What's the recipe for konjac noodles
Konjac food manufacturer
Shirataki (Japanese 白滝, constantly written with the hiragana しらたき) or ito-konnyaku (Japanese 糸こんにゃく) are translucent, tenacious traditional Japanese pates made from the konjac yam ( devil's lingo yam or giant yam). The word shirataki means' white waterfall', pertaining to the appearance of these pates. Largely composed of water and glucomannan, a water-answerable salutary fiber, they are truly low in digestible carbohydrates and food energy, and have little flavor of their own.
Shirataki noodles come in dry and soft" wet" forms in Asian requests and some supermarkets. When bought wet, they are packaged in liquid. They generally have a shelf life of over to one time. Some brands bear flushing or boiling, as the water in the packaging has an odor some find unpleasant
https://www.foodkonjac.com/news/konjac-noodles-recipes/
The pates can also be drained and dry-roasted, which diminishes bitterness and gives the pates a farther pasta-suchlike consistence. Dry-roasted pates can be served in haze stock or a sauce.
Sourcehttps//en.wikipedia.org/wiki/Shirataki_noodles
Konjac Noodles also appertained to as Phenomenon Pates, have zero calories, are gluten-free and low carb. They absorb flavors well, and can be substituted in multitudinous fashions that call for pasta. Shirataki Pates fashions are versatile and succulent! Also we are going to introduce some easy cookery konjac pates fashions.
Diet Food Konjac Noodle Cooking
1. This is konjac pates. It's a calorie is 6 cal per 100g. It's made from the brio of konjac root.
2. Wash the pates and cut short.
3. Shindig with sesame oil.
4. This is Mentaiko. Hot and salty fish egg.
5. Put Mentaiko into the konjac pates.
6. Shindig till Mentaiko color turn pink,
7. Garnish sesame and red pepper to taste
To read more, please click here:
Huizhou Zhong Kai Xin Food Co., Ltd.
评论
发表评论