Formula: 50g of konjac flour, 2,500g of water and 6g of alkaline noodles.
1, 50g of konjac powder is good, and 2500g of water is boiled in a deep pot.
2. Stir vigorously while adding konjac powder. After the konjac is boiled, continue to cook on medium heat 15 minutes. In the meantime, keep stirring until the konjac puffs. The puffing process takes more than 15 minutes. 15 minutes later, konjac will become more and more sticky after expansion. At this time, pour alkaline water into all areas of the pot and stir vigorously for 30 seconds to 1 min. Stop stirring after feeling solidified, turn off the fire and cover the pot. If the stirring time is too long, the konjac will break into pieces. )
3. If the temperature is not well controlled and it doesn't solidify after cooling, it can be heated for 10 minute, and the alkali liquor will fully react with the konjac powder and solidify. ?
Pour it into a cooling container while it is hot and let it completely solidify.
You can eat it when it is cold.
5, improve the taste: cut into small pieces, add water and continue to cook for a few minutes. The longer the cooking time, the crisper it is and the better the taste.
6, remove the alkaline taste: soak in cold water, or add some vinegar.
7. Cold storage.
Extended data:
1, raw konjac is poisonous and must be cooked for more than 3 hours before eating.
People with indigestion should not eat too much at a time.
People with skin diseases should eat less.
4, konjac cold, people with typhoid cold symptoms should eat less.
People's health network-the efficacy and function of konjac