How to make homemade konjac tofu How to make homemade konjac tofu

Recipe preparation: 1Homemade konjac tofu.

Ratio: 50 grams of konjac powder + 4-8 kg of water + 5 grams of alkali powder = 4-7 kg of konjac tofu.

2.Dissolve the alkali powder in water for later use, let the alkali powder be fully dissolved, and filter out a small amount of impurities.

3.Put the konjac flour in a pot under warm water, and the whole process must be stirred continuously and vigorously, from the inside to the outside when stirring, and it cannot stick to the pan. Otherwise, there will be a group. Stir slowly until the konjac boils, before turning on high heat, after turning on medium-low heat, just keep the konjac tumbling in the pot.

4.Until the konjac flour is completely puffed up, slowly add the lye, stir slowly and quickly when the alkali is added, pour in a little, stir, and then pour in a little stirring, so that the alkali is evenly distributed in the konjac and fully react, the solution in the pot is open, the color of the solution in the pot becomes darker, stop stirring immediately within 10 seconds, turn off the heat.

5.Cool for 5-10 minutes, konjac tofu has become, at this time konjac tofu appears more tender, and alkaline is too heavy, cut konjac tofu into pieces with a knife, pour it into boiling water and cook for a few minutes, then put it in cold water to soak, you can also add some vinegar, the purpose is to remove alkalinity.

6.Cut the konjac tofu into slices and mince the green onion, ginger and garlic.

7.Blanch in a pot of boiling water to remove the alkaline taste.

8.Put oil in a wok, add minced garlic and ginger to stir-fry until fragrant, and stir-fry with bean paste.

9.Put the konjac tofu into the pot, add soy sauce and monosodium glutamate, and then add water to boil over low heat and simmer to make the konjac tofu flavorful.

10.Turn off the heat when the soup in the pot is almost dry, and sprinkle with chopped green onions on a plate.

Materials. Black konjac powder.

25g water.

1000g edible alkaline noodles.

Long chopsticks. Pair. Vinegar.

Ordinary porcelain spoon, half a spoon.

The preparation of homemade konjac tofu.

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.

Reduce the heat and stir continuously for 10 minutes until the konjac paste is thick.

Slowly pour in the alkaline water while continuing to stir. After the alkaline water is poured, the konjac juice in the pot will change, from viscous - > dilute - > and then viscous, turn off the heat at this time, cover the pot, and simmer for 15 minutes.

After 15 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.

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. Tips:

Choose a large pot to avoid the konjac paste from swelling and overflowing.

It is best to stir with long chopsticks or a long-handled spoon to avoid getting burned.

Until it is simmered, you need to keep stirring and stirring all the time to avoid pimples.

Step 4: After simmering for 15 minutes, if the tofu is not solidified, continue to cook until sticky, and then simmer.

In the fifth step, vinegar is added to further remove the alkaline smell, or it can be omitted.

If you feel that the alkaline taste is strong, soak the finished konjac tofu in clean water, and change the water several times.

1. Ingredients: 500 grams of konjac chips, 250 grams of rice (or corn).

2. Konjac slices and rice (or corn) are soaked in water, change the water to remove the residual poison when soaking, and after the swelling, the bureau will grind it into a pulp with a stone mill and cook it in a pot, that is, it will become konjac tofu.

3. When the taro syrup is heated in the pot, the wooden stick should be stirred constantly, and when it is fully cooked, it will be shoveled up and put into the dustpan to dry the tung back to the state, and the thickness of the stall should not exceed cm.

4. After drying, cut into pieces with a knife, soak in water for several days, and often change the water to collapse, and when the water has no strange smell, it can be eaten. The expansion coefficient of taro chips is 20 to 30 times, so enough water should be put in the pot when cooking.

1. Ingredients: 25 grams of ground taro flour.

2. Excipients: 3 grams of edible alkali, 3 pounds of purified water, and half a bowl of hot boiled water.

3. Weigh the required amount electronically, pour 3 catties of water into the pot and boil until the konjac powder is warm, and stir while preventing the ball.

4. After the water boils, turn the heat to the pot to boil, start the timer and stir and cook for 15 minutes.

5. Edible alkali is boiled with boiling water, stirred well, poured into the pot, and stirred for half a minute, must be stirred as fast as possible, immediately turn off the heat, cover and simmer for about 15 minutes.

6. Divide it into four pieces and cut it out with a spoon on the edge, and eat it according to how you want.

Hello dear! Konjac Tofu Ingredients: 25 grams of konjac powder, alkaline noodles, 1500 grams of water Seasoning:

Vinegar, light soy sauce, coriander, chili, sesame oil, salt method and steps: Step 1: 25 grams of konjac flour and alkaline flour grams are ready, the ratio must not be changed, this is the konjac flour for making konjac tofu.

Step 2: Alkaline noodles are boiled with boiling water, be sure to use boiling water, not cold water. Step 3:

Pour 1500 grams of water into the pot, the amount of 3 bottles of mineral water, boil to about 60 degrees, do not boil, how to determine this temperature? That is, when the water begins to have small bubbles and hot gas, then sprinkle the dried konjac powder into the water, keep stirring, the heat does not need to be turned off, let the water boil, and then stir for 15 minutes. Step 4:

This is about five minutes or so, at this time it begins to thicken, remember to keep stirring without stopping, to prevent pimples, change the heat to medium-low heat, continue to boil and stir. Step 5: This is the appearance of stirring for almost 15 minutes, and it begins to become resistant, and the lines when drawing circles will not disappear for half a day, at this time, you can do it.

Step 6: Pour the alkaline water along the edge of the pot, then turn on the high heat and stir quickly for 20 seconds to mix the alkaline water and konjac paste evenly.

Hello, here are the detailed steps to make konjac tofu:Ingredients required:- Konjac powder 150 g- Hot water 800 ml- Salt 1 2 teaspoons Steps:

1.Prepare a container for holding potatoes and pour konjac flour into it. 2.

Slowly add the hot water while stirring constantly with chopsticks or a blender until the konjac flour is completely dissolved. 3.Pour in the salt and stir again.

4.Pour the mixture into the pot and bring to a boil. 5.

Stir constantly and cook for about 10 minutes until thick. 6.Turn off the heat and pour it into a mold to smooth out the surface evenly.

7.Wait for the konjac tofu to cool and then take it out, cut it into the appropriate size and serve. Please note:

1.Before pouring into the mold, you can line the bottom of the mold with a layer of oiled paper to make it easier to remove the konjac tofu. 2.

If you need to make traditional square konjac tofu, you can use a bamboo skewer to draw lines on the surface of the konjac mixture, so that after cutting into pieces, the shape is more regular and beautiful. 3.The temperature of the hot water should be higher so that the konjac flour can be dissolved more easily.

4.Cut konjac tofu can be refrigerated in the refrigerator or blanched directly in boiling water and eaten. I hope the above steps are helpful to you and I wish you to make delicious konjac tofu!

Hello, I'm glad to answer for you. Konjac tofu is a type of fermented tofu made by mixing konjac and water, and the following steps are required to make konjac tofu:Ingredients:

Konjac - Water - Soy - Yeast - Salt Steps: 1Prepare konjac:

Cut the konjac into thin strips and soak in water for 24 hours to remove impurities and toxins, then dry for later use. 2.Prepare soybeans:

Soak the soybeans in water for 6-8 hours to remove impurities and impurities from the soybeans, then dry them for later use. 3.Prepare yeast:

Place the yeast in a bowl, add the appropriate amount of water, stir well, and let it sit for 12 hours until the yeast fermentation is complete. 4.Prepare tofu molds:

Put the soybeans into the tofu mold, pour in the konjac sticks, shake gently, touch the age to evenly distribute the soybeans and konjac, and then wait for 3-4 hours, after the konjac ferments to produce gas, the tofu will be formed. 5.Making Tofu:

You can enjoy the delicious konjac tofu by releasing the gas from the konjac sticks and soybeans, placing the tofu mold in the water, shaking it vigorously, and cutting it into pieces of appropriate size. Precautions:- The fermentation time of konjac tofu varies depending on the degree of fermentation of konjac and the degree of fermentation of soybeans, it generally takes 3-4 hours, the higher the degree of fermentation, the softer the tofu.

When making konjac tofu, you need to control the ratio of konjac to soybeans, and the taste and color of fermented tofu will be different. - Konjac tofu needs to be fermented sufficiently, if it is not fermented enough, the tofu will become hard and have a bad taste.