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.
Nowadays, the production of konjac does not use plant ash, but directly uses edible alkali, which is much more convenient.
Why is Konjak called Konjak? In the Qing Dynasty, Zhao Xuemin could find the answer in the Compendium of Materia Medica.
It is produced in deep valleys and obtained by mountain people. It is grinded into a sand pan to make a paste, and boiled into a paste in a pot. It is made of cream and boiled four times as before. It can be eaten and filled. One taro can be boiled to the stomach of ten people, so it is called konjac.
Popular speaking, first, Amorphophallus konjac grows in remote mountains and forests; Second, the prepared konjac, which can be eaten by more than 10 people, is called "konjac" because it is magical.
In addition, konjac is also a kind of food material with the same origin of medicine and food. It is said in the folk that "if you take konjac powder with you, poisonous snakes will avoid you." Although this kind of food tastes strange, it has a smell of lime. But its nutritional value is very high. Nowadays, in the southwest of Yunnan, konjac has become a very common ingredient, which is often used to stir fry pickles or stew fish.
