A pound of freshly ground taro is put in a lot of water, how much shouting, please advise?

Is it the kind you grow at home? I haven't made a specific estimate. But that's actually simple, you don't have to pour the water in place at one time, generally the fist of the two konjac is two water pots are 180% full, that is, we commonly call the pot of water, you can a pound of fresh konjac, you cut small pieces and pour about 25 liters of water first, which is the usual bucket of bottled water to drink, so much into it, and then keep stirring, and then you will find that the water is still very little, and then while stirring 5 liters 3 liters of such a small amount of water, until you feel that you can, don't stir, turn off the fire, and wait for it to cool down.

Generally speaking, to a pound of fresh konjac, add 0.5 liters of alkali and 200 milliliters of water. First stir the fresh konjac in cold water, then pour in boiling water...

OK. When I make konjac flour, I also like the landlord, I first add cold water to wash the powder into a turbid liquid, and then I start to heat the water to make it into a lump. Otherwise, heating the water directly will cause the konjac flour to form lumps immediately.

The landlord is referring to jelly is the ?.. of that hard feelingYou don't have to wait for it to be as hard as jelly. Just stir into a paste and you're good to go.

Or maybe that's not what you're referring to. Konjac flour doesn't form a paste quickly, that's normal. Because you rinse it with cold water before flushing.

But you can't add too much cold water to the cold water shower. Just flush it out. Then the hot water is the main thing.

Maybe you said that it took a long time to form a paste because you added too much cold water to rinse the konjac flour before?..

It's okay to eat it straight.......But is it better to eat it like that? Otherwise, after eating a mouthful of powder, you will have to drink a lot of water. I don't know if the powder has completely melted .......or not

Answer: No, flush and drink.

It depends on how you eat it. There is no way to eat it.

Summary. It is important to remember that the amount of alkali must be in moderation, and the amount of water can be less but not more. If the amount of alkali is too much, the konjac tofu made is darker in color and has a very strong alkaline taste.

Raw konjac is poisonous and must be cooked for more than 3 hours before consumption. Konjac has a high alkaline content, and eating too much will destroy the body's acid-base balance, cause physical discomfort, and in severe cases, it can also cause diarrhea.

Hello I have received your question, I am thinking that Kuan Oak is urgently sorting out the answer for you, it takes about 3 to 5 minutes to type, don't worry about it, please rest assured, I will not reply to you

Hello, a pound of fresh konjac put alkali and 200 ml of water. "Konjac Tofu" is a kind of Yunnan cuisine, which is made with konjac Chang Gaoqi as the main material. The taste is refreshing and delicious, rich in soluble dietary fiber.

As a new type of health food, Nairu can be cooked alone or eaten together with other dishes.

A pound of fresh konjac can add about 10 grams of edible alkali, and mix it thoroughly according to the ratio of water and konjac 7:1.

It is important to remember that the amount of alkali must be appropriate, and the amount of water can be less vertical but not more. If the amount of alkali is too much, the konjac tofu made is darker in color and has a very strong alkaline taste. Raw konjac is poisonous and must be cooked for more than 3 hours before it is edible.

Konjac has a high alkaline content, and eating too much will destroy the acid-base balance of the human body, which will cause the discomfort of the body, and in severe cases, it can also cause diarrhea.

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A pound of fresh konjac can add about 10 grams of edible alkali, and mix it thoroughly according to the ratio of water and konjac 7:1.

Ingredients: 4 freshly peeled konjac; water 3000g; alkali 60g;

Preparation of fresh konjac tofu.

1. Clean up konjac with gloves, or it will not be poisoned, itchy hands and swollen hands.

2. Wash and cut into pieces.

3. What is done is to heat and refin, so that it doesn't matter much if there is more water and less water.

4. 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.

5. 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.

Hello, I am very happy to be able to answer for you [heart] a pound of fresh konjac can be added according to the proportion of alkali, that is to say, about a pound of konjac powder can add about 10 grams of edible alkali, according to the ratio of water and konjac powder 7:1 to mix evenly, so that the food tastes comfortable and more delicious. Konjac is rich in carbohydrates, low in calories, higher in protein content than potatoes and sweet potatoes, rich in trace elements, and also contains vitamin A, vitamin B, etc., and the konjac with higher utilization value has six kinds of flower konjac, white konjac, Tianyang konjac, Ximeng konjac, Yule konjac and Menghai konjac.

Konjac is cultivated on a large scale in China and Japan.

Put a pound of fresh konjac alkali and 200 ml of water.

A pound of fresh konjac can be added according to the proportion, that is to say, about 10 grams of edible alkali can be added to a pound of konjac powder, and the ratio of water and konjac powder is 7:1, so that the food tastes comfortable and more delicious.

Add 500 grams of rice flour or 200 grams of taro flour to 1 kilogram of konjac flour, add cold water and mix well, slowly pour it into boiling water, stir well, until the hydrosol state, alkalize the appropriate amount in a bowl of water, and observe while putting it, don't continue to put it when the konjac tofu is solidified, because it will be bitter if you put too much.

Precautions for eating konjac

Konjac is a cold food, people with cold and cold need to choose carefully, people with ** diseases should also eat less, konjac is very rich in dietary fiber, it is not easy to digest and absorb after entering the intestines, so people with poor gastrointestinal function and indigestion should not eat too much each time.

Excessive dietary fiber intake will interfere with the absorption of vitamins and minerals, so you can't eat konjac as a meal, it should be done in moderation, and it is appropriate to eat 50 grams -100 grams of konjac products per day.

A pound of fresh konjac can add about 10 grams of edible alkali, and mix it thoroughly according to the ratio of water and konjac 7:1.

Ingredients: four freshly peeled konjac, 3000g of water, 60g of alkali.

1. Clean up konjac with gloves, or it will not be poisoned, itchy hands and swollen hands.

2. Wash and cut into pieces.

3. What is done is to heat and refin, so that it doesn't matter much if there is more water and less water.

4. 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.

5. 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.

One pound of konjac flour, add 250 grams of rice flour, or 100 grams of taro flour, or one pound of cold water, mix well, slowly pour it into boiling water, stir well. When it is in a hydrosol state after cooking, add alkali according to the ratio of konjac powder, baking soda powder (or caustic soda) = 1:.

Bring the alkali to a boil with water, slowly pour it into the pot, stirring quickly.

Put a pound of fresh konjac alkali and 200 ml of water.

When the konjac is in a hydrosol state after cooking, add alkali according to the ratio of konjac flour and baking soda powder (or caustic soda) = 1:. Bring the alkali to a boil with water, slowly pour it into the pot, stirring quickly. The water only needs to be added by about 200 ml of water for a pound of fresh konjac.

1 kg of konjac flour, add kg of rice flour, or kg of taro flour, or 1 kg of white carrot juice, mix well with cold water, slowly pour into boiling water, stir well.

One tael of two taels of one pound of fresh konjac can be put one or two taels of water, no need to put too much water. Konjac is mostly water, but also contains protein, carbohydrates, fats, calcium, phosphorus, vitamins, plant fiber, mucilage proteins and a large amount of mannosids and other nutrients. Konjac is an alkaline food, and eating it regularly helps to help the acid-base balance in the human body and maintain human health; Konjac is a low-fat, low-calorie food, which is an ideal food for ladies to maintain their figure and people, and also contains a lot of plant fiber, which can promote gastrointestinal peristalsis, reduce fat absorption, moisten the intestines, relieve and ** constipation.

A pound of konjac is added with 40 pounds of water in proportion, and the edible alkali is boiled with 60 grams. One pound of konjac can be made into about 200g of konjac powder. Konjac, also known as grinding taro, is a perennial herbaceous plant of the Araceae family

Generally speaking, to a pound of fresh konjac, add 0.5 liters of alkali and 200 milliliters of water.

First of all, stir the fresh konjac in cold water, then pour boiling water, stir it well again, boil it until the liquid becomes a molten glue state, pour it into the pot after the alkali is boiled with water, quickly stir to a viscous state, and finally cool it.

Konjac has a cold and flat taste, and has the functions of reducing swelling and detoxifying, treating carbuncle and swelling and poison. Konjac is rich in carbohydrates, low in calories, higher in protein than potatoes and sweet potatoes, rich in trace elements, and also contains vitamin A, vitamin B, etc., especially rich in glucomannan, which has the effects of lowering blood pressure, lowering blood sugar, detoxification, laxative, cancer prevention and calcium supplementation.

Konjac can be made into gelatinous food because it contains glucoglycan, and has strong water absorption, swelling, emulsification, thickening and gelatinity, so it can be made into konjac tofu and konjac vermicelli.

Konjac is the general name of the genus Amorphopha llus blume of the Araceae family, which belongs to the potato crop in cultivation.

Konjac likes to be warm and moist, the suitable temperature is 20 30, 25 is the optimal temperature, and the suitable relative humidity is 80% 90%, that is, konjac likes a long temperature period and is not suitable for hot and dry places. As early as 3,000 years ago, China has begun to cultivate and use konjac, and there are abundant konjac resources in the hilly areas of southern provinces, Qinling Daba Mountain area, Sichuan Basin, Yunnan-Guizhou Plateau, southern Yunnan and Taiwan. As early as in the "Materia Medica", "Compendium of Materia Medica" and other ancient books, it is recorded that konjac is cold and flat in taste, and can be used to reduce swelling and toxin, and mainly treat carbuncles, swelling and poison, scrofula and other diseases.

Konjac is rich in carbohydrates, low in calories, higher in protein than potatoes and sweet potatoes, rich in trace elements, and also contains vitamin A, vitamin B, etc., especially rich in glucomannan, which has the effects of lowering blood pressure, lowering blood sugar, detoxifying and laxative, preventing cancer and supplementing calcium.

There are six kinds of konjac with high utilization value: flower konjac, white konjac, Tianyang konjac, Ximeng konjac, Yule konjac and Menghai konjac. Konjac is cultivated on a large scale in China and Japan.