A small breakfast shop in the street market, supporting the family and making money

Afterwards, Leng Yan prepared chili powder, sesame seeds and salt, as well as jars and white wine.

She first mixed chili powder, sesame seeds, salt, and ground pepper powder in an even ratio, then put them in a large bowl for later use.

Then pour white wine into the bowl, and Leng Yan carefully picks out the hairy tofu pieces with chopsticks, and then rolls them in the white wine to sterilize them, which will also make the fermented bean curd have a light wine aroma.

Then put the tofu dipped in wine in the large bowl that just contained the chili powder, evenly coat it with the chili powder, and finally place it in an oil-free and water-free jar. Then seal it and store it for half a month before eating. It will taste better.

At that time, it will be delicious whether it is used in porridge or cooking. Leng Yan made more than ten jars of it. As for the remaining hairy tofu, she did not cook it anymore. Instead, she put it directly into the oil pan and fried it until the surface was browned and then served it.

The fried tofu made in this way tastes especially good whether you eat it directly with chili powder or with a garlic chili powder sauce.

Especially after dipping it in sauce, the fried hairy tofu is crispy on the outside and tender on the inside, spicy and flavorful. You can eat a whole plate of it in one go as a snack.

Leng He was so spicy that her mouth was watering but she still wanted to eat it.

"Big sister, this delicious fried tofu may smell a bit stinky, but it tastes so delicious!"

Hearing her say this, Leng Yan was stunned and suddenly thought of another delicacy, stinky tofu.

Oh, I can’t think about it, my mouth starts watering as soon as I think about it. I want to make it and eat it.

Leng Yan shook his head. After the fermented bean curd was almost ready, it was time to make fern root powder and cassava flour.

This is a strenuous job, so Leng Yan specially called Li Yuemei's eldest son and daughter, Liu Bangbang and Liu Hehe, to help, and paid them some wages every day.

Li Yuemei's youngest son and daughter, Liu Songsong and Liu Xiangxiang, are Leng He's good playmates. Li Yuemei and her husband Liu Tiezi both work in the village soap factory, so the relationship between the two families is very good.

When Li Yuemei heard that Leng Yan wanted to ask his son and daughter for help, she was afraid that they would be too busy, so she took a few days off from the soap factory and came to Leng's house to help Leng Yan.

The village has been buzzing with excitement these past two days. People went up the mountain to dig up the cassava and fern roots discovered by the Leng family, and then Leng Ji bought them at three and five cents per pound respectively. The villagers were so happy.

They didn’t know before and just thought these two things were tree roots. Now that they know, the villagers are digging them all over the mountains, and every household can dig hundreds of kilograms a day.

If these hundreds of kilograms were converted, they could earn at least a few hundred copper coins or one or two taels of silver a day, or even more. The villagers were so happy that they were overwhelmed with joy and were grateful to Leng Jiaze for his kindness.

Therefore, there was an endless stream of villagers going up the mountain every day. The Leng family had to purchase several thousand kilograms of cassava fern roots every day, and their home was almost full.

In the end, it was Village Chief Lan who lent an uninhabited house in the village to the Leng family to store cassava and other things.

Leng Yan thought that after the cassava was made into flour, it would have to go through many other processes such as drying.

So she thought about it for a while, discussed with her family, and decided to buy the uninhabited house. This way, she wouldn't have to worry about any disputes over the house and having to move elsewhere.

After the house was booked, Leng Yan prepared to start making cassava flour. The production principle of cassava flour is actually the same as that of sweet potato flour.

Peel the washed cassava and cut it into pieces. Since there was no juicer, Leng Yan used a large stone mortar to mash the peeled cassava so that the juice would flow out. Then he put the cassava residue together with the peeled cassava in a large wooden basin, soaked it in water and scrubbed it.

After that, use a strainer to filter out the residue from the soaking water over and over again. After the water is clean, you can put it in a basin to settle.

It takes one night for the water to settle. The next day, slowly pour out the water on the surface of the basin, and the white slurry left at the bottom is tapioca starch.

After that, Leng Yan will drain the water from the white slurry with gauze, then take out the gauze and spread it evenly in a winnowing basket. After it is dried in the sun, the clumping cassava pieces will be crushed and sieved to get fine cassava flour.

The method of making fern root powder is almost the same. The only difference is that fern root does not need to be peeled because of its small rhizome, and the powder yield is not as high as cassava.

For the same 100 kilograms of fern roots, the flour yield is only about 3 kilograms to 15 kilograms, depending on the processing methods used.

The flour yield of 100 kilograms of cassava is about 20 to 30 kilograms, which is even higher than the starch content of potatoes and sweet potatoes.

Leng Yan and his team had limited manpower and were busy for several days. They purchased cassava fern roots that were piled up like a mountain, but they only consumed less than a thousand kilograms.

Leng Yan was even more exhausted as she used a large stone mortar to pound the wood every day. Even though she was born with great strength, she couldn't work like a cow or a horse every day.

She underestimated her own abilities, thinking that the precipitated cassava flour could be dried in the sun while the weather was good.

Fearing that there would be no good weather after this period of time, she hurriedly spent some copper coins and recruited workers from the village to help. She even borrowed the stone mill used to grind beans from Grandma Lin's house to grind cassava flour.

After all, if you don’t know how to work as a team, you can only work until you die.

There was not much work to do in winter, and the cassava on the mountain had been almost dug up by then, so everyone was happy to come.

After more than ten days of busy work, except for some good cassava and coriander from the Leng family, which were kept for making sugar water later, most of the rest were made into starch.

Since that day, when Leng Yan asked her parents to bring cassava to the hot pot restaurant to cook cassava syrup and sell it, this unique and delicious food instantly captured the hearts of diners.

Especially the ladies, they would order some sweet soup to go with the hot pot, and would ask the maids and servants to pack some sweet soup milk tea as well as milk-flavored steamed buns and pumpkin cakes for afternoon tea.

Even the ladies' ordinary garden parties and flower-viewing banquets are proud to serve Lengji's freshly made desserts.

For a time, Lengji Xianlao’s desserts were extremely popular, even more popular than those dim sum shops.

And how does the saying go, a milk tea shop that doesn’t want to make desserts is not a good hot pot restaurant.

In order to promote his own desserts, Leng Yan made sago and pearls as soon as the tapioca flour was ready.

The methods of the two are similar. Both involve adding tapioca flour and water, and kneading the dough to a moderate hardness like kneading noodles.

The only difference may be that water is added to the dough for sago, while brown sugar water is added to the dough for pearls.

After the dough was kneaded, Leng Yan took out several funnels similar to pasta machines that she had customized in the blacksmith shop not long ago.

Because the sizes of pearls and sago are different, the sizes of the densely packed holes on the two funnels are different.