In the cold winter, the most desirable thing for food friends is to sit together and eat hot pot. Speaking of hot pot, we must mention an ingredient. It can be said that it is an indispensable ingredient for hot pot restaurants, and many people like to eat it. But a lot of people don't understand that. Its yield per acre is very high, up to more than 6000 kilograms, and it is a poisonous plant. However, China has been eating for more than 2,000 years, especially the tofu made with it.
I'm sure everyone guessed that this ingredient is konjac. Speaking of konjac, it should be a raw material that impresses many friends after the age of 50 and 60 in rural areas. In the past, rural conditions were harsh, there were not many edible raw materials, and konjac production was very high. Konjac tofu made with it is not only delicious and delicious, but can also be made into a wide variety of dishes, whether it is cooking or hot pot. In addition, konjac tofu is very resistant to storage. Even if it is not placed in the refrigerator, it can be left at room temperature for a long time, so it is favored by many people, and many farmers at that time planted konjac.
Konjac cultivation may seem simple, but it is still cumbersome to manage. In order to achieve high yields, we must manage them carefully. If properly managed, the yield of konjac is still considerable, generally more than 6,000 kilograms per acre. However, it should be noted that konjac is poisonous to the entire plant, from leaves to flowers to fruits. In particular, its fruit is the most toxic. This is also because konjac is poisonous. Cannot be eaten raw. Even when dealing with it, you need to wear gloves. Otherwise, it will be painful to touch directly with your hands.
Like sweet potatoes, konjac also eats its underground tubers, which are the fruit of konjac. It is usually flat and spherical, some of which are larger than a human head. It will have a layer of purple spots on its surface that look black, but after cutting, you will find that the pulp is white.
Although konjac is poisonous, it has a long history of consumption in China. So far, it has been around for more than 2,000 years. The wise ancients were powerful. They found that konjac was edible after processing. Among them, the folk processing method is to add plant ash when processing konjac, which can not only remove the toxicity of konjac, but also use this method to make konjac tofu with strong storage resistance and good taste. It can be fried with pickles and pepper, or made into a hot pot very tasty. Especially in recent years, konjac tofu has become a popular commodity in hot pot restaurants. Many people order hot pot when they eat hot pot.
At present, China is still cultivating konjac in large quantities in many parts of the south, which has also brought huge profits to many growers. Dear netizens, do you have any local people who grow konjac? Do you like to eat? Feel free to leave a message in the comments section.