On weekdays, she doesn't touch the stone grinder, but her son and daughter-in-law make tofu during the New Year's holidays.

The rest of the time, the stone mill was put away and placed in the wing.

I haven't touched it for a long time, and she still misses it when she sees it so violently.

"Allure, don't rob me. Just let me grind soy milk, I like to grind soy milk. Also, you see I'm getting older, I can't remember how much water to put in, so I'll leave this to you! ”

"Okay, Grandma Li, if you feel tired, you must tell me."

Ye Chengcheng no longer competed with Aunt Li for grinding soy milk, but took another bench and did it next to Aunt Li.

She remembered about one bean and five parts water.

First, I tried scooping a spoonful of beans and pouring the soup with the beans into the stone mill.

Aunt Li started with great interest and pushed it away.

Circle after circle, the right hand and the right arm kept drawing in circles.

"Grind it out, grind it out......"

Gradually, there was white soy milk, which flowed out from under the stone mill and leaked into the basin prepared in advance.

The stone grinding of Aunt Li's house is very good, and the soybean milk is very fine.

The finer the soy milk, the better the tofu will be.

Aside from the fact that tofu is one of the three things people don't want to do, just grinding soy milk is not an easy job.

The soy milk in the pot accumulated a lot, and fine beads of sweat appeared on Aunt Li's head.

Without waiting for Aunt Li to say that she was tired, Ye Tingcheng simply swapped places with her.

When Aunt Li scooped the beans into the stone mill with a spoon, she exclaimed: "Good guy, I just grinded soy milk for a while, and this arm is so uncomfortable."

I haven't touched the relationship of stone grinding before, or I'm old and don't use it. ”

As she spoke, she shook her right arm again and again before she began to scoop beans into the stone mill again.

"No, Grandma Li, it's still too hard to grind soy milk."

Ye Chengcheng looked at the stone mill and saw that there were leaking beans, so he picked them up and put them back.

"Otherwise, people wouldn't rather sell coolies than tofu."

"What you're saying is, if it weren't too hard, I would also like to ask your uncle and aunt to make tofu and sell it in the town."

Aunt Li nodded in agreement, her son and daughter-in-law said that they would go out to work.

She also once moved to let the two of them do a tofu business to see if they could make money.

Naturally, you can't go to the market, so you have to go to the town with all the difficulty.

After only doing it a few times, she felt that the two of them were too tired, so she shouted to stop first.

Just tell them to go out to do odd jobs and sell coolies, and don't ask them to make tofu.

As the minutes passed, the sky was still dark.

Now it has revealed the whiteness of the fish belly, and Ye Tingcheng also feels that his arm is sore and unbearable.

Just then, there was a knock on the courtyard door.

There was also a voice that they were all familiar with: "Auntie, it's me, Yanzi." ”

"And me, Bud."

The people who came were sister-in-law Cheng and sister-in-law Kang.

"Swallows and buds are here......"

Aunt Li stood up, poured the last bit of beans and soup and water into the stone mill first, and then went to open the door for the two.

"You're here just in time, the soy milk is almost finished, and the rest of the work will be handed over to you."

opened the courtyard door and saw Sister-in-law Cheng and Sister-in-law Kang standing at the door.

Aunt Li was not polite to the two of them, and said with a smile.

"No problem, call us." Sister-in-law Cheng said, and Sister-in-law Kang also nodded.

They were also wearing old clothes, and they followed Aunt Li into the wing room one after the other.

"Sister-in-law Cheng, sister-in-law Kang, you are here."

When Ye Tingcheng saw them coming in, he shouted.

"Girl, if there's anything left to us to do, just say."

Sister-in-law Cheng and sister-in-law Kang have already rolled up their sleeves and are eager to try.

Making tofu is very tiring, but if there are many people, it is not so tiring.

In the past, if the family was full of old and weak women and children, there would usually be several families gathered.

Make tofu for this family today, and make tofu for that family tomorrow.

One by one, they take turns to make tofu and have a lively atmosphere.

A lot of people talk and laugh, and it can enhance the feelings of the neighbors, why not?!

"Sister-in-law, then you can use the gauze prepared by Grandma Li and strain the soy milk."

Ye Tingcheng was not polite to them, so he smiled and pointed to the clean gauze next to him.

"Okay." Sister-in-law Cheng and sister-in-law Kang worked together to filter the soy milk in the basin.

This is more laborious than grinding soy milk, and the two of them are the main force.

With Ye Tingcheng and Aunt Li holding hands next to him, he was not too tired.

When the soy milk is filtered, the remaining okara will not be thrown away.

Generally, it is made into bean dregs cakes and steamed in the pot.

This taste is okay, and it can be left for a while longer.

A bean dregs cake is about the size of an adult's palm, and it is round.

Slightly thin on both sides, bulging in the middle.

After straining the soy milk, you can then cook the soy milk in a large pot.

In Ye Tingcheng's memory, tofu is the most common soy product, and there are places where tofu is called water tofu.

The main process is to grind the soybeans into soy milk, and then let the soy milk solidify and form.

Tofu is also called plant-based meat, and she remembers that when she was a child, there was a kind of tofu made of fake meat.

At that time, every household would buy some, soak it when it was eaten, and tear it into several pieces.

It is also very popular to stir-fry in a pot or stew.

Moreover, tofu can be produced all year round without seasonal restrictions.

Therefore, on days when vegetables are scarce, you can adjust the variety of dishes.

In addition, there is a distinction between north and south of tofu, and the main difference is that the ingredients of the tofu are different.

Southern tofu is made of gypsum, and the coagulated tofu has a high water content and a delicate texture, and the moisture content can be about 90%.

This kind of tofu is called water tofu, but it lives up to its name.

The tofu in the north is mostly made with brine or sour pulp, and the coagulated tofu flower has less water content.

The texture is called southern tofu old, and the moisture content is about 85%.

Although the water content is five percent less, the tofu has a stronger flavor, a tougher texture, and is also easy to cook.

It can be said that tofu is a traditional food in the previous life, which is delicious and healthy.

It is said that the appearance of tofu was accidentally invented by someone when they burned medicine and alchemy.

Most tofu is made from soybeans, just as bean sprouts are soybean sprouts.

Some are also made with black beans and peanut beans, and there are also mung bean tofu and oak tofu products.

In the previous life, mung bean sprouts also went hand in hand with soybean sprouts.

In this time and space, Mrs. Li's family is north according to its geographical location.

Moreover, they use brine to make tofu, which is the kind of tofu that she would make and eat at home in her previous life.

Otherwise, how can there be a common saying that brine points tofu, one thing drops one thing!