Homemade konjac

Homemade konjac

Introduction:

Production steps:

Step 1: konjac powder and edible alkali, edible alkali with 60 grams of boiling water to melt first reserve.

Step 2: put 2000 grams of water and 50 grams of konjac flour in the pot, and keep stirring to prevent seed setting

Step 3: boil over high heat and stir over medium heat for 15 minutes. Keep stirring. It's starting to thicken the konjac.

Step 4: konjac becomes a little transparent. When it's very thick, turn down the fire and add alkaline water. Slow down the lye, but stir the konjac quickly.

Step 5: the konjac with good alkali water has begun to solidify.

Step 6: put another pot and steam for 15 minutes. If it's not convenient to steam, you can wait for it to cool and then cut it into pieces and put it in the pot to boil.

Step 7: This is the steamed and chopped konjac

Step 8: cold konjac. Konjac can also be fried.

Materials required:

Konjac flour: 50g

Edible alkali: 6 g

Water: 2000 g

Note: keep stirring in the process of cooking konjac. If you think the alkali taste is too heavy, put water in the pot, add some salt and vinegar, and boil to reduce the alkali taste.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Original