BAILINHOU konjac tofu powder, Pure konjac flour speciflcally formulated for cooking konjac tofu 17.63oz/500g Primary Glucomannan powder

BAILINHOU konjac tofu powder, Pure konjac flour speciflcally formulated for cooking konjac tofu 17.63oz/500g Primary Glucomannan powder

Original imported, Chinese Pure konjac flour speciflcally formulated for cooking konjac tofu material powder of china There is a complimentary operation tutorial with the goods. Make konjac tofu in a 1:50 ratio. Purchase a portion of konjac tofu powder that can make approximately 45-55 pounds konjac tofu. Purchase includes delivery of edible sodium carbonate powder. Please note: It is Sodium Carbonate, not Sodium Bicarbonate (Baking Soda)，It's a completely different. If used incorrectly, it will not succeed WARNING: 1. This is raw konjac flour speciflcally formulated for cooking konjac tofu. Must be boiled for at least 15 minutes before consumption. Direct consumption of raw konjac flour may pose a risk of allergies and poisoning. It is strictly prohibited to rinse and consume directly. 2. In China, food packages display the production date, not the expiration date. So, the products you received are not expired. That means the expiration date is the production date plus 18 months! So rest assured, these goodies are still fresh as can be! A tutorial on making 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 1.76 oz/50g of Konjac tofu powder. And don't forget to have some water (2000-2500ML) 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. .WARNING: This is raw konjac flour speciflcally formulated for cooking konjac tofu. Must be boiled for at least 15 minutes before cons. 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!