The Koi Wife of the Prime Minister

When the soy milk was ground and the bowl was full, Shen Yan stopped what she was doing, scooped up a spoonful of bean dregs with a spoon, and savored it carefully. The fragrant soybean flavor spread in her mouth, making her feel satisfied.

Then, she took out a clean cloth bag, put the bean dregs into it, and then gently squeezed it with her hands to squeeze out as much soy milk as possible.

She was reluctant to waste even a drop of soy milk and tried to preserve its richness as much as possible.

Finally, Shen Yan poured the soy milk into a large bowl, covered it with a lid, and placed it in a ventilated place to let the soy milk settle naturally and remove the impurities. She knew that only the soy milk processed in this way would have a delicate taste, fragrance and deliciousness.

Shen Yan looked at the soy milk and soy dregs on the table and smiled contentedly.

This is not just an ordinary bowl of soy milk, but also her love and care for her family.

"Sister, I want to eat sweet tofu pudding." Wang Lin said with a pout.

"Okay, okay, I'll do it for you right away." Shen Yan smiled dotingly.

When Shen Yan heard Wang Lin's request, she smiled and nodded, "Okay, I'll do it for you right away."

She took out a small pot, poured some fresh soy milk into it, and then slowly heated it on the stove. When the soy milk was warm, she gently stirred it to make it heat evenly without letting the soy milk overflow from the pot.

When the soy milk began to emit fine bubbles, Shen Yan took out a small bowl of pure rock sugar, slowly sprinkled it into the pot, and gently stirred it with a spoon to allow the rock sugar to completely melt in the soy milk, adding a hint of sweetness.

After the rock sugar was completely melted, Shen Yan took out a small spoonful of wet starch, mixed it with a little water, and then slowly poured it into the pot. She gently stirred it to make the wet starch evenly mixed in the soy milk to increase the taste and thickness of the tofu pudding.

The soy milk in the pot gradually became turbid, exuding an enticing aroma.

Shen Yan continued to stir carefully until the tofu pudding was cooked to the appropriate thickness.

After the tofu pudding is cooked, Shen Yan turns off the fire, takes out a clean bowl, and gently pours the tofu pudding into it.

She used a spoon to gently stir the surface of the tofu pudding to make it more delicate and smooth.

Finally, Shen Yan took out a small bottle of vanilla extract from the kitchen cabinet and dripped it into the tofu pudding to add a hint of fragrance.

She covered the bowl, waited for the tofu pudding to cool slightly, and then brought it to the table.

"Sister, it smells so good!" Wang Lin smelled the fragrance and immediately became eager to try it.

Shen Yan smiled and pushed the bowl in front of Wang Lin, "Come, have a taste."

Wang Lin blew carefully on the tofu pudding in the bowl and then tasted it in small sips.

A fresh and sweet taste filled her mouth, making her close her eyes and enjoy the wonderful taste.

"Delicious! The sweet tofu pudding made by my sister is the best!" Wang Lin praised with satisfaction.

Shen Yan felt relieved when she heard this compliment.

But Wang Jun took a bite and didn't like it. "Sister, why is it sweet? I want to eat salty."

Shen Yan heard Wang Jun's request and nodded with a smile, "Okay, I'll make you a bowl of salty tofu pudding right away."

She took out a small pot, poured the remaining soy milk into it, and put it on the fire to heat. Unlike making sweet tofu pudding, Shen Yan did not add any sugar this time, but only let the taste of the soy milk play a role.

When the soy milk was warm, Shen Yan continued to stir it carefully to prevent it from boiling over. She watched the soy milk in the pot, waiting for it to start to bubble.

Once bubbles began to appear, Shen Yan took out a pinch of salt and gently sprinkled it into the pot. She used a spoon to stir it carefully, so that the salt would dissolve evenly in the soy milk and add a hint of saltiness.

With the addition of salt, the soy milk exudes a fresh, salty aroma, which greatly increases appetite. Shen Yan continues to stir carefully until the soy milk is cooked to the appropriate thickness.

When the soy milk was cooked, Shen Yan turned off the fire, took out a clean bowl, and gently poured the tofu pudding into it. She used a spoon to gently stir the surface of the tofu pudding to make it more delicate and smooth.

Shen Yan did not forget to add some special features to the salty tofu pudding. She took out a small dish of chopped green onions and coriander from the kitchen cabinet and sprinkled them on the surface of the tofu pudding, adding a touch of refreshing taste and color.

Finally, Shen Yan brought the bowl filled with salty tofu pudding and gently placed it on the table. Wang Jun smelled the rich salty aroma and nodded with satisfaction.

"Delicious! The salty tofu pudding made by my sister is so delicious!" Wang Jun praised.

Shen Yan felt relieved when she heard this compliment.

She knows that no matter whether it is sweet or salty tofu pudding, children will like it as long as she makes it herself.

Soon, Shen Yan and her younger brother and sister finished eating the tofu pudding.

Next, Shen Yan wanted to make the tofu pudding into tofu, and this step required brine.

While the soy milk was soaking, Shen Yan prepared the seasonings needed for the brine.

She took out cinnamon, star anise, peppercorns, ginger slices and scallion segments, which are commonly used seasonings for making tofu.

She put the spices into a large pot of water and then slowly boiled it until the water became fragrant.

When the soybeans are almost soaked, Shen Yan takes them out, puts them into a grinding plate, and stirs them into fine soy milk.

She used gauze to filter the soy milk to remove the dregs, making the soy milk purer.

Then, Shen Yan poured the soy milk into a large pot and heated it on the fire.

She kept stirring the soy milk to prevent it from sticking to the bottom of the pot as it heated.

When tiny bubbles began to rise from the soy milk, she gently removed the pot from the heat and let it cool slightly.

After the soy milk has cooled down a little, Shen Yan pours the brine into a wide-mouthed container and lets it cool to a temperature suitable for processing tofu.

Then she carefully poured the soy milk into a tofu mold and waited for it to solidify into tofu.

While waiting, Shen Yan prepared a heavy board and some weights to press the tofu to make it firmer.

When the tofu solidified, Shen Yan carefully took it out of the mold with a knife and soaked it in the prepared brine. She let the tofu slowly absorb the flavor of the seasoning in the brine, which also increased the taste and salty flavor of the tofu.

Finally, Shen Yan took out the tofu, cut it into small pieces, and put it into a clean container.

She filtered out the remaining brine, then poured the clear brine evenly on the tofu so that it could be fully flavored.

Shen Yan gently patted the surface of the tofu to make it smooth and even, then covered it with a lid and put the tofu in the cellar for refrigeration.

After the tofu is fully flavored, you can taste it.

Shen Yan looked at the salty tofu pudding on the table and the tofu in the cupboard with satisfaction, feeling a sense of accomplishment.

After cleaning the pots, Shen Yan started to steam the rice. Today she planned to set up a stall on the main street outside to sell rice. In addition to steamed rice, she also prepared mapo tofu, bean sprout soup, and stir-fried bacon, which amounted to two dishes and one soup.

Then, Shen Yan started to make Mapo Tofu.