Su You smiled and said, "Then take your brothers there."

Then Zhang Sheng came over: "Young Master, the soy milk has been ground."

Su You said, "Call the girls over and see the process of this dish."

The girl surrounded her and Su You directed everyone to pour the soy milk into a large pot, add water to the fire, and boil it.

Seeing that the soy milk pot was poured out, Suyou asked the girl to scoop up the big scoop and then pour it down to let the soy milk boil.

Su You reminded: "It will take three or five times before the soy milk can be considered cooked."

Next, filter the slurry, a cross, tied it with a gauze mesh bag, and hung it on another iron pot on a wooden rack.

Then a girl scooped the boiling soy milk into a gauze mesh bag with a large scoop. The two girls pushed the rack and filtered the soy milk into the pot.

Put the filtered bean dregs into the previous pot, add clean water to wash the slurry, and filter the slurry water into the new pot again, and soon a full pot of soy milk was obtained.

Put the gallbladder water aside after the gallbladder pills, shovel out the suo oil with a shovel, and then gently circle the water on the water surface with the spatula so that the gallbladder water will ripple into the pot bit by bit.

First fast and then slow, soybeans gradually condense into hot soy milk.

Su You said: "You can't control your gallbladder well when you make tofu. You should take your time with one shovel at a time."

After saying that, he poured a large scoop of galls into the pot and mixed well. Seeing the tofu in the pot condensed, he was very proud: "See? This technique is called 'Yi Puqing'. The estimate of the amount of galls is highly accurate, so experts can do it!"

This kid has never been so proud of fishing and katisha, but now he is so proud that he is so proud of it. There is no other reason, because this is the real skill he brought from his previous life and was known as the best in the countryside back then.

Soon, the tofu curds condensed, pressed the bamboo basket into it, scoop out the clean water from the basket, and pressed the tofu into pieces.

The girls who changed this job were to practice slowly in the future, except for adding courage, they would leave all the work to them.

Putting aside the tofu, there are several matching foods.

The fresh and sweet sprouts have not been prepared yet, but the dried plums are simple in technology and have been made a lot of them long ago. The way to cook plums is not difficult.

There are also steamed pork with paste, coarse rice noodles with five-spice powder and salt, some rice wine, minced ginger, spicy rice oil, and brown sugar to get the wrapping ingredients, mix with pork belly, or pork ribs, fat intestines, and pumpkin with base and steam it.

At the Cheng family’s grocery store, Suyou has customized many small steamers, one is the size of a small bowl and half a small bowl is the height of a small bowl. This is the “Chuan Cage”.

But today I was just a trial dish. There were so many brothers and sisters, so I didn’t have to be so meticulous.

Next is kimchi. Now the salt water has been divided into a lot of jar water. The vegetables and vegetables collected from the wharf are washed and dried until half-dried, chopped, mixed with salt, crushed ginger grains, pour in the marinated salt water, add half of the water, and half a day later it becomes the famous "bathing kimchi".

Tofu rice is made of rice, soaked in the cage, boiled white, and took a bath and kimchi. It is the standard for later generations of Sichuan tofu rice.

Three pounds of beans, a large pot of tofu can be served in at least a hundred bowls.

It's still the same thing now, drain the rice.

Free the new pot, cook the rice until there is still a little hard core left, and steam it in the steamer.

The remaining rice soup is just like kimchi, and is offered to diners as a small bargain, which is called playing with consumer psychology.

The tofu itself has no taste, so seasoning is very important.

Assign the girls to cut chopped green onions, garlic, minced ginger, minced coriander, fried peanuts, fried sesame seeds, fried pepper oil, fried fatty pork... They were so busy that they could not get started.

Finally, peel off the fried peanuts and press them into pieces.

After many things are over, it is almost dusk.

Add the tofu pot to rice soup, boil it on low heat, Su You looked at the sun: "Brother Gou Zuo! Knock on the cloud board to finish the work, then go to the Yipan to invite Ba Niang, Twenty-Seven Niang, and two old soldiers at the city gate. Let's try the dishes today!"

After a while, everyone arrived, and the twenty-seventh-girl saw the lively scene here: "Oh, it's much more lively than the Shijiazhuang. What's the pile of black in front?"

The honeycomb coal has been made, and now Zhang Qi has brought the pottery coal group to make a honeycomb coal stove.

Ba Niang looked at the big iron pot: "This pot is so big! What a big pot of tofu!"

Su You said: "This is not tofu, this is tofu, it is tenderer than tofu, and tougher than gypsum tofu soup."

Old Jun Chen Tian looked at the seasoning basin on a table: "My God, can't there be more than a dozen seasonings here?"

Ba Niang smiled and said, "Uncle Xiaoyao has always been so fine when he gets food. Oh, I'm so looking forward to it. Let's start the meal quickly!"

Many friends have never done such a fine job as picking up tomatoes with chopsticks. Suyou simply has a bowl of rice, two large pieces of tomatoes, and a scoop of seasoning, and mix them into tomatoes bibimbap for them to eat.

As for the table of Lao Jun Baniang, each person has a bowl of drained rice, a bowl of tofu, a plate of seasoning, a small plate of steamed pork with rice, a small plate of plum vegetable, and a small plate of bathing kimchi.

Twenty-seventh Lady first rushed to the meat, and then shouted in a fuss: "It's delicious, what kind of steamed pork is so delicious!"

Ba Niang picked a piece of buckle, put it in her mouth with Meicai, and then smiled: "It's true."

Guo Long was still a military demeanor. He picked a piece of tofu dipped it in a plate and wrapped it in a rice. He drank it into his mouth and ate it: "It smells so good! It tastes so good! I have eaten so much tofu, but I have never tasted it so good!"

Su You smiled and said, "The tofu itself has no taste, it mainly depends on seasoning. There is some meat sauce and chicken floss added to the seasoning. How about it? We are going to borrow Ba Niang's charity pan and sell it as breakfast. Is it feasible?"

Ba Niang smiled and said, "How much do you plan to sell for such a meal?"

Su You said: "The ordinary soup in the city is for breakfast, one serving is fifteen cents, and the cooked cakes is more than twenty cents; dinner is eaten simply outside, usually thirty or fifty cents."

"We are really hungry after eating this breakfast, and can be sold as dinner. Therefore, I prepare a bowl of tofu, a bowl of rice, and pickles at will. The rice can be added once, and the rice can be collected for 30 cents. If you want to add vegetables, add merry pork and steamed pork with noodles, 20 cents a small plate. Although the portion is not large, it is all meat dishes after all, which is enough to satisfy a man."

Guo Long's face was full of smiles: "Two meat and one vegetable is seventy cents, one meat and one vegetable is fifty cents. From now on, I can eat this every day, no matter how full I am, I still have hunger!"

Chen Tian was also happy and bowed to Su You and Ba Niang's twenty-seventh Niang: "We both have two meals in the morning, one night, and we have all settled down."

Three pounds of beans, and a large pot of tobacco was ordered. I really opened my stomach to eat tonight, and the kids were all over.

After eating, I had to practice calligraphy with my spirit. I heard Su Xiaomei chanting "One plus one equals two, one plus two equals three", which surprised Ba Niang: "They still have to learn calligraphy? They also have to learn arithmetic?"

Su You said: "It is necessary to learn creation and economics, and it is a good time to know it."

"I used a lot of those things when I used rulers, and there were other things in the future, and now I'm all basic skills."

Ba Niang couldn't help but agree: "Uncle Xiaoyao is really kind-hearted. He doesn't say anything else. He has this skill and will have a bowl of rice in the Cheng Family Bookstore in the future."

Twenty-seventh-nanny joked: "Porcelain and porcelain workshop, Shi Da told me today that the child Xiaoyou brought with him was more spiritual than him. He asked him so much that he was sweating. Hahahaha, who really brought out whom..."

Guo Long said: "We'll go back to the city after we've finished eating. It's time to get locked up. By the way, when will the young master's meal be opened?"

Su You replied: "I will ask someone to cook the stove tomorrow. The stove in Yipeng cannot hold such a big pot. I have already drawn all the drawings."

Twenty-seventh Lady raised her hand and stroked her forehead: "It's coming again, what drawings are needed for a stove? You can't live if you leave the drawings, right?"

When he returned to the Cheng family, Cheng Wenying asked Baniang: "What delicious food is Xiaoyou making?"

Ba Niang blushed: "Grandpa, Xiaoyou is going to take the children to sell breakfast at the dock. Today we tried a few dishes. We all thought it was quite good."

Su You smiled and said, "I want to equalize the accounts as soon as possible. I owe the Shi family dozens of coins! I'm so afraid that they want me to sell myself for a replacement."

Cheng Wenying's face was full of strangeness: "Uh... even if it's not hit, it's not far away..."

Su You didn't understand: "Ah? What?"
Chapter completed!