happy apocalypse

Chapter 158 Tofu Feast

After drinking a bowl of soy milk beautifully, I couldn’t help but sigh with emotion. I haven’t drank soy milk or eaten tofu for about a year since it snowed last winter. I only knew that I missed this taste so much when I drank the fragrant soy milk.

The white liquid slid over the taste buds on the tongue, slowly descended, slid over the heart, liver, spleen and lungs, and the internal organs. The fatigue of many days seemed to disappear under the nourishment of this liquid.Oh, it's a bit exaggerated, but after taking a sip, the whole body feels comfortable.

It suddenly occurred to me that I saw someone on the Internet summarizing that people in love like to drink coffee and tea, because the aroma will fill all the space.Newly married couples like to drink milk, because the milk is full of a surging breath, full and warm like the sunshine outside the window.Soy milk is suitable for people who have lived together for many years, that is, old couples, because it is not too strong in taste, rich in nutrition, and more importantly, it is of high quality and low price, just like many ordinary life at home.

The hard soybeans are softened by water and ground into powder in the gears of the stone mill. The filter screen retains the residue, and finally pours out the milky white, forming a small whirlpool in the cup, rolling up several small Foam, gradually slow and still.This process is much like the journey of life. All the sharpness is cut off, and finally only the plain and calm are left. Although plain and calm, the taste is mellow and deep.

While I was still savoring and savoring slowly, Aunt Guo and Jiang Zhi had already boiled the rest of the soy milk.

The next step is the most critical step in making tofu, ordering tofu.

Aunt Guo turned off the fire under the stove first, and then began to make the sour soup.

"We don't have brine here, so we always use this sour soup when ordering tofu." Aunt Guo told us while making it.

"Actually, it's very simple. It's white vinegar and water. It's just a little bit particular. It has to be mixed according to the ratio of white vinegar and water: 1:5." Aunt Guo prepared a basin full of acid water in a basin.

"Usually I can't make tofu with this old sour water. This time, we have made a lot of tofu, so we have so much talent." Aunt Guo explained when I stared at a basin of sour water with wide-eyed eyes.

"Haha, I just think it's a waste of vinegar." I explained with a smile.

"No, there is no place to buy vinegar, soy sauce and other seasonings from now on, and this tofu can't even be made." Aunt Guo said with emotion when thinking about her future life.

There was a big supermarket opened in the county a while ago, and people from our village also went to see it, and when they came back, they said that everything there was too expensive.Just like the salt, soy sauce, vinegar, etc. that are usually used in cooking, they are all available there. A small bag of salt costs 5 catties of rice, and a bottle of 420 ml mature vinegar and 500 ml of soy sauce costs 4 catties of rice.Most people come back empty-handed, or buy some salt, because it is a must, and one cannot live without salt for a long time, otherwise one will lose energy, but few people are willing to exchange so much rice for vinegar and soy sauce. As for the seasoning, people can’t die if they don’t eat these seasonings, so if you can save it, you can save it.

Our family has no such concerns. Before the end of the world, Qu Ma and Jiang Ma stored a lot of seasonings in their storage bags. I also bought a lot of them in the wholesale market. I only store them here for ten or eight years. It is enough to eat.

After making the sour soup, Aunt Guo tried it on the soy milk. After a while, the temperature of the soy milk in the pot dropped a little, so she asked Jiang Zhi to pour all the soy milk into a pot with her. In a big basin.

"Okay, I'll order tofu here. Jiang Zhi, you and Chengzi will continue cooking soy milk in the pot, okay?" It turns out that Aunt Guo moved the soy milk to cook another pot of soy milk. This arrangement is indeed more reasonable and economical It's time.

Jiang Zhi replied: "Yes, it's not difficult to cook soy milk." When he just watched it, he remembered the main points and should be able to complete the task.

"Okay, then you guys have a try, pay attention to the heat." In this way, Aunt Guo delegated the power of cooking soy milk.

Then she concentrated on ordering tofu. She poured the right sour soup into the pot bit by bit evenly, and at the same time stirred in one direction with a cooking spoon. When the soy milk began to appear flocculent sediment and mixed with water She didn't stop until she was separated.

"Do you understand, this sour soup needs to be poured little by little, and when pouring, you have to keep stirring, so that the tofu is delicious." Aunt Guo asked me who was studying next to me.

"Well, almost." I understood a little bit, but I didn't know that it was different from what I thought.

"Okay, wait for ten or twenty cents to make tofu in this pot." Aunt Guo moved the pot of soy milk after ordering the sour water to a corner, and then went to see Jiang Zhi's work of cooking soy milk.

I looked at the pot of soy milk that was made first, and it had slowly settled, and said, "Aunt Guo, is this tofu nao?"

"I recognize it, it's tofu nao. Let's filter out its water in a while, and then press it into cubes to become tofu." Aunt Guo replied looking at the basin I pointed to.

I heard Aunt Guo said yes, so I said: "Aunt Guo, you are making tofu, I'll go home." After I finished speaking, I turned around and ran back home, and came back with a small wooden bucket.

Seeing my posture, Jiang Ma asked, "Xiaoyi, what are you doing?"

"Mom, we haven't had tofu nao for breakfast for a long time, I'll serve some out now, and tomorrow morning, our family will eat tofu nao."

"Oh, silly boy, I can't keep this. If you put it in the ice cellar, it will freeze overnight. If you put it outside, it will break overnight." Aunt Guo reminded me after hearing my words.

"It's okay, I have a solution." In fact, I have a solution, which is to put the tofu brain directly into the ring, and it will still be hot and fresh when I take it out tomorrow.

Jiang Zhi and Jiang Ma knew what I was thinking, so they didn't stop me. I quickly scooped up a small bucket of tofu nao, turned around and sent it home. In fact, I put the tofu nao in the ring at home.

Then I went back to Aunt Guo's house to help make tofu.

Aunt Guo found some molds for making tofu. It was a rectangular wooden box with holes like a curtain at the bottom. When making tofu, excess water flowed out from here.

Aunt Guo found some more pieces of gauze, boiled them in boiling water, sterilized them, then spread a piece of gauze inside the rectangular wooden box, put a large basin at the bottom, and put the tofu nao in the basin Poured in.

I saw that after the tofu brain was poured in, the water inside flowed from the hole at the bottom to the bottom big basin.

After wrapping the gauze, she found another board and pressed it on top of the wooden box, then asked Jiang Zhi to lift a big stone by the wall and put it on top.

When everything is ready, Aunt Guo clapped her hands and said, "Okay, when the water stops running, the tofu will be ready. If you like to eat tender, please wait a little longer. , just press it for a while, we can control this taste."

Then she went to work with Jiang Zhi and the others on the remaining tofu, and Jiang Ma and I found a small bench and sat down to watch the tofu and watch them work.

In one morning, we made more than 100 catties of soybean curd.Looking at the white and tender tofu, I feel a lot of emotion. People often say that there are three hardships in life, "smithing iron, serving as a soldier, and making tofu."

I think through today's practice, we all realized that the kitchen of Aunt Guo's house was very humid and hot because several large pots of soybean milk were boiled.

Jiang Zhi and Li Cheng should have a deeper understanding of the hard work of making tofu. They both do hard work. After making tofu, they are sweating profusely, as if they have just been in a sauna.

When Li Cheng came out of Aunt Guo's kitchen, he said, "I'll eat more at noon today. Making tofu is more tiring than farming."

Aunt Guo left 3 catties of tofu and a bowl of tofu dregs, and let us take the rest back. She said that the family couldn’t eat too much, and tofu couldn’t stay overnight in this weather, so it was a waste if she took too much.Why don't we take it back, put the leftovers in the ice cellar, and freeze them into frozen tofu, which can be eaten when we want to eat later.

We were carrying the newly made tofu, and we were very embarrassed. Aunt Guo had been busy for a long time, and she had a lot of skills and effort, so she left three catties of tofu, which was too little, but she was right, give more It is a waste.

Finally, Mama Jiang spoke, saying that after the leftover tofu was frozen into frozen tofu, we would send some to Aunt Guo every week.After thinking about it, we had no choice but to do so, so we went home with more than 100 catties of water tofu.

When we got home, we first asked Hanhan, An An, and Xuanxuan who had already returned home to send 2 catties of tofu to the elder sister, second sister, and aunt respectively. They also asked the children to spread the word that they made a lot of tofu at home, and if they wanted to eat it, they would come Pick.

Then we got busy in the kitchen, and we are going to make a tofu feast at noon today.

The first dish is steamed tofu: steamed tofu with minced pork mustard.

The second dish is stewed tofu: stewed tofu with mushrooms.

The third dish is fried tofu: crispy fried tofu.

The fourth course is stewed tofu: tofu crucian carp.

The fifth dish is fried tofu: mapo tofu.

The sixth course is boiled tofu: pocket tofu soup.

In addition to these ginger mothers, they also took out the leftover tofu dregs from making tofu and made them into several dishes and staple foods.

There are diced green onion and tofu, stir-fried garlic with tofu, tofu in tomato sauce, three-color tofu, and pot stickers tofu. Finally, a large plate of bean curd cake is baked with eggs and flour as the staple food at noon.

I know that bean curd residue is a good thing. It is rich in protein and very low in fat. It is also rich in cellulose, which can absorb sugar, thereby reducing the body's absorption of excess sugar.It can relieve hunger and inhibit fat production, so it is an excellent food for weight loss.When I was young, I did not eat less to lose weight.

At noon, our family had a big meal with their stomachs open. We all hadn’t eaten tofu for a long time, so we spoke highly of today’s tofu feast at noon.

Delicious, absolutely delicious.

(End of this chapter)