How to make taro tofu?

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.