In cooking, the cognac plant is used mainly in Eastern cuisine.  So, from his tubers get flour, which is known as “konjak” or “cognac”.  The root itself is more like a huge beet, it can also be used raw.  For sale, the plant is grown in environmentally clean areas of Indonesia or Japan.

In Asian countries, the konnyaku plant is as popular as rice.In South Korea, cognac tubers are consumed as widely as our potatoes.  In Japan, they are used to prepare pastry semi-finished products that are sold in each store.  Root vegetables are peeled, washed, dried, ground into flour.  Flour is a natural food additive, it is used as a thickener E425.  Flour konnyaku great for making bread, noodles, pancakes, baking.

 

Also, the plant is used to produce gum, this substance is considered to be a good gelling agent along with agar-agar.  Jelly-like substance is obtained from the rhizome of the plant, it can be of a different shade: brown, milky-white, transparent.  Its gelling properties are used in the creation of useful sweets of various kinds: marshmallow, marmalade, jelly, marshmallow.  As a thickener, it is suitable not only for sweet dishes, because konjak flour is absolutely tasteless, has no color or smell.  It is worth noting also the efficiency of this product: its consumption is 15 times less than, for example, the consumption of starch.  In Japan, konnyaku jelly is very popular, it is dietary and tasty.

The use of brandy has long been known Asian medicine.  Useful properties of cognac due to its composition.

Flour konjak from cognac tuber contains:

– 100% fiber, which is so necessary for our body and water

– 0 calories, while it is well saturated with the body, leaving a feeling of lightness.

 

Cellulose, which is rich in plants, reduces:

– risk of developing cardiovascular diseases.

– cholesterol level

– regulates the work of the stomach, improves digestion

– clears intestines, normalizes a chair

– reduces blood pressure

– improves digestion.

 

 Since the product does not contain carbohydrates, starch, gluten, sugar, fat, it is considered very light and dietary and: suitable for people.

– suffering from diabetes

– those who want to lose weight

– who keeps fit

The fact is that the body expends more energy than usual on the digestion of food rich in fiber.  Getting into the stomach, it increases in volume and promotes rapid saturation.  Thus, a person loses up to 150 kilocalories per day, practically without changing his lifestyle (this is the same amount spent during a 20-minute jog).
Flour konnyaku included in the most famous diet.  For example, Dr. Dyukan recommends including it in your diet, starting from the Attack stage, you can use it in any quantity.  In order to dull the feeling of hunger, you should prepare a mixture of 1 g of flour and 1 tbsp.  l  water and drink 30 minutes before meals.  Flour absorbs water 200 (!) Times its weight.  So, Shiratka noodles made from it contain only 4% flour and 96% water.Shirataki – from Japanese this word is translated as “white waterfall”.

Shirataki is also known as a dietary noodle substitute.  From it you can cook spaghetti, rice, fetuchchini, capellini, penne.

It resembles Italian pasta with one difference: it contains no calories and gives a natural feeling of satiety.

Since it does not possess pronounced taste and aroma, shirataki noodles can be mixed with completely different products, for example, with sauce, minced meat, combined with tofu cheese, soy sauce, olive oil, bell pepper, carrots, greens, and seafood.  Noodles can often be seen in salads, cold appetizers, first courses.  It is also cooked with chicken, fish, cheeses.  For example, you can cook a low-calorie dish – shirataki noodles with cod and vegetables.  This dish will contain at times fewer calories than, for example, regular pasta.

To begin with, the noodles are washed with cold water, then they are unrolled using a fork, and they are poured with boiling water, left for a minute, and then they are drained.Shirataki often sell floating in water and tied in a knot.  In this form, it is customary to add it to nabe and oden – traditional Asian dishes.

 

 

 

 

 

 

 

 

Nabe is considered a winter dish, it is cooked in a boiling pot.  This term refers to any dish made from a variety of ingredients, but always in a traditional Japanese saucepan.  A hot stew in the pot is cooked right in front of the guests on a festive table using a portable gas burner.  Guests are also directly involved in the preparation of this dish, savoring cooked nabe from a common pan.

Oden is also a winter traditional Japanese dish.  Oden consists of such ingredients: boiled eggs, daikon (Chinese radish), konnyaku and fish patties, stewed in dashi broth.

Harm plants cognac (konnyaku) and contraindications

 

Harm to the body product can cause with individual intolerance.  The absence of harmful chemical additives makes brandy safe and hypoallergenic.  However, due to the peculiarities of the plant itself, it is not recommended to use it for people with low weight, as well as for people who suffer from lack of appetite.

 

Do not use konnyaku people who play sports, as an enhanced diet.

Also, the plant will not benefit after serious illness or surgery

PRODUCTS FROM KONNYAKU (HEALTHY FOOD)