Preparation method of fresh taro bean curd

Amorphophallus konjac is the most abundant plant in soluble dietary fiber in the world, and it is an essential nutrient for human body. According to the survey, China people's dietary fiber intake is far from enough. Eating konjac can supplement the essential dietary fiber for human body. But raw konjac is poisonous, and many people can't do it. Today, I will tell you about the practice of handmade konjac tofu.

Turn on step reading mode

Tool materials:

condiments

Fresh konjac

1 kg

water

3 kg

condiments

Dietary alkali

50 grams

operational approach

0 1

Choose fresh konjac

02

Peeling: Peel the fresh konjac and scrape it off with a scraper. Pay attention to wearing gloves, and don't let the konjac slurry stick to the skin.

03

Cut into pieces: cut the peeled and washed konjac into small pieces.

04

Alkaline water: put the alkali into the prepared water, stir it evenly and mix it fully with water. What my hometown used to do was to dip my hand in my mouth and taste the alkali "slag", which proved to be appropriate.

05

Grinding: traditional grinding: parents at home use special "grinding tools" to grind konjac in alkaline water, and then grind the prepared konjac blocks according to experience.

Method/Step 2

0 1

Stirring: the ground slurry and alkaline water are stirred and fully mixed.

02

Sedimentation and dicing: after the ground slurry is fully mixed with alkaline water, it is elastic to press it by hand for 2 hours, indicating that the konjac flour block has sunk by 90%; Then break the precipitated konjac into small pieces.

03

Boiling: Cut the konjac into pieces of konjac tofu, put it in a boiling pot and cook for 2 hours, and the konjac tofu will be successful.

Special tips

Don't let the konjac slurry get on your skin. If you accidentally get it on your skin, it will cause allergies. Wash with edible alkaline water.

Raw konjac can't be cooked directly, so you need to follow the above steps.

condiments

Fresh konjac 500

condiments

5 grams of baking soda instead: rice flour or sweet potato, need to crush a small amount.

Steps of self-made fresh konjac tofu

1. Prepare a freshly picked konjac.

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 adding auxiliary materials, you can add a sweet potato and grind it together to make the konjac tofu 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. Returning to the pot and returning to alkali, one side has formed 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.

skill

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.