konjac Hotpot
Hotpot Broth Base:
– Clear broth, beef bone broth, chicken broth, or vegetable broth
– Seasonings: ginger, green onion sections, garlic, star anise, cinnamon stick, dried chili peppers, Sichuan peppercorns, doubanjiang or hotpot base (to taste)
Hotpot Ingredients:
– Konjac products: konjac knots, konjac shrimp, konjac tofu, konjac tripe, konjac oden
– Slice konjac tofu and mock tripe for easier eating and flavor absorption
– Vegetables: napa cabbage, enoki mushrooms, spinach, tofu skin, potato slices, lotus root slices
– Soy products: tofu skin rolls, firm tofu puffs
– Meat and seafood (optional for non-vegetarians): lamb slices, beef slices, shrimp, fish balls
Instructions:
1. Make Broth Base: Bring water to a boil with broth base ingredients. Simmer for 15 minutes, then add seasonings and continue simmering to release flavors.
2. Adjust Seasoning: Add salt, chicken bouillon, or MSG to taste for a flavorful broth.
3. Arrange Ingredients: Arrange all prepared ingredients, including konjac products, vegetables, and meat, around the hotpot for easy access.
4. Start Cooking: Once broth is boiling, add konjac products first to absorb flavors, then other ingredients as desired.
5. Dipping Sauces: Prepare desired dipping sauces like sesame paste, garlic paste, chili oil, and soy sauce.
Tips:
– Konjac products are flavorless but absorb broth well, so add them first.
– Taste and adjust broth seasoning to avoid over-salting or over-spicing.
– Konjac products cook quickly, so don’t overcook to maintain texture.
Following these steps, you can enjoy a rich, healthy, and delicious Konjac hotpot, perfect for sharing with family and friends while satisfying cravings and health needs.
Conclusion:
Konjac diet offers a variety of delicious and healthy dishes, from konjac ramen and konjac fried rice to konjac dumplings, providing countless ways to enjoy this versatile ingredient. The konjac hotpot, featuring various konjac products, provides a nutritious and satisfying communal dining experience.
Incorporating konjac into your diet can help with weight management, blood sugar control, and improved digestive health. Its low-calorie, high-fiber properties make it an excellent choice for those seeking healthier food alternatives.
FAQ
What is konjac tripe?
Konjac tripe is made of konjac flour, which is different from what is commonly thought of as starchy products. The main ingredient of konjac flour is glucomannan, which also contains soluble dietary fiber.
Is Konjac tripe bad for you?
Konjac tripe in the production process will have to add gelatin for shaping, there are also coloring is also indispensable. In addition, there are preservatives, coagulants, and other food additives. So Konjac tripe can not eat often, occasionally eating a small amount once will not be harmful to the human body.
What are the benefits of eating konjac tofu?
Regularly eating konjac tofu has the following benefits:
1, prevent arteriosclerosis, and prevent cardiovascular and cerebrovascular diseases.
2, Reduce cholesterol and enhance immunity.
3, prevent cancer tumors.
4, Relieve the pressure of the pancreas, in favor of diabetics.
2 thoughts on “Konjac Diet： Konjac Dishes Recipes”
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