Chapter 1280： Tofu (Part 2) (1/2)

It’s hard to imagine that Huang Moushan would one day wear a small floral apron and carry a big plate like a little cook...

Okay, Shan Ye's smile is quite brilliant, at least sweeter than some people's first women's laughter.

Regardless of whether a group of obsessive evolutionists are willing or unwilling, like or not, at least they have accepted the stinky tofu that Shan Ye handed over from the big plate.

When Lord Shan walked a little farther,

”Fuck, Nima, this is not a surprise, it's a fright...”

”I've heard that beautiful girls hand-made everything can be sold very valuable, this fragrant hand-made by Grandpa Dashan...”

”Ha, stinky tofu, it really fits Shan Ye's style of painting.”

”Why do I rely on the taste to be so irritating? It's too stinky, a macho must eat it!”

Anyway, this thing is worthless even if the system allows it to be sold. Lin Chou is still happy to see Lord Shan go to share his barren happiness with a group of silly evolutionists who look dumbfounded.

As for Boss Lin, this self-propelled boss Bi is in the back mountain using his cast iron plate from the pit of the system to fry Su Yourong Dayue Sister Xiong and Wu Ke.

The hyphae growing on the surface of the hairy tofu made it look at least three times larger. Lin Chou was very proud of this. The hairy tofu before the cataclysm could not grow so densely and long. Lin Chou insisted that it was cultivated by him. The credit of the strain.

The biggest difference between red and white edamame... er... is the color...

In fact, there is no difference in taste. The most important thing is the charming fermented flavor brought by the flora. This is the charm of edamame.

The fluffy mycelium on the surface of the edamame is fried on the iron plate to fit the original square shape of the tofu, and form a small ”velvet blanket” on the surface of the tofu, which is slightly soft and brown.

It’s amazing, the mycelium seems to be incapable of being really crispy anyway, and the fluffy texture can’t get rid of it.

Su Yourong sniffed the smell from the iron plate,

”I thought it would be sour and smelly, but...it's so fragrant...”

Wu Ke said,

”Don't little girls always like fluffy things? These hairy tofu should be cute to you, right? Why do you think they are sour and smelly?”

Su Yourong just frowned.

”No wonder your paper man wife smokes more and more.”

Wu Ke: ”...”

Although he was complimenting me, it always felt like something was wrong.

Wu Ke said angrily,

”Brother Chou, isn't your pot of small miscellaneous fish sauce and hairy tofu still out of the pot?”

”Thousand rolls of tofu and ten thousand rolls of fish,” Lin Chou flipped the tofu on the iron plate.

Boss Lin held out a finger,

”I learned this sizzling tofu from a roadside stall. The nine-tiered pagoda of poppy chestnuts and chili are the secrets of the recipe. Unfortunately, China had forbidden this thing before the cataclysm.”

Most of the edamame tofu made has been tuned by Lin Chou and added a lot of chili, wrapped in greens and put in a jar to continue to ferment. You can take it out anytime when you want to eat it, and the edamame will gradually change. It has the same texture as fermented bean curd, delicate and moist, and super spicy.

The only thing left for this meal is to fry tofu and stew small fish. At present, it seems that this thing is almost all-match, and the flavor is moving.

”More spicy, more spicy and fried is delicious!”

Lin Chou glanced at Wu Ke who was speaking.

”Another professional tofu has come out.”

Su Yourong took the opportunity to make up for the knife,

”I smoke a piece of paper every day, my wife is thinking about eating tofu, hum, big pig's hoof.”