All the filtered soy milk was put into a ceramic jar, under which a flame was burning continuously.

As time passed, the soy milk in the ceramic jar began to heat up and gradually boiled.

Han Cheng stared at the pottery jar, feeling a little nervous, fearing that the boiling soy milk in the jar would bubble out of the jar just as it started to boil.

If this happens, it means that the water used this time is not suitable for making tofu.

Once this happens, no matter how successfully you make tofu, it will be impossible to make good tofu.

Fortunately, what Han Cheng was worried about did not happen. The soy milk in the jar rolled for a while before it began to bubble out of the jar.

Han Cheng used a not-too-big clay basin to stop the boiling of the soup, and at the same time asked people to put out the fire under the jar, leaving no charcoal behind.

If you make enough tofu, you can scoop the cooked soy milk in the jar into another container and then continue to cook raw soy milk.

There are not many beans in the tribe now, and all the soy milk was cooked at once, so Han Cheng did not scoop it into other containers.

Cooked soy milk has a completely different taste than raw soy milk.

The unpleasant smell disappeared completely and turned into a unique fragrance.

Han Cheng scooped up a little and brought it to his mouth to taste it. The familiar taste filled his entire mouth.

If he had two fried dough sticks and a tea egg at this time, Han Cheng would be so happy that his soul would take off.

After Han Cheng was intoxicated, he looked at the people around him who were drooling and couldn't help but sniff. Then he scooped out two large bowls and let everyone taste it.

There is no way, there are too few beans and too little soy milk, so we can only make do with something cheap.

Otherwise, with so many people, each person would have a small bowl, and there would be no need to make tofu today.

Wu took the hot soy milk, blew away the hot steam, and carefully sipped it. A fragrant flavor spread in his mouth.

It is not as rich as deer milk, but it has a strange charm that makes people can't help but take a second sip after the first sip.

While Shitou was waiting eagerly, Wu took three sips in a row and then reluctantly handed the bowl to Shitou, who was already impatient.

He smacked his lips and felt that what the Son of God said was absolutely right. These beans were indeed a good thing.

This isn't tofu, but it tastes like this. I'm afraid that thing will taste even better.

While everyone was holding their bowls and taking turns to taste the soy milk, Han Cheng took out some brine from the jar and melted it in a large bowl with water.

Then pour it into a large soup spoon with a long handle.

Because the brine Han Cheng made was not very clean, after dissolving it with water, some things would settle at the bottom of the bowl. Han Cheng did not pour these things into the large soup spoon, otherwise it would affect the taste.

After waiting for a while and letting the soy milk cool down a little, Han Cheng poured the brine in the spoon into the jar of hot soy milk.

About half of it was spilled, and the rest flowed into the bottom of the vat along with the spoon.

Then comes the critical moment of making tofu: ordering the tofu.

Han Cheng pulled up the spoon that was deep in the bottom of the jar, and the soy milk in the jar began to stir.

After pulling it three times in quick succession, I stopped to take a look and saw that many millet-sized particles had appeared in the soy milk in the tank.

After seeing the situation clearly, Han Cheng stirred it with two more spoons and looked carefully. Seeing that the tofu particles inside were almost the size of corn kernels, he immediately stopped and did not dare to stir it any more.

Cutting tofu is the most important moment in the entire tofu-making process.

Success or failure all depends on these few stirrings.

If the stirring is not sufficient, the reaction between the soy milk and the brine will not be strong. When pressing the tofu, a lot of the soy milk will flow away in vain. It is common to make half less tofu with the same amount of beans.

If you stir it too much, the tofu will become tough, and its texture and taste will be much worse.

After he stopped, the tofu particles in the jar slowly gathered together and formed large pieces.

Han Cheng, who was worried, finally smiled. The tofu he ordered this time was quite good. It was expected that the tofu would be pressed out with good taste.

But before pressing the tofu, there is another delicacy to taste.

He found a few clean bowls and carefully scooped the tofu pudding from the jar with a spoon.

The tofu pudding is white and tender. Even if you don’t eat it, it’s still attractive just by looking at it in a bowl.

Especially after Han Cheng put a spoonful of honey into the bowl, the tofu pudding became even more tempting.

Before the tofu pudding even entered my mouth, I could hear people swallowing their saliva.

In fact, tofu pudding and white sugar go best together, but unfortunately the Qingque tribe doesn’t have this thing now, so they can only use honey instead.

After adding honey to a few bowls of tofu pudding, Han Cheng picked up a small spoon and stirred his own bowl carefully and slowly. Then he scooped up a spoonful, blew gently on it, and put it into his mouth.

The fresh and tender tofu pudding melts in your mouth, mixed with sweet honey, making you unable to stop.

Han Cheng drank several spoonfuls in a row before handing the bowl to Bai Xue, who was staring at him eagerly.

Wu stared at the tofu pudding in the bowl in a daze.

There was clearly soy milk in the jar just now, but after the Son of God did this, it turned into this white blocky substance. It's amazing!

If Wu had not witnessed many miraculous things in recent years following the Son of God, and had not participated in the entire process of tofu making this time, he would have surely begun to offer the most sincere prayers to the gods at this time.

He was stunned for a moment, then picked up the small ceramic spoon and, imitating Han Cheng's way, stirred it carefully, then scooped up a spoonful, blew it cool, and put it into his mouth.

Then his eyes widened.

It was not the delicious taste that stimulated him, but the fact that after this thing entered his mouth, it turned into water before he could even chew it.

What's going on?

He scooped up another spoonful of tofu pudding and looked at it carefully. It was clearly a piece of tofu pudding, so why did it turn into water when it entered his mouth?

The knowledgeable Wu expressed his incomprehension of such changes.

Not only him, but also the eldest brother, the second brother, the junior brother Sha, Shang, Mao and others who were eating tofu pudding for the first time all had a look of surprise on their faces.

This thing is truly amazing!

It can turn from water into a piece of white at an extremely fast speed in front of everyone's eyes. After being eaten, it turns into water again without chewing.

This... this is really an amazing food!

After hearing what everyone said, a smile appeared on Han Cheng's face again.

The most soothing thing about living with primitive people is that they can make you feel extremely accomplished even with very ordinary things.