- 1). Add the pickling lime and cold water to a saucepan over medium high heat. Stir to combine the ingredients. Cover for one minute.
- 2). Sprinkle the konjac glucomannan powder in slowly as you stir the alkaline solution. Continue stirring slowly until the water reaches a medium boil and sustains that boil for three minutes.
- 3). Remove the saucepan from the heat. Apply a thin coat of cooking oil spray to the interior of a metal or glass loaf pan. Pour the contents of the saucepan into the greased loaf pan.
- 4). Refrigerate the loaf pan. Allow the mixture to cool for an hour or until it feels solid to the touch.
- 5). Invert the loaf pan over a cutting board to release the block of konjac gel. Slice the hardened gel into thin strips or any noodle shape you desire. Dip the blade of the knife in water occasionally to keep it sliding through the gel smoothly.
- 6). Place the sliced glucomannan noodles in a steamer basket or steam insert in a single layer with at least a 1/4 inch of space between each piece. Steam the noodles for three to five minutes before eating them or adding them as an ingredient in a cooked or raw dish.
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