Chapter 111 Boss, you are confused!
"Let me do it."
I saw that Butler Ding had already dried up the red wine.
Su Chen reached out and took the push rod without hesitation, intending to grind the soy milk himself.
I am young and strong, and with the help of physical enhancement potions, I don’t feel that it is a big effort.
Don't let the housekeeper get too tired; he works very hard on a daily basis.
Butler Ding bowed slightly and stepped aside embarrassedly.
You can't refuse to accept it!
I admit that I underestimated the importance of this work.
Butler Ding calmly sent the two aunts away.
He took the spoons from their hands.
"Mr. Su, let me help you get some soybeans..."
If my husband didn’t think that soy milk ground using traditional methods is more fragrant.
You have to get an electric grinding wheel yourself, or bring a small electric scooter.
How tiring it is to grind soy milk by hand in the traditional way!
I felt sorry for my boss for a second.
The two aunts stood quietly by with their hands hanging down.
He glanced at Butler Ding.
So what...
Butler Ding, you really are remarkable.
Grinding soy milk is a complicated process. In order to make the taste more delicate, Su Chen specially ground it again.
After a few hours, two buckets of soy milk residue were harvested.
Prepare to start filtering and squeezing the slurry.
By this time, it was already past the time to get off work.
Butler Ding and the two nannies voluntarily stayed to work overtime.
Working here pays well and has little work, and the boss is a top-notch cook. I still can't forget the cake I made last time, even after all this time.
Where can I find such a good employer?
Of course, you have to do more work.
I’m afraid that if I ask for leave one day, I’ll find that it’s the same with or without him, and then it’ll be over.
The three housekeepers left Su Chen aside.
Together, they poured the soy milk residue into a densely packed tofu bag, placed it in a large pot, and poured boiling water over it.
Twist the tofu bag into a hemp rope shape and knead and squeeze it continuously.
Kneading and squeezing is also a technical job.
If you squeeze too lightly, the juice won’t come out; if you squeeze too hard, the juice won’t be pure enough.
You have to exert force from your waist, along with your fingers, and use even force to mix the boiling water and soy milk perfectly, so that what you squeeze out can be considered relatively pure.
The three butlers moved very stiffly, and Su Chen imitated them.
The three of them began to follow his example and their efficiency increased greatly.
After a while, the soy milk is filtered.
Butler Ding and the other two breathed a sigh of relief.
It really wastes your waist and finger strength!
At this time, the whole kitchen was filled with a warm bean fragrance.
Su Chen specially left some soy milk for Nuonuo to drink.
He didn't plan to waste the remaining bean dregs.
I'll be done in a while.
Beat an egg and mix it in, then fry it and eat it as a midnight snack. It’s very delicious.
Bring the filtered soy milk to a boil in a pot over high heat.
The soy milk kept bubbling and gurgling.
Then reduce heat and cook for a few minutes.
After the cooked soy milk cools down a bit, start to add the braising liquid.
There are several common ways to make brine. Su Chen uses salt water.
The so-called brine brining relies on the electrolytes in the brine to cause the protein in the soy milk to precipitate.
The tofu made in this way has better texture and stronger toughness.
When frying tofu, it can maintain a good shape, crispy on the outside and tender on the inside, making it perfect for making stinky tofu.
Su Chen added the ingredients and stirred them slowly.
This step seems simple, but it actually requires a lot of skill.
The amount of brine and the timing of adding brine will affect the quality of tofu.
After a while, the soy milk solidified into clumps of floc-like tofu pudding.
Despite such a tedious operation, Su Chen did not feel tired, but rather enjoyed it.
Even in these slow and steady steps, I found a sense of spiritual practice.
Housekeeper Ding and two nannies were smelling the aroma of tofu and swallowing their saliva frantically.
So fragrant!
They have never felt that ordinary soy milk and tofu pudding can be so fragrant.
Soy milk that has been marinated is called tofu pudding, and tofu pudding becomes tofu only after being squeezed.
Su Chen ordered the three people to pour the tofu pudding into the tofu grid lined with tofu cloth.
Stop pouring when the liquid reaches four-fifths of the grid, then flatten the four corners of the tofu cloth to the middle and cover it with a wooden lid.
He then took out his own fitness equipment and placed it on top to press down.
When the tofu blocks are squeezed and the water is filtered out, they become more compact and easier to shape.
Nuonuo also ran over to watch the fun.
The four big ones and one small one all started eating tofu pudding.
The hot tofu pudding is so fragrant, and it has a light sweetness even when eaten alone.
But it definitely tastes better with seasoning.
Housekeeper Ding added some chive sesame paste, and the two aunts added some chili peppers.
Watching Nuonuo and Su Chen adding honey to the bowl, his eyes widened.
Sweet?
Salty is king.
Su Chen smiled when he saw this, and he did not participate in the debate about salty and sweet.
Anyway, I am a sweet person.
"Try it quickly, it's delicious."
Use a spoon to scoop up a spoonful of light yellow original tofu pudding, which is trembling and juicy, and looks very appetizing.
I put it into my mouth with a slurp. It was so tender that it broke into pieces at the touch, so I didn't dare to take too much bite.
It has a strong bean aroma but no bean smell, and is very fresh, tender and sweet.
It slides down the throat, leaving a refreshing aftertaste.
Several people's eyes lit up.
I was instantly amazed by the taste of tofu pudding.
Butler Ding was so addicted to the food that he didn't even need a spoon and drank directly from his mouth.
Hiss~
It feels so refreshing.
Couldn't resist another bowl.
He himself used to be a chef, and never thought that one day he would be conquered by a bowl of tofu pudding.
It completely overturned his cognition.
After being busy for so long, it’s all worth it to be able to eat this beautiful tofu pudding.
"Mr. Su, are you going to sell tofu this time? Actually, selling tofu pudding is also fine."
After Butler Ding finished his second bowl, he couldn't help but sigh.
As soon as he finished speaking, he immediately realized that he had spoken out of turn.
It is the employer's freedom to decide what to sell.
As a housekeeper, I did lose my sense of proportion.
I was just about to apologize.
At this time, Su Chen's voice came.
“I’m selling tofu this week, but it’s stinky tofu!!!”
Everyone: ...
For a moment, the room was silent.
Why was the jar so smelly this afternoon?
The boss is confused!
It’s a pity to use such good white jade tofu to make that thing.
The three of them looked at each other, and in tacit understanding, they picked up their bowls and continued to serve the tofu pudding.
Ten minutes later, several people touched their round bellies and reluctantly put down their bowls.
Seeing that it was getting late, Su Chen quickly asked Butler Ding and the other two to go home after get off work.
After coaxing the little guy to sleep, he went to the kitchen.
After an hour of pressing, the tofu blocks have become very firm.
In order to make the tofu more evenly colored later, it is also added with the fragrance of tea.
Su Chen boiled a pot of black tea.
Cut the tofu into even-sized cubes and soak them in tea.
Half an hour later.
Everything is ready.
It's time to meet that jar of stinky water.
Although Su Chen was extremely resistant in his heart.
But there is no other way.
After putting on several layers of masks tightly, I finally mustered up the courage and walked over there step by step.
(End of this chapter)
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