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Chapter 138: Uneasy Tofu

Xiangchuan looked at the three people who looked at death in silence, picked up the drink bottle next to him and poured three cups of sweet soy milk for the three of them, and then concentrated on his mixing work.

Gradually, some residue began to emerge from the white turbid soy milk. Later, the residue was almost completely separated from the liquid. Xiangchuan asked the chef to get a gauze and a flat cylindrical container that had been sterilized for consumption. Because he decided to make tofu on the spur of the moment.

, so it’s quite difficult to find a container with holes around and at the bottom to drain water. After all, modern people don’t steam things to eat. Such containers with holes are useless to them. Kagawa almost made Xiao

The kitchen rummaged through all the containers in the warehouse before finding one that barely fit.

Place gauze in the container, then spread the white tender residue in the pot evenly on top, cover it with gauze, then find a container of similar diameter, fill it with some water to increase the weight, and press it on top of the cloth.

After completing a series of tasks and confirming that the weight of the round pot used to press tofu was appropriate, Xiangchuan also poured himself a cup of sweet soy milk, and took the three people who were silently talking about the soy milk at the kitchen and Ono, who was standing outside the kitchen, to the living room to chat.

(Science) Here are the ways to eat (Pu) tofu.

"Ingredients?"

The three of them and Ono, who was eating melon on the side, were all surprised when Kagawa said, "What I'm cooking is actually an ingredient."

"Aren't the ingredients just vegetables and meat? Can sour soy milk also be used as an ingredient?"

Aino was puzzled, and imagined in his mind the scene of sour mushy soy milk used for frying or making soup and noodles... Even he, a knowledgeable top student, was a little confused.

"I told you it's not sour soy milk, it's tofu. That thing isn't sour...probably." Xiangchuan said confidently at first, but then he remembered that this was his first time making tofu, so he added the last two without confidence.

Words. She wasn't sure whether she could really make sour soy milk or sour tofu, sour tofu... She had never tried these things in her short experience of gourmet food in the 21st century, let alone a confused member.

We, the maker herself, can't even imagine the taste of sour tofu.

Seeing Xiangchuan's expression changing again and again, Ouyang Yating and the others could easily guess that their president was thinking about something strange again, but at the moment they had more things to care about.

"Tell me in detail how the tofu you made was used as an ingredient. Wouldn't it be better to just use beans? Why do you need to process it?"

"Because the taste is different." Xiangchuan said seriously, and she was not ambiguous when it came to eating. "The texture of tofu is softer than beans, and its absorption of seasonings and soups is much higher than that of beans. It also has a soft texture and is easy to eat.

After digestion, it can be further processed into dried tofu for further absorption."

At the end of the sentence, she swallowed in disappointment because she remembered the tofu sticks sold in front of the elementary school. There used to be an elementary school on the way to the subway station from work. Occasionally when she got up early to catch the first bus, she would see people squatting in front of the school.

There are some small vendors selling spicy tofu strips, but when you need to catch the first train, it is often a very busy period, so even if you smell the fragrance vaguely, you are indifferent and continue to catch the subway in high heels.

But after returning to her girlhood and school days, Kagawa felt that her taste buds also went back to her childhood. Now when she thinks of tofu sticks, she can’t help but want to order the beef brisket malatang with sesame chili oil and minced garlic (added tofu sticks).

version with radish).

Unlike Kagawa, who was immersed in memories, the other three still didn't understand the existence of tofu. After all, the reprocessed ingredients were still a bit too challenging for their imagination.

"Actually, in ancient times, there were not many times when beans were eaten directly." Xiangchuan wiped the non-existent saliva from the corner of his mouth and continued, "Most of them used ingredients made from beans that have been processed in different ways for cooking.

The consumption of beans in ancient times was basically concentrated in this area, followed by some bean product snacks, which I have seen in the materials, but the preparation method is a bit complicated, so I have not excerpted them."

The last sentence was not a lie, but she did see some traces of beans in the introduction or packaging materials of some vegetarian snacks. This is how she realized that she had eaten so many soy snacks when she was a child.

Curiously, he entered the web page and looked at the comparison table. Looking at the various additives and condiments that he didn't usually use, Xiangchuan closed the page in silence.

Let's just make tofu honestly, and then send these to dad to see after the mass production of beans is solved. After all, it's a food processing group, so she can't understand it. The research department at Yuexiang can't understand it, right?

Ouyang Yating and the other two people here are even more confused at this time: Make it into snacks? How to make it? Use bean dregs and fry them into French fries?

Unknowingly, an hour passed and the tofu was almost ready. When the alarm rang, Xiangchuan rushed to the kitchen immediately, but when he asked the chef to lift the container, he looked at what was covered with a cloth underneath, and his nervousness finally disappeared.

Emotions rose in my heart again.

What to do if something goes wrong?

What if it doesn’t taste good?

What if they have a bad impression of soy products like the previous pork making? Will this failure become the biggest obstacle to the birth of tofu and even soy products?

The initial uneasiness spread in her mind like a virus. When the calls of Ouyang Yating and Ainuo brought her back to reality, Xiangchuan realized that cold sweat broke out on her palms.

"What's wrong? Something hasn't been right with you since the beginning." Ainuo didn't have so many scruples and asked directly. Ouyang Yating glanced at her sweetheart helplessly: Sometimes this girl's mouth is really a little open.

But it saves you the trouble of beating around the bush.

"Well..." Xiangchuan looked at the tofu covered with cloth in the container with a hesitant expression, and finally made up his mind to take a deep breath and tell the whole story: "To be honest, I don't have much confidence in making this tofu this time.

I don’t know if the things inside are finished, so..."

"That's it?" Ouyang Yating and the other three looked at each other, and then at the hesitant Xiangchuan in unison.

puff!

Ainuo was the first to laugh, and Ouyang Yating and Liang Gong also couldn't help laughing, and finally it turned into a burst of laughter among the three of them.

"There's no need to laugh, I'm serious." Xiangchuan's head was full of black lines, because when she saw Ono standing outside the kitchen, she couldn't help but curl her lips as well.

"Don't worry, we won't regard you as a perfect chef." Aino looked at her funny, "We have been following you to make beans for several days, and we know how troublesome it is to process these beans.

These things are technologies tens of thousands of years ago, and we thought that we might really encounter bottlenecks in the future, but we didn’t expect your reaction to be so...poof!"

As he said this, he couldn't help but laugh again. Xiangchuan's face turned even darker. Seeing this, Ouyang Yating hurriedly pulled her bamboo horse to the corner of the kitchen to prevent her president from being able to settle old scores and take advantage of this guy who couldn't zip his mouth.

Destroyed by humanity.

Xiangchuan glared at him angrily, but she felt much more relaxed. She went to the sink to clean her hands, and then carefully uncovered the cloth in the pot. The familiar white solid came into view. She pressed it gently, and the tofu

The soft texture returns to the fingertips, and the hanging heart is finally relieved by 70 to 80%.

Let’s not mention the taste for the moment. It seems that the method of adding white vinegar to the tofu can indeed make the tofu clump and take shape. Even if the taste is not good, we can just improve the recipe later.

A good start is half the battle.


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