Chapter 163 Fermentation Yeast

Once you find that the spoon can only scoop out water from the surface of the soy milk without any other substances attached, you can stop adding brine.

At this point, it means that the protein in the soy milk has been fully coagulated, meeting the conditions for the formation of tofu.

Wait for a while until the tofu solidifies and uses a fine sieve to remove the water that floats on top.

This process requires patience, as tofu has a soft texture and hasty operation may destroy its structure.

Once the water is completely drained, the tofu will become firmer.

When the tofu in the pot has stabilized, use a cutting tool to cut it into medium-sized pieces.

This step requires gentle and even techniques so that each piece of tofu has the same thickness and width, which is convenient for subsequent cooking or direct consumption.

At the same time, another task was going on on the small stove - eggs were stewing on the lower layer and buns were steaming on the upper layer.

The small flame made a slight crackling sound as it burned, adding a bit of vitality and warmth to the simple kitchen.

The eggs slowly change shape in the mild water temperature, emitting an enticing aroma; while the white flour steamed buns become fluffy and soft as the steam rises.

There is no meat on the breakfast table, but the eggs and steamed buns are enough to fill the stomach. In addition, the fresh tofu just out of the pot is served with spicy condiments, which makes people feel full and in high spirits.

These foods not only satisfy the body's need for energy, but also awaken the enjoyment of the taste buds, making the whole morning full of energy.

Before eating, Zhao Chunhua deliberately moved some of the tofu in the pot to a fine mesh basket to drain the water. After the meal, she collected a few lotus leaves, used them to hold the drained tofu and put them in the basket on her back.

In this way, you can enjoy this home-cooked delicacy at any time even when you are walking outside, and the tofu wrapped in lotus leaves will be more fragrant and delicious.

She boiled eight eggs in total in the morning, ate one and a half herself, and Little Stone enjoyed the yolk.

Since Xiao Shitou is still young and not suitable for eating whole eggs, his mother chose to feed him egg yolks which have higher nutritional value and better taste.

Two were left for Shu Mian'er, and the remaining four belonged to Shen Jiaze.

Not that she preferred the latter to the former.

The main reason is that eating too many boiled eggs can easily cause bloating and discomfort. Anyway, Shumian'er still lives at home now, so she has the opportunity to slowly replenish her body.

Taking into account each person's physical condition and personal preferences, this distribution method is both reasonable and caring.

As a husband, Shen Jiaze, Zhao Chunhua hopes that he is not only in good health, but also has enough strength to protect and support Shu Mian'er, so that she can feel a solid sense of security in this world.

The life of a single mother is very difficult. The difficulties and challenges of this life are hard for ordinary people to imagine.

Despite this, Zhao Chunhua did not want this to happen to Shu Mian'er, and she hoped that she could have a better future.

"The affairs at home are already very heavy, and I won't force you to stay here to help. There is only one thing you must remember: don't be too stubborn, and think more about your family."

As she said this, Zhao Chunhua carefully repackaged the eggs that Shen Jiaze had not finished eating and put them into a cloth bag. Out of kindness, she also added a few hot steamed buns and a full can of clean water and handed them to him before sending him out.

Shu Ziying did come to this place today, but she came here to take a look after having breakfast at home.

The current situation is that Zhao Chunhua no longer specifically tells the girl what tasks she needs to do.

The young girl was holding a piece of bright red silk cloth that she had just bought from the small market in the town. She was busy cutting her wedding dress, looking very serious and focused.

On the other side, Shu Mian'er was also not idle. Her hands skillfully manipulated the needle and thread to carefully prepare clothes for the upcoming child.

These materials were given to her free of charge by Zhao Chunhua. After all, it was unreasonable to ask a pregnant woman to help him complete his work. Giving her something to do within her ability could make her life more fulfilling and meaningful.

In this day and age, there are very few women who can truly enjoy a completely worry-free life without having to work.

Most of the time, they have to shoulder various duties and obligations in the family.

Two young women were quietly busy threading their needles in the main hall. At the same time, the atmosphere in the yard was particularly relaxed and cheerful - Zhao Chunhua was laughing and playing with a few lively and cute children, enjoying the warm and happy time with each other.

At this moment, sweet and delicious pumpkin and red beans are being steamed on the stove in the kitchen. I plan to use these ingredients to make delicious pumpkin red bean rolls for the whole family to enjoy in the afternoon.

The food made in this way will taste richer and more layered than ordinary steamed buns.

In fact, the production process of this dessert is not particularly complicated.

Peel off the rough skin of the old pumpkin, then cut it into thin slices evenly with a knife. Then put the pumpkin slices into a steamer and steam them until they are completely soft.

Then take out a rolling pin, mix the cooked and soft pumpkin with an appropriate amount of sugar, and mash it vigorously into a fine and smooth paste.

The main reason for adding sugar is to cater to Zhao Chunhua's preference for a slightly sweeter taste; if no sugar is added, the pumpkin itself actually has a naturally sweet taste, it will just be a little lighter.

After the pumpkin puree mixed with sugar has cooled to room temperature, slowly pour it into the flour and old dough that have been prepared. Knead it carefully with your hands until it is completely blended into a large dough. Then place the large dough in a warm and humid place for about ten minutes to allow the yeast in it to get proper fermentation time, so that it becomes more fluffy and soft.

The next step is to stretch the fermented dough into a long strip, and then cut it into many small pieces at certain intervals.

Use a rolling pin to flatten each small piece of dough and roll it out into a round cake shape. Wrap the red bean filling that has been steamed and mashed into a paste in the center of each round cake.

Then gently roll it up and adjust the shape slightly. After doing this once, put it back into the previous warm and humid environment to continue to proof for about ten minutes.

When everything is ready, you can arrange them neatly and put them into a large pot of boiling water and start steaming.

About fifteen minutes later, when the whole room is filled with a rich and tempting aroma, the pumpkin and red bean roll with its attractive golden color, crispy and sweet texture is officially ready.

Since the children in my family have not yet fully developed their teeth, I specially made it for small stones.