Konjac powder is purchased by Magnum TB. Alkali powder and the recipe for making konjac tofu are also given by the store. The hand-residue star has been successful four or five times according to Fang Zi. The problem is that it is very troublesome to do it once. It’s not worth it. It’s too much to eat, and there are very few recipes. Saving is also very problematic. Because the island nation eats a lot of konjac, I went to the cookpad and found out the way of freezing konjac. The problem of konjac preservation and consumption was solved all at once. Here is a copy of the process of making konjac and frozen konjac.
50 g of konjac flour and 10 g of alkali powder were weighed out.
The alkali powder was opened with 30 g of hot water.
Add konjac powder to the pot with 3kg of water and mix well.
Open the fire and stir while stirring with a ladle. The water turns off the small fire and continues to stir for 15 minutes. The konjac will gradually become more and more viscous. This process is boring and tired orz
Minimize the fire. Pour the alkali water into the konjac. After pouring a little, stir it thoroughly, then pour it a little and stir it until the alkaline water is poured in, and evenly contact the konjac. At this point, the konjac should look a bit more transparent and darker.
After stirring for a minute or two, turn off the heat and cool.
After the konjac is completely cooled, the mold is released. At this time, the konjac is soft and sticky, and demoulding is not very easy. Ps: It is best to wear disposable gloves when handling, because this time the konjac is more alkaline and hurts.
Boil the water and throw the konjac diced into boiling water for a few minutes.
The boiled konjac has hardened, and the boiled water should be yellow and have a base. Take out the konjac and soak it in cold water. You can put some white vinegar in the water.
Konjac tofu is finished. Sliced slices can be cooked directly, can be fried and stewed to cook in Oden, more resistant to cooking, no taste in itself, calories = only dietary fiber.
If you are frozen, put the konjac tofu in a fresh-keeping bag and put it in the freezer of the refrigerator.
After two or three days of freezing, the konjac is taken out and naturally thawed. At this time, the state of the konjac is a bit like frozen tofu.
Slice the frozen konjac and squeeze out the water inside. The frozen konjac is ready.
There are many small holes in the frozen konjac, which are very easy to taste and very chewy. You can throw in some when cooking. Every time I cook the konjac, most of them are made into frozen konjac and eaten.
On coopad, some people use the frozen konjac to marinate the gravy or seasonings and replace the meat to make fake chicken and fake steak. Some people use a cooking machine to break it and add it to the meat. You can also put in curry or directly fry.
When the frozen konjac is frozen, use a container to hold it well, otherwise the water will be very serious.