Operation method

1. Dissolve the alkali powder in boiling water for later use, let the alkali powder fully dissolve, and weigh 50g konjac powder for later use.

2, put the water into the pot, heat up to about 70 degrees, and then slowly put the konjac powder into the pot, stir to disperse, there is a need to break up the group, the whole process is constantly stirring, can not stick to the pot, medium heat slowly stir until the konjac boil.

3. Boil for about 15 minutes with low heat until the konjac powder is completely puffed;
Step 4, the most important, slowly add lye, need to keep stirring, let alkaline homogeneous rapid responding well in konjac, stir constantly will thicken, slowly solidified, then stop stirring, turn off the heat, solidification of beginning to immediately stop stirring, stir or good solidification will be dispersed, eventually become a type)

5, cover the lid, cool for 20 minutes or so, konjac tofu is formed, this time the konjac tofu is very tender, and alkaline overload, cut the tofu into pieces, pour into boiling water for a few minutes, the longer the cooking, the more crispy konjac tofu, the better the taste, and then soak in cold water, you can also add vinegar to remove the alkali taste.