Chapter 62 Bean curd rice

Su You smiled and said, "Then take your brothers with you."

Then Zhang Sheng came over: "Young Master, the soy milk has been ground."

Su You said: "Call the girls to come over and see the process of this dish."

The girls gathered around, and Su You directed everyone to pour the soy milk into a large pot, add water to the fire, and start boiling.

Seeing big bubbles coming out of the soy milk pot, Su You asked the girl to scoop it up with a big ladle and pour it down to let the soy milk stop boiling.

Su You reminded on the side: "Do this three or five times before the soy milk is cooked."

Next, filter the slurry, make a cross, tie it with a gauze net bag, and hang it on another iron pot with a wooden frame.

Then one girl scooped the boiling soy milk into a gauze mesh bag with a large ladle, and two girls pushed the shelves and filtered the soy milk into the pot.

Put the filtered bean dregs into the previous pot, add water to wash the pulp, and filter the washed pulp water into the new pot again, and soon you will have a pot full of soy milk.

Put the prepared bile water in the bile pills aside, use a shovel to scoop out the bile water, and then use the flat surface of the spatula to gently draw a circle on the water to let the bile water ripple into the pot little by little.

First quickly and then slowly, the hot soy milk gradually condenses into bean curd.

Su You said: "You guys can't control your courage when making tofu pudding, so you have to do it shovel by shovel slowly."

After saying that, he poured a large ladle of bile water into the pot and mixed it thoroughly. He watched the bean curd in the pot condense and said with great pride: "Did you see? This technique is called 'One Ladle of Clear', and the estimate of the amount of bile water is highly accurate.

You can only do it at home!”

This kid has never been so proud of making fish and carties, but now he is bubbling with pride, for no other reason than because this is a real skill he brought over from his previous life, and he was known as the best in the village back then.

Soon, the tofu curds solidified, so I pressed the bamboo basket into it, scooped out the water from the basket, and pressed the tofu curds into pieces.

The girls alternate this job. From now on, apart from getting more courageous and having to practice slowly, all the work will be left to them.

Aside from the tofu pudding, there are also a few accompanying foods.

Fresh and sweet bean sprouts have not yet been produced, but the process of making pickled pickles is simple and a lot of them have been made. It is not difficult to make meat with pickled pickles.

There is also steamed pork, which is made by adding five-spice powder and salt to thick rice noodles, adding some rice wine, minced ginger, spicy rice oil, and brown sugar to make a coating. Mix it with pork belly, or ribs, sausage, and pumpkin, then steam it.

Over at Cheng's Grocery Store, Su You has customized many small steamers, each one is as big as a small bowl and half as high as a small bowl. This is the '鲊龙龙'.

But today is just a taste test. There are so many brothers and sisters, so there is no need to be so meticulous.

The next step is kimchi. Now the salt water has separated into many jars of mother water. Collect the cabbage heads and cabbage from the dock. Wash and dry them until they are semi-dry. Chop them into pieces. Add salt and soak the ginger. Then pour in the mother water.

, add half of the water, and after half a day it will be the famous "bath pickle".

Bean curd rice, bream cage, roasted white, bath pickled vegetables, rich and frugal, the standard bean curd rice in southern Sichuan in later generations.

Three kilograms of beans, a large iron pot full of beancurds, can hold at least a hundred bowls.

Now there is still one thing left to do, drain the rice.

Free the new pot, cook the rice until there is still a little hard core, put it into the steamer and steam it until cooked.

The remaining rice soup, just like the kimchi, is used as a small discount for diners to take for themselves. This is called playing with consumer psychology.

Bean curd itself has no flavor, so seasoning is very important.

The girls were assigned to chop green onions, minced garlic, minced ginger, minced coriander, fried peanuts, fried sesame seeds, fried pepper oil, fried minced fat pork... They were very busy.

Finally, peel off the red skin of the fried peanuts and crush them into crushed peanuts.

After finishing many things, it was almost dusk.

Adding rice soup to the bean curd pot, heating it up over low heat, Su You looked at the sun and said, "Brother Gou Sheng! Knock on the cloud board and call it a day. Then go to the charity shed to pick up Banniang, Twenty-seventh Niang, and the two old soldiers at the city gate.

Please come, let’s try the dishes today!”

After a while, everyone arrived, and Twenty-Seventh Mother saw the lively scene here: "Ah, it's much livelier than Shijiazhuangzi. What are those black things in front?"

The briquettes have been made, and now Zhang Qi takes the ceramic coal group to make a briquette stove.

Banniang looked at the big iron pot: "This pot is really big! What a big pot of tofu!"

Su You said: "This is not tofu, it is bean curd, which is more delicate than tofu and tougher than gypsum tofu soup."

Veteran Chen Tian looked at a table of seasoning basins: "Oh my God, there must be more than a dozen seasonings here?"

Ba Niang said with a smile: "Uncle Yao is always so meticulous when preparing food. Oh, I'm so looking forward to it. Let's start dinner quickly!"

Many friends have never done such a delicate job as picking out bean curd with chopsticks. Su You simply gave them a bowl of rice, two large pieces of bean curd, and a ladle of seasonings to make bean curd bibimbap for them to eat.

As for Laojun Ba Niang's table, each person has a bowl of drained rice, a bowl of bean curd, a plate of condiments, a small plate of steamed pork with rice flour, a small plate of braised pork with pickled vegetables, and a small plate of bath pickles.

Twenty-seven mothers first rushed to the meat, and then shouted in a fuss: "It's delicious, this steamed pork with rice flour, it's so delicious!"

Ba Niang picked a piece of pork, put it into her mouth together with pickles, and then smiled: "It's really good."

Guo Long still behaved like a soldier. He picked a piece of tofu and dipped it in a dish. He put it on the rice and ate it in his mouth: "It smells good! It's so fragrant! I've eaten so many tofu, but I've never tasted it so delicious."

of!"

Su You smiled and said: "The bean curd itself has no taste. It mainly depends on the seasoning. This seasoning adds some meat dumplings and chicken floss. How about it? We are going to borrow Banniang's charity shed and sell it as breakfast. Is that feasible?

"

Ba Niang smiled and said: "How much are you going to sell for such a meal?"

Su You said: "The ordinary soup and water breakfast in the city costs fifteen cents per serving, and with cooking cakes, it is more than twenty cents. Dinner is a simple meal outside, usually thirty or fifty cents."

"Our breakfast will really help you fight hunger after eating it. It can be sold as dinner, so I prepared a bowl of tofu curd, a bowl of rice, and pickles as you like. You can add rice once for 30 yuan; if you want to add vegetables, add plums

For pork and steamed pork with rice noodles, a small plate costs 20 yuan. Although the portion is not much, it is full of meat and vegetables, which is enough for a man to enjoy."

Guo Long's face burst into laughter: "Two meat and one vegetable are seventy cents, and one meat and one vegetarian is fifty cents. I can eat this every day from now on, even though I'm full, I'm still hungry!"

Chen Tian was also happy, and he handed over Su You and Ba Niang and Twenty-Qi Niang: "We are singles and have two meals this morning, one night, and everything is covered."

Three kilograms of beans, and a big pot of bean curd. I really ate it with all my heart tonight, and the kids were all full.

After eating, she had to work hard to practice calligraphy. When she heard Su Xiaomei reciting "One plus one equals two, one plus two equals three", Banniang was surprised: "They still want to learn calligraphy? Do they also need to learn arithmetic?"

Su You said: "To learn construction and economics, it is necessary to be able to understand and understand. Now is a good time."

"I use rulers and compasses a lot for my things, and there will be other things in the future. Now they are all basic skills."

Banniang couldn't help but agree: "Uncle Yao is really kind-hearted. If nothing else, with this skill, I will have a bowl of rice in Chengjia Bookstore from now on."

Twenty-seven Niang joked: "Cifang Cifang, Shi Da told me today that the baby's spirituality brought by Xiaoyou is more refined than him. He was so sweaty when asked, hahahaha, who really brought it?

Who is coming out..."

Guo Long said: "After eating, let's go back to the city. It's time to lock up. By the way, young master, when will this restaurant open?"

Su You replied: "I'll invite someone to cook the stove tomorrow. The stove in the charity shed can't hold two such big pots. I've already finished the drawings."

Twenty-seventh mother raised her hand and stroked her forehead: "Here we go again, what drawings do we need for a stove? You can't live without the drawings, right?"

Back at Cheng's house, Cheng Wenying asked Baniang: "What delicious food did Xiaoyou make again?"

Ba Niang blushed: "Grandma, Xiaoyou is going to take the children to sell breakfast at the pier. We tried a few dishes today. We all thought they were quite good."

Su You smiled and said: "I want to settle the accounts as soon as possible. I owe the Shi family dozens of dollars! I'm so afraid that they will ask me to sell myself to pay the debt."

Cheng Wenying had a strange face: "Uh...even if we miss, we're not far off..."

Su You didn't understand: "Ah? What?"
Chapter completed!