Dried konjac tofu 5.29oz. Cold mixed hot pot stew

Description

• The raw material for dried konjac tofu is fresh konjac tubers, which are ground and extracted into konjac flour. The konjac is then solidified by adding water to make fresh konjac tofu. After slicing and steaming, it is completely dehydrated by sun exposure to make konjac tofu.
• Soak dried konjac and tofu in cold water for 2-3 hours to fully expand. After soaking, blanch in boiling water for 2 minutes to remove any slight flavor, then drain and cook directly without complex pretreatment.
• Fully dry and waterless, easy to store for a long time: fully dried and dehydrated, with no excess moisture, sealed storage for a longer shelf life
• After soaking, the texture is chewy and chewy: the dry slices are flexible and chewy after soaking, and cannot be cooked until tender for a long time. They absorb the juice and taste well, and are served in cold dishes, braised dishes, and hot pot.
• Multiple cooking methods and versatile ingredients: Konjac tofu can be blanched and cold mixed, hot pot boiled, stewed and stir fried, with a wide variety of ways to eat.

This product is dried konjac tofu, made from konjac roots and stems through molding, steaming, sun drying, and dehydration. After soaking in water, it has a firm and chewy texture, similar to pixel meat. Suitable for various Western and Chinese eating styles such as American salad, barbecue, soup pot, stew, etc,

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