Chapter 31: Tofu Flower and Pork Fried Dumplings
Ruan Tang got up early today because he made an appointment with He Yunyi to meet at the Academy of Sciences at ten o'clock, and even advanced the live broadcast time. When the live broadcast is completed, he can go to the Academy of Sciences .
The soybeans have been soaked overnight, and they have been completely soaked, and two catties of beans have been soaked to the appearance of almost ten catties. He was going to use half of it to make bean curd, and take the other half to the Academy of Sciences, asking He Yunyi to help find a way to make lactone or bittern quickly.
But eating tofu flower for breakfast is not enough, after thinking about it, Ruan Tang decided to make pork fried dumplings. Flour and pork are available at home, so there is no need to go online to buy them.
After making preparations, Ruan Tang started the live broadcast.
It may be because it was earlier, the number of people online was not as large as in the evening, but there were still several million people.
[Xiao Qingming: Good morning anchor!]
[Jiuyue secretly watching the live broadcast at work: It's rare that the anchor got up so early today to make breakfast! The working party let out and send a sly laughter!]
[Su Huai: I set the alarm on purpose! Good morning anchor!]
"Good morning, everyone. I'm the anchor Ruan Tang. Today I'm going to bring you tofu flower and fried pork dumplings." Ruan Tang greeted the audience with a smile.
"I soaked these soybeans yesterday, and I plan to use them to make tofu." Ruan Tang said to everyone while taking out the soaked soybeans, "The initial steps are similar to the last time to make soybean milk. If you make it yourself at home, it is best to buy the freshest soybeans from the shopping mall. If it is said that it has been stored at home for a few days, you must pick out those beans that have a black surface."
All the things sold in the shopping mall have passed the safety monitoring of the Academy of Sciences the ingredients are shipped directly from the cultivation center and are very fresh. Ruan Tang is used to buying new ingredients from the mall every day. Anyway, the interstellar express is fast and convenient.
Ruan Tang put the soybeans into the juicer in batches, divided them several times with a ratio of soybeans to water of 1:5, and squeezed all the soybeans into fresh soybean milk.
There is no soymilk machine developed in the future, so Ruan Tang naturally has no choice, but even if there is a soymilk machine, he will still choose to use a juicer. The soymilk machine is a fully automatic type. It combines the grinding and boiling of soymilk, and the soymilk can be drunk directly after pouring it out, which is simple and convenient. But if it is used to make tofu, you must use a juicer or a blender. After all, the soy milk produced by the soymilk machine is not thick enough to be pressed into tofu. The separation of the soybean milk dregs squeezed out by the juicer can remove the bean dregs that affect the taste to the greatest extent, and it is the most suitable tool for him.
However, even if the soy milk is squeezed out with a juicer, there will inevitably be bean dregs, so it has to be filtered with a sterilized white cotton cloth prepared in advance.
"Attention everyone, the soy milk must be boiled thoroughly, otherwise it will have a beany smell." Ruan Tang poured the filtered soy milk into a large pot, boiled it three times in a row, and skimmed off the foam with a spoon.
After the soy milk boiled for the third time, he added an appropriate amount of cold water to cool the soy milk to about 80 degrees, then slowly added diluted white vinegar into the pot, and stirred with extremely gentle movements. In the absence of bittern, lactone and gypsum, white vinegar can only be used to make tofu.
"If you add too much vinegar, the tofu will get stale." Ruan Tang dilutes vinegar and water at a ratio of 1:6, which makes the tofu taste the best.
After waiting for a few minutes, the soymilk in the pot slowly condensed into finely divided bean curds. Ruan Tang continued to heat until the bean curds and water were completely separated before forcing out all the water, leaving only the bean curds in the pot. Ruan Tang did not pour out the water that was forced out, but put it in another container, which contained white vinegar, and waited for forty-eight hours. After the liquid was fermented, it became natural physalis, and it was directly used to make tofu in the future. The taste will be better.
He leveled the remaining bean curd in the pot, then covered it, and as long as it stood for a while, the bean curd would take shape.
While waiting, Ruan Tang started to knead the dough. This is not the first time he has made it, so there is no need to explain anything. He quickly kneaded the flour and water into a dough, wrapped it in plastic wrap and put it aside to rest, and then started to make the meat filling for fried dumplings.
Because it is the simplest pure pork stuffing, after Ruan Tang washed the pork, he chopped them into a meat sauce with a kitchen knife, then added a small amount of onion and ginger water to remove the fishy smell, then added salt and soy sauce to taste, and it was finished after stirring evenly.
When chopping the minced meat, he deliberately left a small part out, cut the minced meat into a bowl, added starch and light soy sauce, and also stirred well, waiting for a while to make a marinade for tofu flowers.
Then take out the waken dough, knead it into long strips, divide it into small doughs, and roll them into dumpling skins with a rolling pin. Ruan Tang purposely rolled the middle of the dumpling skin slightly thicker so that it would not break easily.
Put the pork filling in the middle of the dumpling wrapper, fold it in half and pinch petal-like folds along the edge, and the crescent-shaped dumpling is ready. Ruan Tang was very proficient at making dumplings, and within a few minutes, he made a whole row of dumplings, each with a chubby belly and very cute.
He took a clean pan, spread a layer of cooking oil, and when the oil was hot, he put the dumplings in one by one, arranged more than a dozen neatly, and fried them slowly with hot oil. After the bottom of the dumpling is slightly golden, add a small amount of water, cover the pot, boil the water at high temperature, and then boil the water at low temperature until the dumpling skin becomes slightly browned, then it can be taken out of the pot.
While Ruan Tang was pouring some vinegar in a dish, some viewers couldn't hold back any longer and rushed to eat it.
[Baomu can't hold it: ahhh, it's so hot! But it's delicious! It smells so good!]
[Miao Miao loves to eat all the dishes of the anchor: crispy on the outside and tender on the inside, the meat filling is so fresh, the bottom of this fried dumpling is hard, it tastes very delicious, I like it!]
Seeing these two living treasures again, Ruan Tang was already used to it. He poured the vinegar into a plate and placed it next to the plate of fried dumplings. "You can choose according to your own preference. You can eat it as is or dip it in some vinegar."
Ruan Tang was very willing to put the ingredients, so each of these fried dumplings had thin skin and big filling. The bottom of the fried dumplings was burnt and crispy, the skin was soft and delicious, and the pork filling was delicious and juicy. The audience was full of praise. After dipping in vinegar, it has a little sour taste, which makes it taste different.
[ID27324740: Will the host also draw a lottery today?]
[Drink it cold in the middle of the night: I like this fried dumpling! Good luck today!]
"Sorry, because I have to go out later, it may not be too late to make more fried dumplings for a lucky draw. Tang said apologetically.
[Gorgeous Tinker Bell: Woohoo, so sad! T^T]
[Be worthy of the Tathagata and worthy of Qing: Hey, I fell down from crying, I can only get up if the anchor is shady at night QvQ]
[Little Transparent Ming: Well... then it's settled, there must be a lottery draw at night ah!]
[Drink cold in the middle of the night: ( >﹏< )]
"Yeah, sure." After reassuring the audience, Ruan Tang went to check on the situation of Tofu Flower.
At this time, the tofu flowers in the pot are almost formed.
Ruan Tang set up the pot, heat up the oil, then add garlic and ginger and stir-fry until fragrant, then pour in minced meat and stir-fry, then pour in a small bowl of water, bring to a boil over high heat, then sprinkle with salt and water starch, the pot suddenly, light brown foam rose up, and the aroma of the broth diffused strongly.
He took out a small bowl, scooped a few slices of tofu flowers, and then poured the gravy in the pot on it. The gravy melted on the tender white tofu, and the minced meat piled on top, which looked delicious. Sprinkle with chopped green onion, and a simple bowl of salted tofu is complete.
"If you make it yourself, you can add seasonings according to your own taste, and you can add whatever you like." In fact, Ruan Tang thinks that adding some seaweed, shrimp skin, pickled mustard and preserved egg will be more delicious and authentic. It's just that these are not available now, so we can only make do with it.
[The sound of Chuanlin beating leaves: delicious, delicious, delicious!]
[The wind blows: Soft and smooth, very fresh, super delicious!]
[Siyue Mingjiu flicks its feathers: Yes, the taste is really good! I might prefer this to soy milk!]
The tofu flower is very soft and tender, and it is impossible to pick it up with chopsticks. You can only dig it with a spoon and eat it. The soft and tender tofu melts in your mouth, but it tastes different from fatty meat and pork skin. It is more mellow and light, less creamy, but more tender, and then mixed with thick gravy and minced meat, eat it with a spoon, and it will be full of fragrance.
When the audience had almost tasted it, and it was already past nine o'clock, Ruan Tang said, "That's the end of today's live broadcast, see you tonight!" After the live broadcast was closed, Ruan Tang began to pack his things.
He will definitely take the soaked soybeans to the Academy of Sciences, and he is going to demonstrate the principle of tofu making to He Yunyi. Maybe they have a way to simplify the process and make fresh tofu earlier, otherwise he will make soy milk every time. It takes a long time to order tofu, how tiring it must be. There are also noodles, dumpling wrappers, wonton wrappers, etc., which can also be mass-produced, saving him from having to knead the dough every day, which is really laborious.
He also plans to take some of the physalis separated from the bean curd, which may be helpful for the Academy of Sciences tossing lactone and yeast. He also had to tell them how to make soybean paste and bean paste, which use soybeans as the main ingredient. The whole production cycle was too long, and he was really too lazy to make it himself.
Thinking about it this way, there are quite a lot of things to get...
After Ruan Tang finished his breakfast, he put the remaining finished fried dumplings and tofu flowers into a fresh-keeping box, ready to take them to the Academy of Sciences. When you ask for help, you have to bring some greetings, right? Tempted with delicious food, maybe the efficiency of those scientific researchers can become higher.
After packing everything into a light suitcase, Ruan Tang logged on to star network and called a hover car, ready to set off.
But before he left, he took a small jar of chili oil by mistake.