Although konjac tofu is delicious, it is a bit complicated to make. Friends who like it can try it.

Konjac tofu ingredients: 25g of black konjac powder, 0/000g of clear water/kloc, 2.5g of edible alkaline noodles and half a spoonful of vinegar.

Practice steps:

1 Dissolve the alkali powder in half a bowl of water, and stir for a few times.

2. 1000g cold water is heated to be warm (about 30 degrees), and the konjac powder is poured while stirring until the water boils.

3. Turn to low heat and keep stirring for 10 minute until the konjac paste is sticky.

4. Slowly pour in alkaline water while continuing to stir. After the alkaline water is poured, the konjac juice in the pot will change from sticky --> Rare --> When it is sticky again, turn off the fire, cover the pot and stew for 15 minutes.

5. After 15 minutes, the konjac tofu solidifies, add water and half a spoonful of vinegar to the pot, and the amount of water is less than 3 cm. Use chopsticks to draw the periphery and bottom of the tofu along the edge of the pot, and the tofu will be separated from the pot.

6. Cut the tofu into small pieces with a knife, turn on high fire, continue to cook until the water boils, open the lid, and turn to medium and small fire for 15 minutes to further harden.

Tips:

1, choose a bigger pot to avoid the expansion and overflow of konjac paste. It is best to stir with long chopsticks or long-handled spoons to avoid being burned.

2, until the simmering, you need to keep stirring, keep stirring, so as not to appear.

3. Step 4: After stewing 15 minutes, if the tofu is not solidified, continue to cook until it is thick, and then stew.

4. In the fifth step, vinegar is added to further remove the alkaline taste, or it may not be added.

5. If you feel alkaline, soak the prepared konjac tofu in clear water and change the water several times.