Concubine Chef Youxi: Lord, Master, stop

Chapter 185 Stinky Tofu

After tasting the snacks at Yunlai Food Exchange, everyone was full of praise.Half a month later, Bangbangji was launched, which was a bold attempt by Mi Xiaoye.

Chili is not something that everyone can accept, so Mi Xiaoye didn't put a lot of chili on Bangbang Chicken in the early days.Just put it embellished and pushed it out to see the reaction.

As Su Ziling expected, most people can still accept it, only a small number of people can't accept chili peppers, it doesn't matter.Everyone reacts differently to new things.

Some people feel a little addicted after accepting the feeling of chili.However, it is easier to get angry when eating spicy food in summer, so every time Mi Xiaoye tells the kitchen, the amount of chili must be moderate.

Since eating spicy food in summer is easy to get angry, how about eating something different?

What I usually eat is nothing but sour, sweet, bitter, spicy and salty sesame. Is there something missing?
Smelly? !

By the way, stinky tofu!
Mi Xiaoye has never seen stinky tofu after crossing, and thinking about it, it has been a long time since she tasted stinky tofu!
Thinking of this, Mi Xiaoye couldn't help drooling.

Thinking of deep-fried stinky tofu, accompanied by a delicious spicy sauce, put a little coriander, that taste...

Thinking of this, Mi Xiaoye became restless, quickly finished the task Su Ziling gave her, and started to clean up the stinky tofu.

Mi Xiaoye started to make tofu first.Making tofu is actually not difficult, what is difficult is the ratio of gypsum.

Mi Xiaoye washes the soaked soybeans, adds water and grinds them into a thin paste with a stone mill, then adds the same amount of warm water as the thin paste, mixes well, puts it into a cloth bag, squeezes out the juice, and puts it in the bean dregs. Mix well with boiling water and then squeeze, so that the continuous bean dregs do not stick to hands. When the soy milk has been squeezed, skim off the foam.

Then, put the juice into the pot and boil it over high heat, pour it into the vat, add the gypsum juice, stir it with a wooden stick while adding it, after stirring for about [-] turns, add a little water to see the condition of the soybean milk.

"Mi Xiaoye, what are you doing?" Su Ziling's voice came.

Su Ziling smelled the aroma of soybean milk wafting from Mi Xiaoye's kitchen, and walked over to see that Mi Xiaoye was cooking.

"Why did you suddenly start making tofu?" Su Ziling asked.

Mi Xiaoye said with a smile: "Master, I want to eat stinky tofu, so I make it myself."

"Stinky tofu?" Su Ziling asked, "You mean the rotten stuff?"

"Yes, actually it smells bad and tastes good, this is the essence of stinky tofu." Mi Xiaoye said.

Su Ziling nodded with a smile, watching Mi Xiaoye's fiddling.

The essence of stinky tofu lies in the stew, especially the stinky stew fermented from amaranth stalks in Shaoxing is more delicious, and the stinky tofu tastes better, but the fermentation of stinky stew takes half a year. The bugs came, and I couldn't wait for a long time, so I had to choose a quick method to try.

Mi Xiaoye cut the clean cloth into small squares, moistened it with clean water, wrapped the tofu piece by piece, put them in a basin, put a heavy cutting board on it, and then went to get some straw and picked out the rice stalks. , washed, and placed in the sun to dry.

About three days later, the test of stinky tofu was successful, and a layer of white fluff grew on the original smooth tofu.Mi Xiaoye smelled it, and it was really good. It fermented quickly in summer, and it already looked like stinky tofu.

Su Ziling had also been looking forward to the birth of stinky tofu. When he saw Mi Xiaoye holding the hairy tofu, he felt a little nervous, but he was still willing to give it a try.

(End of this chapter)