Made of konjac flour.

1 kg of konjac flour, add 0.5 kg of rice flour, 0.2 kg of taro flour, or 1 kg of white Rachel juice, mix well with cold water, then slowly pour into boiling water and mix well. When it is in a hydrophilic sol state after cooking, alkali is added according to the ratio of konjac powder to soda powder (or caustic soda) =1:0.5 ~1L. Boil the alkali with water, slowly pour it into the pot and stir quickly. At this time, the color of the sol began to turn gray-green, then it was shaken and boiled for half an hour. Press the surface of tofu by hand, and the amount of skimming is small and the tofu does not stick to the surface when it is not solidified. Add it, continue to cook until the gel is formed, and stop for half an hour. Then, add cold water, cut into large pieces with a knife, and drain. Wash the pot, add water, pour in konjac tofu, burn it fiercely, and dry it several times before serving. Generally, Sichuan dry powder can make 35~3 kilograms of tofu. Cooked konjac tofu is soaked in cold water, and the water is changed 1 time a day, 1 month, which is the most ideal natural food thickener in China at present. Konjac glucomannan solution can be aged or solidified within 65438 0 hours. The water is attached to the temperature of Sichuan, which can last for 4 Pa seconds in half an hour, and the particle size is suitable. The particles are too coarse and the dissolution rate is slow. The solidification temperature is mechanical. In addition, there is a phenomenon of yang shrinkage in the production of konjac tofu. In order to reduce this phenomenon, the target fine powder is used as raw material, or the pH value is 10.5~ 1 1.5, and the concentration is reduced.

Make konjac tofu must pay attention to the following points:

First, during the grinding, boiling, solidification and molding of taro paste, you can't touch acid and oil, and the utensils can't touch wine and stop, so as not to cause the alkalinity to be neutralized and unable to solidify, or glucomannan to be hydrolyzed and lead to failure.

Second, in the process of processing, we should try to reduce the contact time between konjac chips and air. Tubers should be soaked in clean water after peeling to reduce the degree of oxidation. After the tuber is shredded and sliced, it should be cooked quickly or soaked in 1% lime water or concentrated brine to avoid browning. At the same time, try to avoid contact with iron, copper and other appliances. Grayish white or grayish black.

Third, drinkers should not participate in the processing of konjac tofu to prevent alcohol from affecting the solidification and molding of konjac tofu.

Fourth, cook konjac tofu, and the cut pieces can be cooked only after solidification inside and outside. Things cooked from the outside will become soft and lose their elasticity when they are cold.

Fifth, the dosage of alkali should be appropriate in the processing of konjac tofu. If too little alkali is added, it will solidify. If too much alkali is added, the product will be dark in color and strong in alkali taste, which will not be easy to remove and affect the product quality.

Made of konjac

Splash konjak tofu

This kind of tofu is also called pasting, tossing or pasting taro tofu. Konjac is cleaned, peeled, and then kneaded into pulp to make taro paste.

Making taro paste is the key to making konjac tofu. Therefore, we must master two points: First, we must carefully polish. The finer the grinding, the better. Avoid coarse grains and taro chunks. The second is to replenish water in moderation. Water should be added gradually in stages. If there is too much water, it is difficult to solidify and shape: too little water has a low decay rate, which affects economic benefits. When using paste to make konjac tofu, 1 kg fresh taro can make 6~8 kg tofu, and with the evaporation of water when cooking tofu, * * * needs to add 7~ 10 liter of water. When grinding, first add 1/2 of the total water added, and then add enough water after grinding. If the amount of water added during pulp grinding is too small, the pulp is easy to 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 clot, which is easy to poison people and the output of tofu is low. Therefore, when pulping, 50 grams of white alkali and 4 liters of clear water can be added to 1 kg of fresh taro, and then 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 speaking, raw konjac tubers are directly ground into pulp, but in some places, konjac tubers are first sliced into filaments or cut into pieces or pieces, and cooked in a steamer or pot until they are completely cooked. When the filaments, pieces or pieces are rubbed by hand without pieces, they are taken to a stone mortar or a refiner to be processed 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 tofu cooked with shredded taro paste, and the fried taste is not as crisp and delicious as cooked and ground.

There are several ways to make taro paste: stone mortar spring mill, manual rubbing mill and mechanical mill. When the mortar is made into slurry with a spring mill, the shredded taro or taro slices are first put into the mortar, and then repeatedly ground with a mallet or a stone mallet in the spring to make a half-floor taro paste. After adding water from less to more, the taro paste should be mashed and stirred repeatedly to break the nodules and lumps. When adding water for the last time, add 20g of soda ash or 2 spoons of plant ash alkali to each kilogram of fresh taro, dissolve it with warm water, then pour it into a mortar and stir it evenly.

The manual grinding method is to directly grind konjac into taro paste by using a simple iron plate grinder made by ourselves (iron plates with a length of 15 ~ 20cm and a width of 10 ~ 15cm). In the taro paste, add 3 liters of water and 10-20g alkali to each kilogram of fresh taro, and stir evenly repeatedly. Mechanical grinding method is to shred taro and pour it into a refiner, and grind it directly into taro paste. Generally, it needs to be ground twice, and water and alkali are added in the grinding process.

The dry and thin pulp juice should be set after standing and cut into pieces with a knife. If the pulp is too dry, the tofu made is not tender, the amount is small and it is not delicious; The pulp is too thin to make tofu paste.

After grinding, pour it into a non-stick pan, and add alkaline water when it is half cooked. Add fresh konjac with alkali dosage of 65438±0kg, and add 20-50g white alkali or 5% quicklime water. After adding alkali, stir evenly. Then cook with high fire, stir while cooking, and cease fire after cooking. After the ceasefire, let it stand and coagulate until it can stand upright with chopsticks, then cut it into large pieces in the pot with a knife and cook it with water. At this time, even if it is cooked fiercely, it will not be cooked. The more it is cooked, the softer it becomes. Finally, put it in clear water and cook it thoroughly, 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.

Color problem.

Using pure konjac to make tofu is expensive, tough and dark gray. Some people will mix some rice flour, taro flour, bean flour, kelp powder, carrots or other condiments when making. This kind of konjac tofu is not only beautiful in color, but also tastes better. The specific preparation method is as follows: 50 grams of konjac flour, 25 grams of rice flour, or 25 grams of taro flour, or 50 grams of white Rachel juice (Chinese cabbage, celery, tomato) are mixed with cold water to make a slurry, and then slowly poured into 5 liters of boiling water, stirred while pouring, boiled for another half hour, then added with 2550 grams of soda ash or soda ash, and stirred vigorously, and the slurry turns from gray-green to white. Then simmer for 4 hours and serve.