How to make konjac tofu?

Here's how:Preparation ingredients for konjac tofu: konjac powder, alkali powder, water.

1. First bring the water to a hot boil, and slowly add the konjac flour while stirring well.

2. Then we add the alkali powder and boiling water to mix it for later use, as shown in the figure below.

3. When the konjac liquid is stirred until it bubbles, time it for 15 minutes after turning on the low heat, and stir constantly.

4. When the time is up, turn on the high heat, quickly pour the alkaline water into the pot, stir quickly in a circle, turn off the heat and cover the pot and let it simmer for 10 minutes.

5. After suffocating, gently draw a circle along the wall of the pot in the pot, draw a (ten) on the konjac block and divide it into 4 pieces, pour a few bowls of water into it to soak the konjac, cool down, and cut it into pieces after cooling it slightly.

6. Boil the konjac cubes, boil the water for a few minutes. Remove the alkaline smell and further harden the konjac chunks at the same time, and the konjac tofu is ready at this point.

Konjac tofu preparation.

1. Clean up konjac with gloves, or it will not be poisoned, itchy hands and swollen hands. The preparation of fresh konjac tofu <>

2. Wash and cut fresh konjac tofu.

3. Heat and refin, add alkali and stir after refining. Leave for four hours. Boil the water over high heat, and after the water boils, cut the solidified konjac pulp into pieces. Cook on high heat for two hours, filling up with less water.

4. After it is done, let it cool, it can be fried, it can be hot, it can be boiled, and it can be cold in summer. Do more than put frozen.

The nutritional value of konjac tofu is very high, and its main ingredient, glucomannan is a high-quality natural dietary fiber, which can hinder the excessive absorption of sugar, fat and cholesterol by the human body. It is a famous dish with remarkable therapeutic effect of health food.

Hello! Ingredients: 25g black konjac powder, 1000g water, 1/2 tablespoon of edible alkaline flour vinegar.

Steps: 1. Melt the alkali powder with a small half bowl of water, stir a few times and set aside.

Heat the cold water until warm (about 30 degrees), pour the konjac flour while stirring, stirring constantly until the water boils.

3. Turn to low heat and stir continuously for 10 minutes until the konjac paste is viscous.

4. 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 a few minutes, the konjac tofu solidifies, add water and half a spoon of vinegar to the pot, the amount of water does not exceed 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 is separated from the pot.

6. Divide the tofu into small pieces with a knife, turn on high heat, continue to boil until the water is boiling, open the lid, turn to medium-low heat and cook for 15 minutes to further harden.

1. 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.

2. Until it is simmered, it is necessary to stir all the time, and stir all the time to avoid pimples.

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

4. In the fifth step, vinegar is added to further remove the alkaline taste, or it can not be added.

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

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.