Sheng Wenzhou didn't understand his older brother's intentions, but he was always obedient, so he stopped trying to leave the live stream.
Sheng Qinian watched the streamer's actions with surprise; it seemed that the streamer really knew how to make tofu.
Her approach uses very primitive production methods, while their laboratory uses state-of-the-art machinery for research.
Traditional methods are too time-consuming, require manpower, and need to control factors such as time, temperature, etc., resulting in a high failure rate.
The research institute's laboratories are now equipped with state-of-the-art time and humidity monitoring devices, ensuring the experiments are foolproof.
However, this does not mean that he disagrees with traditional methods. In fact, in ancient times, people who could accurately control the dosage and cooking time were the most respected.
Regardless of whether the streamer could successfully make tofu pudding, Sheng Qinian became extremely interested in her.
Does she have other methods or recipes for making traditional food?
Ling Miao was unaware that someone was curious about her. She opened the gauze after squeezing out the soy juice, revealing the pale yellow, mushy soy residue inside, which still smelled of fresh soybeans.
Instead of throwing it away as Sheng Qinian had suggested, they found another container and put it in it.
A thought struck him, and he posted a comment.
[Doesn't the streamer throw away the rubbish?]
There were too many comments in the live stream, so this comment disappeared without a trace.
Sheng Qinian looked a little anxious, but Ling Miao took the initiative to explain: "Don't rush to throw away the soybean pulp after juicing. You can make it into fried balls, steamed buns, or even just stir-fry it as a good side dish."
It turns out that soybean pulp can be reused.
Sheng Qinian felt a little regretful. He used to throw away the soybean dregs he used to make tofu, but now it seems that his research was not thorough enough.
"Next comes the most exciting part—tofu pudding!"
Ling Miao poured the filtered soy milk into a large pot and simmered it over low heat.
He explained while stirring.
"The juice from the soybeans is still raw soy milk. It needs to be boiled completely before it can be drunk. You can add sugar according to your personal preference."
As Ling Miao spoke, she remembered a particular point about soy milk, and her eyebrows twitched. "There's a very interesting point about soy milk,"
Sheng Qinian pricked up his ears and heard the host on the page say:
"Raw soy milk will appear to boil during the cooking process, seemingly reaching a full boil, but this is just an illusion,"
"Everyone needs to be careful. After the soy milk boils, don't rush to turn off the heat. You need to keep the heat on for a few more minutes."
Ling Miao looked at the soy milk in the pot; small bubbles had already begun to rise, and the aroma of soybeans was gradually spreading into the air.
She held the spoon and stirred the contents of the pot slowly and deliberately.
"When cooking soy milk, be sure to stir over low heat to prevent it from sticking to the pot."
Sheng Qinian nodded thoughtfully, his eyes filled with admiration as he watched the anchor's actions.
I never imagined that something as simple as making soy milk could involve so much knowledge.
The cooked soy milk was not much different in color from before. Ling Miao scooped out a few more cups, added some sugar, and let it cool slightly before picking up the cups at the urging of the live stream viewers.
The steaming hot soy milk went down my throat, the warm liquid dispelling the chill of the early morning.
It's still spring, and the morning temperature isn't high. The arrival of this cup of soy milk seems to warm up the surrounding air.
The silky, rich texture, with warmth and sweetness filling the entire mouth, and a rich aroma of soybeans lingering around, is unexpectedly delightful.
Soy milk does not have the beany taste that most people dislike.
It tastes so good!
Yes, I thought it would have a bean-like smell.
[Yeah, I've never actually eaten anything bad from this streamer!]
The barrage of praise made Sheng Wenzhou blush, and he was only thankful that no one could see his expression.
Even if you try your best to hide it, you can't hide the fact that this soy milk is really delicious.
Sheng Qinian didn't notice his younger brother's expression. He praised the soy milk without hiding his approval of it.
It's fragrant, rich, and delicious.
He was even more looking forward to the tofu pudding next.
Ling Miao mixed white vinegar and salt with water in a certain ratio to make brine, which is the most traditional 'brine'.
The saying goes, "One thing subdues another."
Brine can cause watery soy milk to settle into flocculent sediment, which, after standing, produces smooth tofu pudding.
As Sheng Qinian watched Ling Miao's actions, his doubts deepened. These steps were exactly the same as making tofu.
Even though the brine she used was not quite the same as what they put in it, Sheng Qinian guessed that the substances in it were roughly the same.
After the tofu has settled and excess water has been drained, the firm, white tofu in the container is ready.
Is the process of making tofu pudding also like this?
With these questions in mind, Sheng Qinian continued reading.
The other person let the cooked soy milk sit, and the milky yellow soy milk gradually solidified into a yellow tofu skin. Ling Miao scooped out the tofu and put it into a bowl on the side.
The soy milk was still steaming. After it cooled completely, she picked up the prepared brine and poured it into the soy milk little by little.
With her other hand busy, she slowly stirred the soy milk.
Sheng Qinian saw that coagulated flocculent matter was beginning to appear in the soy milk, which was a sign that it was about to become tofu.
At this moment, Ling Miao stopped what she was doing and put the lid on one side.
Is that all?
Someone asked a question in the live stream.
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