After inserting the rod, the millstone can finally move.
The soaked beans are poured through the square hole in the upper plate. After grinding, the white soy milk flows into the trough around the lower plate, and finally flows through the drainage trough into the large bucket below.
This short, fat barrel with thick walls can be placed directly in a large pot or heated on the fire. It is not afraid of fire. It is the most suitable cooking tool for making tofu according to the system. Bu Feng shamelessly asked for two of these. bucket.
Su Yourong's big eyes watched the thick, snow-white soy milk flowing into the vat without blinking.
This is a scene that is rarely seen in her family situation, and it feels very novel and comfortable.
A big, slow disc, with everyone circling around it. Su Yourong still remembered that when she was younger, she wished that her family's activities could only be as large as this, but when she grew up, After a while, I completely forgot about this unrealistic idea.
"So, do I start a fire, we just have to cook it and it will turn into tofu, right?"
Lin Chou said while checking the soy milk,
"I'd better order some brine."
Ancient stone mills are used to manually filter out the bean dregs, so the soy milk seems to have an indescribable tenderness and the quiet taste of time when it is heated later.
Su Yourong threw bean stalks into the stove one by one.
"Master, will the soy milk cooked like this taste better?"
Lin Chou thought for a while,
"No, it will be more expensive."
"Master, your jokes are so old..."
Huang Dashan was coughing at the top of his lungs outside the kitchen and shouting,
"Hey, hey, no one really wants to try Shanye brand slate-fried pork with bean dregs. I'm telling you, it's delicious, you know?"
Su Yourong shrank his neck, Lin Chou said helplessly,
"Let's go and have a look. It's going to be cooking for a while anyway. Disciple, I'm telling you, the psychology of these middle-aged and elderly people is actually very fragile. If we treat him like this, he might hide in the car secretly at night. Cry all night long.”
"Oh~" Su Yourong curled her lips and said, "I know, I'll pretend it tastes good later."
“Awesome!”
Huang Dashan guarded the stone mill very unscrupulously and lit a charcoal fire under the horseshoe crab's big swimming pool. A large piece of thin shale was placed on it, and several pieces of fat meat were sizzling on the shale. Pig fat.
The fat meat quickly turned into oil residue, and the hot oil automatically and evenly coated the surface of the shale under the action of fire.
"Zi La~"
A mixture of bean dregs, diced meat, shallots, peppers, garlic, and ginger was spread on the shale. Master Shan held a small piece of shale as a shovel and stir-fried it.
Master Shan shouted excitedly,
"Haha, doesn't it smell good? Smell the forest, it smells pretty good, doesn't it?"
There are many specialty dishes in Huang Dashan, such as roasted wild squirrel, roasted wild boar, roasted rabbit, roasted fox, roasted venison, roasted rock sheep...
Well, okay, in addition to barbecue, even pan-fried meat can be regarded as Shanye's breakthrough innovation.
Master Shan was obviously in high spirits today. He was talking while frying,
"I used to like bean dregs. Just fry it with some salt and green onion and it tastes very good. When I was a kid, there was a river in the alley where I lived. Well, it was the river where I was grinding. I was always by the river. Get a slate and fry wild duck eggs, wild onions, fried small fish, fried mandarin ducks and mice, etc. Everything goes well with bean dregs. It would be great if you have a piece of Montenegro wild boar meat. It is simply delicious, you know, the more The fatter, the better!”
Lin Chou casually broke off two sections of branches to use as chopsticks, then put the fried bean dregs and diced meat into his mouth on the stone slab.
"It's sizzling, it's hot, but it's really fragrant. Hmm, the green chili pepper here will definitely taste better if I replace it with dry red chili pepper."
Mr. Shan pinched two wild duck eggs that he took out from an unknown nest, knocked them on the stone board and fried the diced bean dregs into an egg pancake.
"I used to like this stuff, but the more I ate it, the fishier it became. The sea duck eggs at the east gate are the most fragrant. They are light yellow and bright red."
Boss Lin smiled and handed a fried egg pancake to Su Yourong.
"Come, let's try Shanye's craftsmanship too."
The bean dregs and diced meat have been fried until they are dry and fragrant. After being fried into pancakes using wild duck eggs, they are crispy in the mouth and spicy with the aroma of green onions.
Well...
In fact, that's where it ends. Shan Ye's cooking skills are indeed not up to par.
The fishy smell of wild duck eggs combined with the beany smell that has been consumed by frying is not unpleasant, but it is basically not a taste that normal people will like.
However, it’s better than asking Mr. Shan to fry small fish with bean dregs. That one is definitely more fishy...
After all, Su Yourong gave Lin Chou some face, at least he didn't directly say how cruel Huang Dashan's craftsmanship was.
"Ah, I have to get some brine, Wu Ke? Where is Wu Ke? I remember that the young man hasn't eaten yet. Yourong, please call him over and have a taste together~"
The soy milk with brine solidifies quickly at a speed visible to the naked eye, turning into white and delicate tender tofu, and then the tofu is pressed.
These tender tofu curds are served in a mold, and a heavy object is placed on top. Depending on the weight, they can be turned into tender or old tofu.
According to Lin Chou's personal preference, the stinky tofu he likes is the tender kind. The outside can be fried to be crispy and fragrant, but the inside should still be tender and juicy. Well, the quivering kind is best.
Every few minutes, Mr. Shan would rub his hands and ask if the tofu was already formed and if it could be cut into pieces and soaked in the already eager marinade to turn it into stinky tofu.
"I'll do it, I'll do it, I'll cut this~"
Huang Dashan was even humming some song while cutting tofu. It was completely unimaginable why he could feel pleasure even cutting tofu now...
"Hey, Lin Zi, what are you doing with my cut tofu?"
Lin Chou said with a smile,
"I've made several plates of tofu. Can you finish them all until they turn into stinky tofu?"
"Uh...well, what is that? What did you sprinkle on it..."
Lin Chou carefully sprinkled a fine purple-red powder on the tofu.
"The strains are mainly made from corn silk. This kind can make tofu grow red mycelium. As for this kind, it is white."
Master Shan realized it,
"Oh, hairy tofu. I have eaten it a few times. I heard that it is not easy to ferment. There are too many bacteria and it will go bad easily."
"You've eaten a lot of strong food."
"Don't even look at your Shan Ye's identity~" Huang Dashan winked, his expression instantly extremely vulgar, "Your Shan Ye, I have eaten dozens more tofu than you have ever seen, how about it, let me How about the kind Grandpa Dashan teaching you some advanced experience, the kind that will be beneficial to the little virgin thief~"
Lin Chou: "???"
So are we really discussing the same topic? !
"Come on, come on, now is not the time to be shy. You are being honest when you say you don't want your body. Look, your forehead is sweating. It makes you excited, tsk tsk~"
"roll!"
