Raw konjac is poisonous, can not be eaten raw, to be processed into konjac tofu can be eaten.

Take the konjac out of the soil, soak it in water first, and then wash the surface of the konjac with a brush.

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Prepare the stove ash water, use a vegetable pot to take half pot of stove ash with water, use a leaky net to leave the stove ash and water to prepare lime water.

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Fill the jar with water and put the lime, soak and ferment for 12 hours and then take it out.

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Add just enough of the stove lime water to cover the bottom of the vessel, adding the lime water in portions.

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When ready, you can start scraping the konjac into the vessel, stirring as you do so.

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Put the konjac stirring in the vessel flat, wait six hours in the vessel to the konjac evenly divided regular.

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Cut and take out into the pot with water, stove ash water, lime water to cook.

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Pot konjac from light gray to dark color can be.

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Take out and soak in water is done.