Konjac is a newly developed and cultivated economic crop in recent years, which combines food and medicine.

Tofu made from konjac is an excellent health food. The production method will now be introduced as follows:

1、 It is better to choose fresh corms with a smooth and tender surface, short apical buds, no insect holes, and no damage when selecting fruits.

2、 After cleaning and removing the soil, roots, rhizomes, and apical buds from the surface of the corm, use a bamboo brush to brush away any impurities that may have adhered to the entire body of the corm, and clean it thoroughly with water.

3、 Peel the cleaned corms lightly with iron sheets and blades, until the white and tender flesh appears.

4、 Use 1% edible alkali solution (i.e. 99 kg of water plus 1 kg of edible alkali), or 5% lime water, or 10% pure plant ash water for the ingredient grinding water.

5、 Use a rough grinding stone to grind the peeled corms back and forth, adding grinding water while grinding. The amount of grinding water used is 1-2 times the weight of the konjac corms, and the finer the pulp, the better. If using a grinder for grinding, the bulbs need to be chopped first, and the ratio of grinding water should be the same as that of grinding stone.

6、 The slurry that has been pressed and ground should be pressed in a timely manner to prevent the color from turning yellow and the solidification force from decreasing over time, which may affect the quality. After pressing, cut the billet into small squares according to different requirements. The thickness of the general blank cannot exceed 20 centimeters.

7、 Boil the pressed tofu chunks in a pot, add enough water to submerge the tofu chunks, and then cook over high heat. Flip the tofu every 4-5 minutes during cooking to avoid the tofu chunks sticking to the bottom of the pot.

8、 Rinse the cooked tofu chunks 3-4 times with clean water before consumption. The more times you rinse, the better the quality.