Various dishes

Amorphophallus konjac slices 500g rice (or corn) 250g.

Production steps

1. Amorphophallus konjac chips and rice (or corn) are soaked in water. When soaking, change more water to remove the residual poison. After expansion, it is ground into pulp with a stone mill and cooked in a pot, which is konjac tofu.

2. When the taro pulp is heated in the pot, keep stirring with a wooden stick. When it is completely cooked, scoop it up and put it in a dustpan to dry, and the thickness of drying should not exceed 2.5 ~ 3 cm.

3. 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 put enough water in the pot when cooking.

Braised duck with shredded konjac

Cut Rhizoma Amorphophalli into strips with a length of 5cm and a width of 1.3cm, and put them in boiling water filled with tea twice (packed in cloth bags) to let the tea absorb the odor that may remain in Rhizoma Amorphophalli. Wash the tender and fat duck, take its clean meat, cut it into duck strips the same as konjac strips, fry it in oil pan until it is light yellow, and take it out. Heat a wok, add pepper and bean paste, stir-fry, add broth to boil, remove pepper and bean paste residue, add Shaoxing wine, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac strips and garlic slices, and when the sauce is thick and crisp, add green garlic slices and monosodium glutamate, thicken with wet starch and push evenly.