"...If it's not affected, each household can probably make four or five batches of tofu per day," Mi Liang said.

In Qingcheng, tofu is usually measured in units of a "zuo" (a special tool used to measure the exact amount of tofu needed for a "zuo").

It weighs about five jin (2.5 kg) per piece.

Actually, making tofu is quite fast in later generations, but it was very slow in this era.

The main reason is the lack of tools and labor; everything has to be done by people.

From soaking the beans after buying them, to grinding them to remove the skins, and finally boiling, covering, adding coagulant, filtering, and shaping, everything requires human intervention.

Doing one is fine, but doing several in a row is too much for a person to handle. After all, a person's energy is limited, and every step of this job requires physical strength.

Therefore, people who make tofu are generally as imposing and strong as people who slaughter pigs.

The reason is that if you are physically weak, you simply cannot make tofu. People who make tofu often eat tofu, soybean residue, and drink tofu pudding while making it, and their bodies gradually become stronger.

Wang Tianxiao roughly estimated that, according to the rice and grain standard, a household could make three or four batches of tofu per day. If all the necessary materials were provided, after deducting costs, they could earn about ten yuan per day.

It looks pretty good.

But it's only just good.

Each household earns ten yuan a day, which is only a little over three hundred yuan a month, and that's for one household.

It's not a person.

Looking at it this way, it's really better to work in Yangziling.

After a moment's thought, he said to Mi Liang, "Brother Mi, look, if you're going to lead the people to prosperity, then things should get better every day. If they can only fill their stomachs, then they certainly can't be considered wealthy, can they?"

"Of course."

"Even if everyone can sell their tofu, wouldn't everyone's earnings be limited? And if it's divided equally among everyone, it'll be even less. How can you get rich then?"

"But……"

When Mi Liang heard Wang Tianxiao say that, he subconsciously wanted to refute it, but his mind worked quickly and he immediately realized that Wang Tianxiao was not wrong.

The lower limit of this matter can be guaranteed, but the upper limit is very low.

You can make money, but not a lot of money.

He pondered and thought, the paomo in his hand almost getting cold from being held in the air, but he still didn't put it in his mouth.

After thinking it over, he suddenly realized that since Wang Tianxiao said that, he must have some advice to give, so he might as well listen to what he had to say.

Confucius said, "Among three people walking together, there must be one who can teach me."

The young man in front of me is clearly a cultured person, and it's not shameful to ask him for advice.

As long as the people live a good life, there's nothing shameful about him humbly seeking advice.

"Brother Xiao Wang, I understand what you mean, but I can't think of any other way for the time being. Your brother Mi is just a country bumpkin who has never seen the world. That's all he can think of for now. I think you must have other ideas, right? Why don't you tell me about them and let me hear them?"

"Well, I don't really have a good idea, and I'm just thinking about it. Are you sure you want to listen, Brother Mi?"

"If you want to hear it, just say it."

"Okay, then I'll tell you."

Wang Tianxiao finished the mutton soup in the bowl in one gulp, took out a handkerchief to wipe his mouth, and then continued, "Brother Mi, didn't we say before that tofu, as a food, has its limitations? So if we want to make it an industry, we have to break its limitations, right?"

"That makes sense, but how do we actually do it?"

Wang Tianxiao smiled and said, "Look, since tofu is not easy to store because it contains water, why don't we make some tofu that doesn't contain water?"

"If it doesn't contain water, then how do you make it? Tofu is made by curdling with water. Even if you make it as dry as possible, it still contains a lot of water, right?"

"Let's think of a way. If we could make tofu like dried vegetables, it would be dry most of the time, but when we want to eat it, we could just soak it in water and it would immediately turn into tofu. Wouldn't that allow us to store it?"

"I see...that sounds good, but is it really feasible?"

“I think it’s feasible. To be honest, I’ve actually seen this kind of product in the South, but people here haven’t eaten it yet. I think they call it dried tofu. It’s not as tender as tofu, but it has a unique flavor that tofu doesn’t.”

"I see..."

Mi Liang was stunned by what he was being said and could only repeat meaningless words.

"Making it into dried tofu also makes it easier to transport and increases the possibility of consumption. Think about it, tender tofu will crumble when pressed and is prone to mold, so it is not convenient to transport to other places. But dried tofu is very easy to transport. It is not afraid of being squeezed at all, and because the moisture is almost completely removed, it will not become damp or moldy."

More importantly, we all know that there are very few ways to eat tofu, but there are many ways to eat dried tofu. It can be stir-fried, eaten with cold dishes, or added to hot pot, and so on.

Wang Tianxiao's eyes widened as he looked at the rice and grains. He smiled and made a circle in the air, "Look, isn't this a perfect method?"

Mi Liang nodded, quite surprised, and said, "Brother Wang, what you said makes a lot of sense. I've been trapping myself in a small circle, a dead end, and haven't been able to get out. I thought there was only one road ahead, and I could only try to figure out how to get to the end, but I didn't realize that all roads lead to Rome. I'm really a frog in a well with a limited view of the sky."

"Haha, Brother Mi, don't be so self-deprecating. I'm just offering a suggestion. The important thing is to actually research and explore how to make tofu into dried tofu. It's easy to talk about it, but difficult to put it into practice."

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