How to make authentic Sichuan konjac tofu and the proportion of ingredients.

1. Pulping: firstly, clean the konjac tuber, scrape off the epidermis, cut it into small pieces with a knife, and then grind it twice in a refiner, adding water while grinding, and the amount of water added is about twice the weight of the tuber. When grinding for the second time, add alkaline water about twice as heavy as fresh taro while grinding. Alkaline water: 30g of alkali is added to each kilogram according to the weight of fresh taro pieces, and dissolved in 65438 0 kilograms of water. If it can be steamed and ground, the quality will be better.

Pulping is the key to making konjac tofu. Mold drawing should be controlled moderately, it is difficult to form if it is too thin, but it will become paste. If it is too dry, it will affect the finished product. The taste of the product is rough and hard, so it should be shaped and cut into pieces. After the first grinding, according to the fine and coarse state, the water quantity should be adjusted accordingly during the second grinding, and attention should be paid to fine grinding.

2. Curing molding: There are generally three molding methods: hot water boiling curing method, direct heating curing method and steam heating curing method.

(1) Hot water boiling solidification method: let the ground konjac pulp stand naturally for dozens of minutes, and it would be better if it could be poured into the mold box.

Then divide it into blocks of moderate size. During blanching, the water in the pot is first heated to about 90℃, and 20 grams of alkali is added per 10 kg of water as compensation for the alkali water oozing from the konjac paste during blanching. Then, the formed and diced pulp blocks are slowly immersed in hot alkaline water, and the water temperature is kept at 80 ~ 90℃. Stew for about 1 hour, so that it is cooked and solidified into elastic konjac tofu blocks, cut with a knife, and the central part is solidified, and it can be obtained when the knife is not sticky.

(2) Direct heating curing method: it is a method of fully stirring the ground slurry, then pouring it into a cauldron for direct combustion and cooking with fire. When cooking, stir while cooking. When the slurry is completely heated to about 90℃, cook it for about half an hour with low fire, then turn off the fire and cool it, and hold it firmly with chopsticks. Then, you can cut the konjac tofu block into squares with a knife in the pot, add clear water to cook it thoroughly, and finally take it out and put it in clear water or alkali solution for preservation.

(3) steam heating curing method: the ground konjac pulp is not allowed to stand still for molding, and is directly spread on a steaming bed covered with padding cloth, smoothed and left standing on the steaming bed for several minutes; Then put it into a steamer or directly heat it with boiler steam for setting, and after it is completely steamed and solidified, take it out and cool it, or rinse it with clean water.

Konjac tofu

Summary: Konjac tofu is made of Konjac. Konjac, also known as Ghost Taro, Ghost Head, Flower Connecting Rod, Snake Head, Rhizoma Arisaematis and Snake Valley, is produced in counties and mountainous areas of Huizhou. Especially Yunyang, Chongqing. It is available all year round. Amorphophallus konjac has the functions of treating malaria, amenorrhea, scabies, erysipelas, scald, lowering blood pressure and blood fat, stimulating appetite and preventing cancer. "Konjac tofu" is a new type of health food, which can be cooked alone or with other dishes, and has a refreshing taste. It is true that konjac tofu has high nutritional value, but people with skin diseases should reduce their consumption. Because it is also very irritating, patients with skin diseases may lead to recurrence of skin diseases.

Exercise:

Exercise 1

Made of konjac flour.

1 kg of konjac flour, add 0.5 kg of rice flour, 0.2 kg of taro flour, or 1 kg of white Rachel juice, mix well with cold water, then slowly pour into boiling water and mix well. When it is in a hydrophilic sol state after cooking, alkali is added according to the ratio of konjac powder to soda powder (or caustic soda) =1:0.5 ~1L. Boil the alkali with water, slowly pour it into the pot and stir quickly. At this time, the color of the sol began to turn gray-green, then it was shaken and boiled for half an hour. Press the surface of tofu by hand, and the amount of skimming is small and the tofu does not stick to the surface when it is not solidified. Add it, continue to cook until the gel is formed, and stop for half an hour. Then, add cold water, cut into large pieces with a knife, and drain. Wash the pot, add water, pour in konjac tofu, burn it fiercely, and dry it several times before serving. Generally, Sichuan dry powder can make 35~3 kilograms of tofu. Cooked konjac tofu is soaked in cold water, and the water is changed 1 time a day, 1 month, which is the most ideal natural food thickener in China at present. Konjac glucomannan solution can be aged or solidified within 65438 0 hours. The water is attached to the temperature of Sichuan, which can last for 4 Pa seconds in half an hour, and the particle size is suitable. The particles are too coarse and the dissolution rate is slow. The solidification temperature is mechanical. In addition, there is a phenomenon of yang shrinkage in the production of konjac tofu. In order to reduce this phenomenon, the target fine powder is used as raw material, or the pH value is 10.5~ 1 1.5, and the concentration is reduced.

Make konjac tofu must pay attention to the following points:

First, during the grinding, boiling, solidification and molding of taro paste, you can't touch acid and oil, and the utensils can't touch wine and stop, so as not to cause the alkalinity to be neutralized and unable to solidify, or glucomannan to be hydrolyzed and lead to failure.

Second, in the process of processing, we should try to reduce the contact time between konjac chips and air. Tubers should be soaked in clean water after peeling to reduce the degree of oxidation. After the tuber is shredded and sliced, it should be cooked quickly or soaked in 1% lime water or concentrated brine to avoid browning. At the same time, try to avoid contact with iron, copper and other appliances. Grayish white or grayish black.

Third, drinkers should not participate in the processing of konjac tofu to prevent alcohol from affecting the solidification and molding of konjac tofu.

Fourth, cook konjac tofu, and the cut pieces can be cooked only after solidification inside and outside. Things cooked from the outside will become soft and lose their elasticity when they are cold.

Fifth, the dosage of alkali should be appropriate in the processing of konjac tofu. If too little alkali is added, it will solidify. If too much alkali is added, the product will be dark in color and strong in alkali taste, which will not be easy to remove and affect the product quality.