It's a pity that the son of the branch secretary had to go back to eat, so he could only swallow his saliva and leave.

Chen Xin thought about it, asked the eldest brother to find two soup pots, filled half a basin each, and put the cut meat and miscellaneous together into two small bowls, and asked Brother Zhang to send it to the village chief and the branch secretary, saying that this time I didn't buy much, and it was the first time I tried to make it, so there were less, everyone just tasted it.

Then I asked the second sister to go to the third grandfather's house and invited the old man to the house for dinner. This soup is fresh and tender, and even the elderly are not afraid to bite it.

After making a big pot of soup and meat offal, Chen Xin simply made a few more vegetarian dishes, and fried a favorite chili fried meat in southern Hunan with chili peppers. They are all dishes invented by farmers in order to avoid illness, there are no big tricks, and the taste is good and real.

With Chen Xin's superb cooking skills, Yan Chunhua couldn't help but add two more meals, and he couldn't eat anymore before putting down his chopsticks.

Second Sister Zhang didn't dare to eat too many chili peppers, but the dishes in the beef soup tasted good and not spicy, so she ate vegetarian dishes and made two bowls of rice, and she was also a fierce woman.

The third grandmother is a generation older than the grandmother of the Zhang family, she is old, and she usually eats stewed fatty meat, although the oil is heavy, but it is not good for the elderly to eat too fat, so this time the stilted beef can even be eaten by the two of them, so that the third grandfather looks at Chen Xin's eyes more kindly.

The stilted beef has also evolved into a soup pot, and the soup base after eating it is also very delicious.

After the meal, except for Chen Xin and the third grandmother, everyone else was sweaty. They usually do a lot of labor and have a fast metabolism, but Chen Xin has been working indoors for a long time, and the humidity in her body is heavier, so her metabolism is relatively slow, and the third grandmother is simply old, which is more suitable for this kind of soup pot for self-cultivation.

After dinner, Grandma Zhang washed dishes in the yard, and the daughters-in-law of the other two families brought the soup pots over, and by the way, they also sent some home-made salt vegetables.

They heard from the second sister that Chen Xin likes to eat hot sauce, so the women of both families scooped up the hot sauce and hot sauce pickled dishes made by themselves. These side dishes are used for porridge, and the noodles below are excellent pairings. The daughter-in-law of the branch secretary was married to a girl from Linshan Village, and the hot sauce she made was much spicier than that of the village chief's family, and a lot of garlic was added to it, which was a little more spicy than the pure hot sauce.

Garlic chili sauce is better served with seafood, or a little brushing of grilled vegetables, which is much softer and richer than sprinkling chili powder.

Another wonderful use is to roast some fishy animal offal, such as kidney flowers, such as brain flowers and so on. Many people in the city don't like to eat brain flowers, and they always think that it looks scary, but in fact, most people will like the delicate and creamy taste after eating it.

Chen Xin also makes brain flowers, especially brain flowers roasted tofu, and if you don't look carefully at it, you can't tell which piece is tofu and which piece is brain flower. Of course, the tofu used to make tofu brain flower cannot be old tofu, it must be tender tofu with internal fat, which is the kind of tender tofu that blows up.

The tofu made here in Zhangjiacun is all old tofu with bile water, and it tastes astringent. Home-cooked tofu and bear's paw tofu are more suitable for this, but for light dishes such as crab roe tofu from Huaiyang cuisine, this kind of tofu cannot be used.

After saying hello to Brother Zhang first and asking him to buy two pairs of pig brain flowers early on the next rush day, Chen Xin pondered using the Zhang family's small stone mill to push the tender tofu.

They don't sell inner fat here, but there is another way to make tender tofu, which is to use white vinegar to order. Homemade bean curd is generally made with white vinegar.

There is no stone mill in the city, and when making bean curd, Chen Xin uses a household cooking machine, but the soybean milk made by that machine is definitely not as good as that made by stone grinding.

The beans have to be soaked a day in advance, and the water needs to be changed halfway. It uses its own well water, which is clean and sweet.

The soaked beans are milled by a stone mill, and the thick soy milk flows down the grooves into the bucket. This is raw soy milk, which cannot be drunk and needs to be boiled and filtered.

After the boiled soybean milk is filtered through two layers of gauze, it gets a rich and delicate liquid without bean dregs, at this time, scoop it up, add a little sugar, and Chen Xin can drink two bowls in one go.

Of course, Zhang Zhang's little fat man has been standing by since his aunt started grinding beans, for fear that the adults will finish drinking the delicious soy milk while he is away.

Soy milk is best made and drunk freshly, so after Chen Xin set aside a day's amount, the rest began to prepare some bean curd.

She mixed white vinegar with cold boiled water, and when the temperature of the soy milk dropped to seventy or eighty degrees, she slowly poured the mixed sour paste into the pot. When injecting sour pulp, it is necessary to gently stir the soy milk in a circular to make it fully interact with the sour pulp.

After a few minutes, the soy milk begins to coagulate, and the condensation product at this time is bean curd. Whether the white and tender bean curd is sweet or salty, the taste that melts in the mouth makes the Zhang family, who are used to eating old tofu, hate to eat it as a staple food. Yan Chunhua has eaten bean curd many times outside, and the taste and seasoning are not as good as Chen Xin's.

And Zhang Zhang likes sweet bean curd the most, put a little brown sugar juice into it, and he can kill a big bowl without stopping.

This time to make bean curd, Chen Xin still made a lot, in addition to the village chief and the branch secretary and the third grandfather's house, even the neighbors sent some to them to taste.

The children in the village stayed outside their house while Chen Xin was grinding beans, and they had already killed half a bowl of soy milk by themselves before, but now it was half a bowl of sweet and half a bowl of salty, and the two stomachs of the youngest were erect.

After eating the bean curd, the rest should be pressed with the tofu.

The mold was made by Uncle Zhang Qi in the village, and it took half a day to make it, and it was polished, so as not to hurt the hands with wooden punctures.

The second sister and Yan Chunhua helped spread the gauze in the mold, then poured in the bean curd, and after seven points were full, the excess gauze was folded back and covered, covered with a wooden box lid, and then pressed a heavy object.

Tender tofu only takes ten minutes, and the old tofu needs to be pressed for a longer time.

Chen Xin felt that it was rare to fiddle with the guys, so she simply made three pieces of old tofu and two pieces of tender tofu at one time.

If a piece of tofu is weighed, it is almost five or six catties. If you can't finish eating, you can put it in the freezer to refrigerate, and you won't be afraid of acid when you eat it next time.

The next-door neighbor ate the bean curd and thought it tasted very good, and when he saw that their family was making tofu, he asked if he could sell some to them.

According to Chen Xin, she didn't bother to collect money at all, and she didn't have many things anyway. But Second Sister Zhang quietly pulled the corner of her clothes and prevented her from speaking.

When he arrived in the room, Yan Chunhua helped explain to Chen Xin.

"Everyone is a fellow villager, and if you send this or not that one, you will offend people. I used to give the village chief secretary and the third grandfather, it was because they had different statuses, but the neighbors were different, it was okay to taste a bite, but if you gave too much, it would cause people to gossip. It's better to sell some directly to them and collect less money. ”

Chen Xin suddenly realized, nodded and said, "Then you can look at it, I don't know much about this." ”

As long as Chen Xin is not angry, Yan Chunhua smiled and helped Second Sister Zhang to weigh tofu.

Chen Xin leaned against the kitchen door and pondered, seeing Yan Chunhua like this, I'm afraid he still has a good impression of the eldest brother of the Zhang family, why don't you find someone to ask quietly?

You have to think about this candidate carefully, but don't be unspeakable and have a big mouth, and when the time comes, it won't be good if things don't work out, and it's so embarrassing that you can't stay.

After thinking about it, Chen Xin thought of a good candidate.