Doomsday Pavilion

After plugging in the rod, the grinding disc was finally able to move.

The soaked beans are poured in from the square hole of the upper plate, and the soy milk that has been milled into white soy milk flows into the groove around the lower plate, and finally flows through the drainage groove to the vat below.

This short and thick barrel with thick walls can be directly heated in a large pot or on a fire, without fear of fire. It is the most suitable cooking tool for tofu given by the system. The cloth is shamelessly asking for two of these. barrel.

Su Yourong's big eyes watched the white thick soy milk flow into the big bucket without blinking.

This is the kind of scene that is almost invisible to her family. It feels very novel and comfortable.

A big slow disk, everyone revolved around it. Su Yourong still remembers that when she was a little smaller, she hoped that all the activities of her family were only a little bit larger, but when she grew up At some point, this unrealistic idea was completely forgotten.

"So, shall I make a fire? We just need to cook it and it will turn into tofu, right?"

Lin Chou said while checking the soy milk,

"I still have to order the brine."

The ancient stone mill, the bean dregs was filtered out by hand, so the soy milk seemed to have an indescribable warmth and quiet taste in the later heating.

Su Yourong threw bean stalks into the stove without one.

"Master, will the soy milk taste better like this?"

Lin Chou thought for a while,

"No, it will be more expensive."

"Master, your jokes are so old..."

Huang Dashan coughed and coughed outside the kitchen, yelling,

"Hey hey hey, if no one really wants to try the Shan Ye brand slate fried meat with bean dregs, let me tell you, thief pulls delicious, do you know?"

Su Yourong shrank her neck, and Lin Chou said helplessly.

"Let’s go, let’s have a look, I’ll cook it for a while anyway, I’ll tell you, these middle-aged and elderly people are actually fragile. Let’s do this to him, maybe he will hide in the car secretly at night. I cried all night."

"Oh~" Su Yourong pouted, "I see, I'll pretend to be delicious later."

"Awesome!"

Huang Dashan, who is very immoral, guarded the stone mill, and raised a pile of charcoal fire under the big swimming pool of the horseshoe crab. There was a large thin piece of shale on it, and a few pieces of fat swelled on the shale. Pig fat.

The fat quickly turned into oil residue, and the hot oil automatically and evenly covered the shale surface under the action of fire.

"Noisy~"

A mixture of bean dregs, diced meat, shallots, chili, garlic, and ginger was spread on the shale, and Shan Ye held a small piece of shale as a shovel, stir-frying.

Shan Ye exclaimed excitedly,

"Haha, the smell is not good, you smell Linzi, it tastes good, isn't it?"

There are many special dishes in Huangdashan, such as roasted wild mouse, roasted wild boar, roasted rabbit, roasted fox, roasted venison, roasted rock sheep...

Uh, okay, besides barbecue, even fried meat can be regarded as Shan Ye's breakthrough innovation.

Shan Ye was obviously in high spirits today, and he was talking while frying.

"I used to like bean dregs. It tastes very good when you fry it with a little salt and chopped green onions. When I was a kid, there was a river in the alley, um, it was the river in the mill. I was always by the river. Make a slate, fry wild duck eggs, wild onions, fried small fish, fried mandarin ducks and mice, everything goes well with bean dregs. If there is a piece of black mountain wild boar meat, it will be terrific. It is simply super delicious. The fatter the better!"

Lin Chou casually folded two branches of branches as chopsticks, and put the dregs of fried pork into his mouth on a slate.

"Roar, hot, but it's really fragrant, well, it must be better to replace the green chilies here with dried red chilies."

Shan Ye pinched two wild duck eggs that he did not know from which nest he took out, and fry the diced bean dregs into omelets on a stone slab.

"I used to like this stuff too, but the more I eat it, the more fishy it becomes. The sea duck eggs on the east gate are the most fragrant. They are light yellow and red."

Boss Lin smiled and gave Su Yourong a fried omelet.

"Come on, and try Shan Ye's craftsmanship."

The bean dregs and the diced meat have been fried dry and fragrant. After being fried into pancakes with wild duck eggs, they are crispy in your mouth and spicy with green onions.

Uh ...

In fact, that's the end, Shan Ye's cooking skills are still unremarkable.

The fishy smell of wild duck eggs and the beany smell that has been consumed by frying is not unpalatable, but it is basically not a taste that normal people would like.

However, it's better than letting Shan Ye fry small fish with bean dregs, it must be more fishy...

Su Yourong was selling a face to Lin Chou anyway, at least not directly saying how cruel Huang Dashan's craftsmanship is.

"Ah, I have to get some brine, Wu Ke? Where's Wu Ke? I remember the young man hasn't eaten yet. You Rong will call him over and taste it together~"

The soy milk with the brine solidifies quickly at a speed visible to the naked eye, turning into white and delicate soft bean curd, and then pressing the tofu.

Put these tender bean curds in a mold, and press a heavy object on top to turn them into tender or old tofu depending on the weight.

According to Lin Chou's personal preference, the stinky tofu he likes is the tender one. The outside can be fried, crispy and fragrant, but the inside is still tender and juicy. Well, the trembling one is best.

Shan Ye rubs his hands every few minutes and asks whether the tofu has been formed, whether it can be cut into pieces and soaked in the marinade that he can't wait to turn into stinky tofu.

"I'll come, I'll come, I'll cut this one~"

Huang Dashan even kept humming some songs when he was cutting tofu. He couldn't imagine why he can even cut tofu now...

"Hey, why are you going to Linzi with my cut tofu?"

Lin Chou said with a laugh,

"How many plates of tofu have been made, and they all turned into stinky tofu. Can you finish it?"

"Uh... well, what is that, what did you sprinkle on it..."

Lin Chou carefully sprinkled a fine purple-red powder on the tofu,

"The strain is mainly made of corn silk. This kind of tofu can grow red mycelium. As for this kind, it's white."

Shan Ye realized,

"Oh, edamame tofu, I have eaten it a few times. I heard that it is not very good for fermentation. Too many fungi can easily deteriorate.

"You have eaten a lot of heavy flavors."

"Don't look at your identity~" Huang Dashan squeezed his eyes, his expression was extremely wretched, "You Shanye, I have eaten dozens of dozen more tofu than you have ever seen, how about it? The kind grandpa Dashan will teach you some advanced experience, the kind that is good for the little virgin thief~"

Lin Chou: "???"

So are we really discussing the same topic?!

"Come here, it's not the time to be shy. It's still honest to say that you don't want your body. Look, you are sweating on your forehead, which makes you excited, tusk~"

"roll!"