God of Cooking, grilling skewers attracted the fairy beasts

After Li Heng put the milk tofu into the mold, he went to do other things, leaving only the two little ones to look after him.

The two little foodies were guarding the milk tofu and checking the temperature with their hands every few minutes.

"Brother Li Heng, it's cold! It's cold!"

I don’t know how long it took, but the two little ones’ urging voices finally came from the kitchen.

After saying this, the two kids felt something was strange, but they didn't know what was strange.

"Are you two here cursing me? What do you mean by 'Brother Li Heng is finished'?"

The corners of Li Heng's mouth twitched a few times, and he spoke with a frown.

He also didn't know whether these two clever guys did it unintentionally or on purpose.

Just now he was carrying a jar and walking towards the kitchen.

As a result, as soon as I stepped into the kitchen door, I heard such outrageous words.

I almost slipped and fell into the vat.

"Believe it or not, I'll let you two get cold first?"

Walking up to the two little ones, Li Heng first put down the water jar in his hand, and then said unhappily.

"Hehe, it was a slip of the tongue, it was a slip of the tongue!"

"What we want to say is, the milk tofu is cold! It's milk tofu!"

After Li Heng's reminder, the two little ones finally realized that what they said just now was ambiguous, and hurriedly stepped forward to hold Li Heng's arm, explaining with a smile.

"That's enough! Let go of it now. Do you still want to eat milk tofu?"

Li Heng was not really angry. After getting rid of the two little ones, he took out a square piece of milk tofu from the mold.

I weighed it in my hand and it felt very much like tofu.

However, when you get closer, in addition to the milky aroma, you can also vaguely smell a faint fishy smell.

Li Heng didn't care. He picked up a knife and cut a small piece of milk tofu for each of the three people to taste first.

The first feeling when taking a sip is that it is a little sour, but it is not a big problem and is within the acceptable range for Li Heng.

Li Heng could understand this, after all, it was something obtained through fermentation.

For this reason, he deliberately added a little sugar to neutralize the sour taste, but it seems that he still didn't add enough.

After chewing it for a few times, I felt a crunchy texture and thought it would taste somewhat similar to tofu, but it turned out to be quite different.

After tasting one piece, Li Heng didn't want to eat the second piece. To be honest, the taste of the raw milk tofu was indeed a little below his expectations.

It can’t be said to be very bad, but it’s not very delicious either. Of course, it may also be because it’s Li Heng’s first time eating it and he’s not used to the taste.

"It looks like it needs some secondary processing!"

Li Heng thought, in addition to eating milk tofu directly, it can of course be further processed to make more delicious dishes.

Just because he doesn't like this way of eating doesn't mean that others dislike it as much as he does.

"Baji~baji~"

Just when Li Heng was thinking about how to make the milk tofu more delicious, the two little ones were eating it happily.

After eating a piece, even the residue on the fingers has to be licked clean.

"Well, not bad, not bad!"

"It's delicious. Brother Li Heng, give me another piece."

After cleaning their fingers with saliva, the two little ones stretched out their hands and asked Li Heng for it again.

"Do you think this milk tofu is delicious?"

Li Heng was a little surprised, but he still cut a piece for each of the two little ones.

"Yes! Does Brother Li Heng think it's not delicious?"

"Hehe, that's perfect, all this milk tofu will belong to us!"

They both wished it would, but Li Heng didn't like to eat it.

"You wish! I worked so hard to make these, and I have to make them taste the way I like them."

Li Heng suddenly felt that these two little guys were really easy to raise. Although they ate a little more, fortunately they were not picky eaters!

Come to think of it, if someone can eat mud as if it were nothing, then eating raw milk tofu should be no problem for him.

After all, no matter how you compare it, milk tofu is much better than mud.

After a brief thought, Li Heng decided to make a dish called "Sweet Candied Milk Tofu".

"Brother Li Heng, what does 'pull silk' mean?"

Xiao Chi asked curiously.

"This! You'll understand it when it's done."

While answering Xiao Chi, Li Heng took out the remaining two pieces of milk tofu from the mold.

Ten pounds of milk can only produce about one pound of milk tofu.

First, cut the large block of milk tofu into dice-sized pieces.

Before making the candied silk, you need to beat a whole egg batter.

Put four or five eggs laid by the hen into the basin.

Use Li Heng’s homemade egg beater to thoroughly beat the egg white and egg yolk.

After the egg liquid is stirred evenly, add starch.

The amount of starch is determined by the viscosity of the egg liquid. While continuing to stir, add a small amount of cooking oil to the egg mixture.

This way the final product will have a crispier crust.

How do you judge at the end whether the egg batter is mixed well?

This is simple. Just insert a chopstick in it. When you lift it up again, the egg batter will form strings.

Hover the chopsticks above the basin for two or three breaths. As long as there are continuous strings of egg, the egg batter is ready.

Next, pour oil into the pan. Since you need to fry it, you need to pour more oil.

Turn on the fire and heat the oil in the pan. When the oil temperature reaches 30% hot, coat the milk tofu with a layer of egg batter and then put it into the pan.

As for how to judge whether the oil temperature has reached 30% hot, our Chef Li has provided you with several convenient and quick methods.

The first is to directly observe the state of the oil surface. If the oil surface is calm, without big fluctuations, or with blue smoke rising, then it is fine.

This method tests the chef's experience more and is obviously not suitable for novices.

Because even if you don't turn on the fire, this situation will occur in the pot.

By the time you observe that the oil starts to smoke, the oil temperature has already exceeded 30% hot.

The second method is to use your hands to feel the oil temperature. Note that you should not put your hand directly into the oil pan to feel it, unless you have some skills.

Otherwise, put your hand about three inches above the oil. You should be able to feel it is warm and not hot.

The last method is relatively safe and the effect is very obvious, but it requires an extra tool, chopsticks.

Put a chopstick into the oil pan. When a small amount of bubbles begin to emerge slowly around the chopstick, it means the oil temperature has reached 30% hot.

When the milk tofu cubes are fried in the oil pan until the surface is slightly yellow and crispy, you can take them out and drain the oil.

After all the milk tofu cubes have been fried, turn on medium heat and raise the oil temperature to 60% hot, then add the milk tofu cubes and fry again.

The second frying is to fix the shape and color.

After about four or five breaths, take out the milk tofu and pour out the hot oil in the pot.

Simply clean the back of the pot, then add a spoonful of freshly poured hot oil to lubricate the pot.

Leave some oil in the pan and scoop out the rest.

Next, start frying the sugar color.

Add two spoons of white sugar into the pot. Under the action of high temperature, they quickly blend with the cooking oil in the pot and turn into shiny sugar color.

Put the fried milk tofu directly into the pan and stir-fry with a spatula. When the surface of the milk tofu is covered with syrup, it is ready to be served.

Here is a picture of candied milk tofu!