KonjacAs an ancient ingredient, it has a long history and a unique name. In the early days, people were processingKonjacWhen it comes to tofu, there is no modern mechanical equipment, and it can only be made by handKonjacIt is ground into a powder, so it is called "ground taro". KonjacIt is a rhizomePlants, native to China, needs to be processed and cooked before eating. KonjacThe taste is tender and soft, whether it is cold saladHot pot, stir-fried or dry-fried, are all loved by people.
More often than not, we want to eatKonjacThey all go directly to the market to buy because it is simple and convenient. But compared to what is sold on the marketKonjacand do it yourself at homeKonjacMore fragrant and tender Q bomb. We often do it ourselves in the winterKonjacTofu only needs 2 raw largeKonjac, you can make a large pot of ripeKonjac。And even if you don't put itRefrigeratorIt can also be stored for several weeks without worrying about spoilage.
KonjacNot only tasteDelicious, and with high nutritional value. It is a typical highDietary fiberLow-fat foods. 100 gramsKonjacWith only 7 kilocalories, it can make people feel full and don't worry about gaining weight. In addition,KonjacIt can also be promotedGastrointestinalperistalsis, prevents constipation, and increases metabolic levels.
2. Scraping treatment: due toKonjacThe shape is irregular, and it will be easier to scrape off the cortex with a small scraper.
3. GrindingKonjac: ScrapedKonjacCut into small pieces, then rinse with water and letKonjacIt becomes pinkish. Net weightIt's about 45 pounds.
5. GrindingKonjacProcedure: Pour a small amount of alkaline water into a large basin and start grindingKonjac。Add alkaline water while grinding, and stir well at the same time to makeKonjacGrind into a fine paste. To keep adding water and stirring untilKonjacAfter grinding it all, continue to stir for a few more minutes to make it more delicate and homogeneous.
6. Coagulation process: sorted outKonjacThe paste is poured evenly into the container and left for an hour after smoothing the surface to ensure that it is well set.
7. CookKonjac: After an hour, checkKonjacwhether it has been solidified, if necessary, it can be solidifiedKonjacCut into small pieces. And then willKonjacPour into a large pot, add enough boiling water, bring to a boil, turn to medium heat and continue to cook for 1 and a half hours. Cook untilKonjacOn the hard side, press with your fingers without a socket.
KonjacStorage: Will be cookedKonjacScoop out and place in a large basin to soak. If you can't finish it in a week, you canKonjacPour into the pot again, add water to recook, and take it out again. Cut into small pieces when eatingBlanchIt can be used after that, suitable for stir-frying andHot pot
1. GrindingKonjacWear gloves to avoid allergic reactions. If it is too troublesome, you can also use a machine to whip, just prepare the alkaline water in advance.
3. GrindingKonjacThe amount of water can be adjusted according to personal taste. If you want an older taste, you can add less water;If you want a more tender texture, you can add more water. The best on the marketKonjacIt is generally more tender and can be chosen according to personal preference.
4. CookKonjacWhen it is fully cooked, it is slightly hard to pinch, and it will not leave a dent when pressed with your fingers.
KonjacIt is one of the traditional ingredients in our country, which can be made after processingDeliciousofKonjacBean curd. The steps of homemade konjac tofu are simple, and the finished product is tender and nutritious. MoreoverKonjacKeep it for a long time, even if you don't put it awayRefrigeratorIt can also be stored for several weeks without spoiling. By making it yourselfKonjacTofu can not only be enjoyedKonjacofDeliciousIt also ensures the freshness of the ingredients and the quality of the taste. Hopefully, the above steps and tips will help you make it at homeDeliciousof handmadeKonjacBean curd.