1.Soak the konjac chips and rice (or corn) in water, change the water when soaking to remove the residual poison, dissolve and then grind into pulp with stone mill, put into the pot to cook, that is, the konjac tofu.

2. When the taro pulp is heated in the pot, it should be stirred constantly with a wooden stick. When it is fully cooked, it should be shoveled up and put into a dustpan to dry. The thickness of drying should not exceed 2.5 ~ 3 centimeters.

3. After spreading it dry, cut it into pieces with a knife and soak it in water for a few days, changing the water frequently. When the water has no odor, it can be eaten. The expansion coefficient of taro is 20 ~ 30 times, so put enough water in the pot when cooking. [1]

Exercise 2

Food Preparation

Konjac tuber 1kg water 3kg alkali 50g

Production Steps

1. Grinding:First, wash the konjac tuber, scrape off the outer skin, cut it into small pieces with a knife, and then grind it twice repeatedly in a grinder, adding water as it grinds and adding water to the grinder, adding water to the grinder in an amount that is about twice the weight of the tuber. The second grinding, grinding side to add about twice the weight of fresh taro lye water. Lye water is every kilogram of fresh taro plus 30 grams of alkali dissolved in 1 kilogram of water. If it can be steamed before grinding, the quality will be better.

Milling is the key to the success or failure of konjac tofu. Draught should be controlled moderately. If it is too thin, it will be difficult to mold, but instead will turn into a paste. If it is too dry, it will affect the yield. The product has a rough and hard texture, so it is advisable to leave it to mold and cut it into cubes. After the first grinding, according to the state of thinning and thickening, adjust the amount of water for the second grinding, pay attention to the grinding.

2. Curing molding: generally there are hot water scalding bleaching curing, direct heating curing, steam heating curing three kinds of molding.

(1) hot water blanching curing method: the ground konjac slurry will naturally stand for a few minutes, if it can be poured into the molding box is better.

Then divided into medium-sized pieces. Bleaching, the first pot of water heated to about 90 ℃, every 10 kilograms of water to add 20 grams of alkali, can be used as a bleaching konjac paste in the alkali seepage compensation. Then slowly pump the molded and cut paste into the hot alkaline water, and keep the water temperature at 80-90℃. Cook for about 1 hour, so that it matures and solidifies into an elastic konjac tofu block, cut with a knife, the center part has solidified until it does not stick to the knife.

(2) direct heating and curing method: it is the method of pouring the ground slurry into a cauldron after mixing it well and burning, cooking and curing it directly with fire. Stirring while frying. When all the paste is heated up to about 90°C, you can cook it over low heat for about half an hour, then turn off the heat and cool it down until you can stand firmly with chopsticks. At this time you can cut the konjac tofu cubes into squares with a knife in the pot, then add water to cook through, and finally take it out and store it in water or lye.

(3) steam heating curing method: the ground konjac paste is not static molding, directly into the steam bed with a padded cloth, smoothing the upper surface, the thickness of about 3-5cm, in the steam bed for a few minutes; and then placed in a steamer basket or on the boiler steam, direct heating to set the shape, to be completely steamed and solidified, removed and cooled, or rinsed with clean water.