1 kg, water

3 kg, edible alkali

50 grams.

1. Dissolve the alkali powder in boiling water for later use, as shown in the following figure.

2. Let the alkali powder fully dissolve, as shown in the figure below.

3. Spread the konjac powder evenly into the pot, as shown in the figure below.

4. Cook for about 15 minutes, as shown in the figure below.

5. Keep stirring during cooking, as shown in the figure below.

6. Pour the alkaline water into the pot evenly, as shown in the figure below.

7. Then, stir quickly for 30 seconds, as shown in the figure below.

8. Then, turn off the fire, as shown below.

9. Cover the lid, as shown in the figure below.

10. After cooling for 20 minutes, the konjac tofu is finished, as shown below.