Chapter Sixty-Four Tofu
In the corner of the Xiong family's vegetable garden, the broad beans planted in early spring have now shed their green pods.
The bean pods have shrunk a bit, revealing the plump, round beans, which hang heavily on the branches—it's the perfect time for harvest.
It was early morning, and the dew had not yet dried.
Old Man Xiong and Mrs. Song got up very early and went into the bean field with sickles and baskets.
The elderly couple worked nimbly, wielding their sickles lightly, and clumps of bean seedlings were cut down at the roots, piled on the ridges of the field, still carrying the fragrance of the soil.
As the sun rose higher, two large baskets, heavy with lush green bean seedlings, were piled up in the yard.
After breakfast, the family busied themselves around the basket.
Xiao Bao also joined in the fun, sitting on a small stool and clumsily peeling bean pods, imitating the adults. However, he was too weak to peel them all, so he just grabbed two pods and played with them.
Then look at the adults. With a slight squeeze of their fingers, the bean pods burst open with a pop, and a few jade-green beans rolled out and fell into the large basin on the ground.
The crisp sound of shelling beans mingled with the conversations of family members, filling the small courtyard.
The shelled green peas filled a large bowl, each one plump, vibrant green, and radiating the vitality of spring.
Next, these tender soybeans will be transformed into smooth and lustrous tofu.
The stone mill in the courtyard, which had been dormant for a long time, came in very handy today.
I carefully cleaned the grinding wheel and inspected the grinding core.
She harnessed Dazhuang and led it to the millstone.
This animal, which has made great contributions to spring plowing, will now have to do its part for our appetites.
"Giddy up!" Zhang Yili shouted softly, gently patting Dazhuang's back.
Dazhuang strode forward and began to turn the heavy millstone.
Xiong Zijuan was in charge of adding beans. She used a wooden spoon to scoop up the slightly swollen green beans that had been soaked, mixed them with an appropriate amount of water, and slowly poured them into the millstone from the top of the millstone.
The pure white soy milk, mixed with broken soy pulp, seeped slowly from the gap between the two millstones, like a gurgling milky white stream, flowing along the grooves on the edge of the millstones into the large wooden barrel that had been prepared below.
Song was not idle either. She took a small broom made of soft sorghum stalks and stood by the wooden bucket. Whenever bean dregs accumulated on the edge of the millstone and blocked the flow, she would quickly sweep them away with the small broom, sweeping the remaining bean juice and dregs into the bucket, ensuring that not a drop was wasted.
When they ran out of beans, she reminded them, "The beans are almost gone, add some more, Juan'er!" Xiong Zijuan immediately replenished them.
Dazhuang pulled the millstone, going round and round.
Old Xiong was also busy in the kitchen.
He took out a small piece of snow-white, fine gypsum, placed it in a wooden mortar, and carefully ground it into powder with a pestle.
Then, take an appropriate amount of white gypsum powder, pour it into a small ceramic bowl, add a little cold water, and stir it carefully with a clean wooden stick until the gypsum powder is completely dissolved, forming a bowl of clear gypsum water.
This gypsum water looks no different from ordinary water, but it is the magical substance that later coagulates soy milk into tofu pudding.
Old Man Xiong placed it by the stove and left it to stand for later use.
After an unknown amount of time, the stone mill in the courtyard finally stopped.
The large bucket was filled with milky white raw soy milk, with a layer of fine foam floating on the surface.
Zhang Yili and Xiong Zijuan worked together to carry the heavy bucket of raw soy milk into the kitchen.
The fire was reignited in the stove, and Xiong Zijuan poured most of the raw soy milk into a large iron pot, slowly heating it to a boil.
Zhang Yili tied the four corners of a fine bean curd cloth and hung it above a clean, large wooden basin.
Xiong Zijuan scooped the raw soy milk into a filter bag, while Zhang Xiaoyi gently shook the cloth and carefully pressed the soy pulp with the bottom of a wooden spoon, allowing the soy milk to seep through the gaps in the gauze and drip into the wooden basin below.
The filtered soy milk is smoother and silkier, while the soy pulp remains in the cheesecloth.
These soybean dregs weren't wasted; they were fed directly to Dazhuang, who was resting in the yard, as a reward for its hard work.
As the filtering process was completed, the soy milk in the pot over there was boiling, and the rich aroma of cooked soybeans filled the entire kitchen.
Boiled soy milk needs to be tossed up and down to remove the skin. Use a long-handled spoon to lift the scalding soy milk high and then let it fall, repeating this process several times.
This method serves two purposes: firstly, it cools down the soy milk and reduces foaming; secondly, it allows the soy milk to fully contact with air and removes the beany smell.
After the soy milk is cooked, it needs to be left to cool down for a while. Everyone disperses, some looking after the children, others sweeping the yard.
After a while, Xiong Zijuan went into the kitchen again, scooped up a little with a spoon, and dripped it on the back of her hand to test the temperature.
When she felt it was about right, she stirred the prepared gypsum water again and poured it slowly into the filtered soy milk in a thin stream along the edge of the large basin.
Pour in while stirring.
Zhang watched from the side and saw that the clear gypsum water flowed into the milky white soy milk, and at first there was no obvious change.
But gradually, tiny flocculent clumps began to appear in the soy milk, like white plum blossoms blooming in the water, or like wispy clouds drifting in the clear sky.
The flocculent material increased and became more and more obvious, eventually coalescing into patches of tofu curd.
"It's done!"
Xiong Zijuan stopped what she was doing, took a lid, and gently placed it on the soy milk basin.
This is to maintain the temperature and allow it to solidify quietly.
About half an hour later, Xiong Zijuan carefully lifted the lid.
The soy milk in the basin had completely coagulated, forming a large basin of tofu that trembled with the slightest movement.
With a gentle scoop, it feels like smooth, creamy white jade.
As the sun begins to set, it's time to roll up your sleeves and get ready to cook dinner for the family.
Uncovering the gauze covering the tofu pudding basin, I was pleasantly surprised to find that after an afternoon of settling, the tofu pudding had drained a lot of water and coagulated into a whole block of delicate and smooth tofu.
She immediately perked up: "Dad! Mom! Let's eat tofu while it's still fresh tonight! I'll make a braised tofu!"
There's a specific technique to making the brine for this tender tofu.
The saltiness of the broth should be just right, enhancing the flavor without masking the natural sweetness and aroma of the tofu.
The side dishes for stir-frying and braising should be crisp and refreshing to create a wonderful contrast in texture with the smooth and tender tofu.
Zhang Liuyi got right to work. She shredded some carrots and soaked some dried mountain fungus that she had picked from the mountain, then shredded them into thin strips.
The stove was lit, and a piece of pork fat was added to the pot. After the fat melted, minced scallions and ginger were added and sautéed until fragrant. Then, shredded carrots and wood ear mushrooms were added and stir-fried quickly.
Once the shredded carrots softened and the shredded wood ear mushrooms crackled slightly, she added a suitable amount of soy sauce, a pinch of salt, and a little sugar to enhance the flavor. Finally, she thickened the broth with a spoonful of cornmeal mixed with water, making it slightly thicker and clearer.
A savory and enticing aroma immediately rose up.
As the braising sauce was being prepared, Xiong Zijuan carefully used a flat spatula to cut the tender tofu into evenly sized cubes and placed them into several large bowls.
Zhang Liuli poured the freshly cooked braising liquid evenly over the white, jade-like tofu cubes.
In an instant, the delicate fragrance of tofu blends perfectly with the rich, savory flavor of the braising sauce, creating an enticing array of red, yellow, black, and white colors.
"Dinner's ready!" Zhang Liuyi called out.
Bowls of tender tofu, drizzled with bright red gravy, were served steaming hot and fragrant.
The entire Xiong family sat together, and Xiong Zixiang had just finished his shift.
She quickly pulled him over: "Brother Zixiang, sit down. This is freshly made sauce; it's best eaten while it's hot."
Seeing the situation, Xiong Zixiang quickened his pace, went to the kitchen to wash his hands, and sat down.
The tender tofu melts in your mouth, with a refreshing bean aroma, and the savory braising sauce perfectly complements the tofu's natural flavor.
The crisp texture of the shredded carrots and wood ear mushrooms contrasts sharply with the tender and smooth texture of the tofu, creating a delightful and unforgettable flavor.
The whole family raved about the food, and even the little one waved his spoon around, getting his mouth full of gravy.
"Notice how authentically this braised dish is!" Mrs. Song exclaimed.
"This tofu is tender, Juan'er did a great job!" Old Man Xiong nodded in agreement.
Zhang Liuli smiled, put down the bowl she had just eaten a couple of bites from, and instead ladled out a large bowl of tender tofu that had been drizzled with gravy.
"Dad, Mom, you eat first. I'll go and take some to my dad and uncle's place too, so they can have a taste!" With that, she picked up the basins in both hands and went out the door with light steps.
At the dinner table, Old Man Xiong kept praising Zhao Yin for his filial piety.
The Zhang family had just set out dinner when they saw the tofu that Zhang Liuyi had brought over, and they were all pleasantly surprised.
"Oh my, fresh tofu! Who ordered this? You're so skillful!" Zhang Dashan quickly took it.
Zhang Liuji picked up a piece and tasted it, nodding repeatedly: "It's fragrant and tender, and the braising sauce is a perfect match."
Little Nan couldn't wait any longer. She grabbed a spoon, scooped up a large piece, and stuffed it into her mouth. It was so hot that she was panting, but she couldn't bear to spit it out. She mumbled indistinctly, "Good!"
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