How long does it take for konjac tofu to be shaped after putting alkali

Edible alkali: refers to soda ash (sodium carbonate) (chemical formula Na2CO3) and baking soda (sodium bicarbonate) (chemical formula NaHCO3), which are different from industrial alkali, baking soda is a product made by absorbing carbon dioxide from a solution or crystallization of soda ash, and there is no difference between the two in essence. Therefore, edible alkali is also called baking soda (powder) in some places.

Edible alkali is solid, round, white in color, and easily soluble in water. Alkali is not a commonly used condiment, it is just a kind of food loosening agent and meat tenderizer, which can make dry raw materials rise rapidly, soften fiber, remove the sour taste of dough, and appropriate use can bring excellent color, aroma, taste and shape to food, so as to enhance people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Nutritional analysis in this paragraph1

In the process of making noodles, microorganisms will produce acid, and the dough will become sour after initiation, and edible alkali (carbonate) must be added to react the acid to make delicious pasta;

Alkali consumption can neutralize the organic acids or sulfides adhered to dark green vegetables due to excessive spraying of pesticides, so as to preserve the original color of vegetables and remove the pollution of pesticides to vegetables;

Edible alkali has a strong degreasing effect, which can remove excess oil on the raw materials of dry oil;

Alkali consumption can release niacin that is not easy to release in corn, so that people who eat corn for a long time will not suffer from leprosy due to the lack of niacin in corn;

The disadvantage of alkali is that it has a strong destructive effect on vitamin B1 B2 and vitamin C in food, and at the same time affects the absorption and utilization of certain minerals by the human body, so it should not be abused.

The population related to this paragraph can be consumed by the general population.

This paragraph is produced in 1

Alkali can remove the hala smell in the oil, by waiting until the grease with the hala smell is heated to the hot hand, add a certain amount of soda ash water, and slowly stir it with chopsticks;

Alkali can remove the sour taste of the dough, and can make the steamed bread puffy and white, but not too much, otherwise the steamed bread will turn yellow or cracked, and the taste will become bitter.

The therapeutic effect of this section is alkaline heat, bitter and astringent;

It has the functions of removing dampness and heat, dissolving food stagnation, detoxifying and making acid.

Note 1 of this paragraph

Do not soak the food in the lye solution to avoid the rotting of the raw materials, as long as the raw materials are repeatedly stirred several times with alkaline water of appropriate concentration;

Alkali is an inorganic substance, itself has no nutrients, but the role in food cooking can not be underestimated, the aqueous solution of alkali is an electrolyte, which can enhance the water absorption ability of protein molecules in food raw materials (such as squid) and speed up the growth rate of raw materials, but it is necessary to pay attention to grasp the quantity, method and time of alkali to prevent food raw materials from being too thorough, too rotten or even deteriorated.

Hope it works for you!

This depends on the quality and type of konjac powder, the general concentration is high, the konjac powder of *** solidifies quickly, the concentration is large and the solidification is fast, the temperature is high before the alkali, and the mechanical vibration is fast after the alkali.

Dear Hello I'm glad to find out for you Konjac Tofu has boiled a lot of bubbles, in fact, the bubbles are alkaline water bubbles, but Hui Zhao can use a spatula to bite out this bubble. Making konjac tofu is only afraid of less alkali, not more alkali. Because there is less alkali, konjac is difficult to harden, which may cause konjac beans to be difficult to agglomerate when making rot, but if there is more alkali, you only need to rinse it with water a few times after it is done.

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Summary. Pro, this is the production step: 1 Prepare konjac powder and alkali 2 alkali first boil with boiling water, wait for 3 boiled water (2000 grams) 4 water boil to about 60 degrees, stir while adding konjac powder (before the water is not boiled, turn on high fire 5 and wait for the water to boil, keep stirring for about 15 minutes (timed stirring is counted as 15 minutes from the beginning of the water boiling, after the water boils, turn on low heat to keep the pot always boiling, keep stirring, so as not to paste the bottom).

After 615 minutes, the alkaline water should be slowly poured down along the surrounding area, evenly distributed, and stirred quickly, be sure to stir evenly.

Dear, hello, to make konjac tofu is to boil first and then put alkaline water.

Why. Pro, this is the production step: 1 Prepare konjac powder and alkali 2 alkali fiber tan first with boiling water, wait for 3 boiled water (2000 grams) 4 water boil to about 60 degrees, stir while putting in konjac powder (water is not destroyed Chuntong has a large fire before opening 5 After the water boils, stir for about 15 minutes (timed stirring is counted as 15 minutes from the time the water is boiled, and after the water is boiled, turn on low heat to keep the pot in a boiling state, and keep stirring to avoid sticking to the bottom).

After 615 minutes, the alkaline water should be slowly poured down along the surrounding area, evenly distributed, and stirred quickly, be sure to stir evenly.

Dear, this is very conducive to helping konjac tofu coagulate and form.

More favorable for molding.

What is hot konjac flour and what is cold konjac flour?

And about a pound of konjac flour is generally enough to use about 10 grams of edible alkali.

Dear, they are just different in temperature, so filial piety also leads to different hardness. The difference between cold konjac and hot konjac is that the temperature is different and the hardness is different. Cold konjac is to freeze konjac, and there will be bubbles in the frozen konjac, which is almost the same as frozen tofu.

Cold konjac flour is frozen, and konjac flour is hot or which is the former Li Wei is raw, and the latter is cooked.

It's better to make your own konjac tofu and buy it.

Hello, dear, both can be ha, but they are generally cold at home.

Which kind of konjac is better to grow in the middle and lower reaches of the Yangtze River plain. What season to plant?

Dear, the middle and lower reaches of the Yangtze River plain are Badong and Zhuxi konjac quality is better.

Okay thank you. Pro, konjac is generally planted in spring and winter, but in the south, it can be planted in 4 seasons.

Summary. Put the tofu in the water and cook it for about 15 minutes, and then you can take it all out.

Put the tofu in the water and cook it for about 15 minutes, and then you can take it all out.

Ten minutes to twenty minutes. Konjac is generally made into konjac tofu to be sold by the Wei family, and there are few konjac raw materials that are sold directly, and konjac is not easy to store in summer, so the konjac tofu on the market is soaked in alkaline water. Konjac tofu in alkaline water can not only remove the impurities in konjac, remove the fishy smell of konjac, but also increase the shelf life of konjac.

Before eating konjac, you should soak and clean the konjac with water, then cut the konjac into small pieces or strips, boil water in the pot, put it in the pot and cook, and add a little salt and vinegar, cook for about ten minutes to twenty minutes.

It is to remove the taste of konjac. The specific method of konjac tofu is as follows:

1. Wash the konjac tubers first, scrape the epidermis, and cut them into slices for later use.

2. Soak konjac chips and rice in water, change the water to remove the residual poison and excite when soaking, and then grind it into a pulp with a stone mill or refiner after swelling.

3. Add an appropriate amount of water to the pot, put the konjac syrup and rice syrup into the pot and heat them in parallel with the hidden cherry blossoms.

4. When the taro syrup is heated in the pot, it should be stirred back and forth with a wooden stick or spoon until it is fully cooked, that is, shoveled up and put it in a dustpan or other utensils to dry.

5. After drying, cut into blocks with a knife, soak the stove in water for several days, and change the water frequently, and when the water has no strange smell, it can be eaten.

When making konjac tofu, if the alkali is less, it will be numb.

Materials. Ingredients: 25 grams of konjac powder.

Auxiliary materials answer: 3 grams of edible alkali, 3 catties of purified water or half a bowl of hot boiled water.

The method of making konjac tofu.

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

2. After the water boils, turn the heat to the pot to boil, start the timer and keep stirring and boiling for 15 minutes.

3. It is about 12 minutes when the stirring continues.

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

5. This is stewed.

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

7. Finished product drawing.