How to make fresh konjak into konjak tofu

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!

2. How to make fresh konjac tofu?

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. Because I lack containers, I have to make do with it ... 9. Go back to the pot and look at the pictures. While operating transparent konjac tofu.

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. Tip: After the above steps, 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 often did this during the Spring Festival holiday ... These are very beautiful pictures ... There are many videos of this kind of cooking food in the konjac garden ... If you have such videos, you can share them.

3. How to make tofu from fresh taro?

Preparation method of konjac bean curd

Making:

First, heat the required water to about 40 degrees, put the powder directly into the pot and break it up several times, slowly stir it until it is straight, then burn it and turn it on. Medium fire after opening (note: the time is determined according to the mesh number), 20 minutes after opening 40 mesh, 65,438+05 minutes after opening 60 mesh, and after full expansion), medium fire stops, and alkali solution is added to low fire. Alkali must be dissolved in fresh boiled water, and the ratio of water is generally 1-2 kg.

When adding alkali, stir slowly first and then quickly. When the alkali solution reaches 80-90%, stop, then gently stir until it is clear and dry, close the edge, then cover a small amount of residual alkali and cover it for 10-20 minutes.

Note: mesh number is the weight of water. For example, 40 mesh is 40 kg of water. We sell this kind of konjac powder for 60 meshes, which can be mixed with 60~80 Jin of water. Please refer to the above 60 mesh production method for the production method and sealing ratio! 500 grams of konjac flour, 80 grams of alkali, 250 grams of alkali, 40 grams of alkali, 25 grams of alkali and 4 grams of alkali.

I like it. I was lucky to succeed the first time. I'll introduce you to the method, which is simpler than the seller's:1000g warm water and 25g powder, constantly stirring, heating in water to 80-90 degrees,10min, then turning off the fire, adding alkaline water (containing 2g edible alkali), stirring evenly, covering the lid and steaming for 20min.

Cut it with a knife when you take it out, so that the center of the tofu won't stick. Cut into pieces and store in water. Adding vinegar to water can remove alkaline odor. When eating, boil it in water with salt and vinegar for 20 minutes, and the konjac tofu will become tough and chewy, and the alkaline taste will be completely eliminated. You can stir-fry at will.

Mix a proper amount of konjac flour with cold water, then slowly pour it into boiling water and stir well. Boil for a while, and when it is in a sol state, add alkali. Before adding alkali, melt the alkali with water, slowly pour it into the pot and stir it quickly. Stir and cook for another half an hour. Cease fire when the tofu solidifies into gel, and then take out the konjac tofu and put it in cold water. When the cold water cools the konjac tofu, cut it into large pieces with a knife, which can be eaten cold or fried.

4. How to make konjac tofu with konjac powder?

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.