He was betrayed at the beginning, from a cake seller to a wealthy person

After the sesame paste was made, Lu Yan began to think about making fermented bean curd again. Sesame sauce + fermented bean curd + chive flowers are the perfect hot pot dipping sauce, you can’t miss any one of them!

Unlike sesame paste, fermented bean curd is purely physically squeezed. Fermented bean curd requires bacteria. To make modern homemade fermented bean curd, you need to sprinkle bean curd koji on the surface of the tofu. The fermented bean curd koji is actually Mucor. Only when Mucor mold grows on the surface of the tofu and is not disturbed by other bacteria can fermented bean curd be made.

So now that there is no bean curd koji, where can I get mucor mold?

Lu Yan thought of the experiment she did in her high school biology elective course. In making fermented bean curd, rice dumpling leaves were used instead of fermented bean curd koji. At that time, the teacher said that Mucor grows in grass leaves. It should be possible to use grass leaves.

The rice dumpling leaves are just reed leaves. There is no reed lake around, and it is not easy to touch the rice dumpling leaves when making rice dumplings. But reed is not the only type of grass plant. Wheat is a grass plant. There was nothing else in the house, but a lot of straw. Lu Yan decided to experiment with wheat straw.

Lu Yan first bought a plate of tofu, cut it into two centimeter square cubes, blanched it with water, and arranged it neatly on the thick wheat straw. Then she left it alone and came back to look at it three days later.

Three days later, the tofu was indeed all fluffy, but the color of the hair was a little different. Because there was no way to eliminate the interference of miscellaneous bacteria, Lu Yan had already mentally expected this outcome.

Some of the tofu have white hair, some are red and yellow, and some are black. The colors are very impactful. The white ones grow best, and some that are red and yellow can still be used. The black ones are Aspergillus niger, which cannot be eaten, so you can't take the black ones.

After picking and choosing, less than half of the items were usable, but Lu Yan was already satisfied. She smoothed the fur and wrapped it around the tofu, which turned into small cubes again.

Lu Yan took out the salt and prepared spice powder and stir-fried it in the pot. Dip the tofu in wine and coat it evenly in the spice powder, and put them into the small jar one by one.

Red yeast rice is used to color fermented bean curd. Lu Yan was originally worried that red yeast rice would not be available in this place, but she did not expect that red yeast rice was actually sold in grocery stores. After thinking about it, Hebei was originally the place where red yeast rice was produced. If she felt right, Hengzhou was right here, and it happened to be the place where red yeast rice was produced. Lu Yan got it home without saying a word. She might have to use it for stuffing sausages at the end of the year.

Crush the red yeast rice into powder, add rice wine to make a red liquid, pour it into a small jar containing the tofu, cover it with the tofu, seal it, and marinate it for about [-] days and a month, and the fermented bean curd is ready to eat.

The production of bean curd is too laborious, and the selection of bacterial strains is not controllable. Tofu with other bacteria can only be thrown away in tears. Lu Yan really didn't want to waste food like this, so she decided to just make this one jar and not make more. She just had enough to eat at home and not to take out.

Having already made fermented bean curd, Lu Yan couldn't help but think of Doubanjiang. Red bean paste is used in many dishes, but the moldy bean paste inside also needs to be fermented.

I’ve already made fermented bean curd, so let’s just make it together. Lu Yan bought a basket of broad beans, soaked them overnight, peeled them, and divided them into two halves. Place pumpkin leaves in a dustpan, place broad beans on the pumpkin leaves, cover them with a layer of pumpkin leaves, and place them in a cool place to ferment for seven days. Seven days later, the moldy Douban will be ready.

With mold douban, doubanjiang is easy to make. Wash and dry the peppers and bean sprouts. Pour the bean sprouts into a basin, add a bowl of white wine, then add salt and rapeseed oil, mix well, and cover and seal for one day. Chop the peppers, mix the pickled watercress and peppers with salt and spice powder, then pour in the rapeseed oil, stir evenly, then add a small jar of white wine, and that's it.

The prepared bean paste needs to be stirred once every morning and dried in the sun for a month before it is completely ready.

Laba came earlier than doubanjiang and fermented bean curd. In a blink of an eye, Laba is coming!

Lu Yan prepared the ingredients a day in advance and soaked all the beans that needed to be soaked in advance.

Laba porridge is not as simple as just simmering it in one pot. Each ingredient takes a different time to cook and a different time to put in. Kidney beans are the hardest to ripen, so cook them first, then add red beans and mung beans that are also not ripe enough, then red dates and lotus seeds with the cores removed, and finally add cooked rice, millet, and glutinous rice. Boil them in the last pot. Lifting the lid filled the courtyard with the sweet aroma of porridge.

The taste is sweet and mellow. Because of the red dates, it has a slight sweetness without adding sugar. It also tastes good if you drink it directly. If you like it sweet, you can add a spoonful of sugar.

Lu Yan is a no-sugar kind of person. Before entering the book, Lu Yan even ordered sugar-free milk tea. The other three members of the Lu family are all into the sugar-added diet, and even Yinzi prefers the sugar-added version. Lu Yan was also convinced by the people's love for sugar in the Dali Dynasty.

"It tastes really good, much better than what I brewed before." Xu sighed while drinking.

"What mom used to cook was not really Laba porridge at all. It was just a matter of meaning, and then it was over." Lu Sheng teased and was hit by Mrs. Xu.

In the past, my family was very poor, so I couldn’t bear to put so many ingredients into Laba porridge. It would be nice to have three or four kinds of ingredients, and if I add a lot of water, the thin soup would have too little water in a large pot. How could I dare to cook a pot of thick porridge like Lu Yan? .

Lu Yan has always been bold in cooking and dares to use ingredients, and she has made a lot of money this year, so she doesn't even have to cut corners on the Laba porridge that she drinks at home.

"If it tastes good, drink more." Lu Yan said, "It's best to drink it all at once. The taste will change again if you heat it up."

Lu Sheng asked Lu Yan if she wanted to sell porridge for Twilight Food today. Lu Yan thought about it and shook her head.

These kinds of rice are really expensive. A bowl of porridge costs only three pennies and it's hard to say that you can make back your money. It's too expensive and I'm afraid they won't be willing to buy it. Lu Yan planned to eat it for her family and was not planning to sell it.

Lu Sheng nodded after hearing this: "What you said makes sense. In the final analysis, we are poverty-stricken, so we can't sell things at a high price."

"When we open a shop in the county town, the price will be more expensive." Lu Yan said, "We will also have to include the rent by then."

"It's expensive in the county, but there are people buying it." Lu Sheng was not worried at all: "Just open the county school gate. The county school has a tuition fee of 20 taels per year. Those who can afford the county school will not be unable to afford food."

Lu Yan nodded: "The price will depend on the purchasing power of the people in the county."

"Purchasing power is a good word," Lu Sheng said.