Ina ake ƙera taliyar mu'ujiza | Ketoslim Mo
Konjac shuka ce ta halitta da ta samo asali daga Asiya, mai wadataccen zare na abinci mai narkewa wanda aka sani da glucomannan. Yana shan ruwa kuma yana faɗaɗa, yana taimakawa wajen ƙara ƙoshi, ta haka yana taimakawa wajen sarrafa rabo da kuma kula da nauyi don rage kiba. A lokaci guda, zare na konjac yana rage narkewar carbohydrates, yana taimakawa wajen kiyaye matakan glucose na jini bayan cin abinci. Hakanan yana inganta lafiyar hanji da inganta narkewar abinci. Tare da ƙarancin kalori da kitse mai yawa, konjac yana aiki azaman sinadari mai kyau don abinci mai ƙarancin kalori da ƙarancin carbohydrate.
Ina za a yitaliyar shiratakidaga ina? Ana yin taliyar Shirataki dagashukar konjac, wanda asalinsa daga China ne kuma ana noma shi a wasu sassan Asiya. Taliyar Shirataki dogayen taliya ne, fararen taliya. Sau da yawa ana kiransu taliyar mu'ujiza kotaliyar konjacAn yi su ne dagaglucomannan, Glucomannan fiber, wanda shinetushen konjacana amfani da zare a matsayin mai kauri a wasu abinci. wani nau'in zare da ke fitowa daga tushen shukar konjac. Konjac yana girma a Japan, China da kudu maso gabashin Asiya.Shirataki shinkafaan yi shi ne daga zare na shukar knojac ta Japan. An yi shi ne da kashi 97% na ruwa da kuma kashi 3% na zare.
Yadda ake yin taliya
Taliya ta samo asali ne daga ƙasar Sin kuma tana da tarihin sama da shekaru 4,000. Taliya tana da sauƙin yin ta, mai sauƙin ci kuma mai gina jiki. Taliya wani nau'in abinci ne da aka yi da garin hatsi ko wake da ruwa aka niƙa ta zuwa kullu, sannan ko dai a matse ta ko a naɗe ta ko a miƙe ta gunduwa-gunduwa sannan a yanka ta ko a matse ta, ko a yi ta gunduwa-gunduwa (kunkuntar ko faɗi, lebur ko zagaye) ko ƙananan gunduwa-gunduwa ta hanyar shafawa, ja ko ƙullawa, sannan a ƙarshe a tafasa, a soya, a soya ko a soya. Iri-iri, iri-iri, suna da daɗi.
Sai a tafasa ruwa, a zuba 100g a ƙasa, sannan a tafasa na minti 3. A dafa taliyar a cire. A tace a cikin ruwan sanyi. A zuba sukari, gishiri, miyar waken soya, tafarnuwa da yankakken albasa. A dafa a wuta da mai har sai ya yi hayaki. A zuba mai a kan albasar a gauraya.
Wata hanyar yin hakan ita ce: naman alade da aka niƙa, a saka a cikin kwano don amfani daga baya, man sanyaya tukunya, yawan mai, a soya naman har sai ya yi fari, a tace man ƙasan don amfani daga baya, a niƙa naman a cikin kwano. A yanka kokwamba da karas, yankakken albasa da citta da aka niƙa. A zafafa man tushe, a zuba albasa da citta a soya har sai ya yi ƙamshi, a zuba miya mai launin rawaya da miyar wake mai daɗi a soya, a zuba ruwa kaɗan a sake soya, a zuba naman da aka soya a cikin miyar a soya da wuta kaɗan har sai ya yi ƙamshi, a zuba sukari a soya daidai gwargwado, sannan a saka a faranti don amfani daga baya. A zuba ruwa 1500 ml a cikin tukunya a zuba taliya idan ruwan ya tafasa. A cire ruwan sanyi idan taliyar ta dahu. A cire taliyar idan ta huce a zuba miya a kansu. A zuba karas da kokwamba da aka yanka, a yayyafa da albasa sannan a gama.
Ina ake kera taliyar mu'ujiza
Ana samar da taliyar sihiri a China, tsarin samar da konjac yana da tsauri sosai, noman konjac-konjac-foda-gurɓatawa-kwantena-kunshin-gyara-gyara-atomatik
Ketoslim Mowani abu nemasana'antar taliya, mu ne ke ƙera taliyar konjac, shinkafar konjac,abincin ganyayyaki na konjackumaabubuwan ciye-ciye na konjacda sauransu,...
Tare da nau'ikan kayayyaki iri-iri, inganci mai kyau, farashi mai ma'ana da ƙira mai salo, ana amfani da samfuranmu sosai a masana'antar abinci da sauran masana'antu.
• Kwarewar shekaru 10+ a fannin masana'antu;
• Yankin shuka mai murabba'i 6000+;
• Fitar da tan 5000+ a kowace shekara;
• Ma'aikata sama da 100;
• Ƙasashen da suka fi fitar da kayayyaki sama da 40.
Muna da manufofi da yawa kan siyan taliyar konjac daga gare mu, ciki har da haɗin gwiwa.
Kammalawa
Konjac asalinsa daga kudu maso gabashin Asiya ne, a China. Jafananci sun zama ruwan dare gama gari, ana iya yin su a cikin nau'ikan abincin konjac iri-iri, masu lafiya da daɗi.
Lokacin Saƙo: Maris-18-2022