Heavenly Gourmet

Smelly!

Lin Hai nodded slightly, just want to stink!

Because it is not easy to make stinky tofu from the tofu you buy, and the quality is not good either.

So Lin Hai decided to do it himself from beginning to end.

After the soybeans were soaked in water, he washed them with clean water and finally put in about forty pounds of water.

He held the bean basin with one hand and poured the soybeans into a small stone mill with a spoon.

Lin Hai bought this stone mill when he passed by the stall.

He used to have the desire to make and cook tofu, but then because no one took it seriously, it would be good to earn a thousand yuan a week.

So this small stone mill was left idle.

Today, the small stone mill was taken out again, and it can be considered as a good thing.

As Lin Hai grinded the soybeans, the surrounding white bean juice slowly overflowed, and finally flowed into the wooden basin prepared by Lin Hai in advance. After just a while, the beans in the basin were empty.

At the same time, the big wooden basin was filled with white bean curds, like white clouds.

You still have to make the tofu yourself. Although the process is a bit more cumbersome, now all the customers go to Baiweilou.

Lin Hai knew that these guests would never come if they couldn't bring out some hard food.

What's more, my restaurant is just a small fly house.

There is no comparison with that behemoth.

So you need to take a different approach.

Doing this is not enough, it is only half the battle.

Lin Hai breathed out, rested for a while, then filled the tofu pudding with warm water, mixed it well, and finally put it into a gauze bag for filtering.

Only after filtering the water can it become real tofu.

Soon, the entire juice was filtered and turned into okara.

Lin Hai put on his gloves and gently touched the filtered bean dregs and found that it was still a little sticky.

Lin Hai took off his gloves and once again put the bean dregs into gauze to filter.

The first filtration is only a primary filtration, and it cannot actually make tofu. It must be filtered three times until the bean dregs are not sticky to the hands.

When all the soy milk was squeezed out, Lin Hai skimmed off the foam in the basin and put the juice into the pot.

Turn on the stove!

Soy milk needs to be boiled over high heat to fully bring out the flavor.

Under the cooking fire, the soy milk kept emitting small bubbles. Each small bubble appeared on the surface, and then exploded completely.

After about ten minutes, the pot of soy milk was completely boiled.

Lin Hai poured the slurry into the jar, then took out the gypsum juice and poured it into the pot.

Order brine.

This is the most important step in making tofu. If the braising point is not good, then the whole tofu will be wasted.

However, although Lin Hai has never ordered braised food, with the help of the gourmet recipe, this kind of craft is simply at his fingertips.

After stirring, a magical reaction occurred between the plaster and Dou Zhi.

I saw that the tofu curd quickly turned into blocks at a speed visible to the naked eye, looking very neat.

"Finally finished."

Lin Hai sighed. This thing is really troublesome. No wonder many restaurants don't like to make tofu.

No, in other words, it’s no wonder that many restaurants don’t make their own tofu, but buy it ready-made.

Seeing that the tofu was finished, Lin Hai placed it in a square wooden box, covered it with a wooden board, and pressed it firmly with two heavy objects to squeeze out the water and make the tofu harder.

The tofu required for stinky tofu is specially made, and the degree of this tofu must be controlled well.

The ingredient required for Mapo Tofu is harder than tofu, but softer than dry tofu.

So this is why Lin Hai does not use Mapo Tofu tofu for cooking.

This kind of tofu is cooked into stinky tofu, which is simply excellent.

After pressing for ten minutes, Lin Hai took away the heavy objects placed on the wooden board, and then opened the lid of the wooden box.

A cube of about one meter of tofu appeared perfectly in front of Lin Hai.

This piece of tofu has the unique fragrance of soybeans. Such a large piece is extremely white, with no impurities in it at all.

You're done!

Lin Hai was very satisfied with the tofu he made.

This kind of tofu is simply much better than the ones you buy.

Once the tofu is done, the next step is very simple.

Lin Hai took out the big piece of tofu and put it on the chopping board. He just cut it a few times——

The tofu block was cut into countless small pieces in an instant.

Every small piece is extremely uniform and looks like it was cut by a machine.

The tofu is done, now it’s time to make stinky tofu.

To cook a perfect pot of stinky tofu, not only the tofu needs to be good, but also the tofu needs to be fermented well.

Otherwise, stinky tofu will not be made at all.

Even after it's made, it doesn't have that stinky smell.

However, fermenting stinky tofu takes time, at least half a month.

Lin Hai couldn't wait any longer.

After all, this Baiwei Building has already opened, and it is also his mortal enemy.

If you can't attract customers today, you won't have any customers in the future.

The power of capital.

very powerful……

Lin Hai also has time.

The shopping mall in WeChat Wallet offers magical water that shortens the fermentation time of ingredients and special stinky tofu brine.

And the price is cheap, you only need 0.1 merit points to purchase it.

Special stinky tofu divine water.

Lin Hai now clicked on the WeChat mall with ease, and quickly found the fermented magical water and the special stinky tofu magical water.

"The fermented divine water is Taishang Laojun's special divine water. It contains the weak law of time, which can quickly make the food grow."

"The special divine water for stinky tofu is the special divine water made by the God of Cooking. It uses a large amount of medicinal herbs that are the essence of heaven and earth. It is made entirely from ingredients. Adding a little bit can make the tofu smell extremely smelly and fragrant."

Lin Hai added these two ingredients to the shopping cart without hesitation.

Buy!

"Congratulations on getting the special stinky tofu magical water and fermented magical water. It has been put into your WeChat wallet, please check it."

"You have consumed 0.2 merit points."

Lin Hai opened his WeChat wallet and took out the fermented magical water and the special stinky tofu magical water.

brush!

I saw a flash of golden light!

Two exquisite bottles appeared on the shelf.

This bottle is about the size of a soy sauce bottle, and there is no cap on the bottle.

Only corks.

On the bottle body, there are several large characters circulating.

These big characters are naturally fermented divine water and stinky tofu special divine water.

Lin Hai took out the fermented divine water, found a piece of tofu, and put a drop of it on the tofu.

Soon, a strange scene appeared.

I saw that the piece of tofu that Lin Hai took out was changing rapidly at a speed visible to the naked eye. Almost instantly, an inch-long white hair grew on the tofu.

These white hairs are mold.

However, this mold is not harmful.

And the bigger the mold is, the more fragrant the fried stinky tofu will be.

At the same time, the stench also spread from the piece of tofu.

"Fuck, this tastes so damn right..."

When Lin Hai smelled the smell of stinky tofu, he almost vomited out his dinner.

This kind of odor can only be described by the words of a star in Lin Hai's heart, that is:

Like a thorn in the back, like sitting on pins and needles, like a lump in the throat...