After buying konjac tofu, put it in a bowl, soak it in clear water, change the water twice in the middle and clean it. This can remove the alkaline taste of konjac.

Step 2: cut.

Take out the soaked konjac tofu and drain it, and then process it in the following three ways-

First, cut the konjac tofu into strips with a width of one centimeter, and cut it horizontally in the middle to make the thickness of konjac thinner. Pick up one of them and cut it in the middle of the konjac strip, but don't cut both ends. One of them passes through the gap in the middle. A curly and shaped konjac strip is formed.

Second, cut the cross knife and then cut it into small pieces.

Third, this is also very simple, just look at the picture, if you want to make the shape a little longer, if not, cut it into small pieces before frying. If the whole piece of konjac tofu is to be made into this shape, it can be cut vertically and then crosscut.

The third step: blanching.

After cutting the konjac tofu according to your own preferences, put it into the pot, add appropriate amount of cold water, add a little salt, and boil it for a few minutes. This will further remove the alkaline taste of the konjac tofu and make it tasty.

After the above treatment, you can safely make all kinds of dishes with konjac tofu. I usually put it in spicy and hot fish and cook it with fish, or put it in stewed chicken and ribs, and it tastes good. You can also put it in the soup when you eat hot pot! In addition, it is a good choice to stir-fry with leeks, eat cold and stir-fry ham slices.

When frying konjac tofu, you can put more oil, add some pickled peppers, pickled ginger, chopped peppers, peppers or minced meat, which are very delicious.

In addition, we can freeze the konjac tofu in the refrigerator for three or four days, then thaw it, stir-fry the water first, then stir-fry the oil, pepper and ginger, which is a bit like that kind of frozen tofu. It's delicious. You can try it.