Ankang Konjac Tofu [Shaanxi Ankang Specialty]

What is Ankang konjac tofu? Authentic Shaanxi Ankang Specialty: Ankang Konjac Tofu

Content Summary:Do you want to know what Ankang Konjac Tofu is? This article is a detailed introduction to the special product of Ankang, Shaanxi Province - Ankang Konjac Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Ankang Konjac Tofu. The full text takes about 4 minutes to read, mainly including the basic introduction of Ankang Konjac Tofu and its nutritional value? What are the product characteristics of Ankang konjac tofu? The production method of Ankang konjac tofu, etc

Basic introduction of Ankang konjac tofu

Konjac tofu belongs to Sichuan cuisine, and its main ingredient is konjac. As a new type of health food, konjac tofu can be cooked alone or eaten with other dishes, with a refreshing and delicious taste

What are the nutritional values of Ankang konjac tofu

Method of making Ankang konjac tofu

1. Soak konjac slices and rice (or corn) in water, change the water frequently to remove residual toxins, wait for swelling, then grind it into a paste with a stone mill and cook it in a pot to make konjac tofu

2. When heating taro paste in a pot, it should be continuously stirred with a wooden stick. After it is completely cooked, it should be scooped up and placed in a dustpan to dry. The thickness of the drying should not exceed 2.5-3 centimeters<3. After spreading and drying, cut into pieces with a knife, soak in water for several days, and change the water frequently. When the water no longer has any strange taste, it can be eaten. The expansion coefficient of taro slices is 20-30 times, so enough water should be added to the pot when cooking