In order to prove it to Zhang, Lin Qianqian was also excited and couldn't hold back. She poured all the soy milk into the pot. The two women tinkered in the kitchen for a while and fired to set firewood. In the middle of the night, the fire was bright and crackling sounds of bamboo burning. Gradually, the aroma of beans became stronger and stronger. In the middle of the night, a strong mellow fragrance spread out and penetrated into the noses of the two people.

"It smells so good." Zhang swallowed his saliva, feeling a little embarrassed. "This thing is so good. I didn't expect that such a soybean could do this. How did you think of this method?"

The woman just smiled and said nothing. Of course, she could not tell Zhang that the way to make soy milk was learned when she went to the countryside for internship in her previous life. At that time, she happened to be internship with a large group of classmates. However, most of the agricultural colleges were rich second-generations or diplomas who were living in the countryside. They couldn't stand the mosquitoes in the countryside, so they left in advance and handed in a paper to fool them. But she liked to stay in the countryside. There happened that there was a farmer who sold tofu for generations. Lin Qianqian was very interested at the time and asked the family for the process of making tofu. After about three days of study, she roughly mastered the entire process.

She never expected that what she learned on a whim would come in handy now, and it was a very critical skill, which was related to whether she could open up this market and monopolize it.

Although she has learned it, she has not really operated it. Whether it can be successful is still unknown. She is just trying it step by step now.

The raw soy milk placed in the pot should be boiled. Lin Qianqian took the wooden ladle and cooked it carefully while skimming off the foam floating on the surface. Only by removing all of these foams will the effect be good, the taste will be better, and the tofu will look more tender and clear, so this step is very important. Zhang kept adding firewood under the stove, keeping the heat unbroken until it boils.

Soon, the boiling in the pot became more and more active, making a "sizzling..." sound. According to common sense, the cooking temperature remained between 90 and 110 degrees Celsius, but the world here did not have a specific concept of the temperature of fire. Lin Qianqian roughly felt that the temperature of the fire here was higher than the original temperature of the world.

This soy milk needs not only attention to the heat, but also the time of cooking. Lin Qianqian stared at the boiling degree of soy milk, and saw that the boiling became more and more open until the center of the pot.

"It smells so good." Zhang swallowed his saliva, feeling a little embarrassed. "This thing is so good. I didn't expect that such a soybean could do this. How did you think of this method?"

The woman just smiled and said nothing. Of course, she could not tell Zhang that the way to make soy milk was learned when she went to the countryside for internship in her previous life. At that time, she happened to be internship with a large group of classmates. However, most of the agricultural colleges were rich second-generations or diplomas who were living in the countryside. They couldn't stand the mosquitoes in the countryside, so they left in advance and handed in a paper to fool them. But she liked to stay in the countryside. There happened that there was a farmer who sold tofu for generations. Lin Qianqian was very interested at the time and asked the family for the process of making tofu. After about three days of study, she roughly mastered the entire process.

She never expected that what she learned on a whim would come in handy now, and it was a very critical skill, which was related to whether she could open up this market and monopolize it.

Although she has learned it, she has not really operated it. Whether it can be successful is still unknown. She is just trying it step by step now.

The raw soy milk placed in the pot should be boiled. Lin Qianqian took the wooden ladle and cooked it carefully while skimming off the foam floating on the surface. Only by removing all of these foams will the effect be good, the taste will be better, and the tofu will look more tender and clear, so this step is very important. Zhang kept adding firewood under the stove, keeping the heat unbroken until it boils.

Soon, the boiling in the pot became more and more active, making a "sizzling..." sound. According to common sense, the cooking temperature remained between 90 and 110 degrees Celsius, but the world here did not have a specific concept of the temperature of fire. Lin Qianqian roughly felt that the temperature of the fire here was higher than the original temperature of the world.

This soy milk needs not only attention to the heat, but also the time of cooking. Lin Qianqian stared at the boiling degree of soy milk, and saw that the boiling became more and more open until the center of the pot. For a long time, the boiling in the pot became more and more open, making a "sizzling..." sound. According to common sense, the cooking temperature remains between 90 and 110 degrees Celsius, but the world here does not have a specific concept of the temperature of fire. Lin Qianqian roughly felt that the temperature of the fire here is higher than the original world.

This soy milk is not only needed

The raw materials of tofu are soybeans, mung beans, white beans, peas, etc. First remove the shell and wash the beans, wash them, put them in water, soak for an appropriate time, and then search for a certain proportion of water to grind them into raw soy milk. Then use a special cloth bag to pack the ground slurry, put the bag mouth in, squeeze it vigorously, and squeeze the soy milk out of the cloth bag. Generally, the slurry can be squeezed twice. After the first press, the bag mouth is opened, put in clean water, and squeeze it again after the bag mouth is closed. [1] The raw soy milk is squeezed

After that, put it in a pot and boil it. Skim off the foam floating on the surface while cooking. The boiling temperature is kept between 90 and 110 degrees Celsius, and you need to pay attention to the cooking time. The cooked soy milk needs to be ground to solidify. The method of ground brine can be divided into two types: brine and gypsum. The main component of brine is magnesium chloride, and the main component of gypsum is calcium sulfate. If you use gypsum to dot brine, first roast the gypsum until it has just passed the heart, then grind it into powder and add water.

Make it into gypsum slurry, rinse it into the soy milk that has just been scooped out of the pot, and gently stir it with a spoon. Soon after, the soy milk will condense into tofu flowers. In the south, there are also raw gypsum slurry directly with water. When decoding, pour the ground gypsum slurry into soy milk and stir. Just grasp the amount, generally 0.6 taels of gypsum for one pound of beans is used as the best ratio. If you need to get older tofu, add more gypsum slurry. If you want to further make tofu flowers into tofu, then
Chapter completed!