"Take the heads of the prawns, mash them, add water, filter out the shrimp shells and shrimp whiskers, add a little eggs and duck eggs and stir evenly, steam them in a pot, take them out, pour in cold water, steamed shrimp brains and egg liquid It will float on the water. Take it out, wrap it in silk cloth and press it gently to remove the water, which is shrimp fu. Put the shelled shrimp meat on the chopping board and cut it into minced meat. Add salt, pepper and cooking wine and form into balls or shrimp cakes. After steaming, place it on the shrimp tofu. Season with fresh perilla leaves, licorice, pepper, and soy sauce, then pour the steamed original soup or pour ginger vinegar."

Su Zifang was inexplicably moved when he looked at the vernacular version of the recipes compiled by Shen Anyan.

"What a good girl, your Chinese scores must be very good!"

Shen Anyan wrote down the recipe and was a little worried. She looked at Su Zifang with a worried look on her face: "Su Shuai, do you want to try it?"

She has done customized clothing restoration work herself, and is well aware of the trouble of this kind of restoration. Moreover, clothing is a dead object after all. Choose the corresponding material according to the description in ancient books, whether silk or linen, and then refer to similar cultural relics in the museum, unless it is too If it's too delicate, like a plain gauze Zen robe, otherwise three to five months would be enough to restore one.

But the cuisine is different. Not to mention whether the ingredients are the same as before, the omissions of the ancients were more concise, and the dosage may not even be written at all, and there are also inexplicable words.

For example, if Shen Anyan hadn't learned about the shrimp tofu recipe before, she would have been stumped by a few special words.

"Well, this is a topic given to me by Mr.

Su Zifang firmly clenched his fists.

In the back kitchen, a plate of fresh prawns was swimming in the water, and a portion of shrimp curd ingredients was already placed on the plate next to it. The prawns had their heads and tail shells removed, and the shrimps were divided into two piles.

Su Zifang showed the meticulous skills a chef should have. He carefully ground each shrimp shell with a garlic mortar, put it into a bowl, and then added different amounts of mixed egg liquid.

"Why not use a grinder? Wouldn't that be faster?" Shen Anyan came in once and asked when she saw that Su Zifang was still making it by hand.

"I will restore the ancient production techniques as much as possible first, and then adjust the process according to the situation." Su Zi replied with a smile.

"Well, then you are busy, I will continue to the front." Shen Anyan nodded as if she understood, and whispered to herself: "It's all grinding, what's the difference?"

Su Zifang couldn't answer such a metaphysical question, so he simply pretended not to hear it and continued with his work.

In less than ten minutes, the shrimp powder and egg liquid were finally mixed.

He glanced at the mixture in his hand and sighed slightly.

I am still pressed for time, otherwise I would adjust the ratio of the egg liquid and the flavor would be even better, instead of being like now where I can only use one of each and mix them first.

However, if you are trying it out for the first time, you can’t ask for too much. Only after you have finished it can you discover the problems.

I hurriedly made a note on the recipe that the egg-to-liquid ratio needs to be adjusted.

Steamer, high fire, boil water.

Pour some warm water into the bowl to avoid uneven heating of the egg liquid during steaming, resulting in uneven cookedness inside and outside.

When the water in the pot boils, Su Zi puts the bowls containing the egg liquid in order, covers the pot lid, and spreads two layers of wet cloth to cover the pot lid to reduce steam overflow.

Generally, it takes about 10 minutes to steam the egg liquid to form a smooth and tender texture. If you steam it less, it will be more tender, and if you steam it more, it will be more mellow.

But Su Zi is not sure what kind of shrimp tofu in this recipe is.

Water shrimp tofu? Normal shrimp tofu? Or old shrimp tofu?

You should know that these types of food have different moisture contents and different cooking times.

At this time, Su Zifang missed the goodness of the system. At least the recorded videos would have videos, so that he could understand at a glance, and all the steps had to be discussed on a case-by-case basis.

"It would be great if the system could input external recipes and then provide videos." Su Zifang secretly made a wish.

The system responds with silence.

A very good, well-understood one-round confrontation!

Su Zifang set three alarm clocks and planned to test them separately.

There is no silk cloth, but there are a few pieces of steamer cloth, which should be able to be substituted.

Thanks to the complete purchase before, Su Zifang even had a set of wooden tofu plywood boxes. After washing them and scalding them with boiling water, Su Zifang put them aside and started to process the shrimp meat.

Chop the shrimp into a puree carefully with a knife. Don't forget to pour a little water to keep the shrimp meat elastic. Put it in a bowl. Add salt, pepper, and cooking wine according to the recipe instructions. Stir vigorously in the bowl until the seasoning is completely mixed.

The shrimp paste also becomes sticky.

Shape the minced shrimp into shrimp cakes the size of a one-yuan coin, wait until the egg custard is taken out of the pot, then steam them using the residual heat, and the shrimp cakes are ready.

The taken out custard has three forms due to different steaming times.

The first type has a lot of water, and the whole bowl starts to tremble when shaken slightly, like watery tofu.

The second type is much more stable and will not shake too much.

As for the third type, the honeycomb surface has begun to show, and it is about to be steamed.

Su Zifang searched for the recipe instructions and added cold water to the bowl, but no floating picture appeared.

Su Zifang:......

After reading the recipe carefully and confirming that his operation was correct, Su Zifang began to lament that the ancients had dug a hole for him.

Probably the operation related to peeling off the steamed egg liquid was regarded as an insignificant step, or it was a step that everyone knew at the time, so it was omitted.

However, after so many years of circulation, he encountered this problem when reproducing this recipe.

"Wait..." Su Zifang suddenly had an idea.

The original recipe is for purgation. When Shen Anyan contacted the previous article, she thought she was pouring in cold water, but from the perspective of ingredient processing, what if it was the other way around?

With the attitude of giving it a try, Su Zifang took a large basin of water, then moved the bowl with the custard into the water and turned it over.

Use an iron spoon to circle around the edge of the bowl very carefully.

"Poof!" The whole piece of shrimp soup fell into the water, half sinking and half floating.

"It's done." Su Zifang was secretly delighted, and at the same time, he marked on the recipe with a pen: "Would it be easier to peel off the custard if it is coated with oil on the side of the bowl?"

Follow this method and pour out all the bowls of shrimp soup. When you look at the shrimp cakes in the pot, they have all been steamed.

Assemble the tofu box according to the instructions, use a steamer cloth to take out the custard in the basin, wrap it up and put it in the box to squeeze out the water. Looking at the square tofu-like finished products finally formed, Suzi is also excited.

Not sure if I've done it well.

Bite the bullet and cut the prepared shrimp curd into small pieces with a knife, then place the shrimp cake on top and arrange it on the plate again.

It is served on a long plate, with perilla leaves as a base under each piece of small shrimp cake, pepper is sprinkled on the shrimp cake, a sauce plate made of licorice water and soy sauce and a portion of ginger vinegar are put aside separately. It still looks very similar.

The same thing, I just don't know how it tastes.
Chapter completed!