There are many kinds of cooking techniques, the most traditional and most commonly used is frying, cooking, frying, steaming, stewing, etc., and it can be said that the use of these techniques has brought us wonderful food.

But now Ye Fei is in front of more than five million people in the live broadcast room, but he doesn't use any methods, which makes everyone curious, so what is he going to do?

"No, no, no, curiosity kills cats, and now this curiosity can kill an elephant and piggyback on a snake. ”

"How to do it? I asked Ye Shen what he was going to do this time?"

"You don't need to fry and fry, and you don't touch steaming, boiling, stewing, and simmering, how can you do it?"

"Here we go. ”

Ye Fei first grabbed the soybeans out again, and said: "We have introduced this kind of soybean before, when making cola tofu, the tofu we use is Yangchun Baixue, and the soybeans used to make Yangchun Baixue are the best soybeans of Baimachuan, some people say that they have only heard of the good quality of Baimachuan soybeans, but they have never seen it, so today everyone has seen it, the soybeans in this cloth bag are taken from Baimachuan." ”

As he spoke, Ye Fei stretched his hand forward, and the invisible camera gave him a close-up of the soybeans in his hand.

Looking at these soybeans again, they are round and smooth, and each one is as big as a small fingernail, which can be said to be full and round, and the quality is excellent.

"This soybean is so good, so big, so round, so bright, so beautiful. ”

"It's the first time I've seen soybeans this big. ”

"It should be nice to make soy milk from this soybean. ”

"Upstairs, please remove that word, this is the soybean of Baimachuan, it's not only good to make soy milk, it's perfect. ”

Ye Fei briefly introduced the soybeans, because he had introduced the Baimachuan soybeans in detail before, and there was no need for him to repeat them.

"This dish is special, in fact, it is also very ordinary, because it also uses tofu, but tofu is not the final thing we need, there are many ways to make tofu, we have introduced many kinds of tofu before, whether it is southern tofu or northern tofu, in fact, the method is almost the same, the difference is that the coagulant in it is different, some use brine, some use gypsum, today we use brine. ”

"If you want to make the best brine, you need a lot of materials, and everyone is optimistic. “

Saying that, Ye Fei opened another storage compartment and began to take the ingredients out one after another from the inside, but he didn't know if he didn't take it, and he was startled when he took it.

"Damn, so many?"

Ye Fei muttered in his heart, how to use so many ingredients?

Fennel, cumin, male clove (dried from unflowering lilac buds), female clove (dried from ripe clove fruits), bay leaves, cinnamon, thyme, white grass, etc., it can be said that Ye Fei took out nearly 20 kinds of spices in one go.

Seeing a table full of spices for a while, everyone's heads were bigger.

"Nima, this ...... This is a spice exhibition, huh?"

"Why are there so many? These are all things that can be used to make this delicacy?"

"It's really kneeling, how can you use so many spices? What kind of superb food is Ye Shen going to do, it's too fierce, right?"

"Sock, I don't know a lot, what the hell is that brown stick?"

"Poof~~ Stick? You have a little knowledge, are you a stick? That's a sweet root. ”

"Huh, what's that, sweet roots?"

"Licorice, your sister's, uneducated, it's terrible, licorice is also called sweet root, Guolao, sweet grass, do you understand?"

It can be said that even the most knowledgeable person in the live broadcast room is speechless when he sees the pile of ingredients that Ye Fei has put out, this is your sister going to make a full banquet, right?

The three of them looked at the spices on the table, and their eyes were dizzy.

"Ye Shen, what kind of food are you going to make against the sky, you can use so many things?"

Ye Fei smiled playfully and said, "Surprised, surprised?"

Gluttony: "It's so pleasantly surprised, it's so unexpected, I really want to cry, Ye Shen, you don't want to boil Chinese medicine, right?"

Ye Fei: "........"

Rolling his eyes, Ye Fei said: "We won't do medicinal food for the time being, if we do it in the future, we will talk about it." ”

After speaking, Ye Fei opened another storage compartment and took out a large bone from it.

Everyone is completely dizzy, brother, what are you going to toss? Why did the big bones come out again? Isn't this dish a vegetarian dish?

Ye Fei raised the bones in his hand and said, "Rosin pork tube bones, used for soup." ”

After eating all over the world, he immediately found a flaw, and said, "Ye Shen, don't you need to cook it?"

"yes, we still have to cook the soup. ”

"Uh~~"

After taking out the big bones, Ye Fei closed all the storage compartments, and then began to do it.

The first is to make big bone broth, which Ye Fei has done more than once before, so it is easy to cook, and it didn't take long for a pot of big bone broth to start simmering on the stove.

While simmering the bone broth, Ye Fei began to process soybeans.

The first is soaking, no matter what kind of food is made with soybeans, the first step is to soak the soybeans softly.

Soaking soybeans is not a simple step, but in order to soak good soybeans, it still requires a lot of experience, because it depends on the water temperature.

When the water temperature is about 10 degrees, the soybeans should be soaked for seven or eight hours, the water temperature of 156 degrees should be soaked for six or seven hours, the water temperature of 20 degrees should be soaked for five or six hours, and so on.

Ye Fei used a water temperature of 25 degrees, if it was under ordinary conditions, it would take about four hours to soak, but Ye Fei put the pot of soaked soybeans into the storage compartment for a few minutes.

First, the soybeans were sent into the storage compartment, and Ye Fei took out one thing.

Seeing what Ye Fei took out, they were all happy to eat all over the world and eat all over the world, because they had seen this thing, when they went to Ye Fei to be a guest, Ye Fei made soybean milk for them in the morning, and this thing was used when grinding dwarf beans, a small stone mill.

"Brothers, let me introduce to you, Ye Shen's small stone mill is a terrible thing, the soy milk ground out of this stone mill is delicious, my husband and I didn't drink enough at the beginning, I really miss it." "Eat all over the world.

In reality, almost all of them are pointing at the computer or mobile phone to give the middle finger, you are here to show off your cheapness, you know that you are pulling revenge?

Ye Fei said with a smile: "That's right, brother Tianxia, this is the small stone mill before, but it was dwarf beans that were ground at that time, and today we use it to grind Baimachuan soybeans." ”

Ye Fei is also an experienced person in grinding soy milk, took out the soaked soybeans, put them in from the small hole above the stone mill, and then added water to the hole next to it, and directly started grinding.

When grinding, the ratio of soybeans to water is very strict, it must be 1:0.8, and the soy milk grinded out in such a ratio is what he needs this time.

It took Ye Fei more than 20 minutes to grind the soy milk, and after the soybean milk was ground, it was directly filtered twice, followed by boiling the pulp.

The temperature requirement for boiling pulp is very high, preferably more than 100 degrees, but the time is very short, three or five minutes is good.

After the boiling is completed, it is solidified and formed.

Ye Fei used an ancient technique, first of all, a wooden frame, spread snow-white gauze on it, then poured the boiled soybean milk, followed by adding coagulant, adding 0.5 grams to a pound of soy milk, and then folding the gauze, putting a clean wooden board on it, and then pressing it up with something on the wooden board.

Doing this, Ye Fei was a little sweaty, he didn't expect it to be so hard to make this thing, it was more troublesome than when he was grinding soy milk, and it was only halfway through.

It takes a little longer to solidify, about 20 minutes.

When the time was up, Ye Fei removed the weight pressed on the board, removed the board, and then slowly opened the gauze.

Everyone saw that in the rectangular frame, a piece of white and tender tofu appeared.

Seeing this piece of tofu, everyone was surprised, because they found that this piece of tofu was really too white, white and dazzling, and the white made people can't help but want to pounce on it and take a bite.

"It is worthy of the Baimachuan soybeans used to make spring and white snow, this tofu is really white and greasy, so tempting. Eat all over the world and sigh.

Ye Fei smiled and placed the small plate of tofu in an oversized white porcelain plate.

After doing this, he took out a small device, which is also very old, it is a dryer, but this dryer does not use electricity, but charcoal!

Below is a stove made of unknown material, and above is a simmering stove.

Ye Fei put the white porcelain plate containing the tofu into the simmering oven, lit the charcoal and began to bake.

To bake tofu, the temperature is normally kept at 70 or 80 degrees Celsius, and the time is about 200 minutes.

But Ye Fei's equipment can cheat, and even so, it will take him dozens of minutes.

Taking advantage of this time, Ye Fei began to boil the marinade.........