There are many cooking techniques. The most traditional and commonly used ones are frying, frying, deep-frying, steaming, stewing, etc. It can be said that the use of these techniques has brought us wonderful delicacies.
But now Ye Fei is in front of more than five million people in the live broadcast room, but he doesn't use any tricks. This makes everyone curious, so what is he going to do
"No, no, no, curiosity killed the cat. My current curiosity can kill an elephant and bring a snake with me."
"How to do it? I asked Ye Shen what to do this time?"
"You don't need to fry or fry, you don't even need to steam, stew, or simmer. What should you do?"
"here we go."
Ye Fei first grabbed another handful of soybeans and said: "We have introduced this kind of soybeans before. When making cola tofu, the tofu we use is Yangchun Baixue, and the soybeans used to make Yangchun Baixue are the best soybeans from Baimachuan. Some people say they have only heard that soybeans from the Baima River are of good texture, but have never seen them, so today everyone has seen that the soybeans in this bag are from the Baima River."
As he spoke, Ye Fei stretched his hand forward, and the invisible camera took a close-up of the soybeans in his hand.
Looking at these soybeans, they are round and smooth-skinned, and each one is as big as a fingernail. It can be said that they are plump and round, with excellent appearance.
"These soybeans are so good, so big, so round, so shiny and beautiful."
"This is the first time I've seen such a big soybean."
"It would also be good to make soy milk from this soybean."
"It's upstairs, please remove that word. These are soybeans from Baimachuan. The soy milk is not only good, it's perfect."
Ye Fei gave a brief introduction to soybeans, because Shibanxia had already introduced Baimachuan soybeans in detail before, and there was no need for him to repeat them.
"This delicacy is special, but it is actually very common, because it also uses tofu, but tofu is not the final product we need. There are many ways to make tofu. We have also introduced many kinds of tofu before, whether it is southern Whether it is tofu or northern tofu, the methods are actually the same. The difference is that the coagulant inside is different. Some use brine and some use gypsum. Today we use brine."
"To make the best brine, you need a lot of materials, so everyone is optimistic about it."
With that said, Ye Fei opened another storage compartment and started to take out the ingredients one after another. He just didn't know if he didn't take it, and he was shocked when he took it.
"Fuck, so many?"
Ye Fei muttered in his heart, how to use so many ingredients
Anise, cumin, male lilac (made from the sun-drying of unflowered lilac buds), female lilac (made from the sun-drying of the ripe fruits of cloves), bay leaves, cinnamon, thyme, white grass, etc., it can be said that Ye Fei I took out nearly twenty kinds of spices in one go.
Everyone's heads were blown when they saw a table filled with spices.
"Nima, this...is this a spice exhibition?"
"Why are there so many? Are these all things needed to make this delicious dish?"
"I'm really on my knees. How can we use so many spices? What kind of delicious food is Ye Shen going to make? Isn't it too powerful?"
"Damn it, I don't recognize many of them. What the hell is that brown stick?"
"Pfft~~Stick? You have some knowledge, okay? Is that a stick? That's a sweet root."
"Huh? What the hell? Tiangenzi?"
"Licorice, your sister is uneducated, it's really scary. Licorice is also called sweet root, Mr. Guo, sweet grass, do you understand?"
It can be said that even the most knowledgeable person in the live broadcast room is speechless now when he sees the pile of ingredients that Ye Fei has laid out. Is your sister going to make a Man-Han banquet? Can one dish use so many things
Huineng and the others looked dizzy when they looked at the table full of condiments.
"Ye Shen, what incredible delicacies are you going to make? Do you need so many things?"
Ye Fei smiled playfully and said, "Are you surprised? Are you surprised?"
Taotie: "It's such a surprise, so unexpected. I really want to cry. Ye Shen, aren't you going to make Chinese medicine?"
Ye Fei: "..."
Rolling his eyes, Ye Fei said: "We won't make medicated meals for the time being. We'll talk about it later if we do."
After saying that, Ye Fei opened another storage compartment and took out a large bone from it.
Everyone is completely stunned. Brother, what are you going to do? Why did the big bone come out again? Isn’t this dish of yours vegetarian
Ye Fei raised the bone in his hand and said: "Pig bone with rosin, used for making soup."
Eat all over the world immediately discovered the flaw and said: "Ye Shen, don't you need to cook it?"
"Yes, we still need to cook the soup."
"Uh~~"
After taking out the big bone, Ye Fei closed all the storage compartments and started working on it.
The first step was to make bone soup. Ye Fei had done this more than once before, so he was very familiar with it. Before long, a pot of bone soup was simmering on the stove.
While simmering bone soup, Ye Fei began to process the soybeans.
The first step is soaking. No matter what kind of food is made from soybeans, the first step is to soak the soybeans until soft.
Soaking soybeans may seem like a simple step, but it still requires experience to soak high-quality soybeans, because it is related to the water temperature.
When the water temperature is about 10 degrees, the soybeans need to be soaked for seven or eight hours; when the water temperature is 15 or 16 degrees, they need to be soaked for six or seven hours; when the water temperature is 20 degrees, they need to be soaked for five or six hours; and so on, if the water temperature reaches about 30 degrees , soybeans can be soaked for about three hours.
Ye Fei used a water temperature of 25 degrees. Under normal conditions, it would take about four hours to soak. However, Ye Fei put the pot of soaked soybeans into the storage compartment and it only took a few minutes.
After putting the soybeans into the storage compartment, Ye Fei took something out.
Seeing what Ye Fei brought out, everyone in the world and his wife were very happy, because they had seen this thing before. When they went to Ye Fei's place as guests, Ye Fei made soy milk and ground dwarf beans for them in the morning. This is what I used when I was working, a small stone grinder.
"Brothers, let me introduce to you. Ye Shen's little stone mill is an awesome thing. The soy milk ground with this stone mill is so delicious. My husband and I didn't drink enough at the beginning. It's so bad. I miss you so much." Chi Wangtianxia said.
In reality, almost everyone is pointing their middle finger at their computer or mobile phone. You have gained an advantage and you are showing off here. Do you know that you are seeking revenge
Ye Fei smiled and said: "Yes, Brother Tianxia, this is the small stone mill from before, but it was grinding dwarf beans. Today we use it to grind Baimachuan soybeans."
Ye Fei was also experienced in grinding soybean milk. He took out the soaked soybeans, put them in through the small hole above the stone mill, then added water to the hole next to it, and started grinding directly.
When grinding the pulp, the ratio of soybeans to water is very strict. It must be 1:0.8. The soy milk ground with this ratio is what he needs this time.
It took Ye Fei more than 20 minutes to grind the soy milk. After grinding the soy milk, he filtered it twice and then boiled the milk.
The temperature required for cooking the pulp is very high, preferably above 100 degrees, but the time is very short, just three to five minutes.
After the pulp is cooked, it is solidified and formed.
Ye Fei used an ancient technique. First, he made a wooden frame, covered it with white gauze, then poured the cooked soy milk into it, and then added the coagulant, adding 0.5 grams per pound of soy milk. Then fold the gauze, place a clean wooden board on top, and then press it with something on the wooden board.
After doing this, Ye Fei was sweating a little. He didn't expect it to be so laborious. It was more troublesome than grinding the soy milk, and it was only halfway through.
The solidification time takes a little longer, about twenty minutes.
When the time was up, Ye Fei removed the heavy objects on the board, removed the board, and then slowly opened the gauze.
Everyone saw a piece of white and tender tofu appearing inside the rectangular frame.
Everyone was surprised when they saw this piece of tofu, because they found that this piece of tofu was really white, dazzlingly white, and so white that people couldn't help but want to pounce on it and take a bite.
"As expected of the Baimachuan soybeans used to make Yangchun Baixue. This tofu is really white and greasy, so tempting." Chiwan Tianxia said with emotion.
Ye Fei smiled and placed the small plate of tofu in an oversized white porcelain plate.
After doing this, he took out another small device. This device was also very old. It was a dryer, but this dryer did not use electricity, but charcoal!
Below is a stove made of unknown material, and above is a stew stove.
Ye Fei put the white porcelain plate containing the tofu into the stew oven, lit the charcoal and started baking it.
To bake tofu, the temperature is kept at 70 or 80 degrees under normal circumstances, and the time is about 200 minutes.
But Ye Fei's device can cheat, and even so, he still has to use it for dozens of minutes.
Taking advantage of this time, Ye Fei started to cook the marinade...
(End of chapter)