Konjac Cooking (Konjac Cooking Home Cooking)

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List of contents for this article:

• 1、Don't underestimate Konjac, learning these three methods is more enjoyable than eating meat, and you will be robbed by your family at the table!
• 2、Method and proportion formula of konjac
• 3、The practice of konjac
• 4、Konjac Practice

Don't underestimate Konjac, learning these three methods is more enjoyable than eating meat, and you will be robbed by your family at the table!

1. Preparation of stir-fried spicy konjac ingredients: konjac, millet spicy, garlic, ginger, pepper, chives, soy sauce, salt, and edible oil. Production steps: Wash the konjac, cut it into thin slices, and then change the knife into thin strips; cut millet and chives into sections, minced garlic, and shredded ginger. Add water to the pan and bring to a boil, add konjac strips and blanch for 3 minutes, add a little salt to remove the fishy smell, remove and drain with cold water. Heat the pan to cool the oil, saute the minced garlic, shredded ginger, millet pepper and pepper until fragrant, pour in the konjac strips and stir fry quickly.

2. From now on, add 1 teaspoon of salt, 1 teaspoon of white pepper powder and 1 teaspoon of five-spice powder. Use one spoonful of oil, and then mix enough leek filling well. The delicious and delicious leek pie is ready to wrap the filling. This packet of stuffing can be made into dumplings, and can also be made into stuffing cakes. They are both very delicious. Remove and soak the dough, roll the dumpling skins without kneading the dough, and immediately knead them into strips. Finally, knead it into a long and thin strip of uniform size.

3. Strawberry eight-treasure tofu raw materials: 200 grams of pumpkin, 150 grams of milk, 50 grams of casserole potato flour, a small amount of dried blueberries, pumpkin seeds, melon seeds, pine seeds, each, 20 grams of blueberry jam. Practice: Cook and crush the pumpkin, add milk, casserole potato flour, mix well and add dried blueberries, use a mold to set the plate, mark out the blueberry jam, sprinkle with dried blueberries, melon seeds, pumpkin seeds, pine seeds, and decorate.

4. Vegetarian stir-fried mushroom is a fast-hand dish that can be completed in 5 minutes. It tastes firm like meat. It has the effects of lowering lipids and lowering blood pressure, and helping digestion. The method is simple, delicious and nutritious. Ingredient efficacy Pleurotus eryngii is named for its almond aroma and abalone taste. It is rich in protein, dietary fiber and various trace elements. Its core effects include: lowering blood lipids and lowering blood pressure: inhibiting cholesterol absorption and regulating blood lipids levels. Promote digestion: Dietary fiber stimulates gastrointestinal peristalsis and relieves constipation.

Method and proportion formula of konjac

The alkali powder ratio of homemade konjac tofu is generally recommended to be 50:1. About 10 grams of edible alkali can be used for about one pound of konjac flour. The ratio of konjac powder to water is generally 1:7. This ratio tastes moderate, neither soft nor hard. 1 kilogram of konjac flour can make about 40 kilograms of konjac tofu.

How to practice Konjac: Soak Konjac for hair, usually 6-8 hours, or overnight. Put the soaked konjac into boiling water and blanch for 3-5 minutes. The purpose of blanching is to remove the starch and peculiar smell in the konjac. Put the blanched konjac into clear water and cook it. The cooking time is generally 20-30 minutes. The cooked konjac should have a certain degree of toughness, but do not cook it too soft.

The recipe and ratio of fresh konjac are as follows: Practice: Peel and cut into slices: Peel the fresh konjac and cut it into pieces of appropriate size to facilitate subsequent cooking processing. Blanching treatment: Put the cut konjac pieces into boiling water and blanch them until the konjac pieces are soft. This step can effectively remove the astringent taste in konjac and make it easier to cook. After blanching the water, remove the konjac pieces and drain the water.

Core dosage reference According to different production methods, there are certain differences in the amount of lime (edible alkali) for 1 kilogram of raw konjac: Conventional family practice: Most recipes suggest a ratio of 7-10 g/kg. For example, when going to the kitchen, the 2024 recipe shows 1 kilogram of konjac is mixed with 10 grams of edible alkali; another recipe in 2025 recommends 7 grams of edible alkali for 1 kilogram of konjac.

The practice of konjac

1. Practice of konjac: Soak konjac for hair. The soaking time is generally 6-8 hours, or overnight. Put the soaked konjac into boiling water and blanch for 3-5 minutes. The purpose of blanching is to remove the starch and peculiar smell in the konjac. Put the blanched konjac into clear water and cook it. The cooking time is generally 20-30 minutes. The cooked konjac should have a certain degree of toughness, but do not cook it too soft.

2. Practice: Mix all ingredients well and refrigerate for 30 minutes to taste better. (3) Pickled pepper konjac ingredients: konjac slices, pickled pepper, pickled ginger, garlic slices.

3. Preparation of stir-fried spicy konjac ingredients: konjac, millet spicy, garlic, ginger, pepper, chives, soy sauce, salt, edible oil. Production steps: Wash the konjac, cut it into thin slices, and then change the knife into thin strips; cut millet and chives into sections, minced garlic, and shredded ginger. Add water to the pan and bring to a boil, add konjac strips and blanch for 3 minutes, add a little salt to remove the fishy smell, remove and drain with cold water.

Konjac Practice

1. Prepare the material Konjac flour 50g alkali powder 10g hot water 30g (used to melt alkali powder) Clear water 3kg to make Konjac tofu melt alkali powder: Completely melt the alkali powder with 30g hot water for later use. Mix konjac powder and water: Put konjac powder and 3kg of water into a pan and stir well. Cooking konjac: Turn on high heat and stir with a long-handled spoon while cooking to prevent sticking to the pan.

2. Practice of konjac: Soak konjac for hair. The soaking time is generally 6-8 hours, or overnight. Put the soaked konjac into boiling water and blanch for 3-5 minutes. The purpose of blanching is to remove the starch and peculiar smell in the konjac. Put the blanched konjac into clear water and cook it. The cooking time is generally 20-30 minutes. The cooked konjac should have a certain degree of toughness, but do not cook it too soft.

3. Konjac can be made into beer Konjac stewed chicken. The specific methods are as follows: Ingredients preparation: 1 baby chicken and 1 piece of Konjac tofu.

4. Konjac needs to be eaten after it is cooked and cannot be eaten raw. The following are two common practices: Konjac loofah soup Konjac is rich in dietary fiber, and loofah contains vitamins and protein. When paired with ham, it can supplement nutrition. Specific steps: Prepare ingredients: loofah, ham, konjac, onion, ginger and garlic, edible oil, oyster sauce, water, sesame oil, edible salt, white vinegar. Processing ingredients: Peel and slice the loofah, slice the ham, wash the konjac in water, and chop the onions, ginger and garlic into minced pieces for later use.

5. Characteristics: Spicy and chewy, can be used as a play-chasing snack. The dried konjac is storage-resistant and suitable for batch production. Tip: Add salt when blanching konjac in water to remove the odor, and cool water to keep the taste crisp. Spicy dried konjac needs to be thoroughly squeezed out of water, and the heat must be sufficient when frying to achieve a dry aroma effect. The ratio of vinegar and pepper in cold konjac shredded silk can be adjusted according to the taste, making the hot and sour taste more appetizing.