10 to 20 minutes.

If it is used for cold salad, because there is no subsequent heating process, the konjac needs to be completely cooked before being cold when blanching. Generally speaking, it takes about 2-3 minutes.

If it is fried and eaten, you only need to blanch it slightly to remove the bitter taste. Generally speaking, blanch it for about 1 minute. If the time is too long, the outer cortex of the konjac will shrink and the taste will become hard. It will also be unfavorable for subsequent seasonings and will be difficult to taste.