How to make konjac tofu

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! ? 500g konjac flour and 80g alkali? 250g alkali preparation 40g 25g alkali preparation 4g.

The following method is provided by an enthusiastic buyer in our shop, which is relatively simple and easy to understand. Parents can refer to it.

? 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.

How to make konjac tofu with konjac powder?

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.

Make konjac tofu must pay attention to the following points:

1, taro paste should not be in contact with acids and oils during grinding, boiling and solidification, and utensils should not be stained with wine or parked, so as to avoid neutralization of alkalinity and failure of glucomannan.

2, cook konjac tofu, cut it and solidify it inside and outside before cooking. Things cooked from the outside will become soft and lose their elasticity when they are cold.

3. In the processing of konjac tofu, the dosage of alkali should be appropriate. Adding too little alkali 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 taste.

Konjac tofu is a traditional special food. Has the effects of lowering blood sugar, blood lipid, blood pressure, weight control, expelling toxin and relaxing bowels.

If you can't understand the above production method, then I will simply say:

? According to this procedure, 2000 grams of clean water is poured into an iron pot for heating. When the water temperature reaches 7 or 80 degrees (when a large number of bubbles appear at the bottom of the pot), 50 to 80 grams of konjac flour is gradually stirred into water (continuously stirred) until the refined konjac flour and water are completely melted into a paste, and the stirring is continued for 20 to 30 minutes. Then, 5 grams of edible alkali noodles are sprinkled into the pot, stirred together with the konjac paste, and then the heat is turned off. Let the konjac paste in the pot naturally cool into blocks. Cut the prepared konjac tofu into large pieces, put it in clear water and continue to heat and boil for 20 minutes to further solidify the konjac tofu. After pickling, take it out for three times and let it cool naturally, then you can eat it.

? It should be noted that the cooked konjac tofu cannot be cooked until it is solidified and cooked inside and outside. Things cooked from the outside will become soft and lose their elasticity when they are cold.

How to make konjac tofu with konjac powder? How can we master the temperature and alkali?

Generally speaking, water needs to be boiled, with more alkali and less water. Use 50g of first-class refined powder+1500g of water+6g of alkali. Just press the video.

? Make sure your konjac flour is authentic. Secondly, make sure you use sodium carbonate (edible alkali) instead of baking soda.