Production steps

1. Amorphophallus konjac chips and rice (or corn) are soaked in water. When soaking, change more water to remove the residual poison. After expansion, it is ground into pulp with a stone mill and cooked in a pot, which is konjac tofu.

Can konjac tofu lose weight?

Method for making konjac tofu

2. When the taro pulp is heated in the pot, keep stirring with a wooden stick. When it is completely cooked, scoop it up and put it in a dustpan to dry, and the thickness of drying should not exceed 2.5 ~ 3 cm.

3. After drying, cut it into blocks with a knife, soak it in water for a few days, and change the water frequently. When the water has no peculiar smell, it can be eaten. The expansion coefficient of taro chips is 20 ~ 30 times, so put enough water in the pot when cooking.

Exercise 2:

Hot and sour konjac tofu

Ingredients: konjac tofu, sour beans

Accessories: red pepper, green pepper, sour pepper, Laoganma, sesame oil, shredded ginger and minced garlic.

Method for making konjac tofu

1. Boil water in a pot, add two spoonfuls of salt, cut the konjac tofu into chunks that can be soaked in water, and boil the water for 2-3 minutes. Drain the pot and slice it.

2. Heat the pan, put oil, add ginger, garlic and red pepper and stir fry.

3. Add water, Laoganma, bring to a boil, add konjac tofu, add some salt, and simmer for 5-8 minutes.

4. Put the chopped sour beans and pickled peppers into the pot and stir-fry for 2-3 minutes.

5. Add green pepper and chicken essence, stir-fry for 2-3 minutes, and then pour in a small amount of sesame oil.