1. Homemade konjac tofu

Proportion: 50 g konjac flour +4-8 kg clear water +5 g alkaline flour =4-7 kg konjac tofu.

2. Dissolve the alkali powder in water for later use, so that the alkali powder can be fully dissolved, and if there is a small amount of impurities, filter them out.

3. Put the konjac powder and warm water into the pot and stir it greatly throughout. When stirring, don't stick the pan from the inside out. Otherwise there will be a group. Stir slowly until the konjac boils. Before and after the fire, use a medium or small fire to keep the konjac tumbling in the pot.

4. Slowly add lye until the konjac powder is completely expanded. When adding alkali, stir slowly and then quickly, pour in a little, stir, and then pour in a little, so that the alkali is evenly distributed in the konjac and fully reacts. Keep the solution in the pot open, and the color of the solution in the pot becomes darker. Stop stirring immediately within 10 second, and turn off the fire.

5. After cooling for 5- 10 minutes, the konjac tofu is mature. At this time, the konjac tofu looks very tender and too alkaline. Cut the konjac tofu into pieces with a knife, pour it into boiling water, cook for a few minutes, then soak it in cold water, or add some vinegar to remove alkalinity.

6. Cut the konjac tofu into pieces, and mince the onion, ginger and garlic.

7. Blanch in a boiling water pot to remove the alkaline smell.

8. Put oil in a wok, add garlic and Jiang Mo and stir-fry until fragrant, and stir-fry with bean paste.

9. Put the konjac tofu into the pot, add soy sauce and monosodium glutamate, then add water to boil and stew on low heat to make the konjac tofu tasty.

10. When the soup in the pot is almost dry, turn off the fire, put it on a plate and sprinkle with chopped green onion.