The fat wife is rebellious: she was spoiled by the group on the way to escape famine

Suddenly I remembered that there was still some leftover white tofu in the space.

The dried tofu were not braised, but soaked in spiritual spring water mixed with salt, originally intended for personal consumption.

Forget it, since I have already accepted 100 taels of silver from the Fang family, I might as well give them some more as a token of friendship.

"Mom, please wait here for a moment. I suddenly remembered that there are some dried tofu in the car. Maybe it can help Mrs. Fang eat!"

After saying this, Aunt Song didn't react for a while.

When did dried white beans appear in the car?

Didn’t we agree to keep it for our own consumption?

When did my daughter take it and put it in the car?

At this moment, the pregnant woman's face instantly brightened when she heard the good news that there might be food for Bai Cuiyun to eat!

Jiang Jinhe did not delay any longer and immediately stood up and hurried downstairs, pretending to be looking for something from the donkey cart, but in fact he secretly took out a package from the small space.

When she returned to Fang's Restaurant again, she had several kilograms of unprocessed fresh white dried tofu in her arms!

After following Xiao Yuanzi to the kitchen, Jiang Jinhe already had a clear cooking plan in mind.

The first dish will be braised white dried tofu!

First, cut the white dried tofu soaked in a mixture of spiritual spring water and salt into small triangular pieces, then pour a proper amount of oil into the pot, and when the oil temperature is moderate, add the dried tofu and fry it.

When one side is slightly golden brown, turn it over and continue frying until the other side is the same color.

This specially made dried tofu will not stick to the pan easily, you just need to control the heat and not let it be too strong.

In this backward era, Daliang still relies on firewood as fuel, even large restaurants are no exception.

Just as she was about to go to the stove to light a fire, Fang Zhong hurried over and stopped her.

"Oh, Miss Song, let me do this kind of thing, please don't bother."

As he spoke, he had already squatted down and adjusted the size of the fire.

Seeing how warm-hearted he was, Jiang Jinhe didn't say anything more.

She then glanced at the other chefs who had gathered around her and were watching her curiously, but also did not make any comments.

If you want to learn, just learn it. Anyway, she has countless recipes in her mind, and any one of them is enough for her to think about carefully!

After about two minutes, the dried tofu in the pot gradually changed from its original white color to golden yellow.

That golden color looks very attractive, as if it is soaked in carefully modulated golden sunlight.

"Someone, light another small pot!"

Jiang Jinhe shouted.

Almost at the same time, a chef quickly lit the small wok next to him.

Jiang Jinhe's movements were extremely skillful. With a flick of her hand, she took the fried dried tofu out of the pot.

The freshly cooked white tofu exudes a fragrant aroma: a rich aroma of oil, a refreshing aroma of beans, and a unique fragrance that is hard to describe but yet desirable, which instantly attracts the attention of everyone in the kitchen.

For a moment, the entire kitchen was unusually quiet. The only sounds that could be heard were the faint sound of steam and the occasional breathing.

As the crispy and fragrant dried tofu gently fell onto the prepared white porcelain plate, the tiny but clearly audible "crack" sound seemed to become a beautiful melody that broke the silence.

Almost everyone swallowed their saliva quietly at the same time, obviously they were all completely moved by this simple delicacy.

It smells really good!

When the dried tofu is successfully out of the pot, add a little oil to the heated wok as one of the basic preparations for the next step.

Unable to find the commonly used granulated sugar as a seasoning, Jiang Jinhe asked the shopkeeper for help and got some rock sugar.

Then she placed it on the chopping board and used a knife to carefully beat it into small pieces that were easier to dissolve, which was barely usable.

Then, while preparing the sauce, she found that the soy sauce tasted a little sour and was not particularly satisfied with it.

However, in order to finish cooking as quickly as possible, I had to add a little bit and pour in clean water to boil it together.

Then, the first batch of dried tofu that has just been processed is placed in the liquid and continues to be cooked over low heat for about three minutes so that it can better absorb the essence of the seasoning.

After failing to find starch, she suddenly thought of breaking an egg and taking out the clearer and more transparent part to use instead, which solved the urgent problem.

Soon after, this batch of specially made braised flavored dried tofu was ready.

Jiang Jinhe carefully poured the carefully prepared dark sauce on it and sprinkled finely chopped fresh green onions as the final decoration.

In this way, the whole dish looks like it has a bright color contrast and exudes a delicious aroma that makes people drool. It is really a rare dish!

When Jiang Jinhe noticed that among the various commonly used seasonings stored in the corner of the kitchen there were ingredients suitable for stewing, such as bay leaves, star anise, and dried ginger, he suddenly had an idea and decided to slightly adjust the plan and change it to braised orchid-shaped dried tofu.

This is actually a relatively simple dish to make.

To successfully make such a work that is both beautiful and appetizing, you need to pay attention to the following two skills: the first thing to pay attention to is the cutting method of the raw materials.

Specifically, tofu should be processed separately from both sides: one side is cut obliquely to form half a slice, and the other side is split vertically; no matter which cutting method is used, it needs to be operated with caution to avoid excessive force that may cause the finished product structure to break and affect the aesthetics and taste experience.

After all the preparations are completed, each piece of uniquely designed white tofu will be as beautiful and charming as an exquisite handicraft.

The second step is to fry the tofu.

Fry slowly over low heat until the outside is crispy and the inside is soft. The heat should be just right, neither too hard nor too soft.

The tofu fried in this way has a crispy outer layer but still retains a tender and smooth texture on the inside, leaving people with an endless aftertaste.

Finally, prepare the marinade by adding bay leaves, star anise, dried ginger, a whole scallion, and the strange but uniquely fragrant soy sauce into a small pot.

Then put the fried tofu in and let them fully absorb the flavor of the marinade during the slow cooking process. Stew for a while until the soup gradually thickens, then you can serve it.

Fortunately, chili peppers are still available here, so she also tried making spicy tofu.

Sichuan peppercorns were a special spice taken out from the space. Jiang Jinhe took them out specifically to show the shopkeeper and said, "Boss, this kind of Sichuan peppercorns can be bought at the pharmacy and can be used to season food."

Considering that Bai Cuiyun is pregnant and her body is more sensitive, when making spicy dried tofu, only three peppercorns were used to enhance the flavor to avoid excessive spiciness.

Jiang Jinhe simply mixed the remaining pieces of dried tofu with chopped cabbage to make a vegetarian stir-fried cabbage dish.