Homemade Konjac

Overview

How to cook Homemade Konjac at home

Tags

• hot dishes
• base
• konjac powder
• water

Ingredients

Steps

1. 1 Prepare ingredients. Three level spoons of konjac powder, one third level spoon of alkali, this level spoon is 8 mg, and two mineral bottles of water. (The ratio of alkali, powder, and water is 5 grams of alkali, 50 grams of powder, and 5 pounds of water). If you want it to be tender, add more water; if you want it to be chewy, add less water. The range of water is 4 to 7 pounds.

   

2. 2 Dissolve alkali with a small amount of water

   

3. 3 Prepare a mineral water bottle

   

4. 4 Put two bottles of mineral water in the pot. You can also use a scale to weigh two kilograms of water

   

5. 5 Boil the water and slowly pour in the konjac powder

   

6. 6 Stir constantly and cook until it becomes gelatin, which will take about four or five minutes. Pour in the alkaline water. Make sure the alkaline water flows in a long and steady stream. Stir quickly with the other hand. Stir for about twenty or thirty seconds and it's done.

   

7. 7 Pour it into a container, let it cool, and you’re done

   

8. 8 It can be fried and eaten, or shabu-shabu-shabu-shabu-fried (before frying, put the konjac cubes in the pot and boil until the water boils. This will make it more elastic and less likely to break the shape).