Abinci Mai Gina Jiki na Konjac
Konjac yana girma a ƙarƙashin dazuzzuka marasa tsari kuma abinci ne mai amfani ga alkaline. Ga mutanen da ke cin abinci mai yawan acid na dabbobi, cin konjac tare zai iya cimma daidaiton acid na abinci da alkaline.
Bugu da ƙari,konjacyana kuma da ayyuka da yawa kamar rage sukari a jini, rage kitse a jini, rage hawan jini, wargaza gubobi, gina jiki mai gina jiki, inganta bugun zuciya, rage nauyi, laxative, da kuma ci.
A cikin abincin Japan,konjac(konnyaku) yana bayyana a cikin abinci kamar oden. Yawanci launin toka ne mai kauri kuma ya fi tauri fiye da yawancin gelatins. Ba shi da ɗanɗano sosai; nau'in da aka saba da shi yana da ɗanɗano kamar gishiri, yawanci yana da ɗanɗano da ƙamshi kaɗan na teku (daga garin ciyawar da aka ƙara masa, kodayake wasu nau'ikan ba sa cire ciyawar). Ana fifita shi saboda laushinsa fiye da dandanonsa.
Ana yin konnyaku na Japan ta hanyar haɗawagarin konjacda ruwa da ruwan lemun tsami.[6] Sau da yawa ana ƙara Hijiki don launin duhu da ɗanɗano. Ba tare da ƙarin abubuwa don launi ba, konjac yana da fari mai haske. Sannan ana tafasa shi a sanyaya shi don ya taurare. Konjac da aka yi da taliya ana kiransa shirataki kuma ana amfani da shi a cikin abinci kamar sukiyaki da gyūdon.
Ana shan Konjac a wasu sassan lardin Sichuan na kasar Sin; ana kiran corm din moyu (Sinanci: 魔芋; lit. 'demon taro'), kuma ana kiran jelly din "tofu na konjac" (魔芋豆腐 móyù dòufu) ko "snow konjac" (雪魔芋 xuě móyù).
Mutane masu hankali ne ke niƙa Konjac ya zama foda na konjac don yin nau'ikanabincin konjackamartaliyar konjac, shinkafar konjac, Abincin Konjac, Konjac tofu, konjac breakfast porridge, da sauransu. A ƙasashen Yamma, ana amfani da shi azaman ƙarin abinci da ƙarin abinci don rage cholesterol a cikin jini, inganta metabolism na carbohydrate, da kuma taimakawa wajen motsa hanji. Konjac yana da wadata a cikinzare na abinci, wanda zai iya ƙarfafa peristalsis na hanji, yana haɓaka yin bayan gida da kuma rage lokacin zama a cikin hanji. Abincin nama daga ci zuwa fitar da ruwa kimanin awanni 12, Konjac daga ci zuwa fitar da ruwa kimanin awanni 7, na iya sa bayan gida ya zauna a cikin hanji don rage lokacin kimanin awanni 5. Don haka rage shan abubuwan gina jiki a cikin ƙaramin hanji, amma kuma rage abubuwan da ke cutarwa a cikin bayan gida ga jiki. Idan ba ku taɓa yin wasan konjac ba, ina ba da shawarar ku gwada shi sosai. Za ku so shi.
Domin taimaka muku rage nauyi
Abincin Konjacba wai kawai yana da daɗi da ɗanɗano mai daɗi ba, kuma yana da tasirin rage nauyi, motsa jiki, warkar da cutar kansa, da sauransu, don haka a cikin 'yan shekarun nan ya shahara a duk faɗin duniya, kuma an san shi da "abincin sihiri", "abincin sihiri", "abinci mai lafiya" da sauransu.
Rage yawan sinadarin cholesterol a jiki
Konjac glucomannanzai iya hana shan abubuwan lipolysis kamar cholesterol da bile acid a cikin ƙaramin hanji yadda ya kamata, yana haɓaka fitar da kitse daga jiki, da kuma rage jimlar triglyceride da cholesterol a cikin jini.
Zaren abinci mai narkewa
Glucomannan da ke cikin konjac ba zai iya samun ruwa ta hanyar enzymes na narkewar abinci a cikin gabobin narkewar abinci ba, don haka ba za a iya samar da adadin kuzari ta hanyar cin wannan abincin ba. Mutanen Japan suna kiransa "tsarkake jini," da kuma "abin cire hanji."
Girke-girke
Haramcin amfani da Konjac
1. Konjac danye yana da guba kuma dole ne a soya shi fiye da awanni 3 kafin a ci shi.
2. Bai kamata mutanen da ke fama da rashin narkewar abinci su ci abinci mai yawa a kowane lokaci ba.
3. Mutanen da ke fama da cututtukan fata ba sa cin abinci sosai.
4 Alamomin mura da zazzaɓin typhoid na Konjac ya kamata a rage cin su.
Nasihu masu dumi:
Da fatan za a tuntuɓi masana'anta ko kasuwancin don maye gurbin samfurin. Ƙaramin adadin abu mai baƙi a cikin samfurin sinadari ne na halitta na Konjac. Da fatan za a ci shi!
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Shiri:
1. A cikin tukunya mai girman lita 3, a tafasa naman kaza a kan wuta mai matsakaicin zafi. A zuba tafarnuwa, citta da cardamom a bar shi ya dahu na tsawon minti 10.
2. A tace ruwan da ke cikin fakitin, a wanke taliyar a cikin ruwan sanyi na daƙiƙa 10-15 (ƙamshin shukar konjac ya zama ruwan dare kuma zai ɓace gaba ɗaya a mataki na gaba). A saka a cikin ruwan zãfi na minti 2. Sannan a busar da taliyar ta hanyar sanya ta a cikin tukunya mara mai a kan matsakaicin wuta har sai ta bushe. A raba taliyar zuwa kwano biyu.
3. Sai a zuba kaza a cikin kayan miya a bar ta ta dahu na tsawon mintuna 5 (har sai ta dahu sosai).
4. Zuba miyar a cikin kwano a kan taliyar. Raba wake a tsakanin kwano biyu na miya sannan a ɗora rabin albasa da miyar barkono a kan kowanne.
5. A yi wa kwano ado da yanki na lemun tsami da yankakken cilantro.
Sinadaran:
Kek ɗin Konjac 500g,
Ƙaramin ƙafar alade 1
Kayan haɗi:
Adadin mai, gishiri, ruwan inabin girki, tafarnuwa 1, coriander 3, rabin barkono rawaya, da barkono ja 1.
Mataki:
1. Kayan aiki sun shirya
2. A zuba a cikin ruwan zãfi sannan a dafa na ƴan mintuna.
3. A wannan lokacin, a yanka yanka nama, coriander da barkono sannan a wanke su.
4. Zuba yankakken naman a cikin tukunya, zuba man shanu a soya har sai ya yi rawaya.
5. Zuba barkonon a soya.
6. Zuba kek ɗin konjac ɗin sannan a soya shi da ruwan inabin girki.
7. A zuba gishiri da MSG a ciki, a soya don dandano.
8. A zuba coriander a soya shi daidai gwargwado, zai fita daga cikin kaskon.
Kayan aiki:
Nama 200g, mai 50g, cokali 1 na miyar waken soya mai sauƙi, cokali 1 na ruwan inabin girki, cokali 1 na sitaci, adadin gishiri mai dacewa, akwati 1 na konjac, barkono 3-4, tafarnuwa 4-5, yanki 1 na citta
Matakai da ayyuka:
1. A yanka naman sa a gaba sannan a jika a cikin ruwa domin cire jinin;
2. Yanka Konjac, a bar su a bushe sannan a dafa;
3. Sanya tafarnuwa, citta da barkono a cikin injin girki sannan a murƙushe su, wato ruhin wannan abincin (idan ba ku da injin girki, kawai ku yanka shi da kanku);
4. Bayan naman ya tsane, sai a zuba ɗan ruwan inabin girki, miyar waken soya mai sauƙi da sitaci, sannan a gauraya sosai;
5. Sanya man sanyi a cikin kaskon sanyi a cikin naman sa sannan a juya shi da sandunan yanka, sannan a kunna wuta mai zafi a soya, ta yadda naman da aka soya a cikin kaskon ƙarfe ba zai manne a cikin kaskon ba;
6. Idan naman ya soya na ɗan lokaci, idan bai dahu sosai ba, sai a juya shi gefe a zuba tafarnuwar barkono da sauran kayan abinci. Haka kuma za a iya fitar da naman don hana naman ya tsufa;
7. Bayan barkonon ya dahu kaɗan, sai a zuba konjac a soya;
8. A ƙarshe, a haɗa naman, a ƙara ɗan miyar waken soya mai sauƙi da miyar kawa don a soya, a ɗanɗana gishirin, a ƙara gishiri, sannan a ci.
Sinadaran:
Konjac guda 2, agwagwa 1, ruwan inabin Shao, gishirin da za a iya ci, miyar waken soya, MSG, taushi, barkono, yanka tafarnuwa, da sauransu.
Hanyar shiri:
A yanka konjac ɗin zuwa yanka-yanka tsawon santimita 5 da faɗin santimita 1.3, sannan a zuba su a cikin ruwan zãfi sau biyu tare da ganyen shayin (a cikin jakar zane), domin ganyen shayin su sha ɗanɗanon da aka bari a cikin konjac ɗin, sannan a wanke agwagwa mai laushi. A ɗauki nama mai tsabta, a yanka su zuwa yanka-yanka iri ɗaya da yanka-yanka na konjac ɗin, a soya su a cikin kaskon soya har sai sun yi launin rawaya.
A kunna wok ɗin, a zuba barkonon da manna wake, a soya don ya ɗanɗana, a zuba ruwan a tafasa, a cire barkono da wake, a zuba ruwan inabin Shao, gishiri, miyar waken soya, monosodium glutamate, citta mai laushi, barkono, yanka agwagwa, da yanka konjac.
Idan agwagwa ta dahu har sai miyar ta yi kauri, sai a zuba ganyen tafarnuwa kore da monosodium glutamate, a yi kauri da sitaci mai laushi, sannan a ci.
Agwagwan giya na Konjac:
1. A yanka naman agwagwa a wanke shi. (Ya fi kyau a bar mai sayar da agwagwa ya yanka guntu masu kyau).
2. A tafasa ruwa a cikin tukunya, a bar agwagwa ta huce domin cire kumfa mai jini. A rage ruwa.
3. A naɗe tauraruwar anise, ɓawon kirfa, 'ya'yan itacen ciyawa, anise, bawon lemu da ganyen bay, da kuma farin kou da gauze don yin jaka.
4. A dafa mai a cikin tukunya, a zuba watercress da barkono don soya har sai ya yi kamshi.
5. Sai a zuba naman agwagwa da aka soya sannan a soya.
6. Sai a zuba giya sannan a zuba kwano na ruwa don ya tafasa a lokaci guda. Sai a zuba yanka citta da barkono busasshe sannan a dafa.
7. A wanke konjac ɗin sannan a yanka shi gunduwa-gunduwa.
8. A tafasa naman agwagwa na kimanin minti 20, a zuba konjac da tafarnuwa a dafa. A zuba miyar waken soya.
9. A wanke albasa da barkono kore, a cire tsaba sannan a yanka su yanka-yanka.
10. A zuba albasa da barkono kore idan agwagwa ta dahu.
11. Juya sau da yawa sannan a zuba ɗan gishiri da ɗan kazar, a saka a cikin faranti, sannan a yayyafa da albasa kore da aka yanka.
Sinadaran:
Guda 1 na kokwamba na konjac rabin tushen naman gwari Ƙaramin hannu 1 tafarnuwa ƙwallaye 2 barkono ja 2 balsamic vinegar 2 Cokali 2 miyar waken soya mai sauƙi Cokali 1 gishiri matsakaici
Shirya kayan aiki;
A tafasa ruwa a cikin tukunya mai tafasa, a zuba gishiri mai kyau, a zuba konjac a ciki, a tafasa na tsawon minti daya, sannan a cire shi;
Sanya naman gwari da aka jika a ciki, a bar shi na minti ɗaya sannan a cire shi;
Sanya konjac ɗin da aka blanched da naman gwari a cikin kwano, sannan a saka kokwamban da aka yanka a cikin guda-guda masu siffar lu'u-lu'u;
Ƙara gishiri mai dacewa;
Zuba soya miya da balsamic vinegar;
Sai a zuba tafarnuwa da aka niƙa da barkono ja;
A gauraya daidai sannan a saka a cikin faranti.
Sinadaran:
400g cikin naman alade, 200g konjac, gishiri, albasa kore, citta, miyar waken soya mai duhu, sukari mai yawa, ruwan inabin girki, miyar waken soya mai sauƙi.
Aiki:
1. Da farko a yanka cikin naman alade, albasa kore, citta, da konjac.
2. A zuba ruwa mai tsabta a cikin tukunya, a bar cikin naman alade ya yi laushi, a zuba ruwan inabin girki mai kyau, a jira har sai jinin ya yi laushi, sannan a wanke da ruwan sanyi.
3. A zuba mai a cikin tukunya, a zuba cikin naman alade, a soya har sai ya yi launin ruwan kasa kuma ƙanshin ya cika, a zuba yanka citta, a zuba miyar waken soya mai duhu, a soya don launinta ya yi kauri, a zuba sukari mai kauri, a soya, sannan a zuba ruwa, a rufe cikin naman alade, a zuba yankakken albasa, a rufe tukunya a dafa na minti 15.
4. Sai a sake zuba konjac, a zuba rabin cokali na gishiri, a zuba miyar waken soya kaɗan, a juya daidai gwargwado, a rufe, a ci gaba da dafawa har sai miyar ta bushe a hankali, a zuba rabin cokali na gishiri gwargwadon dandano, a soya don a girbe ruwan, sannan a gama.
Hanyar mataki:
Yanka konjac ɗin, ƙara ruwa a tukunya, tafasa konjac ɗin a cikin tukunya, cire shi sannan a tace shi;
Sai a zuba konjac a cikin tukunya a soya ruwan a cikin konjac domin ya bar ruwan ya ƙafe. Babu ruwan da yake da daɗi haka, kuma ɗanɗanon zai fi kyau, babu buƙatar zuba mai, babu ruwa a cikin tukunya;
A yanka sauerkraut, karas, albasa kore da citta;
A dafa mai a cikin tukunya sannan a soya shi da citta, a zuba karas da sauerkraut, a soya shi da konjac, gishiri, sinadarin kaza da miyar waken soya;
A ƙarshe, ƙara albasa kore a cikin tukunya.
Tsarin samarwa:
1. A tsaftace kuma a yanka konjac tofu a yanka, a yanka barkono kore da ja a yanka, a yanka citta a yanka, sannan a yanka tafarnuwa a yanka.
2. Sai a zuba ruwa a tukunya a tafasa, a zuba konjac tofu, sannan a cika busasshen ruwan da aka sarrafa.
3. Sai a tafasa miyar, a zuba mai a ciki, sannan a soya citta da tafarnuwa
4. A saka tofu na konjac a soya shi daidai gwargwado
5. Sai a zuba ɗan busasshen jatan lande, a zuba gishiri, monosodium glutamate, miyar waken soya mai sauƙi a soya har sai ya dahu sannan a shirya a ci.
Daɗin konjac tofu da miyar waken soya ya shirya, ku zo ku ɗanɗana!
Sinadaran: Konjac tofu, Sauerkraut, gishiri, ainihin kaza, tafarnuwa.
Hanya: 1. Yanka wake na Konjac, a tafasa su a ruwan zãfi, a cire ɗanɗanon alkali. Bayan an dafa, a jiƙa su a cikin ruwan sabo na minti 15.
2. A dumama wok sannan a soya sauerkraut har sai ruwan ya bushe. A ajiye a gefe.
3. A dafa mai, a soya konjac tofu, a zuba gishiri a ciki sannan a ɗanɗana.
4. A soya sauerkraut sannan a zuba sinadarin kaza.
5. A ƙarshe, a yayyafa ganyen tafarnuwa a cikin kaskon a gauraya sosai.
ISinadaran: 150g konjac, 100g kokwamba, 5g miyar waken soya, 3g man sesame, 3g farin vinegar.
Aiki: 1. Yanke Konjac; A yanka konjac a cikin ruwan zãfi, a tace sannan a ajiye a gefe.
2. A wanke gherkin sannan a yanka shi, a saka shi a cikin kwano da farin vinegar sannan a gauraya shi. A wanke shi da ruwan zafi mai sanyi, a tace sannan a ajiye a gefe.
3. A zuba yankakken konjac da kokwamba a cikin kwano, a zuba miyar waken soya da man ridi, a gauraya sosai, sannan a ci.
Sinadaran: Kabeji, namomin kaza, Konjac, gishiri, sinadarin kaza, yanka tafarnuwa.
Hanya: 1. A yanka kabeji zuwa sassa sannan a yanka namomin kaza na shiitake.
2. A soya yanka tafarnuwa a cikin kaskon soya, a zuba konjac a soya na ɗan lokaci, a zuba kabeji da namomin kaza na shiitake har sai sun dahu, a zuba gishiri da sinadarin kaza, a zuba man ridi a cikin kaskon.
Dafa taliyar konjac bisa ga umarnin da aka bayar a cikin fakitin, a wanke da ruwan sanyi sannan a tace. A zuba taliyar da kayan lambu iri-iri (kamar barkono, kokwamba, da karas), furotin da kuka zaba (kamar kaza da aka gasa ko tofu), da kayan ƙanshi masu sauƙi da aka yi da vinegar, miyar waken soya, da man sesame.
Abincin Konjac Inda za a saya
Idan kuna neman abinci mai lafiya a farashi mai araha, ina tsammanin abokan cinikinku za su so kayana. Kamar yaddaKamfanin samar da abinci na Konjac, za mu iya ƙara kowace foda na kayan lambu a cikin taliyar ku don yin dandano daban-daban gwargwadon dandanon ku. Ba shi da laifiTaliya ta Konjacshine mafi kyawun madadin taliya, shinkafar fari, dankali da burodi ga duk wanda ke neman abinci mara alkama, rage nauyi da kuma abinci mai kyau ga masu ciwon suga. Muna ƙoƙarin sanya shi abincin rage nauyi da aka fi so, wanda ke adana kuɗi ga shagon ku yayin da yake ba abokan cinikin ku mafi girman fa'ida.
Ketoslim MoA matsayinmu na masu samar da sabis na abinci na mutum ɗaya, muna samar da mafi kyawun kayayyaki akan mafi kyawun farashi don gidan cin abinci, mashaya, babban kanti, kicin, wurin motsa jiki, shagon abinci mai sauƙi da ƙari. Hakanan yana tallafawa.OEM/ODM/OBM da kuma keɓancewa.Mu ne masu ƙera kuma muke samar muku da kayayyaki kai tsaye ba tare da wani mai shiga tsakani ko wakili ba, don haka za ku sami farashi mai rahusa. Muna fatan jin ta bakinku da kuma yin aiki tare don yaɗa labarin taliyar mu da shinkafar mu mai laushi!
