Method for making raw konjac

The preparation method of raw konjac is as follows:

Ingredients: Konjac powder.

Ingredients: warm water, clear water, edible alkali.

Tools: pot, pot cover, knife, stirring rod.

1. Prepare 100 ml warm water, add 7 grams of edible alkali, and stir until it is completely melted.

2. Add 3kg of water to the pot and heat it with low fire. When the water boils into bubbles, slowly add 50 g of konjac powder in several times, and keep stirring in one direction while adding to prevent the pot from caking.

3. After the konjac begins to bubble, continue to stir for more than 10 minute. When stirring, keep the pot boiling. The longer the stirring and boiling time, the more fully the konjac will expand and cook.

4. Pour the standby alkaline water evenly, and quickly stir evenly in one direction for 30 seconds to 1 min. Turn off the fire, cover the pot and let it cool 15 minutes or more. The longer the cooling time, the better.

5. Add a bowl of water and slice the konjac. Peel the konjac from the bottom of the pot, and then add clear water, the amount of clear water is not more than 3-4 cm.

6. Continue to cook on high fire for more than 10 minute, and further remove the alkali taste, taro taste and mottled color. After cooling, put it in the refrigerator, or soak it in water for preservation.