Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 111 Boss, you are confused!
"I'll do it."

I saw that Butler Ding had already dried the red wine.

Su Chen reached out and took the putter without hesitation, intending to grind the soy milk himself.

I am young and strong, and with the help of physical enhancement potions, I don’t feel that it is a big effort.

Don't let the housekeeper get too tired; he works very hard on a daily basis.

Butler Ding bowed slightly and stepped aside embarrassedly.

I can’t accept it!
I admit that I underestimated the weight of this work.

Butler Ding calmly sent the two aunts away.

He took the spoons from their hands.

"Mr. Su, let me help you get some more soybeans..."

If my husband didn’t think that soy milk ground using traditional methods is more fragrant.

You have to get an electric grinding wheel yourself, or bring a small electric scooter.

How tiring it is to grind soy milk by hand in the traditional way!
I felt sorry for my boss for a second.

The two aunts stood quietly by with their hands hanging down.

He glanced at Butler Ding.

So what...

Butler Ding, you really shine.

Grinding soy milk is a complicated process. In order to make the taste more delicate, Su Chen specially ground it again.

After several hours, two buckets of soy milk dregs were harvested.

Prepare to start filtering and squeezing the slurry.

At this time, it was past the time to get off work.

Butler Ding and the two nannies voluntarily stayed to work overtime.

Working here pays well and has little work, and the boss is an excellent cook. I still can't forget the cake I made last time.

Where can I find such a good employer?
Of course, you have to do more work.

I’m afraid that one day when I ask for leave, I’ll find that it’s the same with or without him, and that would be the end of me.

The three housekeepers left Su Chen aside.

They worked together to pour the soy milk residue into a burlap-like tofu bag, placed it in a large pot, and poured boiling water on it.

The tofu bag is twisted into a hemp rope shape and kneaded and squeezed continuously.

Kneading is also a technical job.

If you squeeze too lightly, the juice won’t come out; if you squeeze too hard, the juice won’t be pure enough.

You have to exert force from your waist, along with your fingers, and use even force to mix the boiled water and soy milk perfectly, so that what is squeezed out can be considered relatively pure.

The three butlers' movements were very stiff, and Su Chen followed suit.

The three of them began to follow his example and their efficiency increased greatly.

After a while, the soy milk is filtered.

Butler Ding and the other two breathed a sigh of relief.

It really wastes your waist and finger strength!
At this time, the whole kitchen was filled with a warm bean fragrance.

Su Chen specially left some soy milk for Nuonuo to drink.

He didn't plan to waste the remaining bean dregs.

I'll be done with it in a while.

Beat an egg and mix it in, then fry it and eat it as a midnight snack. It is very delicious.

Bring the filtered soy milk to a boil in a pot over high heat.

The soy milk kept bubbling and making gurgling sounds.

Then reduce heat to low and cook for a few minutes.

After the cooked soy milk has cooled down a bit, start to prepare the stew.

There are several common methods of making brine, and Su Chen uses salt water.

The so-called brine-adding brine relies on the electrolytes in the brine to cause the protein in the soy milk to precipitate.

The tofu made in this way has better texture and stronger toughness.

When frying tofu, it can maintain a better shape, crispy on the outside and tender on the inside, making it perfect for making stinky tofu.

Su Chen added the mixture and stirred it slowly.

This step seems simple, but it actually requires a lot of skill.

The amount of brine and the timing of adding brine will affect the quality of tofu.

After a while, the soy milk condensed into fluffy tofu pudding.

Su Chen did not feel tired despite such a tedious operation, but instead enjoyed it.

Even in these slow and unhurried steps, I found a sense of spiritual practice.

Butler Ding and two nannies were standing nearby, smelling the aroma of tofu and swallowing their saliva frantically.

So delicious!
They have never felt that ordinary soy milk and tofu pudding are so fragrant. Soy milk is called tofu pudding after being marinated, and tofu pudding becomes tofu after being squeezed.

Su Chen ordered the three people to pour the tofu pudding into the tofu grid covered with tofu cloth.

Stop pouring when the liquid reaches four-fifths of the grid, then flatten the four corners of the tofu cloth towards the middle and cover it with a wooden lid.

He then took out his own fitness equipment and placed it on top to press down.

When the tofu blocks are squeezed and the water is filtered out, they become more compact and easier to shape.

Nuonuo also ran over to watch the fun.

The four big ones and one small one all started eating the tofu pudding.

The hot tofu pudding is very fragrant, and it has a light sweetness even when eaten alone.

But it definitely tastes better with seasoning.

Butler Ding added some chive sesame paste, and the two aunts added some chili peppers.

Watching Nuonuo and Su Chen adding honey to the bowl, his eyes widened.

Sweet?
Salty is king.

Su Chen smiled when he saw this, and he did not get involved in the debate over salty or sweet taste.

Anyway, I am a sweet person.

"Try it quickly, it's delicious."

Use a spoon to scoop up a spoonful of light yellow original tofu pudding. It is trembling and juicy, and looks very appetizing.

I put it into my mouth with a slurp. It is so tender that it breaks into pieces at the touch. I don't dare to take too much bite.

It has a strong bean flavor, but no bean smell, and is very fresh, tender and sweet.

It slides down the throat, leaving a refreshing aftertaste.

Several people's eyes lit up.

I was instantly struck by the taste of the tofu pudding.

Butler Ding was so addicted to the food that he didn't even use a spoon and drank directly from his mouth.

Haha~
It's so relaxing.

Couldn't resist having another bowl.

He himself used to be a chef, and never thought that one day he would be conquered by a bowl of tofu pudding.

It completely overturned his cognition.

After being busy for so long, it’s all worth it to be able to eat this beautiful tofu pudding.

"Mr. Su, are you going to sell tofu this time? Actually, selling tofu pudding is also fine."

After Butler Ding finished his second bowl, he couldn't help but sigh.

As soon as he finished speaking, he immediately realized that he had spoken out of turn.

It is the employer's freedom to decide what to sell.

As a housekeeper, I did lose my sense of propriety.

I was just about to apologize.

At this time, Su Chen's voice came.

“I’m selling tofu this week, but it’s stinky tofu!!!”

Everyone:...

For a moment, the room was silent.

Just wondering why the jar smelled so bad in the afternoon.

The boss is confused!
It’s a pity to use such good white jade tofu to make that thing.

The three of them looked at each other, then picked up their bowls in tacit understanding and continued to serve the tofu pudding.

Ten minutes later, several people touched their round bellies and reluctantly put down their bowls.

Seeing that it was getting late, Su Chen quickly asked Butler Ding and the other two to go home after get off work.

After coaxing the little guy to sleep, he went to the kitchen.

After an hour of pressing, the tofu blocks have become very firm.

In order to make the tofu more evenly colored later, it is also added with the fragrance of tea.

Su Chen boiled a pot of black tea.

Cut the tofu into even-sized cubes and soak them in tea.

After half an hour.

everything's ready.

It's time to meet that jar of stinky water.

Although Su Chen was extremely resistant in his heart.

But there is no other way.

After putting on several layers of masks tightly, I finally mustered up the courage and walked over there step by step.

(End of this chapter)