If it is used for cold, because there is no subsequent heating process, so in the blanching of the konjac need to be completely cooked before cold, generally speaking need to blanch about 2-3 minutes.

If it is fried to eat, then in the blanching time only need to blanch a little bit to remove the bitter flavor can be, generally speaking, blanching 1 minute or so. If the time is too long, it will make the outer layer of the konjac skin shrinkage, eating taste hard, and also not conducive to the subsequent seasoning into, it will be difficult to taste.