Chapter 671

When the father and daughter returned home, it was already afternoon and everyone had started preparing for dinner.

After the workshop formed a standardized assembly line, there was no need to monitor it all the time, so Sister Hui often returned to the store to help.

Seeing Su Yuan carefully carrying something in, which looked like a small appliance from the packaging, she quickly wiped her hands on her apron and came over to greet him:

"Uncle Shi, Miaomiao, what treasure did you buy?"

"Grinder!" Su Miao excitedly opened the package. The silver-gray body lay in the foam mold. The transparent cooking cup was like a round glass lantern, with fine scale lines etched on the cup wall.

"Look, Sister Hui, you don't have to use the small stone mill to grind soy milk anymore. This one is effortless at all, and you can also grind rice noodles and mince meat."

Sister Hui walked around the machine and marveled, "Such a small thing really works! I've seen machines take up half a room in workshops outside."

"We have tried it just now, and it is indeed possible to grind soybeans into powder. Why don't you try making soy milk?" Su Miao said.

Su Miao connected the power supply according to the instructions. Sister Hui grabbed a handful of soaked soybeans from the kitchen and put them in, adding a little water.

The moment the switch is pressed, the motor emits a low "buzzing" sound, like the flapping of bees in a hive.

The light and shadow of the rotating blade drew a silver arc on the wall of the cup. The soybeans swirled in the water and turned into a milky white slurry in a blink of an eye.

Sister Hui leaned in closer, with the tip of her nose almost touching the wall of the cup, wanting to see the process of the beans breaking clearly.

The skin of the soybeans first bursts open, then the tender yellow bean meat is minced, and finally even the tiny fibers are crushed into flocs.

This process only took a split second, and even if Sister Hui opened her eyes wide she couldn't see clearly:

"Oh my god, this is much faster than grinding with a stone! After grinding, just filter it and cook it."

Su Yuanzheng poured out the soy milk with satisfaction and took the machine to clean it. "How is it? A machine that costs 300 yuan and has a two-year warranty. It's worth the money, right?"

"Worth it! Absolutely worth it! I'll try grinding the rice flour tomorrow morning. It will definitely make rice noodle rolls smooth."

Sister Hui held the bowl of soy milk and looked at it again and again, her fingertips running along the edge of the bowl, as if feeling the delicate texture.

Now that the machine has been bought, we can get back to the topic and make konjac tofu.

After Su Yuanzheng cleaned the grinder, he started to wash the konjac.

"Miao Miao, for our first attempt, let's make a konjac. You can guide me and Daddy will do the operation."

Su Miao took a new pair of rubber gloves from the warehouse for his father to wear.

Because they have to wash food and tableware all year round in their business, which is really tiring, wearing gloves makes things much easier, so they buy them in boxes.

Su Yuanzheng put on rubber gloves and moved the konjac sent by Aunt Li to the sink in the backyard.

"Dad, first rinse off the mud on the outside with water, then peel off the skin and cut it into small pieces so that the grinder can grind it."

Su Yuanzheng nodded, rinsed the konjac clean, and carefully peeled off the thick skin of the konjac.

Su Miao reminded: "Dad, this juice will itch when it touches the skin, please be careful."

"Dad knows. It's okay as long as you wear gloves. Speaking of which, the white juice that drips when you pick mangoes can make your hands itch. I experienced it once when I was a kid. I went to climb a tree to pick mangoes with a group of friends. I didn't dare tell your grandparents that my hands were itchy."

"And then? What should I do?"

"It's nothing, just itchy. I just washed it with water and it was gone in an hour."

Su Yuanzheng cut the konjac into small pieces and washed it again, and then he was ready to use the grinder.

The grinding machine has limited capacity and can only be processed in batches.

When the grinder started again, the konjac chunks mixed with water churned in the cup.

When the konjac milk is poured out, the smell is very light, like new bamboo shoots emerging from the soil after rain, with a hint of the unique bitterness of plant roots.

Sister Hui also came over to watch the fun: "This smell... if you don't smell it carefully, you really can't tell the difference. It's a bit like taro, and a bit like yam."

Su Miao also thought so and said, "They are all roots, so maybe the taste is somewhat similar."

The next step is the key. Pour the konjac paste into the big pot, and a thin layer of milky liquid will hang on the black iron pot wall.

Bring to a boil, stirring constantly while cooking.

As the temperature rises, the slurry in the pot first produces small bubbles, which gradually turn into bubbles the size of ping-pong balls, bubbling up.

However, this konjac cannot be cooked just by boiling. Eating it now will definitely cause poisoning.

Su Yuanzheng turned the heat to low and it would take an hour to cook slowly.

At this time, the konjac paste is not easy to stick to the pan, so you just need to stir it every once in a while.

The store had already started to get busy with the night market. Su Yuanzheng went out to help, but Su Miao didn't leave either, and just stayed by the pot of konjac tofu.

Su Miao kept an eye on the changes in the pot. After an hour, the liquid in the pot had become very thick, and its color changed from milky white to translucent gray-brown, a bit like lotus root powder.

At this time, Su Yuanzheng and Su Hui came in with the time stamp. Su Yuanzheng asked:

"Miao Miao, what's wrong?"

"Dad, the konjac should be almost cooked. It's time to add the alkaline water."

Su Yuanzheng prepared the recipe by adding 30 grams of alkali for every kilogram of fresh taro, dissolved the alkali in clean water, and then slowly poured it into the pot.

Stir quickly while pouring to ensure that the alkaline liquid is evenly distributed throughout the konjac paste.

The cooked konjac paste will gradually solidify after adding alkaline liquid. During this process, it must be stirred constantly to prevent the konjac paste from sticking to the pot.

After adding the alkaline water, remove from the heat, stir the konjac for a while with the residual heat from the stove, and then let it rest.

This is the process of continuing to simmer and waiting for solidification.

Three pairs of eyes stared at the pot without blinking. After a long time, Su Miao couldn't help but reach out and press the konjac ball in the pot.

"Success! Dad, the konjac tofu is ready!"

"Don't worry, don't worry! Let's get it out first. Ah Hui, go get a big basin and fill it with water."

Su Yuanzheng poured a large bowl of water on the solidified konjac, then cut the konjac into large pieces with a knife, took them out and put them into a large basin.

Just five pounds of fresh konjac was used to make a full pot.

Su Miao nodded and said, "Dad, your steps are really standard. Aunt Li said that the konjac tofu should be soaked in water before it comes out of the pot, otherwise it will slowly dry out."

"Okay, let's try it and see what this konjac tofu tastes like."

Su Yuanzheng used a knife to cut off some konjac, and then cut it into small strips: "I'll try it first. If it's spicy, it means it's not cooked well. You can't eat it."

Under the expectant eyes of the two girls, Su Yuanzheng bravely put the konjac tofu into his mouth and chewed it, then showed a puzzled expression.

"Huh? That's it? It doesn't taste like anything."