Yellow meat konjak syrup
Select large yellow meat konjak. If you can't eat so much, cut it in half, or a quarter, and freeze the rest in the refrigerator. When you want to eat it, take it out and cut it into pieces. The reason why we choose a large yellow meat konjak is that the growth period of a large konjak is 3 to 5 years. Konjak is full of magic in nature. The longer it takes, the more raw it is. The value is very high.
Step 1 . Choose a konjak, preferably a big one, because the big ones are the achievements of three to four years, which are very rare and precious.
Step 2 . As the name suggests, konjak is full of magic, and the difference in size and variety is very large. The characteristics of yellow konjak are different from white konjak: Yellow konjak can be boiled directly, but white konjak can't.
Step 3 . Be sure to peel with gloves, cut into pieces, add appropriate water (not too little water) and rock sugar or brown sugar, put it into the voltage nest, press the cooking button, and naturally skip the button, you can eat it
Step 4 . The cooked yellow meat konjak is guaranteed to be soft and glutinous. That's how it tastes. People who have eaten it will drool when they think of it.
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