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Development of konjac tofu
1, konjac tofu paste
This kind of tofu is also called pasting, tossing or pasting taro tofu. Konjac is cleaned, peeled, and then kneaded into pulp to make taro paste.
Making taro paste is the key to making konjac tofu. Therefore, we must master two points: First, we must carefully polish. The finer the grinding, the better. Avoid coarse grains and taro chunks. The second is to replenish water in moderation. Water should be added gradually in stages. If there is too much water, it is difficult to solidify and shape: too little water has a low decay rate, which affects economic benefits. When using paste to make konjac tofu, 1 kg fresh taro can make 6~8 kg tofu, and with the evaporation of water when cooking tofu, * * * needs to add 7~ 10 liter of water. When grinding, first add 1/2 of the total water added, and then add enough water after grinding. If the amount of water added during pulp grinding is too small, the pulp is easy to condense into flesh-red lumps, which are difficult to disperse and dissolve in water, blocking the grinding eyes and grinding out. Moreover, when cooking tofu, raw rubber is sandwiched in the clot, which is easy to poison people and the output of tofu is low. Therefore, when pulping, 50 grams of white alkali and 4 liters of clear water can be added to 1 kg of fresh taro, and then finely ground with a stone mill or pulverizer. If there is no white alkali, it can also be replaced by water, but the concentration of gray alkali water is different and the dosage is not easy to master.
Generally speaking, raw konjac tubers are directly ground into pulp, but in some places, konjac tubers are first sliced into filaments or cut into pieces or pieces, and cooked in a steamer or pot until they are completely cooked. When the filaments, pieces or pieces are rubbed by hand without pieces, they are taken to a stone mortar or a refiner to be processed into taro paste, and then water is added to the taro paste for processing and boiling. Tofu cooked with raw paste is less elastic than tofu cooked with shredded taro paste, and the fried taste is not as crisp and delicious as cooked and ground.
There are several ways to make taro paste: stone mortar spring mill, manual rubbing mill and mechanical mill. When the mortar is made into slurry with a spring mill, the shredded taro or taro slices are first put into the mortar, and then repeatedly ground with a mallet or a stone mallet in the spring to make a half-floor taro paste. After adding water from less to more, the taro paste should be mashed and stirred repeatedly to break the nodules and lumps. When adding water for the last time, add 20g of soda ash or 2 spoons of plant ash alkali to each kilogram of fresh taro, dissolve it with warm water, then pour it into a mortar and stir it evenly.
The manual grinding method is to directly grind konjac into taro paste by using a simple iron plate grinder made by ourselves (iron plates with a length of 15 ~ 20cm and a width of 10 ~ 15cm). In the taro paste, add 3 liters of water and 10-20g alkali to each kilogram of fresh taro, and stir evenly repeatedly. Mechanical grinding method is to shred taro and pour it into a refiner, and grind it directly into taro paste. Generally, it needs to be ground twice, and water and alkali are added in the grinding process.
The dry and thin pulp juice should be set after standing and cut into pieces with a knife. If the pulp is too dry, the tofu made is not tender, the amount is small and it is not delicious; The pulp is too thin to make tofu paste.
After grinding, pour it into a non-stick pan, and add alkaline water when it is half cooked. Add fresh konjac with alkali dosage of 65438±0kg, and add 20-50g white alkali or 5% quicklime water. After adding alkali, stir evenly. Then cook with high fire, stir while cooking, and cease fire after cooking. After the ceasefire, let it stand and coagulate until it can stand upright with chopsticks, then cut it into large pieces in the pot with a knife and cook it with water. At this time, even if it is cooked fiercely, it will not be cooked. The more it is cooked, the softer it becomes. Finally, put it in clear water and cook it thoroughly, and then eat it after removing the astringency. You can also cook tofu, take it out, soak it in cold water 1 day, and eat it after removing excess alkali.
Using pure konjac to make tofu is expensive, tough and dark gray. Some people will mix some rice flour, taro flour, bean flour, kelp powder, carrots or other condiments when making. This kind of konjac tofu is not only beautiful in color, but also tastes better. The specific preparation method is as follows: 50 grams of konjac flour, 25 grams of rice flour, or 25 grams of taro flour, or 50 grams of white Rachel juice (Chinese cabbage, celery, tomato) are mixed with cold water to make a slurry, and then slowly poured into 5 liters of boiling water, stirred while pouring, boiled for another half hour, then added with 2550 grams of soda ash or soda ash, and stirred vigorously, and the slurry turns from gray-green to white. Then simmer for 4 hours and serve.
Recently, according to the needs of consumers, some people added nutrients, pigments and spices when making konjac tofu. For example: ① adding tea leaves and konjac tofu: mixing konjac powder with water and tea juice, adding slaked lime, heating at 70℃ for 30 minutes, and then cooling. ② Flavor konjac tofu: konjac flour 150g, water 4300ml, adding seasoning, heating to 55℃~60℃, stirring for 5 5~ 10/0min, adding 4g of slaked lime, stirring and molding at 800℃ for 30min. ③ Soymilk and konjac tofu: Mix 2 parts of konjac flour and 1 part of full-fat soybean flour evenly, put them in water, stir for 15 minutes, stand for 2 hours and boil. Then, add 0.596 limewater, stir evenly and shape. (4) Konjac fermented bean curd: 1 part of refined Konjac powder, 0.5-3 parts of milk or goat milk, diluted to 30-90 times with water, and evenly stirred to obtain meat-flavored Konjac tofu: when the Konjac sol boils, coagulant is added to form gel, and minced meat of livestock and poultry is added to make meat-flavored Konjac tofu.
2. Warm paste konjac tofu
Grinding Amorphophallus konjac into pulp, adding 5% quicklime water, and cooking with low fire, keeping the temperature in the pot at 35℃ to 40℃, staying for 65,438 0 nights (about 8 hours), cooling and cutting into pieces when it solidifies and turns gray, adding clear water, and cooking with high fire, or steaming after cutting into pieces.
3. Frozen konjac tofu
Pour the konjac pulp with alkali into the pot. In the winter frosty night, release; Outside, the mud solidified into blocks after frost. Add clean water, rinse with strong fire to remove astringency and serve.
4. Use dried konjac horns or konjac slices to make konjac tofu.
Crushing taro horn or taro slices to remove some ash, and most of the rest is glucomannan. Adding 25-45 times the weight of water, fully stirring, heating, and cooking to make konjac tofu.
5. Refine taro tofu with konjac.
Put 1 serving of refined powder into 40-90 times the weight of water, stir constantly, and boil over high fire; Then, control the fire and keep it boiling. When konjac fine powder particles change from solid to liquid sol, alkaline substances such as 4%~ 10% soda (soda pot) or lime are added as coagulants to continue cooking. When the sol begins to solidify, turn off the fire and keep it for a few minutes. When the surface of the gel does not stick to your hands, cut it into pieces with a knife, add hot water or cold water, turn the gel over, cook it with high fire until the gel is elastic, and turn off the heat and take it out. When eating, cut it, put it in a boiling water pot, remove residual alkali, and then cook it further.
Step 6 make tofu with konjac flour
1 kg of konjac flour, add 0.5 kg of rice flour, 0.2 kg of taro flour, or 1 kg of white Rachel juice, mix well with cold water, then slowly pour into boiling water and mix well. When it is in a hydrophilic sol state after cooking, alkali is added according to the ratio of konjac powder to soda powder (or caustic soda) =1:0.5 ~1L. Boil the alkali with water, slowly pour it into the pot and stir quickly. At this time, the color of the sol began to turn gray-green, then it was shaken and boiled for half an hour. Press the surface of tofu by hand, and the amount of skimming is small and the tofu does not stick to the surface when it is not solidified. Add it, continue to cook until the gel is formed, and stop for half an hour. Then, add cold water, cut into large pieces with a knife, and drain. Wash the pot, add water, pour in konjac tofu, burn it fiercely, and dry it several times before serving. Generally, Sichuan dry powder can make 35~3 kilograms of tofu. Cooked konjac tofu is soaked in cold water, and the water is changed 1 time a day, 1 month, which is the most ideal natural food thickener in China at present. Konjac glucomannan solution can be aged or solidified within 65438 0 hours. The water is attached to the temperature of Sichuan, which can last for 4 Pa seconds in half an hour, and the particle size is suitable. The particles are too coarse and the dissolution rate is slow. The solidification temperature is mechanical. In addition, there is a phenomenon of yang shrinkage in the production of konjac tofu. In order to reduce this phenomenon, the target fine powder is used as raw material, or the pH value is 10.5~ 1 1.5, and the concentration is reduced.
Make konjac tofu must pay attention to the following points:
First, during the grinding, boiling, solidification and molding of taro paste, you can't touch acid and oil, and the utensils can't touch wine and stop, so as not to cause the alkalinity to be neutralized and unable to solidify, or glucomannan to be hydrolyzed and lead to failure.
Second, in the process of processing, we should try to reduce the contact time between konjac chips and air. Tubers should be soaked in clean water after peeling to reduce the degree of oxidation. After the tuber is shredded and sliced, it should be cooked quickly or soaked in 1% lime water or concentrated brine to avoid browning. At the same time, try to avoid contact with iron, copper and other appliances. Grayish white or grayish black.
Third, drinkers should not participate in the processing of konjac tofu to prevent alcohol from affecting the solidification and molding of konjac tofu.
Fourth, cook konjac tofu, and the cut pieces can be cooked only after solidification inside and outside. Things cooked from the outside will become soft and lose their elasticity when they are cold.
Fifth, the dosage of alkali should be appropriate in the processing of konjac tofu. If too little alkali is added, it will solidify. If too much alkali is added, the product will be dark in color and strong in alkali taste, which will not be easy to remove and affect the product quality.
Konjac chicken wings
Ingredients: 8 chicken wings, 1 konjac, half a carrot and 2 onions.
Seasoning:
1, 4 tablespoons of soy sauce and half a tablespoon of cooking wine;
2. 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a little pepper and 1 cup water;
3, a little water starch.
Exercise:
1. Wash and air-dry chicken wings, add seasoning (1) and marinate for 20 minutes;
2. Slice the konjac first, then cut three strips directly in the middle of each piece, take out one end and pull it out from the middle to tie a knot;
3. Peel and cook carrots, slice them and chop them into small pieces;
4. Heat 4 cups of oil, fry the chicken wings, take them out, pour out the oil, leave 2 tablespoons of oil to fry the onion, carrot slices and konjac, add seasoning (2), bring to a boil, turn off the heat, and add chicken wings for seasoning;
5. When the soup method is slightly dry, pour a little water starch and thicken it. When the soup is sticky, it can be served.
[Note]:
1, chicken wings are neat and have good meat quality, which can be bought in the vegetable market, but the price is a bit expensive. If you buy the whole wing chop yourself, the middle part should be chopped a little outside the joint, so that the meat layer will not shrink to the middle to expose the chicken bones, and the other two pieces can be used for soup.
2. Amorphophallus is another name for Amorphophallus. Its taste is crisp, and the soup that absorbs chicken wings becomes smooth and tender, which is more delicious than cooking it as a green vegetable.
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Konjac tofu
Konjac is also known as sweet potato, ghost taro, flower connecting rod, snake head, rhizoma arisaematis, snake six valley, etc. , the scientific name is konjac. It belongs to Araceae and is an underground tuber of perennial herbs. Its shape is oblate, just like a water chestnut. It grows in all the mountainous areas of this county. According to ancient records, Amorphophallus konjac has the function of treating malaria, amenorrhea, furuncle, erysipelas and scald, mainly used to treat swelling and pain, erysipelas, tuberculosis, cervical lymph node tuberculosis, snake bites and skin wrinkles. Konjac also has the functions of lowering blood pressure, preventing and treating cardiovascular diseases, reducing blood fat, losing weight, stimulating appetite, preventing cancer and keeping fresh. The preparation method of konjac tofu is to chop tubers, grind them into taro pulp in a stone mill, put them in a pot to make a paste, and put them in the pot and cool them upside down to get konjac tofu. Konjac tofu increased with the increase of months, and the yield of taro was the highest in 65438+February. Konjac is processed into refined powder, and the content of grape mannan is above 90%, and it contains amino acids, fat, iron, calcium, magnesium, phosphorus, sulfur, potassium and other elements beneficial to human body.
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High calcium corn rice
Ingredients: 2 cups of rice, 2 cups of water, 50g of fish, corn kernels 100g, konjac 100g.
Seasoning: salt and white pepper.
Practice: Wash the rice, add water to the pot, dice the konjac, sprinkle with fish and corn kernels, and cook the rice.
Nutritional components: protein 30.6g fat 3.9g sugar 27 1.4g fiber1.6g.
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Konjac with pickled peppers
Ingredients: 50 grams of konjac flour, pickled pepper 100 grams.
Seasoning: edible alkali 2 yuan, onion, ginger, pickled pepper, broth, salt, sugar, monosodium glutamate, vinegar and green garlic.
Exercise:
1. Pour the konjac powder into boiling water and stir to make it fully melt, add edible alkali, cool and solidify, cut into long strips, and blanch to remove the alkali smell.
2. After the oil in the pot is heated, add the onion, ginger slices and pickled peppers to stir fry until fragrant, then add the stock to boil and remove the residue.
3. Stir-fry konjac, add salt, sugar, monosodium glutamate, vinegar, pickled pepper and green garlic, and cook.
Tip: If you can buy fresh konjac, just peel it and cut it into long strips, which is relatively simple and nutritious.