Chapter 70 *Tofu milk

After careful consideration, the fish decided to use the harvested bags of soybeans to do different things. After that, the Yang brothers will go to the city to sell them separately. Try which one is more popular and what to do.

Of course, in addition, the fish also plans to make a specialty dish that he often cooked in his previous life, but this dish is a little long, so the fish will let Yang Liulang and other brothers discuss making something else first.

So the fish and the Yang brothers were very busy. First, the fish took out their own private money to buy various accessories. Then under the guidance of Liu, the big guys grind soybean milk and make tofu and tofu flowers. Most people in the countryside can make soy milk and tofu, so it is not difficult to make it. It takes some effort to buy it, but these things can only make more money than selling soybeans.

But these are just auxiliary business. What fish wants to sell most is actually tofu milk! And the fish took Yang Liulang to the city early in the morning to find out the market and price of this bean curd.

It is not difficult to make this bean curd milk. The fish has DIYed itself several times before traveling through time. At the same time, it also took advantage of the cooking method of Baidu bean curd milk to check the history of bean curd milk.

At that time, Yuer took great effort to find out the development history of tofu milk - according to historical records, as early as the ancient books of the Wei Dynasty, there were records of the production process of fermented bean curd as early as the 5th century, and in the Ming Dynasty, China began to process a large amount of fermented bean curd. That is to say, fermented bean curd has a history of more than 1,000 years and is one of the unique fermented products in China.

Although this bean curd milk has a history of more than 1,000 years, the fish have long found out that the bean curd milk was not processed in large quantities until the Ming Dynasty, and every family could eat it. Before that, tofu milk was a rare thing, not something that ordinary people could eat, and the recipe for making bean curd milk was not known to everyone, and only a few people knew it.

And it is precisely because tofu milk has not become a large number of processed and well-known food in the Northern Song Dynasty that fish choose to use it to earn Yang Qiniang's redemption money. And Yuer went to the restaurants and restaurants in the city with Yang Liulang early in the morning...

It is not clear whether anyone sells tofu milk fish elsewhere in the Northern Song Dynasty, but she can be sure that no one in Quanzhou has sold this thing, and no one knows how to pickle it, which means that this is a huge business opportunity for fish who know how to pickle tofu milk.

So the fish began to divide the remaining soybeans into two large and small portions. The small portion was kept as seeds for the next replanting. The other two parts and one part of the fish were used by Yang Liulang to grind soy milk, and the other part was used to make tofu. However, this time the tofu will not be sold after it is ready, and the fish will use it to make tofu milk.

Before the tofu was made, the fish took the lead in preparing the ingredients for making tofu milk one by one. It was really simple to make tofu milk and didn't use many ingredients, so the fish only prepared rice wine, salt sugar, thirteen spices, as well as seasonings such as star anise, cinnamon and ginger and garlic.

After that, I found some sealed pottery jars, a few pieces of white gauze and some straw. After these things are ready, as long as Liu's side guides Yang Liulang to make the tofu, the fish can start making tofu milk.

As soon as Yang Liulang heard that the fish was going to use to make something that could sell at a large price, he made a few pieces of white and tender tofu. As soon as it was done, he couldn't wait to send it to the fish.

As soon as the tofu arrived, the fish immediately took Yang Liulang to the kitchen. First, according to the size of the tofu milk he ate in his previous life, cut several large pieces of tofu into small pieces. While cutting the fish, he did not forget to tell Yang Liulang, who volunteered to do it, "Brother Six, you can first take some dry straw and spread them in a large pottery jar. "

Yang Liulang took straw and stuffed it into the clay pot and asked puzzledly, "Fish, why do you still stuff straw into the clay pot? I think you want to pickle tofu first, right? How can there be pickled things in a jar and stuffed with straw? Can you still eat the things marinated in the jar like this?

Yuer was busy combing the specific steps of making bean curd milk in her mind. As soon as Yang Liulang opened his mouth, he interrupted her thoughts and made her stare at him angrily: "Brother Liu, I asked you to pad straw for you. How can there be so many words? I have my own reason for doing this. You don't know how to marinate tofu milk, so don't shout around!"

"Okay, okay, I won't ask, just do it one by one, so that you won't be able to blame me for it later!"

Yang Liulang's words made the fish stare at him again, but he still said, "Brother Six, after laying the straw, spread the washed white gauze. My tofu is cut immediately, and you can put it in the jar immediately after cutting it."

Yang Liulang hurriedly spread the white gauze that had been washed and dried in the clay pot. As soon as he was laid, the fish carefully picked up the cut pieces of tofu with a knife and put the tofu into the clay pot covered with straw and white gauze little by little.

After putting all the tofu pieces in one by one and layer by layer, the fish covered the white gauze and tightly wrapped the tofu. After wrapping it tightly, he quickly took some straw and covered it. After the dry straw covered the white gauze densely, the fish sealed the mouth of the pottery jar tightly.

Yang Liulang has been obediently looking at the fish's every move, and finally suddenly realized, "I understand, sister, you put dried straw on the wrapped tofu to prevent moisture?"

Hearing the words, the fish gave Yang Liulang angrily and gave him a look of "there is no need to ask", and then began to command Yang Liulang to move the sealed jar to a cool corner. After the tofu is sealed in the jar, the temperature must be controlled between 15-18℃, and a certain humidity must be maintained.

Fortunately, it is early spring, and the weather is not hot and a little humid, which is just right for pickling bean curd milk. After the fish commanded Yang Liulang to move the jar to a cool place, he began to continue to cut the tofu pieces, intending to put the tofu pieces into the pottery jar one by one according to the previous method. Soon, Yuer and Yang Liulang put three more jars and sealed them according to the previous method.

After the jar was sealed, the fish threw them all in the corner and didn't care about it for four or five days. They only took advantage of these four or five days of leisure to grasp the beads and try not to fall at both ends.

Yang Liulang could still hold it for the first or two days, but on the third day, when he saw that the fish still ignored those cans of tofu, he couldn't help asking curiously, "Sister, when will we open this tofu?" It's been three days now! If you don't open the tofu, I'm afraid it will get moldy!"

The fish replied calmly, "Brother, don't worry. It's not too late to go to Kaifeng in two days. Besides, I'm just waiting for the tofu in the jar to grow mold."

Yuer's words made Yang Liulang's eyes wide in shock; "Can this tofu be eaten when it is moldy?"

Yuer can't explain this problem clearly, let alone tell him that many things are specially made after moldy in future generations. Yuer has even read a news that stinky tofu is smoked from human excreta... Compared with this, it is good to use moldy tofu to make tofu milk.

The fish remembers that about two days after the tofu is put into a sealed jar, the mold will begin to grow. Three days later, the mycelium will grow vigorously, and five days later, the surface of the tofu will be covered with white mycelium. The mold growing on the tofu block comes from the mold spores in the air. This kind of mold is still a little different from normal mold - the mold of normal things is poisonous green mold and black mold, but the man-made white mold that makes the tofu grow.

Five days later, the fish opened the sealed jar together with Yang Liulang. The fish took chopsticks and tried to pick it out. Seeing that there were white mycelium on the white tofu, he knew that the tofu was moldy.

When the tofu was moldy, the fish found some other jars and a few small plates prepared in advance, poured the previously prepared seasonings into the small plate, and then picked up the moldy tofu pieces from the large clay pot. The whole piece rolled in the small plate and rolled in until the tofu pieces were covered with seasonings before putting them into the new jar. Li. Layer by layer neatly in the jar, and sprinkle some salt on each layer. As the number of layers increases, the salt bar increases, and the salt bar near the surface of the mouth of the tank should be thicker.

After adding salt, pour some cold boiled and cooking wine. These cold boiled and cooking wine will be mixed with the seasoning previously dipped in the tofu pieces and slowly become thick brine.

These braised soups are directly related to the color, fragrance and taste of fermented bean curd, so fish are very careful when choosing cooking wine and various seasonings. They would rather spend more money on some expensive and good seasonings than deal with them in order to save some money.

This addition can not only inhibit the growth of microorganisms, but also make fermented bean curd have a unique fragrance. There are also many kinds of spices, such as star anise, cinnamon, ginger garlic, thirteen spices, etc. Spices can make the flavor of fermented bean curd and also have the effect of antiseptic and sterilization.

In addition, it is also fastidious for fish to add salt to these tofu -- this salt can precipitate the water in the tofu and harden the tofu pieces. In the later pickling process, it ensures that the tofu pieces will not be crispy too early. At the same time, salt, like cooking wine, can inhibit the growth of microorganisms and avoid the deterioration of tofu pieces.

After all the things to be added were added, the fish sealed the small jar tightly again. This time, the marinated the can was relatively long, and it took about eight days to open the can. Eight days later, the tofu milk was initially marinated.

So after a busy day, after moving the tofu pieces from the big pottery pot to the small pottery pot and sealing them, the fish threw the small pottery pot into the cool corner again, and then rushed back to the cabin to do the work of beads. Because the can will not be opened until eight days later this time, Yang Liulang was driven to the field to take care of the newly planted white dragonfly for Liu this time, and did not let him be lazy at all.

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I'm a little busy today. Please forgive me if I don't write well.