Description
A fake-meat Luwei making bouncy, hard-to-flavor block konjac spongy by 'freezing' it once, letting it absorb Quick Lu Zhi to the limit.
Restaurants serving Konjac Luwei (Quick & Budget)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Block konjac
- Quick Lu Zhi (Cola
- soy
- five-spice etc.)
Instructions
- [Authentic & Quick Recipe]
- [Cell Destruction via Freezing Tech] Buy cheapest block konjac, freeze completely solid overnight in the bag (or container). Thaw under running water (or microwave defrost) before eating, squeeze firmly with both hands; moisture drops out and konjac dramatically changes into a 'sponge like Koya tofu'.
- [Scoring & Parboiling] Score fine crosshatches on surface to coat flavor better, tear bite-sized (*Tearing makes rougher cross-sections than cutting, catching sauce better). Parboil
- min to erase unique odor.
- [Flavor Injection into Sponge] Toss konjac into hot 'Quick Lu Zhi' based on cola/five-spice. Spongy konjac sucks up soup 'juicily' the moment it enters, completing simmering in '
- mins' on medium.
- [Finishing] Turn off heat, leave in soup for ~
- mins until it cools slightly. Chewing yields elasticity surpassing meat, with Taiwan herb soup flooding out massively; the highest masterpiece of low-budget diets.
Learn more Spice, substitutes, tips
Key spices
Complex five-spice spice aroma and soy aroma
Substitutes at Japanese supermarkets
Atsuage (absorbs soup without freezing but higher calorie)
Pairing
Taiwanese sweet tea、Boiled veg
Trivia
[For Health Conscious] #2 'Weight-loss ingredient'. Normally konjac needs hours to absorb flavor, but the 'freezing' trick turns it pitch-black to the core in just 3 mins. Texture closely resembles offal (beef tripe), a magic tech turning cheap konjac into premium Luwei.
Eating tips & etiquette
[Unique Eating] Dip in Taiwan super-spicy chili sauce 'Lajiao Jiang', enjoying bouncy meat-like elasticity while washing it down with beer!
Allergen
Soy, Wheat (from soy sauce)