Chinese have a long history of eating konjac, and its name comes from the fact that in the early days when people processed konjac tofu, they did not have any tools to use, and could only be ground by hand, so it was called "grinding taro".
Konjac is a root food that cannot be eaten raw, only when it has been processed and cooked. Its taste is tender and soft, whether it is cold salad, boiled hot pot, stir-fried or dry stir-fried, it is very popular.
Usually we want to eat konjac are directly to the market to buy, although the picture is simple and trouble-free, but the taste will indeed be greatly reduced, compared to the konjac made at home, the konjac sold outside will be more tender, and the water content is higher, so it will be less of a more Q bomb feeling to eat, only tender.
We will make konjac tofu at home in winter, and the production of konjac is also very high, only 2 raw large konjac can make a large pot of cooked konjac, and even if you don't put it in the refrigerator, you can keep it for several weeks, and you don't have to worry about it going bad at all.
In fact, in addition to being delicious, konjac is also very nutritious, and it is the most typical high-dietary fiber and low-fat food. Konjac is very low in calories, containing only 7 kcal per 100 grams of konjac, which can not only make people full, but also do not have to worry about gaining weight, because it is also very satiety. In addition, konjac can also help us promote gastrointestinal peristalsis, prevent constipation and improve metabolism.
List of ingredients: konjac, edible alkali, warm water.
1. Today, we will make a handmade konjac by ourselves, here are two large konjac, weighing 5 pounds
Wash it off with a brush first.
2. Then scrape the skin, the shape of konjac is not very regular, and it will be more convenient to use this small scraper.
3. When grinding konjac, you can cut it into small pieces and then grind, it will be easier to operate, and then rinse the scraped konjac with water, it will become pink and white, and the net weight of konjac after removing the skin is 45 pounds.
1. Then prepare 5 catties of warm water, 100 grams of edible alkali, pour it in and stir it slowly.
2. Then prepare a large basin, pour a little alkaline water into it first, and then start grinding konjac.
3. Use the water in the basin to melt the konjac while grinding, and at the same time, stir evenly until it becomes a delicate paste without pimples.
4. The whole process has always been like this, and then I have been adding water while grinding konjac, and stirring evenly until the konjac is all grinded, and then continue to stir for a few minutes after all the grinding is done, so that the konjac is more delicate.
5. After the surface is smoothed evenly, it will be left for an hour to let it fully solidify.
1. Let's take a look at it an hour later, it's very Q bomb, and it solidifies very well like this, and it is directly cut into small pieces in the basin with a knife.
2. Then pour a large basin of boiling water into it, you see, the konjac will float up immediately, and the semi-finished product of the konjac is basically completed.
3. Then it is boiled, pour the water and konjac into the pot together, turn to medium heat and continue to cook for 1 and a half hours.
4. Konjac will become bigger and float up in the process of boiling, you can use two pots to cook it separately, you have to cook it completely, cook it until it is hard, and you won't have a nest when you press it with your fingers, like this.
1. Our konjac is cooked, scooped out and put in a large basin to soak in water for a long time.
2. If you can't finish eating within a week, you have to pour the konjac into the pot, add water and cook it again, and then scoop it out, this process can make the konjac last longer and will not be bad.
3. When eating, cut it directly into small pieces, and then blanch it in water to eat, which is very fragrant for stir-frying and boiling hot pot.
1. Remember to wear gloves if you grind konjac, otherwise your hands are prone to allergies. If you are too troublesome, you can actually use a machine to whip it, as long as you prepare alkaline water in advance, it is also possible.
2. When grinding konjac, you should add alkaline water while grinding, and stir it after grinding for a few minutes, so that there will be no pimples.
3. The amount of water used to grind konjac is actually not fixed, if you want to eat an older taste, you can add half a catty to a catty of water appropriately, if you want to eat a little tenderer, add an extra 1 catty of water, and finally it will be formed, but the taste is slightly different, depending on personal taste, the konjac sold in the general market is relatively tender.
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