Although there is a very important spice of turmeric, Su Qingluan also understands that this is still very far from the curry she ate in her previous life.

In fact, although the so-called "curry" is a spice produced in India, it does not refer to a specific spice, but a mixture of various spices, and it is called "masala" in the Indian language.

Let's not talk about anything else, just one without chili peppers, Su Qingluan felt very regretful.

However, as the saying goes, "there are always more ways than difficulties", Su Qingluan looked at the twenty or thirty spices that had been bought, and said that there was always a way to make a substitute - after all, there are actually all kinds of "improved curry" in modern times, such as cream curry, coffee curry, etc., all of which have been adjusted by taste.

So when he didn't go to Mu Xingzhi's house or visit Li's house for a few days, Su Qingluan nested in the kitchen and tinkered with those seasonings: cumin, dogwood, black pepper, white pepper...... The various ratios with turmeric are constantly adjusted, and they are also ground into a fine powder to make the taste more delicate.

Su Qingluan even went back to the beginning of making jam in an instant, adding spices to all kinds of jams to taste.

In his previous life, although Su Qingluan occasionally ate curry-flavored food, at that time, he either bought finished food outside, or bought curry powder with exquisite packaging in the supermarket, whether it was curry rice bowl or curry hot pot, just put it in as much as he wanted, and there was never a time when he needed to make curry by himself.

First, there is no ratio, and second, there is no formula other than turmeric, and Su Qingluan can only cross the river by feeling the stones. Fortunately, Su Qingluan, who has been dealing with these spices for a long time, and the taste of each spice is clear, also has a general understanding of the new fragrance that can be produced by mixing between them.

Although the ratio can not be accurately grasped, at least which spices must not be mixed and will produce a strange taste Su Qingluan can still avoid it.

After a few days of tossing, Su Qingluan finally concocted a curry powder that was not too spicy, but the taste level was not bad. However, compared with the curry on the market before, Su Qingluan did not have that strong feeling after boiling, and could only thicken it with starch again.

In order to be able to test everyone's acceptance of this somewhat stimulating dark yellow seasoning, Su Qingluan did not plan to make the curry chicken rice bowl and curry hot pot that he had in mind at first, but planned to make a curry spicy tofu.

Su Qingluan plans to use tender tofu to make this dish - anyway, as long as the door is not closed by heavy snow, he sells tofu, bean sprouts, and soy milk...... All kinds of soy products are all out of the house.

What's more, unlike frozen tofu, which has become loose and porous after being frozen, which is more conducive to absorbing the flavor of the soup, the soft tofu before freezing has a smooth and tender taste, much like the texture of steamed egg custard, but it does not absorb too much flavor, which gives the original spicy seasoning a buffer.

And Su Qingluan secretly carefully observed the younger siblings and found that perhaps it was because the body needed more calories in winter, and the spicy taste could stimulate the appetite at the same time, and it was easy to warm up the whole body, so even the youngest Su Xueyan had a slight increase in tolerance for spicy seasonings compared to summer.

The most intuitive manifestation is that in the past, if this little girl ate any spicy dishes, she would spit it out directly, and even shed two tears and cried. But since the beginning of winter, she has even taken the initiative to eat a little spicy dishes, such as the one that previously filled the belly of the fish with grilled fish.

In Su Xueyan's words, eating such a dish can make her "warmer on her body".

However, the level of the dish is still a vegetable, and the level of the little girl every time she eats spicy is about: carefully pick up a bean sprout, carefully pick up all the spices on it, try to eat this bean sprout, and then quickly take a big bite of white rice.

Have the courage to try, but not much.

However, in order to make it easier for his younger brother and sister to accept the curry noodles this time, Su Qingluan added the "sweet milk tofu" that he bought in the town before and tasted a bit like cheese - it is said that it is eaten by the nomads in the north, because the taste is sweet and full of milk, so it is very popular with girls.

This milk tofu is not as hard as the one Su Qingluan had eaten in his previous life, and it is the kind with a soft texture. And obviously added a lot of sugar, Su Qingluan tasted it, it was so sweet that it was a little greasy, and eating it simply as a dessert was a murder for Su Qingluan's taste buds.

However, if it is used as a seasoning, it can reduce the spicy taste while blending with a faint milk flavor, and even improve the problem that Su Qingluan's curry powder was too weak and not strong enough.

This made Su Qingluan dispel his original intention to give this "sweet milk tofu" to his younger brothers and sisters as a snack.

Curry spicy tofu is not difficult to make, it just needs to prevent the bottom of the pot from sticking, and the other methods are very similar to mapo tofu, or even easier than mapo tofu - because there is no need to stir-fry the spicy seasoning.

However, the curry paste still needs to be fried.

Originally, in order to absorb the flavor enough, Su Qingluan planned to cut the tender tofu into small pieces the size of his thumb. But considering that her younger siblings need a "non-spicy buffer", she changed her mind and changed the tofu cubes to the size of dice, which was not as flavorful as originally intended, but fortunately she could smash the large pieces of tofu, which was also a remedy.

Carefully put the cut pieces of tender tofu in the fence, put the whole into the pot, and add the water surface to the pieces of tender tofu that completely submerged the fence, Su Qingluan began to wait for the water surface to boil.

In addition to removing the unpleasant beany smell on the surface of the tofu, this scalding will also make the texture of the tofu become firmer when heated, and it will be more difficult to "fall apart" during the cooking process later.

The tofu cubes were boiling over there, and Su Qingluan was not idle here - the other meals had already been served, and only the two stoves were burning.

Su Qingluan first added the base oil, and then added curry powder and milk tofu at the same time - of course, this ratio Su Qingluan has experimented with many times, so that it will not be too sweet and greasy, and it will not make the spicy taste of the curry too choking.

After adding the base oil and curry powder, you must keep using the back of a large spoon to make a circular circle between the curry powder and milk tofu, the base oil is to prevent the curry powder from sticking to the pan and at the same time, so that the curry powder can be more fully dispersed by the lubricating effect of the grease. And after the milk tofu is fully heated, there are also signs of gradual melting.

When the white milk tofu completely melts into the dark yellow curry paste, the overall color of the curry is slightly lighter than the original dark yellow, and at the same time, it exudes a faint sweet and milky taste.

Su Qingluan knew that the heat was almost over, so he took out the tofu cubes that had just been scalded with the fence and put them directly into the curry sauce with his backhand.