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How to make konjac bean curd?

1. Blanch water in boiling water under konjac bean curd for 3 minutes to remove alkali flavor, remove and drain water. Please click to enter the picture to describe the hot pot cold oil (I used 10g olive oil), saute ginger, garlic and millet pepper over high heat, blanch the konjac tofu, add 20g light soy sauce and 5g soy sauce and stir well.

2. [excipients can be added] in the process of grinding, a sweet potato can be added together to make konjac tofu more powerful and delicious. In the process of grinding, 500g fresh taro needs about 3000 grams of water. How to judge the amount of water? Just see if the ground konjac pulp is as sticky as a paste.

3. When grinding, you can add a little rice together to make the konjac tofu more powerful and delicious. In the process of grinding, 500g fresh taro needs about 3000 grams of water. How to judge the amount of water? See if the ground konjac pulp is as sticky as a paste. 4, boil the konjac paste into the pot and begin to boil.

4. Pour 3 jin of water into the pot, then heat it until warm, then pour in 25 grams of konjac powder and stir. Boil the water over high heat, then turn to medium heat and cook for another 15 minutes. While boiling, keep stirring.

5. I've eaten konjac tofu. I don't feel hard, but it's still soft.

6. Soak konjac chips and rice (or corn) in water, change water when soaking to remove residual poison, swell, grind into pulp with stone, and boil it in a pot to get konjac tofu. When the taro pulp is heated in the pot, keep stirring with a stick. When it is fully cooked, it should be shoveled up and put into a dustpan to dry.

Step diagram of fresh konjac bean curd, how to make fresh konjac bean curd

1. Prepare a konjac and clean it, as shown in the picture. Peel and clean with a knife, as shown in the picture. Then dig up the konjac with a spoon, as shown in the picture. Pour the konjac paste into the pot and start to boil, as shown in the picture. Mix baking soda with water, as shown in the picture.

2. Prepare fresh konjac and wash it for use. Then peel the fresh konjac, as shown in the picture. Rub the konjac with a spoon, as shown below. Then pour the konjac paste into the pot and bring it to a boil, as shown in the picture. Then mix the baking soda mixture in a small bowl, as shown in the picture.

3. How to make konjac tofu with fresh konjac: 1 konjac fruit, 3000 grams of water, 10 grams of edible alkali. Prepare materials, wash and peel and cut into pieces with gloves, (otherwise your hands will itch extremely). Normally, one jin of konjac fruit and 3 kilograms of water and 10 grams of edible alkali, mix water and edible alkali evenly and set aside.

4. Method / step dissolve the alkali powder with boiling water and set aside, let the alkali powder be fully dissolved. Weigh 50g konjac flour and set aside. Put the water into the pot, heat it to about 70 ℃, then slowly put the konjac flour into the pot, stir and disperse.

5. Be sure to wear gloves to clean up konjac, or you will be poisoned and your hands will be itchy and swollen. The practice of fresh konjac bean curd: wash and cut fresh konjac bean curd heat and grind, add alkali and stir. Leave it for four hours. Boil water in high fire, boil the water, put the solidified konjac pulp, cut into pieces. Cook over high heat for two hours and fill up with less water.

Step 1: soak. After buying konjac bean curd home, put it in a bowl, soak it in clean water, change the water twice in the middle, and wash it clean. This removes the alkaline smell of konjac. Step 2: cut.

Bitter konjac bean curd? How to fix it?

1. That's because the alkali content in konjac bean curd is too high. Before eating, you should soak the konjac in water for a period of time, and then eat it.

2, the color of konjac products with fine processing is generally rice-white, almost no impurities, the particles are also very uniform, no fishy smell. It is best to buy processed konjac products, such as konjac tofu, konjac noodles, etc., which are attenuated and safe to eat.

3. Fried konjac should have put ginger, spring onions and garlic. Adding these will not be bitter, unless it is your ginger and garlic that cause konjac bitterness.

How much alkali does a jin of raw magic jade just dug out of the earth need to make magic jade tofu?

The magic jade you mentioned, such as konjac, konjac tuber, needs 25 grams of alkali.

Alkali can be added to a jin of fresh konjac according to the proportion of 1VR 0.5, that is to say, about 10 grams of edible alkali can be added to a jin of konjac flour and adjusted well according to the ratio of water to konjac powder at 7:1, so that the food made in this way is comfortable and tastier.

One jin of fresh konjac can be made into 5 kilos and 6 jin of konjac bean curd. (2) Lime, baking soda and edible alkali are all fine. (3) 10:3 (4) A little skill of releasing alkali. Alkalinize the right amount in a bowl of water and observe while putting it. Don't continue to put konjac tofu when it is solidified, because if you put too much, it will be bitter.

How is konjac tofu made?

1. At this time, you can cut the konjac bean curd into cubes with a knife in the pot, then add water and boil thoroughly, and finally take it out and store it in water or lye.

2. Prepare a konjac and clean it, as shown in the picture. Peel and clean with a knife, as shown in the picture. Then dig up the konjac with a spoon, as shown in the picture. Pour the konjac paste into the pot and start to boil, as shown in the picture. Mix baking soda with water, as shown in the picture.

3. [excipients can be added] in the process of grinding, a sweet potato can be added together to make konjac tofu more powerful and delicious. In the process of grinding, 500g fresh taro needs about 3000 grams of water. How to judge the amount of water? Just see if the ground konjac pulp is as sticky as a paste.

4. To make tofu from konjac, first cut up the tuber, grind it into taro paste in a stone mill, then cook it in a pot to make a paste, and cool it in an inverted basin to form konjac tofu. The production of bean curd from konjac increases with the increase of months, and the highest yield is dug taro in December.

How to make konjac bean curd from fresh konjac?

1. Prepare a konjac and clean it, as shown in the picture. Peel and clean with a knife, as shown in the picture. Then dig up the konjac with a spoon, as shown in the picture. Pour the konjac paste into the pot and start to boil, as shown in the picture. Mix baking soda with water, as shown in the picture.

2, the steps of self-made fresh konjac tofu [preparation of raw materials] freshly picked konjac [fresh taro peeling] this step should be made clean, so that there will be no impurities in the konjac. When peeling, it is best to wear gloves and other protective measures, because the konjac mucus on the hands may be allergic, extremely itchy.

There are two ways to process konjac tofu: one is to use fresh konjac to process konjac tofu, the other is to use konjac flour to process konjac tofu. The specific methods are as follows.

4. How to make konjac tofu with fresh konjac: 1 konjac fruit, 3000 grams of water, 10 grams of edible alkali. Prepare materials, wash and peel and cut into pieces with gloves, (otherwise your hands will itch extremely). Normally, one jin of konjac fruit and 3 kilograms of water and 10 grams of edible alkali, mix water and edible alkali evenly and set aside.

5. All the ingredients are ready. Chopped green and red peppers, chopped garlic, stir-fried in oil. Add water, soy sauce and sugar, bring to the boil, sprinkle with sesame oil and cool. Wash konjac and cut it into small square pieces. Boil it in a pot of boiling water. Remove and drain.

6. First prepare a konjac and wash it clean. 2. Remove the konjac peel with a knife. 3, rub the konjac with a spoon, as shown in the picture below. 4, then pour the konjac paste into the pot and start to boil. 5, and then blend the baking soda solution. 6. Pour the blended baking soda into the konjac slurry and stir well.