Konjac has a variety of practices, the following for you to introduce the simple two.
One, with konjac flour to do
1 kg of konjac flour, add 0.5 kg of rice flour, or 0.2 kg of taro powder, or 1 kg of white roca juice, cold water to mix and slowly poured into the boiling water, stir. Cooked hydrophilic soluble state, and then according to the ratio of konjac flour, soda (or caustic soda) = 1: 0.5 ~ 1l, add alkali. The alkali is dissolved in water, slowly poured into the pot, stirring rapidly. At this point, the color of the soluble begins to change first to gray-green, then to shake, and cook for another half hour. When pressing the surface of the tofu with your hand, do not stick to the skimming less, the tofu does not solidify, then add, continue to cook until the gel into a cease-fire, smothered for half an hour. Then, add cold water, cut with a knife into large blocks, fishing filter dry. Wash the pot and add water, pour the konjac tofu, high heat burning, change a few to no astringency in the water can be eaten. General Sichuan dry powder, can do 35 ~ 3 kg of tofu. Cooked konjac tofu soaked in cold water, change the water once a day, 1 month gas mannan is currently the most ideal domestic natural food thickening agent in the konjac glucomannan solution 1 hour to form a gum Chen or condensed one level of konjac fine powder water attached to the Chuan's temperature, half an hour to adhere to the ability to reach the 4 parsecs of the degree of granularity of the more appropriate. Particles are too coarse dissolution rate can be slow. Coagulation temperature for the machine in addition, konjac tofu production process has the phenomenon of Yang shrinkage. In order to reduce this phenomenon, the production of children and the purpose of the fine powder as raw materials, or choose to re in pH 10.5 ~ 11.5, deconcentration amount to reduce.
The production of konjac tofu must pay attention to the following points:
First, in the grinding of taro paste, cooking, solidification molding process, can not be in contact with acids, oils and fats, utensils can not be stained with wine or moorings, so as not to cause the alkaline is neutralized and can not be coagulated, or glucomannan hydrolyzed and cause failure.
Secondly, the processing process, to minimize the konjac cut surface and air contact time. After peeling the tubers should be immersed in water to reduce oxidation. After the tuber shredding, slicing, catching cooked, or immersed in 1% lime water or concentrated salt water to avoid browning. Also, try to avoid contact with iron, copper and other utensils. Off-white or gray-black.
Third, people who drink alcohol should not participate in the processing of konjac tofu, to prevent alcohol from affecting the solidification of konjac tofu molding.
Fourth, cooking konjac tofu, to wait until the cut block inside and outside are solidified and cooked before leaving the pot. Outside cooked inside raw, cold will be soft and lose elasticity.
Fifth, the processing of konjac tofu, the amount of alkali should be appropriate. Add too little alkali, will solidify, add too much alkali is the product color dark, alkali taste, and not easy to remove, affecting product quality.
Two, with konjac production
Wrestling konjac tofu
This tofu is also known as rubbing pulp, wrestling pulp or rubbing taro tofu. Is the konjac net, remove the skin, and then rubbed into pulp, that is, made of taro paste.
The production of taro paste is the key to the success or failure of the production of wrestling konjac tofu. Therefore, to master two points: one is to grind fine. Grind the finer the better, avoid having coarse solid and taro blocks. The second is to add the right amount of water. Water should be added slowly, too much water is difficult to solidify the molding: too little water, low rate of decay, affecting the economic benefits. With the rubbing method of konjac tofu, 1 kg of fresh taro, can make 6 to 8 kg of tofu, plus the evaporation of water when cooking tofu, **** need to add 7 to 10 liters of water. Grinding, first add 1/2 of the total amount of water, pulp grinding and then add enough water. If the amount of water when grinding too little, the pulp is easy to coagulate into a meat-red hard lumps, difficult to disperse and dissolve into the water, blocking the grinding eye, it is not easy to grind, and in the simmering of the tofu, clots within the folder with raw rubber, easy to make people poisoned, while the tofu yield is also low. So when grinding, 1 kg of fresh taro can be added 50 grams of alkali and 4 liters of water, and then use a stone mill or pulverizer to beat fine. If there is no white soda, can also be replaced by water, but gray soda water concentration varies, the amount is not good to master.
The production of taro paste is generally used raw konjac tubers directly grinding into pulp, while some places are the first konjac tubers shaved into potato silk, or cut into blocks or slices, placed in a steamer basket or pot cooking until ripe, pinch the silk, slices or blocks, can be thin, no lumps, hot to get the stone mortar or grinder processed into taro paste, and then to the taro paste, add water, processing, simmering into type. Cooked with raw matter paste tofu, cooked taro paste than cooked taro silk paste cooked tofu elasticity is poor, fried food flavor is not as crisp and tasty as the cooked grinding.
The production of taro paste method of stone mortar spring grinding method, artificial grinding method and mechanical grinding method. Stone mortar spring grinding method, the first taro or taro slice into the stone mortar, with a wooden mallet or mallet repeatedly spring grinding, pounded into a half floor-like taro paste, adding water from less to more each time you add water, taro paste should be repeatedly pounded and stirred to break up the nodules and lumps. The last addition of water, per kilogram of fresh taro with soda ash 20 grams, or straw ash alkali 2 spoons, dissolved in warm water, and then poured into the mortar, stirring.
Artificial grinding method is to use homemade simple tin grinder (will be 15 ~ 20 cm long, 10 ~ 15 cm wide tin, clear iron nails pierced into many densely packed holes, the rough back side up, mounted nail in the wooden frame), directly grinding konjac into taro paste. Taro paste, per kilogram of fresh taro, add 3 liters of water, add alkali 10-20 grams, repeatedly stirred. Mechanical grinding method, is the taro silk taro block poured into the grinder, directly grinding into taro paste. Generally grind 2 times, add water and alkali in the grinding process.
The dryness and sparseness of the ground paste, in order to be able to mold after standing, the knife can be cut into blocks as appropriate. Pulp is too dry, made of tofu is not tender, the number of small, and not delicious; pulp is too thin, can not be made of tofu, turned into paste.
After grinding the slurry, poured into the non-stick quality of the iron pot, cooked to half-cooked when mixed with alkaline water. Add alkali amount of 1 kg of fresh konjac, with 20-50 grams of white soda, or add 5% lime water. After adding alkali, stir well. Then, cook over high heat, stirring while cooking, until the amount of cooked through the cease-fire. Cease fire and let it stand condensation, until the chopsticks inserted in the top to be able to stabilize, and then use a knife in the pot to cut it into large pieces, add water and then cook. At this point, even if it is cooked vigorously over high heat, it will not be cooked and will become softer and softer. Finally, put it in the water to fully bleach and boil, remove the astringency can be eaten. You can also remove the tofu after cooking and soak it in cold water for 1 day to remove excess alkali and then eat it.
The problem of color
The use of pure konjac to make tofu, the cost is high, toughness is also too strong, gray and black color. Some of the masses in the production of appropriate mixing some rice flour, taro flour, soybean flour, kelp powder, carrots card or other condiments, this konjac tofu, not only the color looks good, and better flavor. The specific method is: 50 grams of konjac flour, 25 grams of rice flour, or taro flour 25 grams, or white roca (cabbage, celery, tomato) juice 50 grams, plus cold water into a slurry, slowly poured into 5 liters of boiling water, while pouring and stirring, and then cook for half an hour, and then add 2,550 grams of soda ash or baking soda, stirring violently, the slurry that is gray-green into white. Then cook for 4 hours on a low fire, that is.