Changyang Konjac [Hubei Changyang Specialty]

What is Changyang konjac? Authentic Hubei Changyang specialty: Changyang konjac

Content summary:Do you want to know what Changyang konjac is? This article is a detailed introduction to the specialty of Changyang, Hubei Province - Changyang konjac. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Changyang konjac. The full text takes about 4 minutes to read, mainly including the basic introduction of Changyang konjac and its nutritional value? How did the history of Changyang konjac come about? Tasting and eating methods of Changyang konjac

Basic introduction of Changyang konjac

Konjac is known as the "blood purifier" and "industrial monosodium glutamate". Changyang has a planting history of more than two thousand years and is a healthy food industry with fast income growth, wide application fields, and good development prospects

Tasting and Eating Methods of Changyang Konjac

1. Prepare a cup of warm water (or juice, honey water, sugar water, meat soup) with a water volume of about 200ml (one medium-sized cup). The water temperature should be similar to the body temperature, and the water temperature should not be too high. If it is too high, it is easy to form lumps

2. Take a bag of konjac dietary fiber and pour it into a cup, stirring while pouring