The next morning, after breakfast, Xu Han went out. She wanted to make konjac tofu, but she didn't have anything suitable to grind the konjac.
The tools I used to buy for grinding things were all too small and not suitable for grinding konjac.
Xu Han planned to go outside and find an uneven stone slab to grind konjac paste.
We first went to the place where we looked for stones last time. After looking around, we couldn't find anything suitable. They were either too big or too thick, so they weren't very usable.
They walked a little further away and searched in a different place. After walking for a while, they finally found a stone slab that was about the same size and thickness.
Most importantly, the surface of the stone slab does not have particularly large edges, but it still needs to be trimmed a little, otherwise it will cut your fingers.
Xu Han put the stone slab into her spatial storage, then turned and walked home.
Once home, I took out the stonemason's tools and tried to repair the stone slab myself.
Xu Han carefully began to work with the chisel, not daring to use too much force, for fear of breaking the stone slab directly.
Fortunately, the final product is acceptable. Although it's not perfect, it's at least usable.
Xu Han took the chiseled stone slab to the backyard, cleaned it, and set it aside for later use.
Then he brought out a large wooden basin, took out a large konjac from his spatial storage, put on cooking gloves, and began to clean the konjac.
Konjac has a layer of mucus on its surface. If you don't wear gloves, it will cause a lot of itching if it gets on your skin. Xu Han didn't want to experience that feeling, so she obediently put on gloves!
Konjac itself contains some toxins and cannot be eaten raw. The toxins can only be converted away by high temperatures.
Wash the dirt off the konjac, then peel off the outer skin with a knife. After peeling off a large konjac and a medium-sized konjac, I stopped.
Since it was her first time making them, Xu Han didn't dare to make too many at once, fearing she might fail. She decided to try making two first.
These two, once cleaned, weigh about 30 jin (15 kg), enough to make a large basin of soup.
Xu Han cut the cleaned konjac into large pieces and put them into a wooden basin, otherwise it would be too heavy and difficult to grind into a paste.
Add an appropriate amount of water to the wooden basin, and then start grinding konjac into a paste. This is also a laborious task, requiring constant rubbing by hand.
There are no high-speed blenders or similar tools here, so there's no other way but to work harder.
After grinding all the ingredients, add an appropriate amount of alkaline water to the bowl, stir well, and then wait for the konjac tofu to solidify.
It would take some time for the konjac tofu to set. After finishing lunch, Xu Han took out the unprocessed ice jelly fruit from her space and continued processing it.
In the afternoon, feeling tired of sitting, Xu Han went to the wasteland again and covered the scallions she had planted with another layer of soil. They would be ready to be harvested in a while.
After the sun set, Xu Han saw a figure in the distance walking this way. Upon closer inspection, it was indeed Lu Chuan.
Xu Han hurried forward and saw Lu Chuan struggling to drag a particularly large wild boar along.
"Wow, this wild boar is huge!" Xu Han exclaimed.
When Lu Chuan saw Xu Han coming, he was so tired that he sat down on the ground and waited for her to come over, instead of going any further.
“Yes, an adult male pig, very heavy,” he replied, panting heavily.
Xu Han stepped forward and put the wild boar into her spatial storage, then took out a cup of warm water and handed it to Lu Chuan.
After Lu Chuan had rested, the two headed home.
Once home, Xu Han started boiling water, which Lu Chuan would need to process the wild boar later.
Lu Chuan was sitting in the courtyard eating the tomato noodle soup that Xu Han had just taken out of her spatial storage.
After Lu Chuan finished eating and rested for a while, he started processing the wild boar. He needed to process the wild boar today so he could take it to the county town to exchange it for money tomorrow!
Xu Han returned to the kitchen and began cooking the solidified konjac tofu.
First, boil two large pots of water. Once the water boils, cut the konjac tofu into large chunks with a knife dipped in water, put them in the water and cook for half an hour.
Although I only made two konjac balls, they were so big! I couldn't finish them in one pot, so I had to cook them in two separate pots because you need a lot of water to cook konjac tofu. Otherwise, they're hard to cook.
After cooking, take it out and rinse it with cold water, then it can be used for stir-frying.
Another way to make konjac tofu is to add konjac paste to water and cook it in a pot, stirring constantly during the cooking process.
After boiling, add alkaline water and stir well. Then quickly smooth the mixture, cover it and wait for it to solidify. Then add water, cut it open, boil it again, and then rinse it with cold water.
Xu Han hadn't tried this method before, and planned to give it a try tomorrow to see which method produced the better-tasting konjac tofu!
After finishing, Xu Han took out some konjac, cut it into thin slices or long strips, and set it aside for later use in stir-frying.
Blanch the chopped konjac tofu in boiling water to remove the alkali, making it taste better when stir-fried.
Take out some pickled cabbage, rinse it slightly, and then chop it into small pieces.
Heat oil in a wok, add scallions, ginger, and garlic, then add pickled cabbage and stir-fry briefly. Add konjac tofu, season to taste, stir-fry briefly, and it's ready to serve.
Currently, konjac can only be used as a vegetable, stir-fried. Xu Han wants to make konjac dessert, but the refrigerator is full and she can't take it out.
It can't be frozen. Unfrozen konjac has no holes and doesn't absorb flavor. I can only wait until the weather gets cold and freeze it outside.
She stir-fried another dish of bok choy, and by then the rice was cooked. Xu Han went to the yard to call Lu Chuan to eat.
"The food is ready! Let's eat first, then we can deal with the rest!" Xu Han said.
"Okay, I'm coming right now." After saying that, he washed his hands and went into the kitchen to eat dinner.
"Try this, I made konjac tofu today, it goes especially well with rice."
Lu Chuan took a bite and said, "It's really delicious! It's sour and spicy, just the right taste."
Today's konjac tofu was completely devoured, so it seems to have been quite successful.
“This one konjac can make a lot of konjac tofu. We’ve already dug up a lot. Shall we dig more?” Xu Han asked.
"When we have time, we can dig up some more and put them in the cellar; they should be able to be preserved for a while!"
"It should be possible. If there's still room in the back, we can dig more. It won't take much effort."
Xu Han agreed with Lu Chuan's statement; after all, who's afraid of having plenty of food during a year of famine?
“In winter, I can also make some konjac snacks, which is quite nice,” Xu Han added.
"Okay, let's store more then! They're quite delicious when stir-fried!"
"I'm going to the county town to sell wild boar meat tomorrow, are you still going?" Lu Chuan asked again.
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