Required ingredients
Konjac flour 50 grams, 2000 grams of water. 7 grams of cooking soda, half a bowl of boiling water.
① Before making konjac tofu, prepare half a bowl of alkaline water. 7 grams of edible alkali, add half a bowl of boiling water, dissolve and stir, standby. A moment will not have to fumble.
② Add about 4 pounds of water to the pot. High heat, do not wait until boiling, as long as the pot bubbles up a lot of dense small bubbles, the water temperature is about 70 degrees, when the water is poured into the konjac flour. Stir while pouring, after stirring, do not stop, continue to stir. Wait until the pot boils, turn down the heat, and then start timing 15 minutes. This 15 minutes to keep stirring, hand can not stop, and to stick to the bottom of the pot stirring, so as not to paste the bottom.
③ After 15 minutes, the pot has become a thick paste. At this time, pour in the previously prepared lye water, and then stir for another 30 seconds. After stirring completely, turn off the heat. Let it cool until solidified.
④ After an hour, it has solidified and molded. But the toughness and hardness are not enough to pick up directly with your hands. At this time, use a knife to divide the konjac tofu into small pieces, the heat can be more uniform. Then steam it under water for 15 minutes to help it set better.
⑤ Steamed konjac tofu is very flexible and the hardness is just right. After cooling, take it out directly by hand one piece at a time. Then put in cold water to soak, midway can change more pots of water, can effectively remove the alkali flavor.
6 can be directly sliced and fried, or cold. There is also a way to eat is to put the whole block of konjac tofu in the freezer, frozen for a few hours later, take it out to thaw. It becomes spongy like gluten, very tough. Can be used to cook spicy hot pot or hot pot, very flavorful and chewy.