How to make konjac tofu gray 20

You still have to grind this with fresh konjac.

Hello, it is better to add lime water again.

That is, alkali, or make a new one, because when making konjac tofu, if the alkali is less, it will be numb.

Expansion: The practice of homemade konjac tofu.

1. After the fresh konjac is peeled, it is cleaned repeatedly, and then put it into the cooking machine or the wall breaker.

Grind into a pulp, add a sweet potato or glutinous rice flour to grind together, the konjac tofu made is stronger, the taste is better, this step is very important, you must remember the proportion of water, and the liquid residue uses konjac powder.

If you make it, you can skip this step and directly mix konjac pulp in proportion;

2. Pour the konjac syrup into the pot and start boiling. This step must ensure that the konjac pulp is fully cooked, otherwise it may be poisoned if you eat it, because konjac contains a certain toxicity, so whether you use fresh konjac or konjac powder, you must ensure that it is completely boiled, and it can be eliminated by being completely cooked, so this step is also the most important;

3. Stir the added konjac syrup well to prevent the pot from boiling, and add an appropriate amount of baking soda to the cooked konjac syrup.

and edible alkali.

Summary. Hello, dear. Your question is how to make konjac tofu turn black and gray, as follows: 1

First, blanch the konjac tofu in boiling water; 2.Bring water to a boil and add a teaspoon of sodium bicarbonate; 3.Put the blanched konjac tofu in the sodium bicarbonate solution.

4.Stir gently with chopsticks and let the konjac tofu pass in the solution for a period of time until its color changes from light yellow to jet black or gray black; 5.Remove the heat, remove the konjac tofu and place it in a bowl; 6.

Wash the solution with hot water and soak it in cold water for a while; 7.Rinse the konjac tofu with cold water and drain; 8.Put the konjac tofu on the cutting board and wipe off the excess water with a paper towel, 9

Store konjac tofu at room temperature, and after 10 minutes, its color will turn black and gray.

Hello, dear. Your question is how to make the konjac tofu turn black and gray, as follows: 1First, blanch the konjac tofu in boiling water; 2.

Bring water to a boil and add a teaspoon of sodium bicarbonate; 3.Put the blanched konjac tofu in the sodium bicarbonate solution. 4.

Stir gently with chopsticks and let the konjac tofu pass in the solution for a period of time until its color changes from light yellow to jet black or gray black; 5.Remove the heat, remove the konjac tofu and place it in a bowl; 6.Wash the solution with hot water and soak it in cold water for a while; 7.

Rinse the konjac tofu with cold water and drain; 8.Put the konjac bean spike on the cutting board and wipe off the excess water with a paper towel, 9Store konjac tofu at room temperature, and after 10 minutes, its color will turn black and gray.

"Konjac tofu" is a kind of Yunnan cuisine, which is made with konjac as the main material. The taste is refreshing and delicious, and it is rich in soluble dietary fiber. As a new type of food that protects this reputation, it can be cooked alone or eaten with other dishes.

Summary. Dear, let me tell you how to make konjac tofu turn black and gray: First of all, the ingredients:

25g of black konjac powder, 1000g of water, edible alkaline noodles, vinegar. Method: 1. Melt the alkali powder with a small half bowl of water, stir a few times and set aside.

Heat 1000g of cold water until warm (about 30 degrees), pour the konjac flour while stirring, stirring constantly until the water boils. 2. Turn the heat to low and stir continuously for 10 minutes until the konjac paste is viscous. Slowly pour in the alkaline water while continuing to stir.

After the alkaline water is poured in, the konjac juice in the pot will change, from viscous - > thin - > and then viscous, at this time turn off the heat, cover the pot, and simmer for 15 minutes After minutes, the konjac tofu solidifies. Add water and half a spoon of vinegar to the pot, the amount of water is not more than 3 cm of konjac tofu, and use chopsticks to draw around and bottom of the tofu along the edge of the pot, and the tofu will be separated from the pot. 4. Cut the tofu into small pieces with a knife, turn on high heat, continue to cook until the water is boiling, open the lid, turn to medium-low heat and cook for 15 minutes to further harden.

Take it out and you can eat it, cold salad, stewed dishes are delicious. The rest is not refrigerated in the cool boil.

Dear, let me tell you how to make konjac tofu black and gray: first of all: 25g of black konjac powder, 1000g of water, edible alkaline noodles, vinegar.

Method: 1. Let the powder melt in a small half bowl of water and stir a few times for later use. Heat 1000g of cold water until warm (about 30 degrees), pour the konjac flour while stirring, stirring constantly until the water boils.

2. Turn the heat to low and stir continuously for 10 minutes until the konjac paste is viscous. Slowly pour in the alkaline water while continuing to stir. After the alkaline water is poured in, the konjac juice in the pot will change, from viscous - > thin - > and then viscous, at this time turn off the heat, cover the pot, and simmer for 15 minutes After minutes, the konjac tofu solidifies.

Add water and half a spoon of vinegar to the pot, the amount of water is not more than 3 cm of konjac sunju tofu, use chopsticks to draw around and bottom of the tofu along the edge of the pot, and the tofu will be separated from the pot. 4. Cut the tofu into small pieces with a knife, turn on high heat, continue to cook until the water is boiling, open the lid, turn to medium-low heat and cook for 15 minutes to further harden. Take it out and you can eat it, cold salad, stewed dishes are delicious.

The rest of the mold is not refrigerated in the cool white boil.

I use fresh raw konjac, not konjac powder.

Dear, you can use: If you use more alkali, the konjac bean curd will turn black and soft.

As far as what I do is not black and gray, it is white, and others do black and gray, I don't know why.

That is, if the alkali is used more, the konjac bean curd will turn black and soft.

If there is less alkali, it will not be dark.

If there is too much alkali, it will turn yellow.

Kiss, you use, black, konjac powder, do it.

Kiss, first of all, the materials should be prepared the same, the materials are not right, and the ...... will be madeDefinitely not right<><