[ Ready To Eat ] Konjac Knot 240g X 3pack ，，，

[ Ready To Eat ] Konjac Knot 240g X 3pack ，，， — view 1

[ Ready To Eat ] Konjac Knot 240g X 3pack ，，， — view 2

[ Ready To Eat ] Konjac Knot 240g X 3pack ，，， — view 3

[ Ready To Eat ] Konjac Knot 240g X 3pack ，，， — view 4

[ Ready To Eat ] Konjac Knot 240g X 3pack ，，，

Price on request

Not available to order online yet. We have not set a price for this one. Message One Sunny and we will sort it out for you.

About dried beancurd and konjac

Dried beancurd sticks and sheets, and ready-to-eat konjac. The beancurd is the skin lifted off simmering soy milk and dried; konjac is a firm, almost calorie-free yam jelly. Sold as listed above, ready to eat as it is.

Also known as fu zhu, beancurd stick, dried tofu skin, 腐竹, konjac knot, yuba.

What people use it for

Beancurd stick goes into steamboat, braises, and the barley and gingko sweet soup. Konjac knots go straight into a hot pot or a cold dish.

How to prepare it

Beancurd stick: soak in cool water 20 to 30 minutes until pliable, then add near the end of cooking or it falls apart. Konjac: rinse and use.

Keeping it

Airtight and dry. Opened konjac packs go in the fridge.

Questions people ask

How long do I soak beancurd stick?

Twenty to thirty minutes in cool water. Hot water makes it mushy on the outside while the middle is still hard.

When do I add it to the pot?

Near the end. It only needs a few minutes once soaked and will disintegrate in a long boil.

[ Ready To Eat ] Konjac Knot 240g X 3pack ， ， ，