Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

The soybeans have been completely dried, and when gently tapped, the plump soybean particles will fall out.

The two of them worked together to knock all the soybeans into the threshing pods, and then used Zhao Yeqing's newly made broom to sweep all the soybeans together.

The broom is made of sweet sorghum ears. After punching out the sorghum kernels, the leaf sheaths are removed, and then the sorghum stems and whiskers are tied together.

The ones sold in the market are relatively white, smoked with sulfur, and look good.

For their own use, Zhao Yeqing didn't bother to put in any more effort and just tied it up and used it.

Mu Xi put all the soybeans in a dustpan. Now there is a windmill at home, which can clean the soybeans with grass clippings.

Put the dried soybean stalks and peanut stalks together in the kitchen over a fire. After the soybeans are cleaned, they can be left in the sun for another day to ensure that the water evaporates and they can be stored longer.

Some of them were left out of the sun and had to be soaked again. The two planned to make tofu and eat them tomorrow.

It's not possible to soak soybeans at room temperature today. They'll become sour within two hours, so they have to be soaked in the refrigerator overnight.

The soaked soybeans were taken to the yard, the stone mill was moved out, and one person placed the beans and the other pushed the millstone.

After putting the beans in, you have to add a little bit of water from time to time.

The light yellow beans soon turned into white soy milk. A total of five kilograms of soybeans were ground. In addition to making tofu, there are also soy products such as soy milk, tofu curd, yuba, and dried tofu.

Zhao Yeqing originally thought about using vinegar to make some tofu, thinking that there were no such things as salt brine and gypsum lactone at home, but Mu Xi said there was.

During his break, he took out a bag from the original main house containing white plaster.

"This is the gypsum that the original owner used to make medicinal materials. In Chinese medicine, it is called calcined gypsum, which is plaster of paris. I remember that the tofu is also made of plaster of paris, right?"

Zhao Yeqing took it and put his head into the plastic bag and smelled it. It did smell like plaster.

She replied: "It should be the same."

It is easier to make tofu curd with gypsum. If you use white vinegar to bake the tofu, the tofu curd will be loose, and you can stew a solid piece of tofu curd with gypsum.

To make gypsum tofu, the ratio of soybeans to tofu is about 1:3. One pound of soybeans can produce three pounds of tofu.

After the ground soy milk is filtered, half is used to make tofu, and the other half is divided into two parts. A small part is boiled and used as a drink, and a large part is used to make yuba.

The filtered tofu residue is also delicious. Add some garlic sprouts and chili and stir-fry it to make a dish. It is more fragrant than meat when used with rice.

Zhao Yeqing mixed the gypsum with water, waited for the soy milk to boil and let it cool for a while, then poured the gypsum water into the stirred soy milk several times. When he saw that the inside gradually turned into a flocculent shape, he covered it and simmered it for ten minutes. It will solidify into tofu curd.

Mu Xi is cooking the second pot of soy milk. This pot is for drinking. The soy milk will boil falsely. You have to boil it for five more minutes before you can drink it.

No one drinks hot soy milk in this weather, so it has to be cooled down.

The hot tofu pudding was simmered. Zhao Yeqing wanted to eat it but thought it was too hot, so he took out two large bowls of tofu pudding and put it in the refrigerator to cool down.

There is no plastic wrap at home, so I can only use two additional plates as lids.

The hot soy milk must be cooled for a while before being put into the refrigerator. While it is cooling, a third pot of soy milk must be cooked.

This pot is used to make yuba. After the boiled soy milk has been cooked, lower the temperature a little and then bring it back to the boil. Slowly heat it until condensed bean curd appears on the surface of the soy milk. The process is a bit like making naipizi in winter. when.

The fire should not be too high, otherwise the bean skin on the surface will burst. The process is very time-consuming. It takes seven or eight minutes to make each bean skin. The thin bean skin is lifted up with a slightly thick wire and hung on the On top of the prepared small bamboo pole.

While Mu Xi was making yuba, Zhao Yeqing was preparing to make tofu.

The tofu mold was made from the wood left over from when Mu Xi cut down the tree and came back to build the mushroom room two days ago. Seeing that he was about to beat the soybeans, he nailed a mold while he was free.

Spread the gauze inside the square mold, pour the white tofu pudding into it, gather the gauze over and cover it, and then press the top lid firmly.

There is a lot of water under the mold from the squeezed tofu. Zhao Yeqing placed a big stone on top. When all the water from the tofu is squeezed out, the tofu is considered finished.

Zhao Yeqing made the tofu, and only four or five pieces of yuba came out from Mu Xi's side. There was still more than half of the soy milk used to make yuba in the basin, so she started another pot and made yuba together.

About one and a half kilograms of soybeans were used to make less than one kilogram of yuba. This was Zhao Yeqing's first time to practice it. He had seen his grandparents making it during the Chinese New Year.

If you have successful experience the first time, you will be able to do more next time.

The soy milk was almost cool, so Zhao Yeqing poured two bowls out and put the rest in the refrigerator.

Add sugar to two bowls of soy milk, stir with the remaining heat of the soy milk until it melts, then add two ice cubes to the bowl.

After finishing the work, each person had a glass of iced soy milk. The sweat from making yuba by the fire just now became less uncomfortable. The body instantly felt refreshed and the breath he exhaled was ice-cold.

It takes just an hour to press the tofu. The size of the mold is not large, so you have to do it twice to finish all the tofu.

Zhao Yeqing took out the first plate of tofu, opened the gauze, and poked it gently with his finger. It was bouncy and neither old nor tender. This kind of tofu is called water tofu in his hometown.

Break off a piece of tofu with your hands and put it in a bowl, poke some randomly with chopsticks, sprinkle with chopped green onion, sesame chili oil and light soy sauce, it is the simplest cold tofu.

She was previously worried that the smell of plaster would be too strong. After all, there was no kitchen scale and there was no way to accurately weigh the plaster. She also didn’t have much experience, so she could only try to make it by recalling the pictures in her memory.

Unexpectedly, it was an unexpected success. The tofu tastes full of bean flavor, and the slight gypsum smell is negligible. It is paired with the aroma of green onion and a little bit of chili oil for freshness. It is light and refreshing, perfect for summer.

It's a pity that tofu can't be stored for a long time. It can only be stored in the refrigerator for two or three days before it goes bad. My grandma used to soak the tofu in water to make it last a few days longer.

The water cannot be well water, it must be boiled cold boiled water. Cold boiled water has fewer bacteria. Add a little salt to it and soak the tofu. It can be stored for more than a week.

But even this didn't last long. It's not like before, where you can buy it anytime you want. Now, if you want to eat it, you have to grind the beans, filter them, boil them, order the tofu, and press the tofu before you can eat it.

Two and a half kilograms of soybeans yielded seven and a half kilograms of tofu. Zhao Yeqing took out two kilograms and soaked them in water for subsequent cooking. The remaining five and a half kilograms were used to make fried tofu and dried tofu.