Anhua Konjac [Hunan Anhua Specialty]

What is Anhua konjac? Authentic Hunan Anhua specialty: Anhua konjac

Content summary:Do you want to know what Anhua konjac is? This article is a detailed introduction toHunan Anhua specialty - Anhua konjac. The editorial team of China Specialty Network reviewed and collected relevant information on Anhua konjac, and reorganized and edited it. The full text takes about 3 minutes to read, mainly including the basic introduction of Anhua konjac and its nutritional value? Tasting and eating methods of Anhua konjac

Basic Introduction of Anhua Konjac

The cultivation of konjac in Anhua, Yiyang has a long history and is suitable for planting in Shuyin Mountain areas above 400 meters above sea level, especially in high mountain areas such as Cangchang Township. The variety is mostly Ma Gan konjac, which is flattened in shape, purple brown in color, with a pure white interior and rich in starch and protein. After washing, grind and cook with lime water and grass ash water, and eat it. It is called konjac tofu. Konjac can not only be eaten, but also used as an industrial raw material. The ice flower magic tablets from Cangchang Township are exported to countries and regions such as the UK and Guangzhou, and are deeply loved by consumers

Tasting and Eating Methods of Anhua Konjac

Roasted Konjac

Ingredients

Ingredients: Konjac Tofu (sliced), Chili, Green Garlic Sprouts

Seasoning: Douban Spicy Sauce, Sugar, Salt, Cooking Wine, Ginger, Scallion, Garlic

Method

1. Open fire and boil water, put the Konjac Tofu in a pot and heat it slightly, then remove and set aside<2. Pour peanut oil into the pot, add spicy bean paste, ginger, scallions, and garlic, and stir fry until fragrant<3. After stir frying until fragrant, add konjac and stir fry with some cooking wine, sugar, and salt<4. After stir frying for a moment, add water and simmer for a while, then add green garlic sprouts and stir fry for a while before serving