Your orientation: food world > recipes > how to make konjac by yourself? My cookbooks, all the cookbooks I collected. Ingredients: 50 grams of konjac flour, 6 grams of edible alkali and 2000 grams of water. How to make it? 1.

Konjac powder and edible alkali are dissolved in 60 grams of boiling water for later use. ? 2.

Put 2000 grams of water and 50 grams of konjac powder in the pot, turn on the fire and keep stirring to prevent seed formation? 3.

After the fire boils, turn to medium heat and continue stirring 15 minutes. Keep stirring. This is the konjac that began to thicken. ? 4.

Amorphophallus konjac becomes a little transparent, and when it is thick, it is replaced by alkaline water under small fire. The alkaline water should be added slowly, but the konjac should be stirred quickly. ? 5.

Amorphophallus konjac with good alkaline water has begun to solidify. ? 6.

Steam in another pot 15 minutes. If it is inconvenient to steam, you can wait for it to cool before cutting it into pieces and cooking it in the pot. ? 7. Is this steamed konjac diced? 8. Cold konjac. Konjac can also be fried and eaten. Homemade konjac tip: Keep stirring when cooking konjac. If you think the alkaline smell is too strong, you can add some salt and vinegar to the pot and boil it to reduce the alkaline smell.