How to make snow konjac quickly, how to soak dry konjac How to soak dry konjac

Just soak it in hot water.

Material. Ingredients: konjac tofu (sliced), chili pepper, green garlic sprouts.

Seasoning: bean paste, sugar, salt, cooking wine, ginger, green onion, garlic.

Method. 1. Boil water, put konjac tofu in the pot and blanch it slightly, then scoop it up and set aside.

2. Pour peanut oil into the pot, add the bean paste spicy sauce, ginger, onion and garlic and stir-fry until fragrant.

3. After stir-frying, add konjac, add some cooking wine, sugar and salt and stir-fry.

4. Stir-fry for a while, add water and simmer, then add green garlic sprouts and stir-fry to get out of the pot.

Summary. At the same time, there are many ways to make snow konjac, and here is a very delicious way to introduce you, as follows:

Snow konjac soup method:

Ingredients: snow konjac, pork bones, taro, oyster mushrooms, water magnolia, shallots, cooking wine, salt.

Step 1: The main side dishes are pork bones, water magnolia, taro and oyster mushrooms, and you can also add other umami ingredients according to personal preference.

Step 2: Soak the snow konjac in water in advance.

Step 3: Wash the taro and cut it into pieces, soak it in water and set aside.

Step 4: Slice the magnolia for later use.

Step 5: Wash the oyster mushrooms and tear them into small flowers.

Step 6: Pork bones in a pot under cold water, add green onions and cooking wine, skim off the foam and simmer over low heat for more than 1 hour after boiling.

Step 7: Simmer until the soup turns white.

Step 8: Drain the taro while boiling the soup and fry it for 3 5 minutes until the skin is golden brown.

Step 9: Simmer the taro and snow konjac for about 10 minutes (the taro stewing time should be adjusted according to the variety of taro).

Step 10: Finally, add oyster mushrooms and magnolia slices and simmer for about 5 minutes, sprinkle salt to taste. <>

How do you soak <> snow konjac? Warm or cold water?

Hello, please wait a minute.

Hello, snow konjac is soaked in water (warm water)! If you want to make konjac food, you can squeeze out the water and set aside!

At the same time, there are many ways to make snow konjac, here is a very delicious way to introduce you, as follows: snow konjac fresh soup method: raw materials:

Snow konjac, pork bones, taro, oyster mushrooms, water magnolia, shallots, cooking wine, salt. Step 1: The main side dishes are pork bones, water magnolia, taro and oyster mushrooms, and you can also add other umami ingredients according to personal preference. Step 2: Soak the snow konjac in water in advance.

Step 3: Wash the taro and cut it into pieces, soak it in water and set aside. Step 4: Slice the magnolia for later use. Step 5: Wash the oyster mushrooms and tear them into small flowers.

Step 6: Pork bones in a pot under cold water, add green onions and cooking wine, skim off the foam and simmer over low heat for more than 1 hour after boiling. Step 7: Simmer until the soup turns white. Step 8: Drain the taro while boiling the soup and fry it for 3 5 minutes until the skin is golden brown.

Step 9: Simmer the taro and snow konjac for about 10 minutes (the taro stewing time should be adjusted according to the variety of taro). Step 10: Finally, add oyster mushrooms and magnolia slices and simmer for about 5 minutes, sprinkle salt to taste. <>

<> it is recommended that you do not use too hot water when soaking konjac, warm water can be ha, and you should also pay attention to the soaking time should not exceed more than an hour! [than the heart] [than the heart] [than the heart].

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Hello, do you have any more questions? Feel free to ask questions, and you're welcome.

[than the heart] [than the heart] [than the heart].

1. Soak dry konjac in cold water, don't use hot water, because if you use hot water, it is easy to lead to the loss of nutrients of dry konjac, and the taste is not good. It takes about half an hour, or an hour, to soak the dried konjac in cold water, or longer if you soak it more.

2. Konjac is rich in nutrients, containing high fiber, as well as protein and amino acids required by the human body.

Antioxidant base and other ingredients, eating some konjac in moderation is very good for the body, but if the stomach is not very good, you should eat less, because konjac is not easy to digest.

Put the konjac in the freezer, freeze it like ice, and then take it out to thaw, and it becomes a snow konjac.

Snow konjac has a soft texture, a refreshing and loose entrance, fragrant but not greasy, and a unique flavor. It can be braised with chicken, duck, beef, pork and other meats, and can also be used as vegetarian food, which is a pure natural and pollution-free food.

Doesn't adding a snow word in front of konjac become snow konjac? (*Hee-hee.......)

Cut thin and less frozen, it is delicious and crispy after freezing.

Or do you want to add something like wheezing, pectin, etc.

How to make snow konjac (frozen konjac).

1. Raw materials. 1) Konjac.

You can use fine powder, or taro (slices). The snow konjac of Mount Emei is mainly made with taro horn (slices).

2. Milling. Crush the konjac so that the particles reach 60-80 mesh. When the rice is crushed, the number of controls is the same as that of konjac.

3. Formula. In general, the proportion of konjac, rice, and added elements ranges roughly from 38% to 48% to 50% to 60%.

4. Embryo making. The blank is to boil, age, and solidify the formula material to become konjac cake.

1) When boiling, when the water temperature rises to 50 70, pour the formula into the pot and stir to make it gradually mature and integrate with the water. After the konjac glucomannan and rice starch are fully matured and swollen, edible alkali is added in time to accelerate the maturation and swelling, clear and solidify the materials in the pot. Before and after the moment of solidification of the material, within 5 to 10 seconds, the liquid concentrate should be quickly poured into the solid box.

When boiling, the ratio of formula and water should be mastered, usually 1:18 22, the ratio of formula and alkali is usually 1:but, and the temperature when cutting is 50 70.

2) Aging. When making, first cut the konjac cake in the fixed box into a standard shape, then transport it to the pot, and boil it for 10 12 minutes with a water temperature of more than 80, so that the toughness and strength of the product are increased, and the alkali content is uniform and moderate.

3) Solid: After aging, the products with regular shape are placed in a fixed container to form a fixed shape at a certain temperature.

5.Frozen. Freezing is the key process of making snow konjac, and freezing is carried out in 3 stages:

The first stage: the solid products are gradually reduced to below room temperature by means of cold air, cold water and natural cooling.

The second stage: the cooled products are quickly transferred to the warehouse with freezing conditions, and the temperature is about 5 after 15 30 hours, and the pre-freezing treatment is carried out.

The third stage: the pre-frozen products are quickly transferred to the mechanical freezer and frozen for 48 72 hours at a temperature of -10 18.

6. Defrost and demold.

Place the frozen product at room temperature or water for natural thawing, so that the product is separated from the container.

7.Dehydration. Generally, dehydration with a centrifuge, 8Dry.

It can be dried by drying furnace, infrared, mechanical heat and other methods, so that the water content of the dehydrated products is less than 15%.

Keep it in the fridge (*hee-hee......

Summary. The konjac method is very simple, first wash the konjac, put it in a pot of boiling water, then cook it until it is soft and cooked, and finally remove it, and it is done. Konjac will not turn black, as long as the heat is controlled to complete ripeness during the cooking process, it will not turn black.

The konjac method is very simple, Shouxiang Mingbo first washes the konjac, puts it in a pot of boiling water, then boils it until it is soft and cooked, and finally takes it out, which can be completed. Konjac will not turn black, as long as the heat is controlled carefully and carefully until it is fully ripe during the cooking process, it will not turn black.

When boiling konjac, remember to cook less when rolling the dry beam. In fact, as long as it can be cooked thoroughly during the entire cooking process, it will not turn black. Also, keep in mind: remember not to wash konjac with carbonated drinks, as this will make the konjac black.

Cooking less refers to time or quantity.

Quantity oh dear. If there is more, the heat should be controlled, once the number is too large, the black heat will not be even, so it should be appropriate <>

1. Ingredients: 100g snow konjac, appropriate amount of fungus, appropriate amount of red pepper, 1 cucumber, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of mushroom essence, appropriate amount of braised broth.

2. Take out the snow konjac and soak it in cold water until it is soft and large.

3. Wash, squeeze out the water, and cut into small pieces for later use.

4. Dry fungus with cold water, remove the roots, wash them, and tear off the small flowers.

5. Slice the red pepper.

6. Slice the cucumber.

7. Mince the garlic.

8. Heat the oil in a pan and stir-fry the minced garlic until fragrant.

9. Add the snow konjac pieces and stir-fry for half a minute.

10. Add fungus.

11. Add an appropriate amount of braised broth and cook over medium heat for two minutes.

12. Add cucumber slices and chili flakes and turn on high heat for half a minute.

13. Add an appropriate amount of salt and chicken essence according to personal taste, stir-fry evenly and then get out of the pot.