The live broadcast life of Lao Linzi in Northeast China

Chapter 201
Li Yuan smiled and said: "Everyone is right, soy milk does need to be filtered after grinding, but if the taste becomes weak, it still means that the grinding is not sufficient."

While speaking, Li Yuan had already rinsed the stone mill, and then put it on the case aside.

At this time, Li Yuan was going to filter the ground soybean juice.

The filtering process is quite simple. Li Yuan has already prepared the gauze to be filtered, and fixed it with a rope in a bucket beside it.

First, slowly and simply scoop out the froth on the top layer of soybean milk, then pick up the ladle, and then slowly pour it into the bucket filled with gauze.

Although the soybean dregs that Li Yuan ground with a stone mill were relatively small, after two scoops, there were still a lot of bean dregs on the gauze.

But those bean dregs are much finer than the bean dregs polished by a grinder.

Li Yuan filtered a total of half a barrel of soy milk twice, and the soy milk has become very fine after filtering with four pieces of gauze.

"Look, the filtered soy milk now basically has no bean dregs. This kind of soy milk can be used to make tofu."

However, Li Yuan didn't use all the soy milk to make tofu, but set aside some to cook some soy milk for drinking.

"After the soy milk has been filtered, what we're doing now is pouring the filtered soy milk into a pot and boiling it, first on high heat, then turn to low heat and cook slowly after it boils."

Li Yuan had already washed the iron pot, poured the bean juice in the bucket into the pot, then put it on the fire and boiled it.

In fact, the trouble in making tofu is not only in the many steps, but also in each small step, which requires a lot of patience to wait.

Just like Li Yuan at this moment, strictly speaking, this is just the third step of making tofu, but in fact these three steps have already taken nearly four hours.

If Li Yuan hadn't started preparations early in the morning, I'm afraid it would have to be completed at night.

Naturally, if we use the grinding machine according to the opinions of netizens from the beginning, it will save at least half of the time. However, it is clear that Li Yuan has no such plan.

A whole half pot of soybean juice was continuously boiling in the iron pot.

But at this time, the fire in the chamber has turned down, and the bubbles in the pot are now much finer.

Li Yuan gently stirred the soybean juice with a spoon, observed the bubbles in the pot, and then turned it to a big fire again.

"Everyone remember, after the bubbles become such uniform small bubbles, don't rush to fish them out, turn to high heat and boil twice, until all the white bubbles are inside, then turn off the heat and cool down."

Sure enough, according to what Li Yuan said, the bean juice boiled again in the pot, and during the whole process, Li Yuan kept stirring with a spoon at the side, and the sediment in the bean juice in the house became paste in the pot.

After boiling the soybean juice again, all the flavors inside have been released.At this time, there is a clear bean fragrance in the pot.

Li Yuan smelled this smell and found it very attractive.

"When cooking soy milk, it is best to let it boil several times, because only in this way can the green bean flavor in the beans be eliminated, and the taste will be better."

"Of course, the soy milk in the pot is also edible now, but I plan to send some to the old lady at night, so I plan to cook together at night."

Li Yuan found the right time, and after the bean juice in the pot boiled for the third time, he extinguished the open flame in the pot and waited for the bean juice to cool down.

At this moment, it was still winter, Li Yuan opened the door and window of the kitchen to speed up the cooling of the bean juice in the pot, but even so, it took more than half an hour before the bean juice was almost cooled.

At this time, a layer of milky yellow jelly had appeared on the soy milk.

"Look, everyone, this is the bean curd we usually eat. It's a good thing. Just take it out and let it cool down. It's time to have a whole bean feast in the evening."

Take out the dried tofu and put it in a container aside for later use, and then Li Yuan also took out the most important external tool for making tofu, which is... brine.

"My friends, now is the time to witness the miracle. Now I will let everyone experience the process of ordering tofu."

Studio.

"Brine tofu?!"

"Anchor, is the brine you are holding in your hand now?"

"This white thing is brine? What is this brine made of?"

"The old man has always said that tofu is made with brine, and one thing can be reduced with one thing, but I really don't know what this brine is..."

"Tofu should be a product of chemical action, right?"

Li Yuan nodded, and said with a smile: "To turn the colloidal solution of soy milk into tofu, one of the steps that must be passed is marinating, which is the step I am going to do now."

"The so-called brine, in fact, there are two methods in daily life, one is brine, and the other is gypsum."

"Brine is the mother liquor left in the salt pond after seawater or salt lake water is made into salt. The main component is magnesium chloride, and another kind of gypsum contains calcium sulfate. They can make the dispersed protein aggregates gather together quickly. , turned into a white tofu brain."

"After evaporating and cooling, magnesium chloride crystals are precipitated, which are called brine blocks. The tofu we usually eat is squeezed out of the water and pressed together."

"I'm going to show you the so-called 'Brine Tofu'."

At this time, Li Yuan was holding the prepared brine with one hand and a spoon with the other, and while pouring the brine, he kept gently stirring the bean juice in the pot.

"Actually, in Northeast China, we prefer chewy things in terms of taste, so the coagulant commonly used to make tofu is salt bittern."

"Tofu made with brine as a coagulant has stronger hardness and elasticity, so our tofu is also called old tofu, or hard tofu.

"Everyone, remember that the process of adding brine must be slow, and it should be added evenly and several times towards the pot. Remember to stir after each addition, that is, let the brine fully dissolve in it."

The process of ordering the brine lasted almost 2 minutes before Li Yuanzu poured all the brine in his hand into the pot.

Studio.

"That hasn't changed either?"

"No change? Did it fail?"

"How can it be so fast! It will take a while to produce tofu."

"So that's how it is. I thought that tofu would appear directly."

"The anchor just said that the water needs to be squeezed out, so does it still need to be shaped before the tofu lumps appear?"

Li Yuan explained in time.

"Of course, this is only the fourth step. Don't worry, everyone. It will take a while for the brine to fully react with the bean juice in the pot to turn into bean curd before proceeding to the next step."

Studio.

"I never expected that I would watch making tofu all day."

(End of this chapter)