The method is as follows: ingredients: konjac, edible alkali. Steps:
1. Pour a small bowl of cold water into a clean basin, and add two spoonfuls of edible alkali to melt. First, less water. Water can also be added during grinding, depending on the amount of konjac.
2. Put the cleaned konjac in a small basin for grinding. Tools for grinding Jiang Mo can be used at home, or you can buy special abrasives online;
3. Fully mix the ground konjac pulp with alkaline water. Adding alkaline is easy to coagulate, so it must be stirred evenly.
4. I added three bowls of water like the konjac in the above picture, which is similar to the porcelain bowl I usually eat;
5. After stirring evenly, smooth it and let it stand for about eight hours;
6. Standing konjac tofu can stand with chopsticks. When cut with a knife, the konjac pulp will not stick to it, which shows that it is very successful. Cut it into several pieces and put it in boiling water.
7. In order to prevent the bottom of the long pot, I put a small coin under it. I boiled it for about ten minutes and then split it in two, which saved time. The cooking process takes about an hour or more. Take a thick piece and cut it to see if it is as hard as it looks. Can be cooked;
8, try to use a larger pot, konjac will swell when cooked;
9. Cooked konjac tofu needs to be soaked in water to remove the alkaline taste. Change the water several times a day. Before eating, cut into pieces and cook in a pot, or stir-fry, cold salad or hot pot.