根据各地习惯和不同用途,常见的魔芋有鲜制品和干制品。其加工方法是: 鲜制品:将魔芋用谷草、刷子洗刷干净,切成颗粒,加适量清水和白碱(每10斤魔芋加半斤白碱,如用灰碱,以使碱水呈棕色为度),即可粉碎或磨细。其浆汁的干稀程度,以能静置成形切成块为宜。通常1斤生魔芋可制4至5斤熟豆腐。如果加上少量的焦藕、萝卜和大米等在内也可以。魔芋熟制法有三种:一是搅拌煮熟法。将1斤魔芋6斤水混合,在大锅内边煮边搅,直到熟透为 According to different habits and different uses, common konjac has fresh products and dried products. Its processing methods are: fresh products: konjac with straw, brush clean, cut into granules, add appropriate amount of water and white alkali (add 10 pounds of konjac white jinjian alkali, such as the use of soda ash, so that the alkaline brown was Degree), you can crush or grinding. The degree of dryness of its juice, to be able to stand shape forming cut into pieces is appropriate. Usually 1 kg of raw konjac can be cooked 4 to 5 pounds of cooked tofu. If you add a small amount of coke lotus, radish and rice, etc. can also be included. Knotted konjac law has three kinds: First, mixing cooking method. 1 kg of konjac 6 pounds of water mixed in the cauldron while cooking stir until it is cooked