做黑魔芋豆腐块原料500g, 纯蒟蒻豆腐粉能做50磅魔芋豆腐, 葡甘露聚糖粉 配送工具教程到手即可做 17.63 盎司

A tutorial on cooking konjac tofu
Hey there! Want to learn how to make Konjac tofu? Here's a simple tutorial for you.
1.First things first, you'll need 1.76oz/50g of Konjac tofu powder. And don't forget to have some water (2000-2500ML/9-10cups) and Sodium Carbonate (0.35oz/10g) ready too.
Please note: It is Sodium Carbonate, not Sodium Bicarbonate (Baking Soda)，It's a completely different. If used incorrectly, it will not succeed
2.Now, let's get started. heat the water to a warm temperature. Slowly pour the Konjac tofu powder into the pot while stirring quickly. Keep stirring for 15 minutes or more on low heat, so it expands and doesn't stick.
3.Next, dissolve the Sodium Carbonate in hot water, then pour it evenly into the pot while stirring vigorously. Stirring for no more than one minute to avoid solidifying and crumbling again.Turn off the heat and wait for it to cool and take shape.
4.If the solidification effect is not ideal or too soft, it cannot be picked up, You can add water to submerge the konjac tofu, turn on low heat and cook for another ten minutes to make it firmer. To remove the Sodium Carbonate taste, soak it in cold water for a few hours or add a small amount of vinegar.
Now you have your konjac tofu, which can be fried, grilled, stewed, cold mixed, hot pot, roasted or made into snow konjac tofu. Yum!
Here are some recommended recipes for you to try: konjac tofu roast duck, cold konjac tofu, Emeishan snow konjac tofu, sour and spicy konjac tofu, konjac tofu pickled radish stir-fried, spicy dried konjac tofu.
And in case you're having some problems with making Konjac tofu, here are some common issues and solutions: Not holding its shape- check the ratio of powder, water, and Sodium Carbonate, and boil it for at least 15 minutes. Lumpy texture - Do not add konjac tofu powder to boiling water, it will be directly blanched into lumps. When the water is warm, konjac powder should be added, and after adding sodium carbonate, stir for only one minute. And don't worry if it becomes soft and watery when cold,You can add the appropriate water, submerge the konjac tofu, and turn on low heat and simply boil again for 10 minutes to harden it.
If you have questions during the operation, need to operate the video, or need to ask for help if the operation fails. Contact us and will be happy to answer all your technical questions.
WARNING: 
1.This is raw konjac flour. Direct consumption of raw konjac flour may pose a risk of allergies and poisoning. It is strictly prohibited to rinse and consume directly. Must be boiled for at least 15 minutes before consumption.
2.In China, food packages display the production date, not the expiration date. So, the products you received are not expired. They actually have an 18-month shelf life from the production date. That means the expiration date is the production date plus 18 months! So rest assured, these goodies are still fresh as can be!