Method 1

Ingredients:

500g konjac chips 250g rice (or corn)

Preparation method

< p>1. Soak konjac slices and rice (or corn) in water. Change the water frequently during soaking to remove residual poison. After it swells, use a stone mill to grind it into a slurry, put it in a pot and cook it to make konjac tofu.

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

3. After spreading to dry, cut into pieces with a knife, soak in water for several days, and change the water frequently. When the water has no strange smell, it can be eaten. The expansion coefficient of taro chips is 20 to 30 times, so there should be enough water in the pot when cooking.

Method 2

Ingredients:

1 kilogram of konjac tubers, 3 kilograms of alkali, 50 grams of alkali

Preparation method

1. Grind the slurry: first wash the konjac tuber, scrape the skin, cut it into small pieces with a knife, then place it in a refiner and grind it twice, adding water while grinding, the amount of water added is about 2 times the weight of the tuber. . When grinding for the second time, add alkaline water that is about twice as heavy as the fresh taro. The alkaline water is based on the weight of the fresh taro pieces, add 30 grams of alkali per kilogram, and dissolve it in 1 kilogram of water. If it can be steamed and then ground, the quality will be better.