Ingredients: 3 kg of konjac, rice 1 kg.
Accessories: 3 tablespoons of alkaline noodles, appropriate amount of water.
1. Wash and peel konjac.
2. Cut the washed konjac into small squares.
3. The rice is soaked one day in advance.
4. Add alkaline noodles to the rice. This alkaline noodle used to be plant ash, but now it is alkaline noodle, and some people use baking soda.
5. Add alkaline noodles and mix well.
6. Mix the konjac diced with rice and add more water.
7. Grinding into pulp in a refiner.
8. Grinding into slurry and standing for 1-2 hours.
9. Boil some water in Rigadeau, steam it on boiling water, spread cabbage leaves on the bottom of the drawer, and pour konjac pulp on it. Then steam for two or three hours until it is cooked. The steamed brand: insert it with chopsticks and come out without touching them.
10, steam and cut into pieces.
1 1, hot konjac tofu cut into strips.
12, pour homemade bean paste to eat.