Konjac is a well-known zero-calorie bowel diet food. In the process of making konjac tofu, in addition to stirring the tired arm, the other are very easy~ can be the main for the soup, cooking soup, refreshing and delicious ~ I use the konjac purified powder bought by TB, this powder is pure, made The konjac tofu is well formed and has a first-class taste. Of course, konjac flour is also awkward ~ this amount can produce about 4 pounds of konjac tofu. If you halve, you can make the ratio ➗2. Immersed in water for 3-4 days. Boil for 10 minutes with boiled water before eating to remove alkalinity.
Weigh the material and prepare it. Put the edible alkali into a bowl and dissolve it into lye with 8ml of hot water for use. (Do not use more than 10ml of hot water.)
Pour water into the pot. Slowly spread the konjac powder into the water with your left hand and stir your right hand at the same time. (Be sure to use a small spoon to sprinkle it a bit, otherwise the konjac powder is easy to agglomerate and affect the formation.)
Then open the fire. With constant stirring, the konjac flour will expand a little, and the resistance to stirring will increase. Until the konjac is boiled, turn to a small fire and stir, keep the konjac paste rolling in the pot. Cook for about 20 minutes on low heat until the konjac powder is completely gelatinized. (The whole cooking process does not stop stirring, can not start the group or stick the pot. It is best to use a ladle to avoid hot hands)
This step is very important. Slowly add lye to the micro-fire. The lye is added several times. When adding the lye, slowly stir it slowly, and let the lye fully react with the konjac. Stir well and stop. Look at the color of the konjac tofu and start to deepen. When it starts to solidify, turn off the heat and quickly pour it into a square container, cover it and let it stand for 20 minutes. (Turning a little fire or directly shutting down the fire, otherwise it will be awkward to control the fire.)
Open the lid of the container and let it cool for about 15 minutes. At this time, the konjac tofu is tender and alkaline. (The konjac tofu is solidified by heat, and the cooling is not to be hot when cutting small pieces.) Cut the konjac tofu into pieces with a knife and pour it into boiling water for 10 minutes.
Then soak in cold water. (It’s too hot, I rushed for a while)
You can also add some vinegar, neutralize alkaline, and remove alkali arsenic.
1. Tips are written in parentheses after each step, pay attention. 2. The whole process of cooking is basically stirring constantly. It is the individual's strength, the arms will be sour, and the left and right hands will change. 3. If the heat is not well grasped, it can be heated again without solidification. Steam, boil or microwave. After heating for 10 minutes, the lye reacts with the konjac powder and solidifies. 4. It is best to use stainless steel, non-stick pan or rice cooker to make konjac tofu.