God of Cooking, grilling skewers attracted the fairy beasts

"Taste it?"

Li Heng picked up a piece of bean curd with chopsticks and asked Lu Xiaoxiao.

"No, I don't want it."

Lu Xiaoxiao looked at brother Li Heng who kept approaching her and backed away in fear. Even a gluttonous Lu Xiaoxiao would not dare to try such a strange food easily.

"Humph, you don't know the goods."

"Do you want to try it?"

Li Heng raised his chopsticks and asked around.

"No need, Master Li Heng, we just finished eating and we are not hungry yet."

Wherever the chopsticks touched, all the apprentices moved back, fearing that they would not be able to dodge.

Seeing that no one was willing to try it, Li Heng had no choice but to pick off a small speck from the bean curd and lick it with his tongue.

When you get close, you can smell a very unique fragrance. The first feeling in the mouth is salty, very salty. It really needs to be paired with staple food to make it delicious.

Li Heng tasted the fermented bean curd to confirm whether it had been successfully fermented and whether it had any peculiar smell. The result was almost as he expected, and it was a success.

"Brother Li Heng, you actually ate it? I want it too, I want it too."

Only after Lu Xiaoxiao saw Li Heng eating fermented bean curd with his own eyes did he become convinced that this food was really edible.

As a foodie deer, she immediately changed her stance and expressed her desire to give it a try.

"Want to eat now? It's too late. I won't give it to you."

Li Heng teases the deer on the small trail.

"Don't, brother Li Heng, can't I do it if I'm wrong? I apologize to you."

Lu Xiaoxiao hugged Li Heng's thigh and said.

"Wrong? Where did you go wrong?"

Li Heng asked Lu Xiaoxiao.

"Well, the mistake is..."

Lu Xiaoxiao just said it casually. He didn't expect that brother Li Heng would ask again, and he was immediately stuck.

At this moment, the deer's little brain was working rapidly, just to find a suitable reason.

"Yes, brother Li Heng, listen to me... No, listen to me."

"I shouldn't doubt your cooking skills. From now on, whenever Brother Li Heng cooks something, no matter how weird it is, I will be the first to try it."

Lu Xiaoxiao replied confidently.

"Very well, all I need is your words."

After Lu Xiaoxiao's hard work, Li Heng finally let her and a group of apprentices give it a try.

Although everyone was not used to this strange smell at first.

After getting used to it, some people immediately fell in love with this unique taste and made two steamed buns with a piece of fermented bean curd on the spot.

The fermented tofu is ready, and the next step is to make the brine for soaking the tofu.

The preparation of brine requires the use of something that Li Heng made a long time ago - tempeh.

Take half a pot of tempeh, wash it with water, then add water to the pot and cook for half an hour.

Pour the peeled and thinly sliced ​​bamboo shoots into the pot, as well as the shiitake mushrooms and garlic pellets that Li Heng found in the woods.

Next, add an appropriate amount of salt, relatively high-alcohol wine, and edible alkali to the pot.

Edible alkali was made by Li Heng himself, using an ancient method.

Burn the dry straw into ashes and pour it into water, then filter out the residue with gauze to get alkaline water.

The reason why alkali is added is to prevent the brine from deteriorating and promote the formation of tofu.

After adding the required ingredients, Li Heng directly covered the pot and let it ferment naturally for ten days.

One thing to note is that someone has to open the lid and stir it once a day. With so many apprentices on Little Chef Peak, Li Heng naturally won't keep an eye on it like he did when making vinegar.

Li Heng selected ten lucky people from more than a dozen apprentices to take over this arduous task.

When the time was up the next day, Li Heng took out all the ingredients from the pot containing the black bean sauce, so as not to affect the finished product of the brine.

Then mash a few pieces of fermented bean curd and add them to the pot, stir evenly, and ferment again for half a month.

Another long wait.

Taking advantage of this time gap, Li Heng went to the mission hall again and issued a new mission: to find a light blue-green ore.

Li Heng remembered that the scientific name of this ore on Earth is alum, which is a natural mineral whose main component is ferrous sulfate.

In the process of making stinky tofu, it plays a role in coloring and producing the special smell of stinky tofu. Li Heng always feels that black stinky tofu is the authentic one.

The last time I opened the lid was a few days later.

After learning from the experience last time, Lu Xiaoxiao and other apprentices learned the lesson this time and only watched Li Heng's operations from a distance, and no longer approached easily.

"Here I go, this smell is really refreshing!"

The moment he opened the lid of the pot, Li Heng smelled the familiar, rich smell.

Although Li Heng had smelled this smell more than once, he still couldn't bear it. After throwing down the lid of the pot in his hand, he ran out like a fool.

"Haha, look at Brother Li Heng, he looks so embarrassed."

Lu Xiaoxiao hid in the distance, gloating and clapping his hands.

What she didn't expect was that the stench Li Heng smelled soon reached her nose.

"Ugh~ Brother Li Heng, why is this stuff smellier than the fermented bean curd last time?"

After Lu Xiaoxiao retched, he immediately pinched his nose and crawled towards the kitchen door, fearing that he would faint if he took a step slower.

Other apprentices also rushed out, some through the door, and some through the window.

"What happened to brother Li Heng? Why do the things he makes become more smelly every time?"

Lu Xiaoxiao was a little puzzled. If the bean curd made last time was still within the acceptable range, today's thing was unacceptable.

After about a cup of tea, the smell in the kitchen dissipated a little.

So a group of apprentices, led by Li Heng, stepped into the kitchen again.

The work of making stinky tofu has to continue. Prepare a small amount of alum diluted with boiling water and pour it into the tofu cubes prepared in advance to soak and solidify the color.

Pour the smelly black brine into the tofu cubes and marinate for about a day, which is about an hour when converted to the time outside the Chaos Clock Array.

"Uncle Li Heng, is this black and smelly tofu you are holding really edible?"

Even now, Tie Xin still can't imagine that this is really the delicacy Li Heng said.

This stuff doesn't look very delicious no matter how you look at it.

"Of course. When have I lied to you? Haven't you tried fermented bean curd?"

Li Heng said with certainty.

"This is still a semi-finished product now. You will know later whether he can eat it or not."

After speaking, Li Heng took out a pot and put it on the stove, adding a small amount of oil to the pot.

After the oil temperature reaches 70% hot, put the braised and smelly tofu cubes into the pot and fry them.

Wait until the middle of the tofu bulges before taking it out and draining the oil. After frying at high temperature, Li Heng can already smell a faint fragrance.

In the last step, poke a small hole in the middle of the tofu, pour a spoonful of homemade chili sauce and pork bone broth, and sprinkle with a handful of chopped green onions and coriander.

In this way, a plate of stinky tofu that smells very stinky and I don't know whether it tastes good or not is ready.

Li Heng picked up a piece of stinky tofu and was about to put it into his mouth. After glancing at the crowd, he suddenly remembered something and put down his chopsticks again.