2. The taste of Amorphophallus konjac is Q-elastic, but the alkali taste of Amorphophallus konjac that has not been blanched is heavy, and the taste is extremely poor, so it is not suitable for eating. Therefore, it is necessary to blanch Amorphophallus konjac when cooking.

3. Before blanching, soak the konjac in clear water for about an hour, and it is best to change the water once. After the time is up, clean the konjac and blanch it. Boil the konjac with hot water, put the chopped konjac into the pot, and wait for about ten minutes. In the process of blanching, you can add some salt to make the konjac more delicious and taste better. After blanching, Amorphophallus konjac is Q-elastic, hard to feel and white in color. It can be used with other ingredients and eaten after frying, or it can be eaten directly with seasonings and cold.