What is Konjak made of? Why is it called Konjak?
The Compendium of Materia Medica gives us the answer: "Konjaku leaves Sichuan, and there are also Konjaku in Shizhou... After autumn, the roots must be cleaned, or pounded or fragmented, boiled for more than ten times with strong ash juice, washed with water, and boiled for five or six times with water. That is to say, they are frozen seeds, sliced, and eaten with bitter wine in five flavors, but not with ash. They are cut into thin wires, boiled in soup, and mixed in five flavors, like jellyfish silk".
In autumn, dig out the roots of konjac, wash them, mash them into fragments, boil them with plant ash for 20 to 30 minutes, then wash them with water, change the water and boil them again. After a few minutes, they freeze and become konjac tofu. If you eat them, you can slice them, soak them in bitter wine, or put salt, pepper and other cooking food. If you don't need plant ash, you can't make konjac tofu. You can also cut them into shreds, Then cook.
