Amorphophallus Konjac is a food. It is of great value, and the finished product is tasty, and pleasant taste, is the world's only plant containing a large amount of soluble dietary fiber, and was identified by the World Health Organization as one of the top ten health foods.
One evil and one good, one yin and one yang. This has two extreme points of things, hard to make a beautiful legend, connected into a full circle.
The legend as a pavement, is the people of Konjac from the understanding to the use of the process, concentrated in the wisdom of the ancients and the civilization of the millennium.
Amorphophallus Konjac, a high-temperature calcined stone, is two kinds of things that can not be hit together, through the phases of the torment, it became a healthy food.
What shines through the transformation of a poisonous plant into a tasty food and a valuable drug in medicine and other areas is the wisdom of the ancients. It seems, too, to contain the compassion to teach people to change their ways.
Now, we are based on the ancients, with their talent, the konjac food from the most common konjac tofu, made konjac sauce, konjac cookies, konjac wine, and other agricultural specialty products.
With modern science and technology, the initial Konjac randomly scattered species, into a highly efficient and productive new era of rural specialties, showing, is now the pursuit of happiness and the power of science and technology. Of course, it also carries the villagers' dream of becoming rich.
Thousands of years ago, the utilization of a plant derived a beautiful mythological story. Today, the prosperous development of a special industry will also become a wonderful chapter on the road to rural revitalization.
Amorphophallus Konjac is not too fond of sunshine, and also not willing to flaunt.
So quietly with other crops interplanting, although the advantages of complementary, but mostly she has been to keep a low profile, not to compete with the corn, not to compete with the Su Ma favor.
Like Cinderella in the fairy tale world, waiting for the Prince Charming in her heart, taking her to realize the dream of happiness in the vast earth.
Amorphophallus Konjac is struggling to grow in a Konjac plantation in MuChuan County, Sichuan Province, China. The slender branches are dressed in stockings of simple colors and intricate patterns, displaying the charm of maturity with exquisite elegance.
On top of the branches and leaves, the pure green spreads out to face the sky, drawing blue sky, white clouds, and rain, together with the cultivator's hard work, simplicity, and expectation, warming the restless seeds underground.
In the land riveted to grow the fruit, so in a large area of pampering, from a small one swelled into a round, fat yearbook doll, a head, scuttled a string of loud joy, like freshly baked popcorn, popping a large area of a large area of the industrial base, releasing him as a rural specialty industry magic.
Konjac Tofu. Just writing these four words, at once brought back many childhood memories, just like my mother's konjac tofu, just add a little sauce and chili, and the aroma is enchanting.
Because of the memories, at this moment, my mouth has been watering more than a thirst for plums.
Memory making a pot of konjac tofu, needs a lot of processes, cleaning and peeling, grinding pulp, adding clarified lime water, boiling in a pot, to konjac pulp condensation, with a knife into blocks, and then adding water to cook, a pot of crisp and crunchy konjac tofu on the ready.
The color is not pretty, like his fruit, black gray black gray, as those villagers who planted him, simple and unobtrusive. But cooked turned out, the top of the layer of black potpourri is a signature flag, wafting mouth-watering aroma.
With the people of Konjac research continues to deepen, now konjac is not only a dish, or a good medicine, with lipid, sugar, cancer prevention, and many other functions.
In rural cooperatives, many places have implemented a konjac planting, processing, and sales of one-stop service, in the products out of the mountains at the same time, but also let the wealth into the pockets of local farmers, that is more heartfelt happiness than eating konjac tofu.
In the konjac harvest season, cook a pot of steaming konjac tofu, and drink a pot of konjac wine, you retain the joy of the fall harvest, block the cold winter wind and snow, but also ignite the dream of a well-off farming family.
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