Konjac cooking 10-20 minutes to cook.

Konjac is generally made into konjac tofu to sell, very few direct sale of konjac raw materials, in the summer konjac is not easy to store, so the market konjac tofu are soaked in alkaline water. Konjac tofu in alkaline water, not only can remove impurities in the konjac, the konjac fishy flavor removal, but also can make the konjac to have a shelf life growth, about ten minutes to twenty minutes can be, this time the konjac tofu toughness, taste Q elasticity, eating counts more firm.

Selection of konjac notes

In the market we have seen the konjac is generally processed konjac, because the konjac itself with a certain amount of toxins, so before consuming it will be grinded into a powder, and then the hot water pot modulation and become.

We observe the konjac, to choose grayish-white konjac, and inside will show a variety of small particles, like the fruit of the konjac. Touch not sticky and very smooth is good konjac.

The above content reference? Baidu Encyclopedia - konjac