Xiangchuan looked at the three people who were looking at death speechlessly. He 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 I decided to make tofu on the spur of the moment, it was quite difficult to find a container with holes around and at the bottom to drain out the water. After all, modern people don’t steam food, and such a container with holes is of no use to them. To use it, Xiangchuan almost asked the chef to rummage through all the containers in the warehouse before he found one that barely fit.
Place gauze in the container, then evenly spread the white tender residue in the pot 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 the cloth.
After completing a series of tasks and confirming that the weight of the round pot used to press the 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 by the kitchen and Ono, who was standing outside the kitchen, to the living room to chat. Let’s go over how to eat 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 like vegetables and meat? Can sour soy milk also be used as an ingredient?"
Ainuo was confused 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 stuff isn't sour...probably." Xiangchuan said confidently at first, but then he remembered that this was his first time making tofu, and he added the last two without confidence. wasn't sure whether she could actually make sour soy milk or sour tofu, sour tofu... She had never tried these things in her short 21st century food experience, let alone the confused members, she herself This maker can't even imagine the taste of sour tofu.
Seeing Xiangchuan's expression changing again and again, it was not difficult for Ouyang Yating and the others to guess that their president was thinking about something strange again, but at the moment they had more things to care about.
"Tell me more about the tofu you made? How do you use it 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. When it came to eating, she was not ambiguous. "The texture of tofu is softer than beans. It absorbs seasonings and soup much better than 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 frustration because she remembered the tofu sticks sold at the entrance of the elementary used to be an elementary school on the way to the subway station from work. Occasionally when I got up early to catch the first bus, I would see some small vendors selling tofu sticks and spicy hotpot squatting in front of the school. However, when I needed to catch the first bus, I was usually very busy with work. period, so even if I vaguely smelled the fragrance, I was indifferent and continued to catch the subway on high heels.
But after returning to her girlhood and student days, Kagawa felt that her taste buds also went back to her childhood. Now that 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+ people still didn't understand the existence of tofu. After all, the reprocessed ingredients were still a bit too challenging for their imagination.
"In fact, in ancient times, there were not many times when beans were eaten directly." Xiangchuan wiped the non-existent saliva at the corner of his mouth and continued, "More often, ingredients made from beans are used in different processes 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 information, but the preparation method is a bit complicated, so I have not excerpted it."
The last sentence was not a lie, but she did see the shadow 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 were even more confused at this time: Made into snacks?How to do it?Use bean dregs and fry them into French fries?
Before you know it, an hour has passed and the tofu is almost the alarm rang, Kagawa rushed to the kitchen immediately, but when he asked the chef to lift the container, he looked at the things covered with cloth underneath, and the tension that had finally disappeared rose again.
What to do if something goes wrong? What if it doesn’t taste good? What if it leaves them with a bad impression of soy products like it did with pork?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 Aino 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." Aino didn't have so many scruples and asked Yating glanced at her sweetheart helplessly: This girl's mouth is really open sometimes.
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, followed by Ouyang Yating and Liang Gong who 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 she couldn't help but curl her lips when she saw Ono standing outside the kitchen.
"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 handle these beans. These things are technologies that are tens of thousands of years old, and we thought that we might really encounter bottlenecks in the future, but we didn’t expect that your reaction would be so...poof!"
As he spoke, he couldn't help but laugh again. Xiangchuan's face turned even darker. Seeing this, Ouyang Yating hurriedly pulled his bamboo horse to the corner of the kitchen to prevent his president who couldn't help but settle old scores and hit this guy who couldn't zip his mouth. Destroyed by humanity.
Kagawa 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 [-] to [-]%.
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.
