Konjac tofu belongs to Sichuan cuisine. As a kind of healthy food, "konjac tofu" can be cooked alone or eaten with other dishes, with a refreshing and delicious taste. This photo, this is the real statue of konjac.

Soak konjak chips and rice (or corn) in water, change more water to remove residual toxins, swell them, grind them into pulp with a stone mill, and cook them in a pot to make konjak tofu.

When the taro pulp is heated in the pot, it should be constantly stirred with a wooden stick. When it is completely cooked, scoop it up and put it in a dustpan to dry. The thickness of drying should not exceed 2~3 cm.

After drying, cut it into blocks with a knife, soak it in water for a few days, and change the water frequently. When the water has no peculiar smell, it can be eaten. The expansion coefficient of taro chips is 20~30 times, so enough water should be put in the pot when cooking.

Amorphophallus konjac does not contain calories in the process of human metabolism, but also can increase satiety, dilute harmful substances in the stomach and accelerate the digestion of food. However, it should be noted that if you are sick, try to eat less (konjac is a kind of hair, which will aggravate your condition).

Hot and sour konjac can also be fried with boiled vegetables, which can definitely stimulate your taste buds.