In modern times, if you want to eat fried tofu, you can basically buy a lot of it at various markets, and it is not expensive.

Ye Qing didn't expect that in this era, Ye Ying and the others had never eaten fried tofu.

In fact, if you think about it, it's no wonder that ordinary people here are very economical when cooking with oil at home, and they can save as much as they can.

The vast majority of civilians have not yet eaten fried vegetables at home, and they dare not think about how to cook fried vegetables.

In addition to the New Year's holiday, I will fry a little meatballs, oilberries and the like, where is I willing to put so much oil to fry and eat.

Occasionally, some wealthy people may think of using fried tofu to cook and eat, but they will never make it in large quantities and sell it in the market.

Some families are reluctant to eat tofu twice a month, not because they don't have beans, but because they don't know how to make it.

Ye Ying and his wife can do it, and Wu Bin's grandfather has this craft, otherwise in the eyes of the ancients who regarded a craft as a livelihood, it would not be easily passed on.

Last time, when Ye Ying's mother-in-law asked Ye Qing to come up with a recipe, this was also a very unreasonable request to the ancients.

There is also a secret recipe for marinating the large intestine, presumably she also knows that this is inappropriate, but she is just a little greedy.

Ye Qing didn't want to cheapen her casually at that time, so he didn't tell Wu Bin the formula directly.

To make fried tofu with a golden color, crispy on the outside and tender on the inside.

The first oil to use is soybean oil, so that the tofu will not absorb too much oil, taste greasy, and will not be black, in addition, when frying, the oil temperature is also very important.

Ye Qing rinsed the fresh tofu with water, and then put the tofu in salted water and soaked it for a quarter of an hour.

This is tender tofu, so be sure to soak it in salted water, otherwise the tofu will break easily.

Then use a kitchen knife to cut the tofu soaked in salted water into pieces of tofu of equal size and thickness.

Because it is made of braised tofu, it is enough to cut it into index finger length and thumb width.

When the pan is hot, slowly pour in the chopped tofu cubes from the edge of the pan.

Then watch the tofu cubes float one by one, and turn it over with a colander.

Once the tofu has been fried until golden brown, and each one floats on top of the oil, you can use a colander to remove the oil pan.

After the fried tofu was fried, Ye Qing put it aside first.

Because eggs and tofu are relatively soft ingredients, you have to wait for the pork knuckle and pork trotters to be cooked before putting them in the braised soup.

Since the dried bamboo shoots have not been soaked enough, they can't be marinated in the pot, but there is marinated soup, and it can be marinated tomorrow.

After Ye Qing fried the tofu, he blanched the bought barrel bones and a chicken, then added a small pot of water and boiled it over high heat.

"Sister Qing'er, you rest first, let me do the rest of the work.

Let him practice his hands, and when the braised meat is ready, you will help taste the taste. Ye Ying said after carrying a basin of cold water on the ground.

"It's okay, I'm not tired. Sister Eiko, I'll help you peel eggs. ”

Ye Qing walked up to her, squatted directly on the ground, and used a big spoon to take the eggs out of the small pot on the stove and put them in the basin of cold water.

Freshly boiled eggs, as soon as they are put in cold water, after hot expansion and cold contraction, they are very easy to peel.

At this time, the pork bones and chicken boiled in the small pot began to steam out and steam, and the smell of braised pork in the big pot spread between the steam, and the whole kitchen was full of meat for a while.

"It smells so good!" Ye Ying couldn't help but snort and praised.

Not only did Ye Ying feel the fragrance, but Wu Bin, who was standing at the stove and couldn't take his eyes off, felt that the smell of meat seemed to be the most fragrant meat smell he had ever smelled in his life, which made him fascinated.

Seeing the appearance of their husband and wife, Ye Qing pursed her lips and smiled, smelling this distant but familiar aroma of braised soup, it was no surprise to her.

But for the ancients who had never eaten a variety of spices and boiled braised pork like this, it was indeed an irresistible temptation.

And there were several spices in the recipe prepared by Ye Qing that were particularly expensive, and some spices only cost more than ten yuan a pound in later generations.

In this era, it has become a matter of a few taels of silver or even a dozen taels of silver a pound to be transported from outside the city or overseas, which is incredible when you think about it.

Because of the price of spices, she could only choose some spices that could be substituted and cheaper.

There are also three or four spices that do not affect the taste so much, otherwise this kind of braised vegetables will become a luxury in ancient times, and the common people can't afford to eat it at all.

According to her original recipe, after buying spices from pharmacies and seasonaries, a pack of three taels of spices would cost one tael of silver. It can only marinate about 20 or 30 catties of ingredients, how can ordinary people eat.

Now, after her improvement, a pound of spice bags also costs about 300 yuan, which is still much more expensive than the spices that can buy 100 grams for seven or eight yuan in later generations.

Therefore, Ye Qing is going to simplify the spice packet a little more, just like making spiced tea eggs, using only the ratio of five spices.

There is no way to do the difference in price, although there is some difference in taste, but it is already very good in terms of taste when sold to ordinary people.

At that time, this kind of spiced braised vegetables will be put in the shop for retail, and the special ones will be sold to some restaurants and restaurants, as well as diners who can consume it.

However, today's braised vegetables are eaten by herself, so Ye Qing still uses enough spices, and when she asked Ye Ying to keep the spice packets, she also reminded her to make braised soup in separate pots in the future.

The eggs were all peeled, Ye Qing also stood up carefully from the ground, squatting for not too long, but his legs were still a little numb, it seemed that he had to hurry up and exercise more.

"Brother-in-law, the fire can be changed to a little smaller, now you can put in eggs and tofu, and boil it for another half an hour.

Wait until the soup has entered the ingredients, and finally change the heat to make the color of the braised vegetables more intense. Ye Qing said to Wu Bin, who was still a little stunned.

"Okay, I'll do it." Wu Bin came back to his senses, walked over to them, and picked up the peeled eggs.

After about a quarter of an hour for the eggs and tofu to be put into the pot, the flavors of the various ingredients in the cauldron continue to blend and condense......

There is also the aroma of the broth in the small pot, which makes several people in the kitchen feel a little hungry.

Wu Bin swallowed his saliva, and wanted to quietly get a piece of meat out to taste it, but he couldn't help but quietly glanced at Ye Qing, who was peeling potatoes, but he still held back.

But the rich smell of meat wafting through the kitchen still drifted through the air.

At this time, Qian Shanbo was carrying a piece of meat strung with straw rope in his hand and walked towards the kitchen.

Halfway through, he smelled a strange smell of meat that he had never smelled before, and it seemed to have a little medicinal fragrance, but it didn't look like ...... What is it exactly?

: Ask for a collection, dear.