After walking along the street for a long time, Chen Xin knocked on the door of a small courtyard according to the address in hand.

"You're the kind of gourmand you guys you guys talked about, come on, I've got the room tidied up. The hostess greeted them warmly, rubbed her hands and asked them what they wanted to eat.

"It's okay Auntie, Bingzi introduced us over, saying that your cooking skills are the best, and we don't pick what you do. ”

Chen Xin's purpose here is to discover local cuisine, and it is natural that the host family is good at what to eat.

The hostess of this house is Chen Xin's netizen Bingzi's cousin, who has been married here for more than 20 years, has learned a good craft, and the tofu she makes is a must.

Aunt Bingzi's tofu is all made by hand and does not stick to the machine at all. The old stone mill used to grind soybean milk is also used, and four elderly people were specially hired to help push the grinder. After that, the roasted bean juice and the filtered bean dregs were also a complete set of flow procedures in the old workshop. The resulting tofu tastes completely different from that of a machine.

There are also other tofu factories in the town, and the business is not as good as theirs, and often people go to other houses to buy their tofu when they run out.

Aunt Bingzi's specialty dishes are roasted tofu, dried tofu, and tofu mixed with shallots.

None of these three things sound special, but the more ordinary the dish, the more people can taste the real kung fu.

There are two kinds of roasted tofu, one is vegetarian roasted tofu, this kind of dish is usually liked by the elderly, cabbage fungus and bean paste are fried and then added with water and tofu, burned until flavored, mixed with thin bean flour, and finally sprinkled with a handful of chopped green onions or leek flowers. There is also roasted tofu with meat foam.

This meat foam roasted tofu is a bit similar to the world's well-known mapo tofu, but the difference is that this meat foam is salty and fragrant, and the sauce for stir-frying the meat is made with home-made soybean paste, and there are large particles of water and black bean sauce in it. This kind of tofu should use old tofu, when eating tofu many bee holes, a bite down, the juice is squeezed out of the bee holes, mixed with the unique fragrance of tofu, the more you chew, the more delicious.

Roasted dried tofu is the favorite of the men in the town, and it is particularly delicious and chewy, and the more you chew, the more fragrant it is. This dried tofu should be soaked in the marinade before it is dried, soaked for half a day in summer and more than 18 hours in winter, mainly according to the change in temperature to judge the time. After soaking, the dried bean curd is placed on the bamboo strips, layer by layer at intervals of about ten centimeters, and slowly dried on the charcoal fire in the drying room. Pay attention to the middle from time to time, and the upper and lower layers of dried tofu should be reversed according to the degree of dryness.

The dried tofu is strung with bamboo strips, hung under the eaves to dry, and it will not be bad for two or three months. When eating, take a bunch down, rinse off the dust on it with hot water, and drain it. This kind of dried tofu is best used to accompany wine, and Bingzi's cousin relies on this dried tofu, two taels of wine a day, and his life is very moist.

The simplest and least simple is tofu with shallots.

You have to choose tender tofu for mixing tofu, and if you need this, you must book in advance and pick it up the next day.

The boxy Yideng tofu, sliced quickly and accurately with a sharp kitchen knife, can not let the tofu collapse, directly put it into the plate, and then adjust the condiment, first cut the shallots and spread them on the tofu, and then pour the condiments on the shallots. When eating, the chopsticks should be used lightly. If it's too light, it won't be clamped, and if it's too heavy, the tender tofu will be crushed. Therefore, the heat of making mixed tofu is the most difficult to master, and the only person in the whole town who can make this kind of non-loose tofu is Bingzi's cousin. Others either only sell roasted tofu or bean curd.

Aunt Bingzi made roasted tofu and mixed tofu for them at noon, and said that she would make them a tofu feast in the evening.

Chen Xin told them before the meal that she wanted to take pictures, chose a good location and good lighting, put a few dishes on it, used a farmer's earthen bowl, and specially padded a coarse cloth blue flower cloth on the table, with a clay bowl of primary color and bamboo chopsticks cut from tender bamboo, a photo of farmhouse food with a strong local flavor was baked.

Cousin Bingzi looked very fresh, and kept smiling beside her. Chen Xin thought about it for a moment and asked the second elder if he would mind if the photo was posted on the Internet. She introduced to the second elder in detail what she was going to do, and asked them to call the child for advice, and finally Aunt Bingzi's family was very happy, especially the youngest daughter of Aunt Bingzi, who married into Linzhen, and asked the man to send herself and her son back on a motorcycle.

The lunch at noon was very simple, Chen Xin took a few dishes, and there were photos of Aunt Bingzi and her husband, the big dishes would not be told until the evening, and the story would not be told until the evening.

Throughout the afternoon, Chen Xin took a camera and followed behind Cousin Bingzi to take a complete set of photos of her doing things, and the photos of Cousin Bingzi's father of the taciturn man also entered the mirror, looking at his wife with gentle eyes.

"My daughter and son-in-law also make tofu and sell it, in their town, business is not bad, but the two young people are lazy, they always have to rest one day a week, today I heard that you are coming, my daughter hung up a sign and went out to say that she would rest tomorrow, and Baba ran over. ”

Bingzi's cousin Manhua smiled brightly, showed a mouthful of white teeth, and followed behind her mother with her son in her arms.

Cousin Bingzi's hearing is a little problem, it is caused by a fever when she was a child, and she has not been treated in time, and her hearing has not disappeared completely, but she can't hear if she doesn't get close to talk to her. I am afraid that such a girl will be very difficult to put in other families, but Cousin Bingzi and her husband feel even more sorry for their little daughter, and the craft of making a living is also taught by Cousin Bingzi one hand and one foot. Now that Manhua is married, her mother-in-law's family is not bad to her because of Manhua's craftsmanship, and the young couple lives alone, and there is no problem at all in doing some business to support themselves.

After Manhua came over, she looked at Chen Xin and Bai Mengqing very shyly, holding her youngest son as a shield, and secretly looking at the two big sisters from behind her son's swaddling clothes.

The man with the flowers is a local young people, some black and thin, and he really loves the flowers, and after coming over, he helps the mother-in-law and mother-in-law to do things without saying a word, and pokes his head out from time to time to see the flowers, for fear that she will bump into herself with the child.

Their side is a mixed land, both Han and Shaomin. Manhua is Han and her man is Shaomin, so the two are not restricted by the birth plan. They are holding the youngest son, and there is an eldest daughter at home, who is in kindergarten, and is picked up by her in-laws who are full of flowers.

Manhua's son's nickname is Doudou, and he likes to eat his grandmother's tofu soup the most, and one person can kill a small bowl. The nine-month-old bean grows white and tender, tender and tender like tender tofu, and smiles when he sees people, revealing two millet teeth, which is particularly attractive.

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