I am a primitive

Two overlapping one-meter-long wooden sticks have a hole drilled at both ends, and a corner of a square linen cloth is pierced in each hole.

The corners of the sackcloth are tied firmly here, forming a sling.

Finding a clean large pottery basin and putting it under the sling, Han Cheng poured a can of soybean milk into the sling.

Then he motioned to the elder brother to do the same as him, holding the two ends of the overlapping wooden sticks, and began to shake the sling from left to right.

The soy milk wrapped in the sling swayed left and right following the movements of Han Cheng and the elder brother, and some slightly yellowed white soy milk fell into the large pottery basin placed below.

The reason why there is such a procedure is that besides soymilk, there is a lot of bean dregs in the grinded ones.

This step is to separate the bean dregs from the soy milk. To put it bluntly, it is to filter.

The linen cloth with fine mesh woven by the Qingque tribe is just right for this job.

After filtering the soybean milk in several pots, the big pot under the sling was almost full.

There was only a piece of bean dregs left in the sling.

Han Cheng didn't get the bean dregs out immediately, but added half a jar of water to it, and hung it for a while.

There is no way, there are too few beans at this time, so I can only operate on the principle of making more soy milk if I can get more soy milk.

After hanging it again, Han Chengcai got the bean dregs out, but he was not willing to throw it away. This thing is extremely nutritious feed.

In ancient tofu workshops, animals such as pigs and donkeys were generally fed.

Because they ate well, after being fed, they were much fatter than ordinary people.

When there is a shortage of food, bean dregs will be transformed into a kind of food, and it is not uncommon to eat bean dregs.

Han Cheng was naturally reluctant to throw it away.

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The filtered soy milk was all put into the pottery jar, and the flames were burning under the pottery pot.

As time goes by, the soy milk in the clay pot begins to heat up and gradually boil.

Han Cheng stared closely at the clay pot, feeling a little uneasy, for fear that the boiling soy milk in the pot would leak out of the big pot when it just started to boil.

If this happens, it means that the water used this time is not suitable for making tofu.

Once this is the case, no matter how successful the tofu ordering is, it will be impossible to make good tofu.

Fortunately, what Han Cheng was worried about didn't happen. The soy milk in the vat boiled for a while before it started to leak out of the vat.

Han Cheng used a small earthenware pot to raise the soup to stop the boiling, and at the same time asked people to remove all the fire under the tank, leaving no charcoal behind.

If you have made enough tofu, you can scoop the cooked soy milk in the tank into other containers, and then cook the raw soy milk.

There are not many beans in the tribe now, so all the soy milk is boiled at once, so Shang Hancheng didn't scoop it into the rest of the containers.

Cooked soy milk has a completely different taste compared to raw soy milk.

All the unpleasant smells disappeared and transformed into a unique fragrance.

Han Cheng scooped up a little and brought it to his mouth to taste, the familiar taste filled his mouth.

If at this time, two fried dough sticks and a tea egg are served, Han Cheng will definitely take off with a happy soul.

After Han Cheng was intoxicated, he looked at the people around him who were drooling, sniffled involuntarily, and then scooped out two large bowls for everyone to taste.

There is no way, there are too few beans and too little soy milk, so it can only be shabby.

Otherwise, if so many people come to serve a small bowl, there would be no need to make this tofu today.

Wu took the hot soybean milk, blew on the hot air, and took a sip carefully, a fragrant smell spread in his mouth.

It is not as rich as deer milk, but it has a strange charm that makes people unable to resist drinking the second sip after the first sip.

While Shitou waited impatiently, Wu Lian took three sips before handing the bowl to Shitou who couldn't wait.

Smacking his lips, he felt that what Shenzi said was not wrong at all, this bean was indeed a good thing.

This is not tofu, it has such a taste, I am afraid that the taste of that thing will be better.

When everyone took turns to taste the soy milk with bowls, Han Cheng got some bittern from the jar where the bittern was stored, and melted it in a large bowl with water.

Then pour it into a long-handled spoon.

Because the brine that Han Cheng made was not very clean, after the water was boiled, some things would settle at the bottom of the bowl. Han Cheng didn't pour these things into the big spoon, otherwise it would affect the taste in time.

After waiting for a while to let the soy milk cool for a while, Han Chengcheng sprinkled the brine in the spoon into the jar of hot soy milk.

About half of it was sprinkled, and the rest entered the bottom of the vat along with the spoon.

Then the key moment of making tofu is to order tofu.

Han Cheng pulled up the spoon that was deep into the bottom of the jar, and the soy milk in the jar started to stir.

After pulling it three times in quick succession, I stopped to take a look, and there were already many grain-sized grains of soy milk in the tank.

After seeing the situation clearly, Han Cheng stirred the two spoons again and took a closer look. Seeing that the tofu grains inside were almost the size of corn kernels, he immediately stopped and didn't dare to stir any more.

Ordering tofu is the most important moment in the whole process of making tofu.

Whether it is successful or not, it all depends on the few stirrings.

If the stirring is not enough, the reaction between the soy milk and the brine will not be strong. When the tofu is pressed, a lot of the soy milk will flow out in vain. It is very common for the same amount of beans to make less than half of the tofu.

If you stir too much, the tofu will become stale, and the texture and taste will be much worse.

After he stopped, the bean curd grains in the tank slowly gathered and turned into large pieces.

Holding his heart in his hands, Han Cheng showed a smile. The tofu he ordered this time was not bad, and it was expected that he could squeeze out delicious tofu.

But before pressing tofu, there is another delicacy to taste.

He found a few clean bowls, and carefully scooped the bean curd out of the tank with a spoon.

The tofu is white and tender, and when you put it in a bowl, even if you don't eat it, it's exciting to look at.

Especially after Han Cheng put a spoonful of honey in a bowl, the tofu brain became even more attractive.

Before the tofu nao was eaten, there was another sound of swallowing saliva all around.

In fact, tofu brain and white sugar are the best match, but unfortunately the Qingque tribe does not have this kind of thing now, so they can only use honey instead.