I use Konjac powder as a thickener/emulsifier in low-carb sauces/gravies and in low-carb baked goods (which don't use real wheat flour) as a texture/crumb enhancer. It has many nutritional benefits as well, one of which is helping to stabilize blood glucose levels in diabetics.

Learn something new every day. I just googled it . Some expensive stuff cooking with.

Actually, a $20 bag lasts me a year or longer, because it takes so little to thicken a sauce (1/4 tsp). I rarely use more than a teaspoon in a baked good recipe but that smidge does wonders for almond/coconut flour based cakes, cookies and breads texture.

Interesting.

WOW! I had no idea they were edible, or that a flour was made as a thickener. The things we learn here! I'm still waiting for mine to poke their heads up out of a big pot ... I hope! BTW, those videos of her's always make me hungry ... LOL

I ran the subtitles and I think she seasoned her Duck dish with anise bayleaf cinnamon chili and APPLE. I saw no chunks of apple . i wonder if she uses apple leaves as seasoning in her Mongolian hot pot. Inquiring minds want to know. Watching her videos and Liziqui's makes me want to move to the mountains of Sichuan. What a piece of heaven.

Okay, so that wasn't Liziqui. I thought she had sure changed a lot and had a child since I watched her a couple of years ago ... LOL

Interesting recipe!

Yes, that locality looks like a piece of heaven for sure.

There are several of these women making videos. One called "Wild Girl" that I like. and a country girl.