Anxian Konjac [Sichuan Anxian Specialty]

What is Anxian konjac? Authentic Sichuan Anxian specialty: Anxian konjac

Content summary:Do you want to know what Anxian konjac is? This article is a detailed introduction to the special product of Anxian County, Sichuan Province - Anxian Konjac. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Anxian Konjac. The full text takes about 7 minutes to read, mainly including the basic introduction of Anxian Konjac and its nutritional value? What are the product characteristics of Anxian konjac? How did the history of konjac in Anxian come about? Tasting and eating methods of konjac in Anxian

Basic Introduction to Konjac in Anxian

The cultivation of konjac in Anxian has a long history, and large-scale cultivation and processing began in the early 1980s. The development of the konjac industry in Anxian has unique advantages. It is a well-known konjac production area in China, the largest distribution center for konjac rough processing and konjac flour in the country, and one of the eight key counties for konjac planting bases in China. It has been rated as the "Hometown of Konjac in China". The processing and sales of konjac flour account for 25% -30% of the total sales in China. The products are sold to Japan, South Korea, Europe and America, as well as various domestic markets, and enjoy a high reputation in both domestic and international markets. Amorphophallus konjac is a perennial herbaceous plant. In ancient China, it was also known as Yaoyu. Since ancient times, konjac has been known as "intestinal sand". It is a perennial herbaceous plant that grows in the mountains at an altitude of 250-2500 meters

What are the nutritional values of konjac in Anxian

The upper half of the skin of Anxian konjac fresh taro is dark brown, and the lower half is light brown or flesh colored, smooth and full, with thin skin and thick flesh, tender and milky white texture, and sticky after cutting. The konjac tofu made from Anxian konjac is gray white and shiny, with a delicate and elastic texture. It is an authentic Sichuan cuisine ingredient

How did the history of konjac in Anxian come about

There are historical records that first appeared in the late Ming and early Qing dynasties (recorded in county chronicles): "Anxian konjac, a species of flower konjac, has a cold nature, a pungent taste, and tubers used as medicine. It has detoxifying, reducing swelling, resolving phlegm, dispersing lumps, and promoting stasis. It is commonly used to treat cough, hernia, breast pain, scrofula, burns, etc. Long term decoction and oral administration have the effects of strengthening the stomach and digestion. When Empress Ma Po, the wife of Emperor Yan of ancient times, passed by Laohuya on Qianfo Mountain in An County, she saw many people lying all over the mountain, foaming at the mouth and convulsing all over. So she called the local land god and questioned him, only to find out that the people here had suffered from hunger for many years. They ate the black fruit of the devil's mouth and tongue, which was poisonous. These black fruits looked like taro, so they were called konjac or ghost taro. Konjac needs to be cooked with stove ash before it can be eaten. Ma Po Niangniang immediately captured the devil and built a seven star stove on Laohuya, burning the devil into ashes to cook konjac. The cooked konjac was not only non-toxic but also had an excellent taste, relieving the local people of famine. In order to commemorate the achievements of Empress Ma Po, the common people built a "Huofu Temple" in Laohuya and erected three tall stone pillars in front of Huofu Temple to facilitate the Huofu Empress's return to the human world for inspection and problem-solving. There is a poem in later generations as evidence: 'The cook has good tea and food in his hands, exorcising demons and bringing peace to the world.'. The Huofu Temple is still well preserved to this day, and the name konjac has continued to this day

Tasting and Eating Methods of Anxian Konjac

Konjac Roasted Duck:

Main Ingredients: Tender and Fat Duck, Water Konjac, Green Garlic Sprouts, Shaojiu

Accessories: Sichuan salt, soy sauce, monosodium glutamate, Pixian Douban, garlic slices, wet starch, Sichuan pepper, meat broth, lard

Preparation: 1) Remove the head, neck, wingtips, and feet of the clean duck, remove the large bones, and chop into strips

3) Place the wok on high heat, add pork fat and cook until 70% hot, then add duck strips and stir fry until light yellow

4) Wash the pot and add meat soup to bring to a boil. Remove Sichuan peppercorns and soybean paste, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt, and soy sauce, and cook until the sauce is thick and the duck is soft

5) When konjac enters the flavor, add green garlic sprouts and monosodium glutamate

6) Finally, use warm starch to thicken the sauce and stir fry

Color and aroma: bright red color, crispy duck meat, salty and spicy