I believe many people have bought konjak tofu in supermarkets, but do you know how konjak tofu is made? Moreover, konjak is rich in nutrients. Let's take a look at the specific methods of konjak tofu. First, we prepare the main materials: 3 jin of konjak, 1 jin of rice, and then prepare the auxiliary materials: 3 spoons of alkaline noodles, and an appropriate amount of water. Then we wash the konjak with clean water and remove its skin.
Prepare rice. Try to soak it one day in advance, because it can save time. Add alkaline noodles to the rice. This alkaline noodles used to be made of plant ash, but now it is made of alkaline noodles. Some people also use baking soda. After adding alkaline noodles to the rice, stir it evenly.
Put the washed konjak on the panel, and then cut it into small pieces with tools. After cutting the konjak into small pieces, mix it with rice, and add more water. Then put the mixed rice and konjak into a refiner, grind them into pulp, then grind them into pulp, put them aside and let them stand for 1-2 hours.
Add some clean water to the pot, more clean water, steam it on the boiling water, spread cabbage leaves on the bottom of the cage drawer, and pour konjak paste on it. Then steam it with high fire for twoorthree hours until it is cooked. The identification of steaming: insert it with chopsticks and come out without touching chopsticks. There is also a vent tube beside the steamer, which is made of bamboo tubes, so that it is easy to steam. Pay attention to whether there is water at the bottom of the pot during steaming.
Steamed konjak tofu is cut into strips, or you can pour self-made bean milk. It's delicious to eat. You can also cut it into pieces after steaming, and then put it aside. You can make it when you want to eat.
