I have a portable farm

What shocks people the most is the mutton stewed with tofu. The mutton has lost its original flavor and tastes tasteless, but the stewed tofu amazes everyone. Even the stewed soup can be used in a way that is rare in the world. describe.

All diners who have eaten mutton stewed tofu have a deep attachment to mutton stewed tofu. Whenever they see tofu, they can think of mutton stewed tofu and the aroma of tofu.

Even tofu is like this, dried tofu and tofu skin are something that even Du Mengnan and the others can't forget, let alone the diners.

On this day, Wuyou Restaurant's tofu, dried tofu, and tofu skin became popular in the entire catering world, and people in Pengcheng began to imitate every soy product dish from Wuyou Restaurant.

But what troubles countless chefs is that the dishes they make have only average taste. After eating Wuyou Restaurant soy products, eating the ones you make yourself is like chewing wax.

While they were horrified by Zhao Xinyu's cooking techniques, they also thought of another possibility, that is, the raw material used to make tofu in Xihanling is the delicious green beans, and the mutton is also the wild yellow mutton that is now recognized as the most delicious.

The combination of Zhao Xinyu's cooking skills, the delicious tofu made from green cloud beans, and the wild yellow sheep in Xihanling Mountains resulted in the unforgettable mutton stewed tofu.

After guessing this, some people posted their speculations on the Internet. For a time, the official websites of Wuyou Restaurant and Xihanling were full of rumors from netizens. They hoped that Xihanling could introduce tofu, dried tofu, and tofu skin. In addition to soy products, Cuiyun beans can also be promoted.

Wuyou Restaurant and Xihanling responded immediately. They were willing to provide Cuiyun beans, but they could not guarantee whether Cuiyun beans could take root in other places.

As for setting up a tofu workshop like this, Xihanling is already making preparations. In a few days, Xihanling will be selling tofu, dried tofu, tofu skin and all-natural, pollution-free bean sprouts.

The two announcements only talked about a few words, but they made all the people excited. The taste of Cuiyun beans surpassed all varieties of beans at this stage, which made people full of tofu, dried tofu, tofu skin and even bean sprouts. expect.

But more people are looking forward to whether Cuiyundou can thrive in areas outside the West Han Ridge. If Cuiyundou can be successfully cultivated in other places, this can be said to be a blessing for mankind.

However, everyone also knows that Xihanling is now a pure land recognized in the world as having human activities but without any pollution.

So far, there are many species in Xihanling, including tomatoes, cucumbers, watermelons, and melons that can prolong life. However, so far, many species in Xihanling can only be successfully bred in a few areas without any pollution. As for having Tomatoes, cucumbers, watermelons, and melons that can prolong life have not been successfully cultivated in areas without any pollution.

Therefore, although Xihanling is willing to provide seeds of green beans, people are worried that, like other species, green beans cannot be successfully cultivated in areas with even the slightest pollution.

While people were talking about it on the Internet, in the Wenying Pavilion restaurant, Han Jun, Zhao Shiming, and Du Mengnan were all shocked as they looked at the dishes on the table.

As for the dishes, they don't look anything special. There are bean sprouts in a large bowl. The bean sprouts are tender and long, and there are hairs on the tail.

The bean sprouts were as if they were soaked in water. The soup was clear, with some chopped green onions and oil paintings floating on it. If it weren't for the large bowl filled with heat, no one would regard it as a dish and would think it was a bowl of uncooked bean sprouts.

But the terrible thing is that the large bowl that looks like just soaked bean sprouts in soup is filled with a fragrance that no one can tolerate.

"No, I can't help it anymore. I won't eat mutton stewed with tofu anymore." Zhao Shiming wiped the corners of his mouth and said with a hint of excitement.

"Eat," as the restaurant door opened, Meng Feiyan and Luo Yan came in from the outside carrying mutton stewed with tofu.

When the mutton stewed tofu was placed on the table, everyone picked up their chopsticks at the same time, but this time they did not reach out to their favorite dishes in the past, but all reached out to the bowl of ordinary-looking bean sprouts. middle.

The bean sprouts soaked in the soup have an indescribable aroma. The bean sprouts with fibrous roots are not as tender and chewy as the bean sprouts that people eat every day. Every time they chew, there is a smell that makes people reluctant to swallow. The fragrance also makes people keep chewing, but they are unwilling to swallow it.

It took a full minute for people to reluctantly swallow the bean sprouts, followed by an indescribable spirit.

"It's delicious. How did you make these bean sprouts?" Luo Xiao was filled with emotion. They were nearly a hundred years old and had eaten a variety of delicacies. In their generation, bean sprouts were the most common ingredient for them. I have eaten a lot of bean sprouts made by famous chefs, but they don't taste like the bean sprouts made by Zhao Xinyu now.

"Maybe it's because of the beans. I asked just now that these are bean sprouts boiled in water." Guan Bingtong said softly.

Meng Lie smiled lightly and said, "Tongtong, didn't you notice that the bean sprouts have a meaty taste?"

Guan Bingtong was slightly startled, "Grandpa, what do you mean?"

Meng Lie nodded, "There is a dish called boiled cabbage in Sichuan cuisine, but the soup is made from a variety of bones. Now the soup has the taste of mutton, pork, and chicken. The boiled bean sprouts Maybe it’s like boiled cabbage in Sichuan cuisine. It seems simple, but it’s not something that ordinary people can make.”

"Old man, you have a good eye. These water bean sprouts are indeed comparable to the boiled cabbage in Sichuan cuisine. Xinyu taught me just now, but I still know a little about it." At the same time as Meng Lie finished speaking, Zheng Min came in from outside.

Meng Lie laughed, "What's in this soup?"

"The soup is made from lamb bones, pork bones, chicken bones, and fish bones, supplemented by morels and ground vegetables."

Hearing what Zheng Min said, everyone was shocked and widened their eyes. They really didn't expect that a seemingly ordinary dish of boiled bean sprouts would be so complicated to make.

"Sister Min, are there any left? How can this be enough? Change the basin." Han Jun said with a smile.

Zheng Min chuckled and said, "Han Jun, you are like a dog biting a peony. It is a waste to give you such a good dish. Drink the soup, the soup tastes better."

The next moment, people put down their chopsticks, picked up their soup spoons, and took a sip. Everyone's faces were full of intoxication. Various aromas were mixed together. They didn't know how to describe it at all. They could only use a few words to describe it. Fresh and beautiful.

When Zhao Xinyu, Zheng Min, Meng Feiyan, and Luo Yan came in again carrying boiled bean sprouts, people smelled the fragrance and became excited one by one.

At the end of the meal, all other dishes were leftover, but not even a drop of soup was left over the boiled bean sprouts.

"Xinyu, these bean sprouts?" Zheng Min looked at Zhao Xinyu.

Zhao Xinyu pointed at Han Jun and the others, "Let's just ask them how the tofu shop is doing."

"It's basically finished, Xinyu, now people use electric grinders to make tofu, why do you have to use stone grinders."

Zhao Xinyu smiled lightly, "Tofu ground by stone mill can retain its original taste. Electric grinding is very efficient, but it makes the tofu lose its original taste."

"Han Jun, let's not talk about when the tofu will be ready, or whether the house for growing bean sprouts has been built."

Han Jun laughed and said, "Sister Min, we started putting the first batch of bean sprouts into the culture tank yesterday. According to Xinyu, the first batch of bean sprouts will be out in a week."

Zheng Min's eyes lit up, "By the way, where is the tofu shop?"

"Fengjiazhuang, it turns out that those developers did not set up a research institute for cultivating seedlings in Fengjiazhuang. Last year, the ownership was all owned by them. Later, when Xinyu bought the commercial street, they bought it all together. The place was big enough, and this time it was just right. Use it."

Zhao Xinyu looked at Han Jun, Zhao Shiming and the others, "Although the tofu shop is just a small workshop, hygiene is a key issue. There are many people who want to see our jokes now, and we can't let them grasp any excuses, so There must be a dedicated person to take care of the tofu shop, and the person chosen must not only have a health certificate, but also be reliable."

Zhao Xinyu's words made everyone stunned, "Xinyu, is there any secret to making tofu and raw bean sprouts?"

"The trick is second. The main thing is not to let anyone tamper with it. If someone tampered with it, it would be a big trouble."

Han Jun nodded and glanced at the people present. Xiaojun Wu Guocheng's eyes flickered a few times, "Let me do it. Brother Ming and Tiedan are already good at barbecue. I'm not good at barbecue. I'm just a handyman at the food stall. I'll try to see if I can make tofu."

Zhao Shiming and Han Jun nodded, "Xiaojun, Xinyu said that although the tofu shop is small, it is the best place for the enemy to attack. You must take good care of the tofu shop."

"Xiaojun, don't underestimate making tofu. If you can make tofu, tofu skin, and dried tofu well, I dare say that your name will be left in the entire catering industry."

Wu Guocheng's eyes lit up, "Xinyu, really?"

"Of course it's true. You'll be the top scorer at 360. If you don't like barbecue, you can try making tofu."

Zhao Xinyu did not expect that it was his words that made Wu Guocheng determined to take charge of the tofu shop. A few years later, the tofu made by Wu Guocheng surpassed him, and he was called the tofu king by people in the catering industry.

It was not until decades later that Wu Guocheng's name became famous at home and abroad with his soy products. When foreign media interviewed him, he said that his friends all had their own projects, and it was Zhao Xinyu who gave him his goals.

When a media reporter asked Wu Guocheng, he is now the tofu king, and his method of making tofu is unmatched.

Wu Guocheng said that Zhao Xinyu only made tofu for a few days, and he was able to become the king in the field of soy products. When it comes to making tofu, he would never dare to say that he had surpassed Zhao Xinyu, because Zhao Xinyu was so good in his eyes. It is a god-like existence.

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