[How to make frozen konjac]_Konjac_How to make_How to make

[How to make frozen konjac]_Konjac_How to make_How to make

Konjac is a kind of food made from konjac flour. The plant that makes konjac flour is also called konjac, but this plant cannot be eaten directly, because at this time, this plant is rich in certain toxins.Causes human poisoning.

However, konjac made from konjac flour tastes smooth and tastes similar to tofu. It is also a food that many people like.

And how to make frozen konjac in the process of making it better?

Can konjac tofu be frozen? Can konjac tofu be frozen? It should not be stored in summer. The normal temperature konjac products sold in the market are all soaked in alkaline water, and rinsed with water before eating.

When there is no refrigerator at home, cut into small pieces and soak in alkaline water.

You can also use fresh water for a short time, within three days.

Konjac tofu is generally 50 grams of konjac refined powder can make about 4 kg of konjac tofu, too much trouble to eat.

It’s better to do less.

If you have a refrigerator, you can cut konjac tofu into small pieces (the size when eating), and then use a small bag to freeze it.

Just take out a small bag while eating.

Do not freeze.

It is difficult to thaw without talking, and it is a waste of energy.

Now there is a kind of “green and crisp konjac”, which is easy to taste and suitable for various cooking methods.

250 grams per bag, pretty good, full of crispness.

The practice of konjac tofu is a material of 200 grams of konjac, one spoon of sweet noodle sauce, onion segments, 2 cloves of garlic, one slice of ginger, one spoon of raw flour, salt, sugar, soy sauce practice 1, garlic slices, chopped ginger, onion diagonally cut into segments.

Konjac tofu is cut into small cubes, added to a boiling water pot, and removed by scooping.

2. Add salt, sugar and soy sauce to the bowl, and make starch into juice.

3. Heat up the wok and add the konjac oil to the pan.

4. Heat the base oil in the pot, add ginger and garlic and stir-fry, then double the sweet noodle sauce.

5. Pour in konjac tofu and shallots, fry and fry.

Konjac tofu practice: two hot and sour konjac tofu Ingredients: konjac tofu, sour bean accessories: red pepper, green pepper, sour pepper, hot sauce, sesame oil, ginger, minced garlic 1, boiling water in the pot, add two spoons of salt, add konjac tofuCut into large pieces that can be immersed in water and simmer for 2-3 minutes.

Drain the water out of the pan, slice 2, heat the pan, add oil, add ginger, minced garlic, and red pepper to sauté.

3, add water, hot sauce, boil and add konjac tofu, moderate amount of salt, simmer for 5-8 minutes 4, put the sliced sour beans and sour pepper into the pot, stir fry for 2-3 minutes 5, add green pepper, Chicken essence, stir fry for 2-3 minutes and drizzle with a small amount of sesame oil.