Food preparation

Konjac tuber 1 kg water 3 kg baking soda (alkali) 50 g.

Production steps

1. Pulping: firstly, clean the konjac tuber, scrape off the epidermis, cut it into small pieces with a knife, and then grind it twice in a refiner, adding water while grinding, and the amount of water added is about twice the weight of the tuber. When grinding for the second time, add alkaline water about twice as heavy as fresh taro while grinding. Baking soda Add 30 grams of baking soda to each kilogram of fresh taro and dissolve it in 1 kg of water. If it can be steamed and ground, the quality will be better.

2. Curing molding direct heating curing method: it is a method of fully stirring the ground slurry, pouring it into a cauldron for direct combustion and cooking with fire. When cooking, stir while cooking. When the slurry is completely heated to about 90℃, cook it for about half an hour with low fire, then turn off the fire and cool it, and hold it firmly with chopsticks. Then you can cut the konjac tofu block into squares with a knife in the pot, add clean water to cook it thoroughly, and finally take it out and put it in clean water or lye for preservation.