2. The alkali powder is melted with 3g hot water.
3. Put the konjac flour and 3kg of water into the pot and mix well.
4. Turn on the big fire and stir with a long-handled spoon while cooking. Turn off the water and continue stirring for 15 minutes. Konjac will gradually gelatinize and become more and more viscous.
5. Turn off the fire to the minimum. Pour the alkaline water into the konjac. After pouring a little, stir it fully, and then pour a little more and stir it fully until all the alkaline water is poured in and contacts the konjac evenly and fully. At this time, Amorphophallus konjac should look more transparent and darker.
6. After stirring for one or two minutes, turn off the fire and cool.
7. After the konjac is completely cooled, demould it. At this time, konjac is soft and sticky, and demoulding is not easy.
8. Boil the boiling water, and cut the konjac into pieces and cook for a few minutes.
9. The cooked konjac has hardened, and the boiled water should be yellow and smell like alkali. Take the konjac out and soak it in cold water. You can put some white vinegar in the water.
1. The konjac tofu is finished. You can cook directly by cutting into pieces, frying, stewing and cooking in Guandong. It is more resistant to cooking, and it has no taste in itself, only dietary fiber.
11. If the konjac is frozen, put the konjac tofu in a fresh-keeping bag and put it in the freezer.
12. After freezing for two or three days, take out the konjac and thaw it naturally. At this time, the konjac is a bit like frozen tofu.
13. Slice the frozen konjac and squeeze out the water inside. Frozen konjac is ready.