In order not to find a production method every time, write it down specifically.
The alkali powder is opened with a small half bowl of water and stirred for a few times.
Heat 1000g of cold water to warm (about 30 degrees), while stirring the konjac powder, stir while stirring until the water is open.
Turn to low heat and continue to stir for 10 minutes until the konjac paste is thick.
Slowly pour the alkaline water while continuing to stir. After the alkaline water is poured, the konjac juice in the pot will change, and it will be thickened by viscous-->thick-->, then turn off the heat, cover the lid, and rub for 15 minutes.
After 15 minutes, the konjac tofu solidified. Add water and half a spoonful of vinegar to the pot. The amount of water has not exceeded 3 cm of konjac tofu. Use chopsticks to draw the tofu around the bottom of the pot and the bottom. The tofu is separated from the pot. Use a knife to cut the tofu into small pieces, open a large fire, continue to cook until the water is opened, open the lid, and cook for 15 minutes in a medium heat to further harden.
You can eat it when you fish it out. It is cold and the stew is delicious. The rest, not kept in cold white.
1. Select a larger pot to avoid swelling and overflow of the konjac paste. It is best to stir with long chopsticks or a long handle spoon to avoid being burnt. 2. Until you have to lick, stir it all the time and keep stirring until you are embarrassed. 3. In the fourth step, after 15 minutes, if the tofu has not solidified, continue to cook until it is thick and simmer. 4. In the fifth step, vinegar is added to further the alkali taste, or not. 5. If you feel the alkali smell is large, soak the konjac tofu in the water, you can change the water several times.