Since there is a soymilk machine, it is not difficult for modern people to drink a sip of hot soymilk, but ah, no matter how advanced the soymilk machine, it is difficult to eliminate the unique metallic gas, after all, the machine is metal, the cutter head is metal, even if the coating known as advanced technology can not be completely covered.

Therefore, the purest taste of soy milk must be ground out.

Cheng Rin looked at the soybeans brought by the fat man, nodded slightly, and said, "It's not bad, although it's not a top breed, it's still organic green soybeans."

Chef Zhou, the edamame tofu, fried steamed bun slices and Bianliang soup dumplings at breakfast are all top-notch delicacies, which can be called beyond the master-level level, and I really can't find fault with Lao Cheng.

But the soy milk for breakfast is much inferior, and I guess that most of it is not from Master Zhou's handwriting, if it is really you grinding, then I can't help it, you are going to lose this first game. Because the content of the first fight I chose was soy milk, and it had to be original, otherwise it would be impossible to tell the difference between good cooking skills. ”

He was holding his breath in his heart, originally he wanted to make a gesture and let Zhou Zhou choose the content of the first fight, but he didn't expect Zhou Zhou to insist on refusing, only saying that he would be the first choice of his seniors!

Cheng, since that's the case, don't blame Lao Cheng for me!

Cheng Rin relied on these two pieces of Taishan green gallstone grinding to become famous, and he is good at making tofu dishes, and one of his best skills is grinding soybean milk.

He wants to let a few kids in the kitchen of this food truck know what real soy milk is!

"Xiao Yong, put up the grinding disc for the teacher!"

The structure of the grinding disc develops over time is a process from simple to complex, a complete grinding disc in addition to the most important upper and lower grinding discs, there are grinding rods, bottom brackets, after connecting the center of the grinding discs in series with a wooden shaft, the grinding rod is inserted into the grinding disc above, which can push the milling, and the grain that needs to be milled is added from the upper material hole.

For this purpose, the upper grinding disc has four rings of raised edges, allowing the operator to pile up more grain on top of it at once.

The bottom bracket generally has a large grinding, like the small grinding disc brought by Cheng Rin is dispensable, there only needs to be a flat substrate that can accommodate objects underneath, for Cheng Rin's master and apprentice, it doesn't matter if there is even none.

Zhou Zhou still asked the fat man to find a large-diameter stainless steel tray, which can accommodate the ground soybean milk. Niu Yong carefully cleaned the grinding disc according to the master's requirements, installed the shaft rod, and sat on the stainless steel tray, which was considered to be properly installed.

After carefully inspecting the grinding disc, Cheng Rin nodded, cleaned his hands and began to check the soybeans that had been soaked in water by Niu Yong ten minutes ago.

His method of checking soybeans is very strange, a pair of hands on the water, suddenly poking down, suddenly pulling out to smooth the water, the method is arbitrary, but the soybeans in the water are driven by the water flow he pulls, in the water according to a certain rhythm up and down, at the same time, some congenital defects, or shriveled, or uneven skin color soybeans are picked out by him, obviously the method of picking soybeans is very fast, but none of them are picked wrong.

At this moment, the old man Zhang Zhouxuan, Wu Jiuyu, Gu Zhiwei, Chang Jianguo, the seven girls of Huizhou, and Su Rou and Boss Cao, the two 'representatives of the capital', were all crowded into the expanded kitchen to watch.

Cheng Rin shows a first-hand washing method, which comes from the ancient Qinxing inheritance, and some chef schools will also teach students a 'simplified version', to put it bluntly, it is not so magical, that is, the chef is required to fully understand the ingredients, and on this basis, through more scientific methods to reduce the damage of the ingredients in the cleaning process.

If you still don't understand the importance of washing vegetables, think about what it would be like if you used a machine to wash vegetables. The damaged ingredients will directly affect the quality of the finished dish, and no matter how high the cooking skills are, it will be greatly reduced.

It's just that if you can be a chef at the level of Cheng Rin, at least you are the chef of a five-star hotel, how can you wash the vegetables yourself? There are chefs on the water table, so the higher the level of the chef, the level of washing vegetables will decrease proportionally.

Therefore, Cheng Rin's hand washing skills are particularly valuable, which shows that this person is not only famous, but a very serious and dedicated chef.

The soybeans were almost soaked, Cheng Rin didn't let the stupid apprentice help, personally brought the soybeans to the grinding plate, grabbed the grinding rod with his right hand and gently pushed it clockwise, at the moment when the grinding plate began to rotate, his left hand picked up a handful of soybeans with water stains, and after aiming at the grinding disc material hole, his left hand was slightly loose, and a grain of soybeans fell into the material hole with water stains.

"Oh?"

Including Zhou Zhou, the experts are all eye-catching, Cheng Rin is worthy of relying on this grinding disc to become famous, ordinary people put grains into the material hole, are put on a handful, and even for convenience, directly stacked on the upper grinding disc; But Cheng Rin used the meticulous control of his left hand to let the soybeans in his hand fall into it one by one, and he pulled out a 'bean line', in which the soybeans were orderly up and down, and there was a faint layer of water film on the outside.

At the same time, the right hand controls the rotation speed of the grinding disc, and after a few turns steadily, the milky white slurry has seeped out from the gap between the upper and lower grinding discs.

"It's amazing, if you only talk about the ability to grind soy milk, I'm not such a person!"

Cui Zhengshan's eyes narrowed slightly, he had never been convinced by any chef in his life except for the master and Zhou Zhou, even if it was a famous chef in the eight major cuisines, he was confident that it would take a few months to make these people's famous dishes, and even surpass!

Since he left the school, he can be said to be rampant in the world, which cuisine he liked, he pondered for half a year and a year, and then became a celebrity chef of the cuisine, that is, he lost once in Zhouzhou, but what does it matter? The competition between him and Zhou Zhou is just a friendly exchange between geniuses, what does it matter if you win or lose?

As for what diligent weapons and thirty-six friends, Cui Zhengshan has always scoffed, but it was just blown out by the old guy from Baiweisheng, and it couldn't be taken seriously at all!

But he never expected that Cheng Rin, who was only ranked thirty-sixth in the weapon spectrum, would have such a means.

Cheng Rin's method of grinding soy milk looks simple, but it is actually too difficult.

Everyone knows that grinding beans should add water, usually a handful of beans are put into the material hole, and then a little bit of water is added, for fear of more or less, but in this way, the water is behind the beans, no matter how well the water is controlled, it is inevitable that there will be a 'adding' process, and this process is the main reason for affecting the taste of soy milk.

Cheng Rin has fundamentally solved the problem, grab it to the pot casually, the amount of water and beans has been proportioned, and then pull the beans into a line, and let the soybeans with a water film fall into the material hole with an almost perfect rhythm, and then cooperate with the perfect grinding technique, you can get almost perfect soybean milk!