The konjac is cleaned, the skin is removed, and then it is rubbed into pulp to make taro paste.

Making taro paste is the key to the success or failure of producing mashed konjac tofu. Therefore, we should master two points: First, we should grind them carefully. The finer the grinding, the better. Avoid coarse grains and taro lumps. The second is to add water in moderation. Water should be added slowly in stages, and it is difficult to solidify and shape if there is too much water: too little water and low rot rate affect economic benefits. When the konjac tofu is made by pulping, 1 kg of fresh taro can make 6-8 kg of tofu, and with the evaporation of water when cooking tofu, * * * 7~ 10 liter of water is needed. When grinding, first add 1/2 of the total water added, and then add enough water after grinding. If the amount of water is too small when grinding the pulp, the pulp will easily 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 clots, which is easy to poison people and the output of tofu is also low. Therefore, 50 grams of white alkali and 4 liters of clear water can be added to 1 kg of fresh taro during pulping, and then it can be 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, raw konjac tubers are directly ground into pulp, but in some places, the konjac tubers are first planed into filaments or cut into blocks or sheets, cooked in a steamer or pot until they are cooked thoroughly, and when the filaments, sheets or pieces are kneaded by hand and there are no blocks, they are taken to a stone mortar or a refiner for processing 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 that cooked with shredded taro paste, and the taste of fried food is not as crisp and delicious as that cooked and ground.

There are several methods to make taro paste: stone mortar spring grinding, manual rubbing grinding and mechanical grinding. When the mortar is made into pulp by spring grinding, the shredded taro or sliced taro is first put into the mortar, and it is repeatedly ground in spring with a mallet or a stone mallet, and it is pounded into a semi-floor-shaped taro paste. After adding water from less to more, the taro paste should be pounded and stirred repeatedly to break up nodules and lumps. When adding water for the last time, add 20 grams of soda ash or 2 spoons of straw ash alkali to each kilogram of fresh taro, dissolve it in warm water, then pour it into the mortar and stir well.

The manual grinding method is to directly grind konjac into taro paste by using a self-made simple iron plate grinding machine (iron plate with a length of15 ~ 20cm and a width of10 ~15cm is nailed into many dense small holes, and the rough back is upward and nailed on a wooden frame). In the taro paste, add 3 liters of water per kilogram of fresh taro, add alkali 10-20 g, and mix well repeatedly. Mechanical grinding method is to pour shredded taro into a refiner and directly grind it into taro paste. Generally, it needs to be ground twice, and water and alkali are added in the grinding process.

The dryness and thinness of the ground pulp juice should be shaped after standing and cut into pieces by knife. If the pulp juice is too dry, the tofu made is not tender, small in quantity and not delicious; The pulp is too thin to be made into tofu and become paste.

After grinding the slurry, pour it into a non-stick iron pan and add alkaline water when it is half cooked. The amount of alkali added is 1 kg of fresh konjac, and 20-50g of white alkali is used, or 5% quicklime water is added. After adding alkali, stir well. Then, cook with high fire, stir while cooking, and cease fire after cooking. After the cease-fire, let it stand and condense until it can stand upright with chopsticks, then cut it into large pieces in the pot with a knife, and add water to cook it. At this time, even if it is boiled fiercely, it will not be boiled, and the more it is cooked, the softer it will be. Finally, put it in clear water and cook it fully, 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.