Chapter 1279： Tofu (Part 1) (2/2)
”Roar, hot, but it's really fragrant, well, it must be better to replace the green chilies with dried red chilies.”
Shan Ye pinched two wild duck eggs that he did not know from which nest he took out, and fry the diced bean dregs into omelets on a stone slab.
”I used to like this stuff too, but the more I eat it, the more fishy it gets. The sea duck eggs on the east gate are the most fragrant. They are light yellow and red.”
Boss Lin smiled and put a fried omelet to Su Yourong.
”Come, try Shan Ye's craftsmanship, too.”
The bean dregs and diced meat have been fried to dryness and fragrant. After being fried into pancakes with wild duck eggs, they are crispy in the mouth and spicy with green onions.
Uh ...
In fact, that's the end, Shan Ye's cooking skills are still unremarkable.
The fishy smell of wild duck eggs and the beany smell that has been consumed by frying is not unpalatable, but it is basically not a taste that normal people would like.
However, it’s better than letting Shan Ye fry small fish with bean dregs, it’s definitely more fishy...
Su Yourong was selling a face to Lin Chou anyway, at least he didn't directly say how cruel Huang Dashan's craftsmanship is.
”Ah, I have to get some brine, Wu Ke? Where's Wu Ke? I remember the young man hasn't eaten yet. You Rong will call him over and have a taste~”
The soy milk with the brine solidifies quickly at a speed visible to the naked eye, turning into white and delicate tender bean curd, and then pressed tofu.
Put these tender bean curds in a mold and place heavy objects on top to turn them into tender or old tofu depending on the weight.
According to Lin Chou's personal preference, the stinky tofu he likes is the kind that is a little bit tenderer. The outside can be fried and crispy and fragrant, while the inside is still tender and juicy. Well, the trembling one is best.
Shan Ye rubs his hands every few minutes and asks whether the tofu has been formed, whether it can be cut into pieces and soaked in the marinade that he can't wait to turn into stinky tofu.
”I'll come, I'll come, I'll cut this one~”
Huang Dashan was even humming a song when he was cutting tofu. He couldn't imagine why he can even cut tofu now...
”Hey, why are you going to Linzi with my cut tofu?”
Lin Chou said with a laugh,
”Have you made several plates of tofu, and they all turned into stinky tofu. Can you finish it?”
”Uh... well, what is that, what did you sprinkle on it...”
Lin Chou carefully sprinkled a fine purple-red powder on the tofu,
”The strain is mainly made of corn silk. This kind of tofu can grow red mycelium. As for this kind, it's white.”
Shan Ye realized,
”Oh, edamame, I have eaten it a few times. I heard that it is not very good for fermentation. Too many fungi can easily deteriorate.”
”You have eaten a lot of heavy flavors.”
”Don't look at your identity~” Huang Dashan squeezed his eyes, his expression was extremely wretched, ”You Shanye, my tofu I have eaten is dozens of dozens more than you have seen, how about it? The kind-hearted Grandpa Dashan will teach you some advanced experience, the kind that is good for the little virgin thief~”
Lin Chou: ”???”
So are we really discussing the same topic? !
”Come here, it's not the time to be shy. It's still honest to say that you don't want your body. Look, your forehead is sweating, which makes you excited, tut~”
”roll!”