I finally grinded the soybean milk, lifted the cotton cloth in the bucket, and laboriously twisted the bean dregs, and then poured the soybean milk into the big stove and the big iron pot rack, and began to slowly shake it with a spoon.

When the condensed tofu was twisted out, the cotton wool-like soy milk was still hot and hot, and Bu Yilin's hands were scalded and swollen, and she had to put it down from time to time, soak her hands in cold water, and then continue to toss the cotton cloth.

"Excellence is really so attentive, there are so many things, I didn't even expect it. Luckily he bought it. ”

Grandma Cui's previous cotton cloth was left, but it was not used for a while, it accumulated dust, and it was yellow, and the hygiene did not meet the requirements.

Fortunately, Excellence bought cotton, not gauze.

If it is gauze, most of the current gauze is a chemical product, and when the soy milk is cold, it is fine, but when it is placed in the hot soy milk, it belongs to the taste of chemical products, and it is easy to penetrate into the tofu.

For the quality of the finished tofu, Bu Yilin attaches great importance to it, and follows the recipe step by step, at least the formula specifically specifies that cotton cloth must be used.

The recipe calls for sour syrup water, but Bu Yilin does not have sour syrup water on her hands, so she can only dilute it with white vinegar.

Using white vinegar to make tofu, the proportion is very important, and it is not suitable for making tofu brain.

If the ratio is not right, the tofu will have a sour taste.

When she finishes making tofu this time, she will have sour syrup.

When the soy milk is boiling, there will also be a lot of floats and bubbles, and the fire must also be taken into account, and the recipe is not very clear about some details.

Bu Yilin has to rely on her current culinary instincts to make a judgment.

And when she uses a large iron pot to cook soy milk, she must find a way to keep the soy milk from burning, and she must hold a spoon in her hand and keep stirring, otherwise it will be full of burnt taste.

It wasn't until the white vinegar was finished that the tofu was ordered and the sour water was drained with a cotton cloth, Bu Yilin finally breathed a sigh of relief, put the bulging cloth bag into the mold, put the cotton cloth in place, put a bucket under the mold to hold the dripping water, and stacked the washed bricks on the mold board, and it was finally done.

Use this time to clean the stone grinding of the pot, put down the timer, start soaking the rice, calculate the amount of water and start grinding the rice.

And put the brick down after the timer goes off, otherwise the tofu will turn into dried tofu, and the purpose of today is to make tofu instead of dried tofu.

To make dried tofu delicious, you must also master many key elements, if the system does not have a recipe, it is better to make tofu directly.

Just smelling the charming fragrance, Bu Yilin's mouth watered.

There are a lot of things that are very complicated, but we must grasp the time to do it well, and I am afraid that the taste of rice milk is not good enough, so the water for soaking rice milk and the water added later by soybeans are replaced with the best water in Dongshan Village.

I hope to improve the taste of rice milk, rice milk is rice and water, rice is left by Cui Haoran's grandfather, and it is also the rural rice produced in the mountains.

After eating it at noon, I found that the taste was indeed better than the rice I had eaten outside, and the starch value was relatively thick, so it should be unimproved rice.

Traditional rice is more suitable for making kuay tsai sticks.

After the water boiled, Bu Yilin scooped a spoonful of rice milk with a big spoon, poured it into the dustpan that was first oiled, carried the dustpan with his hand and shook it evenly, put it on the boiling water, boiled for half a minute, then took it to the side and let it cool, and then put the kueh tsai next next to it, stacked it layer by layer, and smeared each layer with oil before stacking it.