Konjac tofu has the effect of preventing high blood pressure, high blood sugar, and high blood lipids, and is a delicacy suitable for weight-loss enthusiasts. Besides being a delicious homemade dish, konjac tofu is also an indispensable ingredient in food supplements. However, if the heat is not controlled properly during the cooking process, the delicacy may become poisonous. To avoid accidents, it is necessary to have a basic understanding of konjac tofu before cooking to avoid risks.
What are the benefits of konjac tofu? 1. Reduces the accumulation of cholesterol. For diseases with high cholesterol, konjac tofu can be eaten regularly to reduce the occurrence of complications. 2. In addition, it is also of great significance for preventing and treating hypertension and arteriosclerosis. Such patients can also eat more konjac tofu.
What should be noted when eating konjac tofu? 1. Peel the skin of the konjac tuber and grind it into powder to make white konjac tofu. If the skin is not peeled and ground into powder, it will be black. 2. Before cooking, you can rub it with salt to remove the lime powder on the surface of konjac tofu. 3. Raw konjac tofu is poisonous, so it must be fully cooked before cooking to be edible. It is recommended to cook it in boiling water before cooking, and then stir-fry it with other ingredients. The taste will be better.
