Su Zifang doesn't believe that the color and material of kitchenware talked about by some metaphysical chefs will have a great impact on the taste of the food.

His scientific education in the Old South taught him that the best tasting dish a chef can make must be the one he has made with the most care, the one that he has put his heart and soul into from the beginning of the growth of the ingredients.

Jasibe cites the example of the best chefs in Gaul, who are often the best farmers besides the chefs, who take care of each of their ingredients more carefully than the peasants, and even predestined what a vegetable will serve on the table the moment it is planted.

In the eyes of such a chef, when he sees the ingredients, he will subconsciously make up the dishes that are suitable for him.

"Wake up in the morning, pour some water on the frozen eggplant that is basking in the sun, and check the growth of the asparagus bisque, the lettuce salad looks ready to eat, and the charcoal-grilled potatoes are just the right size. Rosemary lamb chops are drinking from the outside and tender on the inside, mint perch (body shēn) swimming in the pond is vigorous, and a row of honey-glazed chicken wings in the chicken coop is clucking......"

But now, Su Zifang touched his nose.

He looked at the little golden bean in front of him, and he really couldn't imagine what it would look like when it turned into Wensi Tofu.

It was too late to plant soybeans on site, after all, the system he had did not come with a field, so he could only start by grinding soybean milk.

"I hope the quality doesn't drop too much. Su Zifang sighed and moved all the soybean milk machines on the cooking tables on both sides to him.

"Need so much?" said Shen Anyan in surprise.

"Well, there is no stone mill to do this, otherwise a soymilk machine will affect the taste after beating in batches. ”

Su Zifang explained, added twice as much water to the soymilk maker as usual, and pressed the switch.

"When the first time is over, you can add it for me. ”

"Huh?"

"Wensi tofu needs very delicate soy milk, and it should be enough to beat it twice with this commercial soybean milk machine. ”

After settling down the link that needed Shen Anyan's help, Su Zifang began to prepare the gluconolactone solution needed to make lactone tofu.

Different from traditional brine and sauerkraut juice, the slurry of lactone tofu determines the success or failure of tofu, more sour, less non-clotted, and it is difficult to make a perfect lactone tofu without years of effort.

High protein content, watery, smooth and tender......

Fortunately, communication is convenient now, and Su Zifang asked Jia Xibei through WeChat to find out the most suitable ratio for making lactone tofu.

Before the soy milk came out of the pot, he washed the prepared 200-mesh sieve cloth and fixed it on the edge of the pot, and then began to fill the pot with soy milk spoonful by spoonful.

"Haven't you already skimmed the foam?" Shen Anyan was puzzled.

"It's not enough, you have to filter out all the okara. ”

Su Zifang explained and filtered at the same time, repeated three times, and the soybean milk in the pot was finally white and delicate like a cow (milk nǎi), full of bean fragrance.

"Boil the soy milk, cool it to 80 degrees, pour in the prepared gluconolactone solution, stir well, let it stand, put it in a container, press it for five minutes to remove ......the water," Su Zifang muttered Professor Jia Xibei's method and put the bean curd into the tofu container and began to wait.

Shen Anyan walked to Su Zifang (body shēn), her eyes full of emotion.

When Su Zifang first opened the store, she was still thinking that this little handsome guy didn't know what he thought that he would come to a place like Xile Street to open a restaurant, but she didn't expect that in just a few months, he had opened Shibu into the hottest store in the entire Xile Street, and his cooking skills had also transformed from so-so at the beginning to being able to emerge at the Huaiyang Cuisine Exchange Conference.

"Su Zifang?" Shen Anyan suddenly shouted.

"Huh?" Hearing his name, Suzi turned his head.

He found that Shen Anyan was sticking to his side less than twenty centimeters away, and the exhaled (hot rè) breath sprayed on his neck, scratching some of them and wanting to sneeze.

"I like you. ”

"Hmm. ”

"Huh, it!"

Su Zifang had thought about the scene where he confessed to the girl he liked many times, but he never thought that he was confessed first, and it was on this occasion, and he didn't know what to say for a while.

It seems to be a hallucination.

However, the rich bean fragrance on the side of (身shēn) and the fresh scent of shampoo in front of you seem very real.

If this is an illusion, Su Zifang said that he can illusion for a while longer, and he can hold on!

"I ......" Su Zifang just wanted to speak, but pressed one hand on the stove that had not completely cooled.

"Hiss!!"

Su Zifang raised his hand, and a red mark was burned on his palm, forming a white floating skin visible in a matter of seconds.

After stretching a few times and finding that it was only a scald epidermis, Suzi breathed a sigh of relief, unscrewed the faucet and rinsed the scald area with cold water.

"Did I scare you? Seeing Su Zifang start to treat the wound, Shen Anyan said a little embarrassed.

"No...... It's none of your business (情qíng), it's me who is careless. Although his brain was still in a state of downtime, Su Zifang still knew what to say at this time.

Shen Anyan is a tailor, and she often doesn't have much chance to come into contact with such things as burns, so she subconsciously asks if she wants to go to the hospital.

"It doesn't matter, I'm used to it when I'm at school. Su Zi smiled and deliberately pulled up his cuffs.

"When I was learning crispy chicken, I didn't notice that there was still soup in the chicken belly, and a small half pot of oil was fried. "This is a mark of burn at that time, and I can still see it now.

"This one was accidentally cut while chopping vegetables. ”

"This ......"

After saying a few words, Su Zifang suddenly felt that he was a little stupid, Shen Anyan had just confessed to herself!!

As a result, the first topic that came to my reaction was to count how many burns and cut wounds I had on my own (body shēn), and I counted them as if I had made a meritorious service, what a thing!

"I ......" Su Zifang looked at Shen Anyan and wanted to explain, but she preempted her.

"Does it still hurt?"

Shen Anyan reached out and touched Su Zifang's wrist and gently touched the place where it had been burned.

"It doesn't hurt anymore. Su Zifang shook his head, feeling the temperature from Shen Anyan's fingers, and even the new burns in his palms became unconscious.

"Be careful in the future, you are so adult, and you are still so impatient. ”

"Hmm!" Suzi nodded x1.

"Wait and take a look at the front desk, I remember there's a medical kit over there, I can take care of it. ”

"Okay!" Suzi nodded x2.

Hearing two things (情qíng) Su Zifang should go, Shen Anyan took Su Zifang's hand and stood up straight (身shēn) Zizi looked into his eyes: "Then you haven't told me whether you like me or not?"

Hearing this question for the second time, Su Zifang finally reacted and nodded frantically x10086.

"Like, like!"

"What do you like?" Shen Anyan asked with a smile.

"I like you!" Su Zifang muttered softly.

"Shen Anyan, I like you!" Su Zi raised his voice and said happily: "This time you are not allowed to withdraw!"

"Okay!" Shen Anyan nodded with a smile: "However, the tofu is almost ready!"