1. Soak the konjac chips and rice (or corn) in water, change the water in the soaking process to remove the residual poison, grind it into pulp with a stone mill after swelling, and cook it in a pot to get the konjac tofu.

2. After the taro pulp is heated in the pot, stir it constantly with a wooden stick. When it is fully cooked, it should be scooped up and put in a dustpan to dry. The drying thickness shall not exceed 2.5 ~ 3 cm.

3. After spreading dry, cut it into pieces 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 is 20 ~ 30 times, so put enough water in the pot when cooking. [ 1]

Exercise 2

Food preparation

Konjac tuber 1 kg water 3 kg alkali 50 g

Production steps

1. Beating: firstly, clean the konjac tuber, scrape off the skin, cut it into small pieces with a knife, and then grind it twice in a refiner, adding water while grinding, and the amount of water added is about twice the weight of the tuber. When grinding for the second time, add alkaline water about twice as heavy as fresh taro while grinding. Alkaline water is 30 grams of fresh taro dissolved in 1 kg water. If it can be steamed and ground, the quality will be better.

Grinding is the key to the success or failure of konjac tofu. The draft should be controlled moderately. If it is too thin, it will be difficult to form, but it will become paste. Too dry will affect the output. The product tastes rough and hard, so it needs to be set and cut into pieces. After the first grinding, adjust the amount of water for the second grinding according to the thin and thick state, and pay attention to grinding.

2. Curing molding: there are generally three molding methods: hot water blanching curing, direct heating curing and steam heating curing.

(1) Hot water blanching and ripening method: let the ground konjac pulp stand naturally for dozens of minutes, and it would be better if it could be poured into the molding box.

Then divide it into blocks of moderate size. When bleaching, first heat the water in the pot to about 90℃, and add 20g alkali per 10 kg of water, which can be used as compensation for alkali exudation in konjac paste during bleaching. Then slowly pump the formed and cut slurry into hot alkaline water, keep the water temperature at 80-90℃ ... and cook 1 hour to make it mature and solidify into elastic konjac bean curd blocks, and cut it with a knife until the central part has solidified until it does not stick to the knife.

(2) Direct heating curing method: the ground slurry is fully stirred and poured into a cauldron, and then directly burned, boiled and cured. When cooking, stir while cooking. When all the pulp is heated to about 90℃, you can cook it for about half an hour with low fire, then turn off the fire and cool it until the chopsticks can stand firm. At this time, you can cut the konjac tofu block into squares with a knife in the pot, then add water to soak it thoroughly, and finally take it out and keep it in water or lye.

(3) Steam heating and curing method: the ground konjac pulp is not allowed to stand for molding, and is directly spread on a steaming bed covered with padding cloth, and the upper surface is smoothed, with a thickness of about 3-5cm, and allowed to stand on the steaming bed for several minutes; Then put it on a steamer or boiler steam, heat it directly for setting, take it out and cool it after it is completely steamed and solidified, or rinse it with clear water.