Doomsday Pavilion

It’s hard to imagine that Huang Moushan will one day wear a small floral apron and carry a big plate and laugh like a little cook...

Okay, Shan Ye's smile is quite brilliant, at least sweeter than some people's first women's smile.

Regardless of whether a group of stubborn evolutionists are willing or unwilling, like or not, at least they have accepted the stinky tofu that Shan Ye handed over from the big plate.

When Lord Shan walked a little further,

"Fuck, Nima, this is not a surprise, it's a fright..."

"I've heard that beautiful girls hand-made everything can be sold very valuable, this fragrant hand-made by Grandpa Dashan..."

"Ha, stinky tofu, really fits Shan Ye's style of painting."

"Why do I rely on the taste to be so irritating? It's too stinky, a macho must eat it!"

Anyway, this thing is completely worthless even if the system allows it to be sold. Lin Chou is still very happy to see Lord Shan go to share his barren happiness with a group of silly evolutionists who look dumbfounded.

As for Boss Lin, this self-propelled and boastful commander Bi Zheng used his cast iron plate from the pit of the system to fry Su Yourong Dayue Sister Xiong and Wu Ke and others.

The hyphae growing on the surface of the hairy tofu made it look at least three times larger. Lin Chou was very proud of this. The hairy tofu before the cataclysm could not grow so densely and long. Lin Chou insisted that it was cultivated by him. The credit of the strain.

The biggest difference between red and white edamame... er... just the color...

In fact, there is no difference in taste. The most important thing is the charming fermented flavor brought by the flora. This is the charm of edamame.

The fluffy mycelium on the surface of the edamame tofu is fried on an iron plate to fit the original square shape of the tofu, and a small "velvet blanket" on the surface of the tofu is slightly soft and brown.

It's amazing, the mycelium seems to be unable to become crispy anyway, and the texture of the fluffy can't get rid of.

Su Yourong sniffed the smell from the iron plate,

"I thought it would be sour and smelly, but...very good..."

Wu Ke said,

"Don't little girls always like fluffy things? These hairy tofu should look cute to you, right? Why do you think they are sour and smelly?"

Su Yourong just frowned.

"No wonder your paper man wife smokes more and more."

Wu Ke: "..."

Although he was complimenting me, it always felt like something was wrong.

Wu Ke said angrily,

"Brother Chou, isn't your pot of small miscellaneous fish sauce and hairy tofu still out of the pot?"

"Thousand rolls of tofu, ten thousand rolls of fish," Lin Chou flipped the tofu on the iron plate.

Boss Lin held out a finger,

"I learned this sizzling tofu from a roadside stall. The nine-story pagoda of poppy chestnuts and chili are the secrets of the recipe. It is a pity that Huaxia had banned this thing before the cataclysm."

Most of the edamame tofu made has been tuned by Lin Chou and added a lot of chili, wrapped in greens and put in a jar to continue to ferment. When you want to eat it, you can take it out anytime, and the edamame will gradually change. It has the same texture as fermented bean curd, delicate and moist, and super spicy.

The only thing left for this meal is to fry tofu and stew small fish. At present, it seems that this thing is almost all-match, and the flavor is moving.

"More spicy, more spicy and fried is delicious!"

Lin Chou glanced at Wu Ke who was speaking.

"Another professional tofu has come out."

Su Yourong took the opportunity to make up the knife,

"I smoke a piece of paper every day, my wife is thinking about eating tofu, hum, big pig's hoof."

Wu Ke: "???"

It's not what I mean today, this inexplicable sense of targeting is really not the illusion of this researcher?

Wu Ke didn't say anything at all.

Only need a bowl and a pair of chopsticks, this researcher can create a barrier that belongs to me alone, goodbye you!

According to Lin Chou's standards, the finished product of Mao Tofu is very successful.

It has completely reached the state he expected that the surface is scorched and crispy and the inside is soft and tender. Even when Wu Ke clamped them into a bowl, with a slight force, the hairy tofu was cut into several pieces by chopsticks.

Yingying water and oil are mixed in the bottom of the bowl, and the fragrance of vegetable protein and the dripping green onion and coriander inspire an unbearable appetite...

Anyone who has eaten teppanyaki soft tofu must understand this feeling, it is really a simple, pure and unstoppable fragrance.

The inside of the edamame is very tender, the cracks broken into several petals and the surface are very smooth and delicate, without granular residue or honeycomb-like pores.

But the mycelium on the outside seems to be a beautiful net bag to prevent the artificial "collapsing" of the edamame. The burnt brown is golden and the oil is lingering in the mycelium, dripping and not dripping, holding all the broken tofu pieces. , Don’t let them disperse completely.

"I can't eat hot tofu in a hurry, I can't eat hot tofu in a hurry..."

Wu Ke kept chanting like a curse, and blew on the tofu.

However, Xiao Xiaoyi tofu seems to contain unlimited energy at this time. The more steam is blown, the aroma doubles.

Wu Ke: "..."

Hold back!Don't eat!

Ancient experience tells us that swallowing tofu in this state can increase your high jump ability by at least 150%.

"Sucking~"

A bite of fat, a small piece of tender, unspeakable tofu echoed.

"Hey, huh~"

"Hot hot..."

Wu Ke with violent eyeballs is like a dying fish, bouncing on the hot pebbles on the shore.

"Chili chili, there are too few chili, please give me some more!"

In fact, when Lin Chou was frying the tofu, he dyed the tofu red with chili.

At this moment, I still can’t stand one or two of them. They are all showing how spicy they are, so I can only take out a plate of paste chili noodles.

"Just dip this."

Before Su Yourong had eaten a tenth of the tofu, his mouth and half of his face were almost covered with grease.

"This chili noodle is so white..."

Lin Chou smiled and said,

"I roasted some extra chili seeds and added them in a little bit. One-third, it will be more fragrant."

Most of the pepper seeds taste bitter when they are immature, but when they are ripe and dried, they will change greatly. Not only will the bitterness disappear, but there will be a rare oily aroma-the oily aroma with the unique aroma of pepper.

This little knowledge was used incisively and vividly by many hot pot base ingredients makers before the cataclysm. Some of them often added extra proportions of fine chili seed powder or whole chili seeds when frying.

There are even specialized manufacturers that produce chili seed oil, which is said to be very popular.

"Then, the real test is here. I'm the least afraid of getting burnt. I eat first, serve first, you're welcome..."

A sizzling haha ​​sound proves that tofu is really not the kind of food that you want to eat faster and eat more, it will immediately teach you enough profound lessons.