1. Homemade konjac tofu

Proportion: 50 grams of konjac flour + 4-8 pounds of water + 5 grams of alkali powder = 4-7 pounds of konjac tofu.

2. The alkali powder dissolved in water spare, to let the alkali powder fully dissolved, such as a small number of impurities on the filter.

3. The konjac flour, warm water in the pot, the whole process should be constantly stirring Oh, stirring from the inside out, can not stick to the pot Oh. Otherwise, it will also be a ball Oh. Slowly stirring until the konjac boiled, not open before the fire, open with a small fire, keep the konjac rolling in the pot on the line.

4. Until the konjac flour completely puffed slowly add lye, under the lye slowly under the fast stirring, pour a little, stirring, and then pour a little stirring, so that the alkali is evenly distributed in the konjac inside the full reaction to hold the pot of solution is open, the pot of solution darkened, within 10 seconds immediately stop stirring, turn off the heat.

5. cooling 5-10 minutes, konjac tofu has become, this time the konjac tofu appears more tender, and alkaline too heavy, the konjac tofu with a knife cut into pieces, poured into boiling water for a few minutes to cook, and then put into cold water to soak, you can also add a little vinegar, the purpose of the alkaline is removed.

6. konjac tofu cut into slices, onion, ginger and garlic minced

7. into the pot of boiling water to blanch a little to remove the alkali

8. frying pan oil, put garlic and ginger minced stir fry flavor, put the soybean paste stir fry

9. konjac tofu into the pot, add soy sauce and monosodium glutamate, and then add water to boil on a high heat to a small fire stew to make the konjac tofu flavor

10. Soup is almost dry when turn off the fire, plate sprinkled with chopped green onions can