It’s hard to imagine that Huang Moushan will one day wear a floral apron and act like a little chef, carrying a big plate and making smiles...
Okay, Master Shan’s smile is quite bright, at least it’s much sweeter than some people’s smile when they dress up as women for the first time.
Regardless of whether a group of confused evolvers were willing or unwilling, whether they liked it or not, at least they all accepted the stinky tofu handed over from the big plate by Master Shan.
When Master Shan walks a little further,
"Damn it, this isn't a surprise, it's a shock..."
"I've heard that beautiful girls' handmade items can be sold at a high price. This handmade item is made by Grandpa Dashan who smells the fragrance..."
"Ha, stinky tofu really fits Master Shan's style of painting."
"Why do you think it tastes so strong? It's too smelly. A strong man must eat it!"
Anyway, this thing is completely worthless even if the system allows it to be sold. Lin Chou is still happy to see Master Shan share his barren happiness with a group of dumbfounded and dumbfounded evolvers.
As for Boss Lin, this self-proclaimed and self-proclaimed handsome man is frying tofu for Su Yourong Dayuexiong and Wu Ke on the cast iron plate he got from the system.
The hyphae growing on the surface of the hairy tofu made it look like it had expanded at least three times. Lin Chou was very proud of this. The hairy tofu before the catastrophe did not grow so densely and long. Lin Chou insisted that he had cultivated it. The credit of the bacteria.
The biggest difference between red and white hairy tofu...well...is the color...
In fact, you can't taste any difference in taste. The most important thing is the charming fermented flavor brought by the bacteria. This is the charm of hairy tofu.
The iron plate fry the fluffy mycelium on the surface of the hairy tofu to fit the original square shape of the tofu, and form a slightly soft and burnt brown "velvet blanket" on the surface of the tofu.
Amazingly, the mycelium seems to be unable to become truly crispy no matter what, and the fluffy texture cannot be shaken off.
Su Yourong sniffed the smell coming from the iron plate.
"I thought it would be sour and smelly, but...it's very fragrant..."
Wu Ke said,
"Don't little girls always like furry things? These furry tofu should look cute to you, right? Why do you think they are sour and smelly?"
Su Yourong just frowned,
"No wonder your paper man wife keeps smoking more and more."
Wu Ke: "..."
Although he was obviously complimenting me, it still felt like something was wrong.
Wu Ke said angrily,
"Brother Chou, isn't your pot of miscellaneous fish sauce and hairy tofu ready yet?"
"Thousands of tofu and thousands of fish," Lin Chou flipped the tofu on the iron plate, "you have to collect the soup and not remove too much to dry it up."
Boss Lin stretched out a finger,
"I learned this teppanyaki pan-fried tofu from my auntie at the roadside stall. The nine-story tower of poppy seeds and chili peppers are the secrets of the recipe. Unfortunately, China banned this thing long before the catastrophe."
Most of the made edamame tofu has been seasoned by Lin Chou, and a lot of chili peppers have been added. The pieces are wrapped in green vegetables and placed in a jar to continue fermenting. You can take them out at any time when you want to eat them, and the edamame tofu will gradually change. It has a texture like bean curd, delicate and moist, and super spicy.
This meal is only reserved for frying tofu and stewing small fish. So far, it seems that this thing is versatile and has a delicious flavor.
"The more spicy it is, the more spicy and fried it is, the more delicious it is!"
Lin Chou glanced at Wu Ke who was speaking.
"Another professional tofu eater comes out."
Su Yourong took the opportunity to hit the target,
"The wife who draws pieces of paper every day still thinks about eating tofu, huh, big pig's hooves."
Wu Ke: "???"
I'm not talking about today. Is this strange sense of targeting really an illusion of an undergraduate researcher?
Wu Ke simply stopped talking.
With just a bowl and a pair of chopsticks, the undergraduate researcher can create an enchantment that is unique to me. Goodbye!
According to Lin Chou's standards, the finished product of hairy tofu can be said to be very successful.
It completely reached the state that he expected to be crispy on the outside and soft on the inside. Even when Wu Ke put them into the bowl, with a slight exertion, the hairy tofu was already divided into several pieces by the chopsticks.
The glistening water and fat mix at the bottom of the bowl, and the fragrance of plant protein and the green chopped green onions and coriander create an unbearable appetite...
Anyone who has eaten iron plate soft tofu must know this feeling. It is really a simple, pure and irresistible aroma.
The inside of the hairy tofu is very tender, and the cracks and surfaces broken into several pieces are very smooth and delicate, with no granular residue or honeycomb-like pores.
But the mycelium outside seems to be a beautiful net bag that prevents the artificial "collapse" of the tofu. The burnt brown is golden, and the oil is lingering in the mycelium without dripping, holding all the broken tofu pieces. , to prevent them from completely spreading out.
"I can't eat hot tofu in a hurry. I can't eat hot tofu in a hurry..."
Wu Ke kept chanting like a mantra and blew on the tofu.
However, Xiao Xiaoyi Tofu seemed to contain infinite energy at this time. The steam blew more and more, and the aroma doubled.
Wu Ke: "..."
Hold it! Don't eat it!
Ancient experience tells us that swallowing tofu in this state can improve your high jumping ability by at least 150 percentage points.
"Suck~"
A mouthful of grease and a small piece of ridiculously tender tofu clicked into your mouth.
"Oh, sizzling~"
"Hot, hot, hot..."
Wu Ke, with bulging eyes, was like a dying fish, bouncing on the hot pebbles on the shore.
"Chili pepper, there's too little chili, please give me more!"
In fact, when Lin Chou was frying the tofu, he had already dyed the whole tofu red with chili peppers.
At this moment, I still couldn't stand it anymore, both of them were asking for more spicy food, so I could only take out a plate of battered chili noodles.
"Just dip it in this."
Su Yourong hadn't even eaten a tenth of the piece of tofu, but her mouth and half of her face were almost covered in grease.
"This chili noodles is so white..."
Lin Chou said with a smile,
"I roasted some extra chili seeds, crushed them slightly and added them, about one-third. It will be more fragrant."
Most of the seeds of chili peppers taste bitter when they are immature, but when they are mature and dried, they will change drastically. Not only will the bitterness disappear, but there will be a rare oily aroma - the oily aroma with the unique aroma of chili peppers.
This little knowledge was used to great effect by many hot pot base makers before the Catastrophe. Some of them often added an extra proportion of chili seed powder or whole chili seeds when stir-frying.
There are even specialized manufacturers producing chili seed oil, which is said to be very popular.
"Then, the real test has come. I'm not afraid of being burned. You're welcome on a first-come, first-served basis..."
The sound of hissing and haha proves that tofu is really not the kind of food you just want to eat as quickly as possible. It will immediately teach you a profound lesson.
Zhubi Chinese website
