How to make fresh konjak tofu with fresh konjak

1. prepare konjac with fresh raw materials;

2. The steps of peeling fresh taro should be clean, so that the konjac will not have impurities. It is best to wear gloves and other protective measures when peeling, because konjac mucus may be allergic and itchy on your hands.

Because there is no equipment, I used my quick wits to knead konjac pulp with a spoon, which is not bad, but it takes a lot of time. If conditions permit, it can be finished in a few minutes with an electric mill. The finer the pulp, the smoother the taste of konjac tofu.

4. In the process of pulping, you can add a sweet potato for pulping, and the konjac tofu made is thicker and more delicious. In the pulping process, 500 grams of fresh taro needs about 3000 grams of water. How to judge the water quantity? See if the ground konjac pulp is as thick as thin paste.

5. Boil the konjac pulp with high fire and pour it into the pot to start cooking. This step must ensure that the konjac pulp is completely cooked, otherwise it will be poisoned.

6. Mix the konjac pulp cooked with lye evenly and add a proper amount of baking soda. Alkaline solution will make konjac tofu more energetic, more fragrant and detoxify.

7. Fully stir the konjac pulp with alkali solution to prevent boiling.

8. Make sure that the konjac pulp is completely cooked, and you can make the shape of the pot. I have to make do with it because I lack containers. ...

9. Go back to the pot and look at the picture. Transparent konjac tofu has been formed on one side. But don't worry, there is still one step to be done, that is, returning the alkali to the pot. You need to boil a large pot of boiling water and pour the chopped konjac tofu into the alkali. This kind of konjac tofu is more energetic, and it also recedes the bitterness of lye.

Tips:

After the above steps, the fresh konjac tofu is ready. When making konjac tofu, if it is ground by machine, a small amount of rice and sweet potato can be added to the raw materials and ground together, so that the quality and taste of konjac tofu are better. Konjac pulp must be fully cooked when it is cooked, otherwise it will be poisoned.

For convenience, many konjac tofu sold in the market are made of refined konjac powder, and few bosses will choose fresh konjac because it is too troublesome and the cost is relatively high! However, parents who like to cook food by hand and traditional cooking can still try it themselves. When they were young, our parents used to do this during the New Year and holidays in China ... These are very beautiful pictures ... There are many videos of this kind of cooking food in Konjac Garden ... If you have such videos, you can share them!