PS: Today's update is early enough, right?Before going to bed, I will say hello to everyone: My big cat has been missing for two days, and it is very likely that he will die outside, and there are five nursing kittens left at home, very helpless, which has to be fed one by one with a bottle, so the time to write before noon can basically only go back to feed the kittens, I forgot jì, it seems that this litter of kittens has been born for a month and a half, and then half a month can be eaten. If there is a day in this half a month that is too late to update,I can only ask for your forgiveness.,As for the missing chapters,I'll make up for it as soon as possible after the kitten eats.。 Of course, I don't want that to happen more than you, but I hope it won't happen.

As for the cooking tools and the handling of ingredients, I don't have to manage any banquet or how many tricks I have, most of the materials are only a knife and a cutting board.

There is only one thing that is an exception: soybeans, and these are not enough.

The way to eat from sprouts to edamame is fine, which is nothing special to pay attention to, but this bean will always grow old and mature when planted.

Cooked soybeans, except for raw bean sprouts, are simply not edible without processing, who would be interested in eating a hundred beans without being fishy?

Of course, the simplest processing is nothing more than frying or frying, and then it may be a good choice to use it as a snack, of course, flatulence and farting are also inevitable after eating, and if you eat it like this, the beans are too hard, which has a certain impact on the absorption of protein, which is not a good choice.

Of course, the fried beans can be crushed to make bean noodles and used as an adjunct for dim sum, for example, the traditional food of Beijing is donkey rolling, which is to roll yellow rice noodles with bean paste and other fillings. It is made by wrapping a layer of bean flour on the outside, and for example, the bean flour nest is made by mixing bean flour and corn flour, but these things are not the same.

And the original Chinese people took soybeans in addition to squeezing oil. The main usage is actually a variety of tofu that you can't get tired of.

Grains refer to different plants in different historical periods, but regardless of this change. There is always one thing that is always in these grains: soybean.

Shu: A general term for beans, as the old saying goes: "The one who grows is the strongest." The ancient name is 尗, the Chinese name is the bean, and the word is now Shu. The general name of the beans. However, soybeans are called soybeans, bean seedlings are called Huo, and small beans are called wattles. "Bean products are also one of the favorite foods of the Chinese people.

China is the homeland of soybeans, and there is such a paragraph, which well summarizes the Chinese people's love for soybeans and how to eat them.

Growing soybeans is always a risk-free business. Because the soybeans that are grown can be sold directly for soybeans; the soybeans that cannot be sold can be ground into soybean milk and sold for soy milk; the soymilk that cannot be sold can be made into tofu, and the dried tofu can be sold if it is hard, the tofu skin can be sold if it is thin, the tofu brain if it is thin, the stinky tofu can be sold if it is stinky, and the soybean milk can still be sold if it is gone! If there are too many soybeans and you can't use it up to make tofu, then cover it for a few nights to make bean sprouts. If you can't sell bean sprouts, you can still sell bean sprouts, and if you can't sell them, you can grow beans again, and then sell soybeans! What if you still can't sell them and get moldy? Then you can make tempeh into sauce and sell them!

Tofu is the most diverse of soy products. It is also a great invention of the Chinese people, and it is definitely not an exaggeration to say that this thing is on a par with the four major inventions, and it is closer to the lives of ordinary people. It is more universal and beneficial to the people.

Legend has it that Liu An, the king of Huainan, made alchemy in the pearl spring of Bagong Mountain in Huainan. Occasionally, gypsum was added to soy milk, and the elixir of immortality was not refined. But the creation of zào has created tofu, a delicacy that thousands of families also love.

If you want to eat beans, you naturally want to make tofu to eat.

Now the boxed tofu sold I want to know that it is the product of the factory, I naturally don't need to find this practice, but as one of the traditional skills of making tofu in the countryside has a history of thousands of years, just like Liu Baosheng, one of the few people with foreign surnames in his village, also opened a tofu workshop at home, and he used to play with his son often, so he naturally had the opportunity to see the practice of this thing, but later Liu Baosheng had a serious illness, so this tofu workshop stopped.

In the past few years, although his body has improved a little bit under his own treatment, it is just that he is also older, and this tofu shop has never been opened again. I often come and go, I have had the opportunity to see this thing, and I go back and forth to see Liu Baosheng, and sometimes I will talk about it, so Xu Yi still knows the process of making tofu very well, otherwise there is no diamond diamond and no porcelain work, is this still on the sedan chair and piercing the ears and eyes?

The first is to soak the beans, there is nothing to say, just find a bucket, the soaked beans need to be ground on the water mill, this matter, take a few steel pipes to make a shelf, set up a bucket and add water on it, of course, this water mill itself does not have, naturally you need to buy another one.

The ground soybean milk needs to be boiled in the pot, and there is nothing special needed in this process, and there is no need for mass production, whether it is heated with a rice cooker or an induction cooker, of course, when cooking soybean milk, you have to eliminate the foam on it, Liu Baosheng said before, this should use the oil feet left over when squeezing oil, and it is enough to pour a little bit on it.

After the soy milk is cooked, it has to be wrapped again before it can be pulped again, otherwise the bean dregs will be mixed in the soy milk, and the tofu made will not taste good. Naturally, there will be a boxy bean bag cloth, scoop the soy milk and filter it inside, and then use a clamp stick to squeeze out the soybean milk wrapped in the bean bag cloth.

This step is also the most important step in making tofu, and the most important thing is to see the level of this step.

The protein particles in the boiled soybean milk are surrounded by water and move non-stop, and they cannot gather together, forming a "colloid", which needs to be precipitated and gathered together so that the following process can be carried out. The traditional tofu practice uses gypsum in the south, and the component of gypsum is calcium sulfate, so there is a saying that tofu has high calcium content, and the north is more accustomed to using brine to point tofu, the main ingredient in brine is magnesium chloride, and the content of calcium salt is relatively small. Therefore, the statement that tofu is high in calcium is not valid, and as for the gluconolactone used in factory production to order tofu, this statement of high calcium is even less valid.

These things are added to it. The dispersed protein clumps are gathered together, which forms the water tofu of the white flower.

Using brine or gypsum to order tofu is essentially not much different. However, Xu Yi has always eaten brine tofu, so he naturally decided to use brine.

The water tofu that is ordered is actually a tofu brain if it is a little thicker. Unlike southerners who like to add sugar to tofu brain, Xu Yi's favorite way to eat is to pour the marinade made of daylily and fungus, which is extremely delicious!

When Xu Yi thought of this, he couldn't help but feel moved, it was impossible to grow fungus in his own space, this thing was a large fungus, and he didn't care if you were a fungus or a bacterium in this space. It's all gone, and you don't have to think about planting. However, the fungus is sold in the supermarket, and the wild fungus is expensive and I can't afford it, so I can always buy two bags of this artificially cultivated oneself.

Daylily is a plant, and it is natural that it can be grown in a space.

The flowers that have just opened or have not yet opened are plucked, and naturally they cannot bear fruit, but the reproduction of this daylily does not depend entirely on the seeds, and there are fleshy tubers like lilies underneath this thing, and this root can also be cut into budding pieces like potatoes and ginger.

When I was a child, I would go to the mountains every summer to pick a little wild daylily. After taking it home and drying it, it is used to fry meat in winter.

For children, picking wild vegetables is not so much for wild plants as for fun. I remember sometimes picking up a few dry branches. Dig up two more daylilies, take the stem below and cook it in the fire to eat, the cooked daylily root has no special taste. It tastes a little like a lily, and even the texture is sticky and slippery.

At the beginning, every time I saw daylily, it was a clump growing in the wild grass. It grows luxuriantly, which naturally proves that its tillering ability is also very strong. You can dig it out and cut it up and replant it every once in a while, even if it's just one, it won't take long for a large patch to multiply.

The most convenient thing is that this thing eats flowers, and if you plant it and pour the water in the space, it must be an immediate thing to bloom and it will be harvested immediately.

Of course, if this daylily is not treated, if you eat it fresh, it may lead to photosensitive dermatitis, which is not a big deal, or put it in the space and wait for it to dry slowly, or slowly dry it over low heat, this quality must be excellent, right?

The source of starch is even more obvious, although it is not expensive to buy, but Xu Yi still feels that he still has a reason to plant a potato or sweet potato.

When you cut shredded potatoes or sweet potatoes, there will be a thin layer of starch under the pot. What's more, I just happen to know how to make this thing, which is also to grind potatoes or sweet potatoes into a pulp with a stone mill, filter out the slag and put it there to precipitate, and then dry the starch underneath.

In the outside world, there will always be some soil on the potatoes or sweet potatoes that cannot be cleaned, so the starch is also easy to carry the soil, and there will always be some starch that will lose its quality because of this.

The soil in this space will turn into water, which naturally will not have such a problem, so as long as the grated skin is filtered clean, it is easy to get white and delicate starch, and this can also make better use of this stone mill!

The seeds of sweet potatoes or potatoes are better solved, and you can buy these two things in the market to plant.

The materials of tofu brain are completely solved, and the rest is naturally the utensils and items needed to make tofu.

Whether the ordered tofu brain is made into dry tofu or large tofu, you have to set up a tofu frame on the tofu plate, line the tofu box with a bean wrap cloth and then scoop the water tofu into it, and then cover the pressure plate and press on the pressure plate to squeeze out the water inside.

Of course, the specifications of the tofu frame for making dried tofu and large tofu are not the same, and the specifications of the bean wrap cloth sold on the market for pressing dry tofu are certain, but I am not ready to sell tofu, so I can make a tofu frame of about the same size, as long as I can put the bean wrap cloth used to make dry tofu inside. (To be continued......)