In this very quiet state, Lin Yan's crisp voice sounded again, from Luo Ang's posture of rushing the pulp, to the strength of the initial setting of the soybean milk, each step was very clear.

From the very beginning of teaching Huang's fried meatloaf, the rough explanation technique, to now completely grasp the key points, no nonsense, a little bit of understanding, Lin Yan has evolved from a chef who only knows how to cook to a perfect lecturer in the past year.

So, everyone knows that the soy milk is only initially starting to coagulate, and it has not yet completely solidified, and it needs to be left for a while.

Lin Yan said that it should take at least a quarter of an hour, and if you are not in a hurry, two quarters of an hour is better.

After the soy milk is brewed, the clay pot is covered by a large lid

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