The authentic Sichuan konjac tofu practice and the proportion of ingredients are as follows:

Preparation materials: alkali 5g, konjac flour 50g

Steps:

1, prepare konjac flour 50g, alkali 5g

2, alkali with boiling water to stand by

3, four pounds of water boiled over high heat (about four bottles of mineral water)

4, water boiling off low heat while stirring the next 15 minutes to sticky (be careful of the bottom).

3, four pounds of water to boil on high heat (about four bottles of mineral water)

4, the water boiled off the low heat, while stirring while the next konjac flour, stirring continuously for 15 minutes, to the viscous (be careful of the bottom of the paste)

5, turn on the high heat, along the sides of the pan around the slow addition of alkaline water, stirring quickly for 15 seconds, and then turn off the heat?

6, placed ten minutes later, add water to the pot (diffuse over the tofu three centimeters)

7, high heat to boil, can be poured out, the konjac tofu on the success

8, ready to eat, cut out small pieces with a little vinegar added to blanch the water, the excess of the soaked in water, you can save four days