Food starts with noodles

Southern almonds are also called sweet almonds. They are slightly larger than northern almonds and have a sweeter taste. The main growing area is in the south, so this kind of almonds are habitually called southern almonds.

If you want almond tofu to be delicious, you must have both northern and southern almonds, and the best ratio is one to one. The almond tofu produced in this way has both the sweetness of southern almonds and the aroma of northern almonds, which can be said to be the best of both worlds.

Before soaking almonds, you need to carefully select them. Pick out the almond shells and some incomplete almonds, and then put the southern almonds and northern almonds into clean water in a ratio of one to one for soaking.

Under normal circumstances, two kinds of almonds can be ground after soaking for more than six hours.

However, in order to make the almond tofu taste better and the utilization rate of the ingredients is higher, it is best to soak for more than an hour, so that the almonds can be fully soaked and the pulp yield will be higher.

Last night when Xu Zhuo was having dinner, he told the old man that he wanted to learn how to make almond tofu, and then the three old men helped to select the almonds and soak them in it.

At that time, we made an appointment to come to Ni Changye's house to do it. After all, there is a courtyard house here, which is a bit bigger.

Unexpectedly, after Yu Peiyong arrived today, when he heard that he was going to make almond tofu, he immediately recalled the bitterness and sweetness, and recalled with a few people the scene of the chef making almond tofu after the state banquet in the past.

As a result, recalling and recalling, a group of old people chatted about being teenagers, and planned to use the stone mill to make almond tofu again.

Although they took action, Ni Changye really found a set of stone mills and set them up in the yard, but also refused to use a motor to drive them because he wanted to restore them to the way they used to be.

Be sure to grind almonds by hand.

They each pushed a few times and started panting, and finally the job fell on Xu Zhuo's head.

Originally there were Li Hao and Ji Mingyu, but they got tired of pushing it for a while, so they went to the Yangxiezi Pavilion for a live broadcast, and drove away, leaving only Xu Zhuo crying in front of the old-fashioned stone mill.

After working for a long time, there was still one third of the soaked almonds left in the basin. Xu Zhuo was so tired that he was sweating all over. He wanted to use a soybean milk maker or a wall breaker to make it, but was opposed by several old people.

In desperation, he had to continue grinding almond milk.

On the other side, after Li Hao received a call from Guo Xingwang on the way, he rushed to the entrance of the Yangxiezi Pavilion without saying a word.

Guo Xingwang's guess was right. The reason why the other party was so confident was that he found a "fake Xu Zhuo" to complete the call in order to increase the popularity of the live broadcast room.

Apologize to Xu Zhuo after there is traffic.

Anyway, after having traffic and fame, if you apologize again, you can gain a wave of goodwill and continue to make money.

However, their calculations were completely thwarted because of the arrival of Li Hao and Ji Mingyu.

Ji Mingyu is a popular figure in the live broadcast circle recently, and almost everyone who likes to watch live broadcasts knows him.

There is no way, he has money and leisure, and the young shopkeeper of Ji's Roast Duck Restaurant has a very famous name. Coupled with his eloquence, it is hard for people to forget.

After they arrived, Ji Mingyu leaned over and looked at Guo Xingwang with surprise on his face: "Hey, isn't this Brother Guo, when did you come to the capital, I was still talking about you when I was eating with Brother Xu Zhuo yesterday.

Is he the one you just said on the phone pretending to be Xu Zhuo's relative? "

After Guo Xingwang nodded, Ji Mingyu said to the man: "Brother, before pretending to be a relative, can you look in the mirror first?

As far as this appearance is concerned, it is embarrassing to say that they are relatives of brother Xu Zhuo's family. Even if they are, I guess they are adopted.

Just by looking at your appearance, I can understand why our country is still in the primary stage of socialism, and this appearance is too bitter and bitter..."

Compared to Ji Mingyu's ridicule and sarcasm, Li Hao's operation is simple. He made a phone call to the company, and within 10 minutes, Xu Zhuo's "Cousin Yun" live broadcast room was banned, and the live broadcast account was also blocked. .

Li Hao didn't have any fault with this person by doing this.

The main reason is that there are too many people who have been rubbing Xu Zhuo's popularity recently, and this person happened to hit the muzzle of a gun again, so he should be slaughtered as a chicken, and let those monkeys who are chasing popularity have a look.

This wave, this wave is called killing chickens and monkeys!

Chapter 1508 Almond Tofu

When Li Hao and Ji Mingyu were with Xu Zhuo's Yun relatives over there, Xu Zhuo continued to push the stone mill in the yard of Ni Changye's house.

Finally, the soaked almonds were all ground into almond pulp. Xu Zhuo rubbed his sore arm. He wanted to take a rest, but was told by several old people that he had to filter the pulp quickly, otherwise the taste would be worse after a long time. The taste will start to deteriorate.

Making almond tofu is a race against time.

Xu Zhuo wiped the sweat off his brow and continued to make.

However, compared with refining, the filtering process is easier and more enjoyable.

Xu Zhuo brought a deeper basin, folded kitchen gauze a few times and covered it, and a simple filter was ready.

When using kitchen gauze, be sure to fold it in half a few times, so that the filter can be more thorough, and the almond tofu made will be more delicate and delicious.

If the filter is not thorough, the almond residue will affect the taste of almond tofu, and it will also affect the coagulation of almond tofu to a certain extent.

When it is in the pot, it is not enough to pour it directly into the pot covered with multiple layers of gauze, but also need to use the densest fine mesh sieve to filter it in the middle.

Xu Zhuo held a basin of almond pulp in one hand, and a high-density fine-mesh sieve in the other, and put it close to the mouth of the basin covered with multiple layers of gauze, and began to filter.

He holds the basin in his right hand and slowly pours it down towards the basin below, while holding a fine mesh sieve in his left hand and placing it at the mouth of the basin below to filter first.

This double filtration completely eliminates the possibility of residues being mixed into it.

After filtering, whether on the fine mesh sieve or gauze, there are a lot of almond residues.

These almond residues come in all sizes, so it stands to reason that they should be re-grinded on a stone mill now, but Xu Zhuo was really too lazy to bother, so he didn't do it.

In fact, if you use a soybean milk machine or a wall breaking machine at the beginning, you can reduce the residue by more than 80.00%.

Even if there is, it is very finely divided, and it can be filtered out after a little filtering.

But today's matter is decided by a few old people, Xu Zhuo is just a tool man, and has no part in making decisions at all.

Only by waiting for new ones to be released in the store in the future can we truly be the masters of the house.

After filtering, the almond milk becomes much finer, just like milk.

The next step is to cook.

And the filtered almond residue will not be wasted, and can be made into almond cheese and almond cakes and other snacks.

Before cooking, Xu Zhuo saw that Yu Peiyong took out a handful of crumpled plastic paper from a bag, put it into a small basin, and began to soak it with clean water.

Ok?

What is this operation?

"This is agar, an essential ingredient for making almond tofu and other dishes. Its function is similar to that of gelatine sheets, but the taste of the food is much better than that of gelatin sheets."

Is it so amazing?

Xu Zhuo leaned over to have a look, now that he was closer, he observed more carefully.

Judging from the appearance of this thing, it is just like bleached seaweed, all crumpled, very thin, very irregular, and very brittle.

However, the color of laver is black and purple, while this thing is white and translucent.

Tsk tsk, this is the first time I heard about this thing, then there will be new materials for making jelly or something.

Um, wait...

Why would I want to make jelly?

After soaking the agar, Yu Peiyong poured the almond pulp that Xu Zhu had filtered into the stainless steel pot, and added a small bowl of white sugar into the pot according to the amount of almond pulp.

Then, turn on the fire to boil.

“You can’t cook almond milk in an iron pot. You should use a stainless steel pot or an aluminum pot to cook it. The iron pot is easy to oxidize the almond pulp and turn it black. Although the almond tofu made in that way can be eaten, the overall color is black and the appearance is not good. good."

When cooking, keep stirring in the pot with a spoon, which can speed up the melting of sugar and prevent sticking to the pot.

"To make almond tofu, you must boil the slurry, so that not only can the toxins in the almonds be volatilized, but also the agar can be melted."

While stirring the pot, Yu Peiyong explained to Xu Zhuo the essentials and precautions for making almond tofu.

The biggest difference between agar and gelatine sheets is that agar needs to be boiled in water to melt, while gelatin sheets will completely melt when encountering slightly hot water, and there is no need to boil it at all.

Northern almonds taste bitter and slightly toxic, so they need to be boiled when eating, which can further reduce the toxicity in almonds.

Of course, if there are pregnant women or children at home, it is better to use southern almonds to be on the safe side.

After all, southern almonds are non-toxic and have a sweeter taste, so they are more suitable for cooking or desserts.

The almond milk in the pot was slowly boiling, and Yu Peiyong was talking about it while stirring the pot.

The unique bitter scent of almonds wafts through the yard, adding a different flavor to this warm spring noon.

After the almond milk in the pot boiled, Yu Peiyong grabbed the soaked agar and put it into it, continuing to stir.

Stirring at this time is mainly to accelerate the melting of the agar, so that the agar and almond milk can be more evenly blended together, and it is also to prevent sticking to the pan.

During the cooking process, almond milk will stick to the pan if you don’t pay attention, and then there will be a phenomenon of sticky bottom, which will affect the taste and appearance.

After the Yomo agar melted, Yu Peiyong poured the prepared milk into the pot and continued to stir.

Adding milk to almond tofu not only makes the delicious taste more delicate, but also increases the rich milk flavor, making almond tofu taste different and delicious.

"Don't pour the milk too early, otherwise the aroma of the milk will be boiled away. You have to wait until the almond milk is almost boiled before pouring, so that the aroma of the milk will be more intense."

The old man came over, and after muttering something like this, he said to Yu Peiyong who was still stirring the pot: "It's almost done, the taste of the milk will become weaker if you boil it again, the current pure milk is too fake, it's not boiled at all. "

Yu Peiyong nodded and turned off the fire.

Because the pot was still warm, he was worried that it would stick to the pot, so he stirred for a while.

After the temperature in the pot dropped a little, I found a few smooth plastic boxes inside, and prepared to pour the boiled almond pulp into it and let it cool down.

In this way, the almond tofu will solidify and form.

"Be sure to choose a good container, and the inside must be smooth enough, not the one with a small mouth and a big belly, because such a box is inconvenient to pour out, and it will destroy the overall appearance of the almond tofu dessert."

After Yu Peiyong finished speaking, he began to pour almond milk into the box.

However, when pouring, his other hand took the high-density fine-mesh sieve that Xu Zhuo had just used for filtering, and put it on the box.

Xu Zhuo asked in surprise, "Didn't it be filtered just now? Why did you filter it again?"

Chapter 1509 Almond Butter

Yu Peiyong said with a smile: "This filtration is to prevent the agar from being melted and mixed into the almond tofu.

Don't look at these agars that are like tofu jelly after melting, but when they are not melted, the taste is not very good, and it tastes like plastic paper.

In order to prevent this from happening, filter the boiled almond milk.

In addition, during the cooking process of these almond pulp, there will be many dense air bubbles. If these air bubbles are not filtered, the almond tofu produced will have defects such as pores.

Filter it now to effectively remove the air bubbles inside, so that there will be no air bubbles in the mold.

Moreover, filtering in this way can make the milk and almond milk more evenly mixed, and the taste is more delicate. "

After he explained it like this, Xu Zhuo realized that adding a filtering program was not unnecessary.

Yu Peiyong poured all the almond pulp boiled in the pot into the box through a fine-mesh sieve, then covered the box with a layer of plastic wrap, pierced some holes with a toothpick, and put it in the refrigerator.

The reason for covering the plastic wrap is to prevent the dried hard skin from appearing on the surface of the almond tofu.

And piercing a few holes is to facilitate the escape of water vapor.

As for why it was put in the refrigerator, it was purely to speed up the solidification speed of the almond tofu. In fact, at the current temperature, it can also solidify in a cool place, but the speed is a little slower.

After putting the almond tofu in the refrigerator, Xu Zhuo just wanted to go to the kitchen to see what Ni Changye and Ji Wenxuan were cooking for lunch, but the old man came over and said to Xu Zhuo, "Xiao Zhuo, there are quite a lot of almond dregs that have been filtered out just now. Let me teach you how to make almond cheese, this snack was passed down from the palace back then."

Xu Zhuo had heard of the name of almond cheese, and more than once.

The reason is that in almost all Qing palace dramas, there is almond cheese, and it even becomes a key prop to promote the plot.

I didn't expect the old man to do this.

but……

The skills I have just devoted myself to learning are used to learn almond tofu, and now I will make almond cheese, and I can reach the point where I can learn it without a little bit.

Someone set up the possibility of collapse.

So Xu Zhuo decided to let the old man talk about this almond cheese, and see if he could trigger the skill of drawing inferences.

The almond dregs that had just been filtered out were stored in a small basin, Xu Zhuo brought the almond dregs over, leaned next to the old man and asked, "Was it from the palace?"

The old man nodded: "This is recorded in the book that your old master Zhang gave you. The Zhang family used to be the head of the imperial dining room, and they were very good at these things, so they passed it down and recorded it in the book."

It turned out that this was related to the deceased Mrs. Zhang, Xu Zhuo immediately regained his spirits: "Grandpa, is it troublesome to make this almond cheese?"