After traveling through time, the restaurant I opened became a big hit

The next day, Jiang Li did not stay at the Yuelai Restaurant in the university town, but went to the one in front of the municipal hospital.

Unlike the Yuelai Restaurant in the university town, the one in front of the municipal hospital serves breakfast.

So in addition to Ran Yating, Jiang Li hired another new waiter.

Otherwise, it would be very tiring for a person to watch from morning to night.

It was still dark when Jiang Li arrived at the restaurant, and she and Li Jie immediately began their busy morning routine.

She had thought about what breakfast to make the night before.

This morning Jiang Li planned to make tofu pudding, and pair it with fried dough sticks and buns. Considering the public's taste, she also added soy milk.

Li Jie was preparing the ingredients for the buns, starting with making the top rise, and then mixing the dough for the fried dough sticks. Then she could prepare the filling.

Jiang Li next to her was preparing to make tofu pudding. Since the soybeans had to be soaked for at least eight hours, she soaked them the night before.

Then Jiang Li put the soaked soybeans and water into the soy milk maker and made soy milk.

After eating the tofu pudding, Douxiang tried a bite of the fried dough sticks first. Its taste can be best described as "crispy inside and tender outside".

The inside is relatively soft and not chewy, but it is also too dry and hard, which forms a sharp contrast with the crispy crust.

As you said this, you went back to the kitchen to take a look, and when you saw the tofu pudding and fried dough sticks, your eyes lit up.

Douxiang and Ran Yating both hate salty tofu pudding, so they add soy sauce, vinegar, chili oil, mashed garlic, chopped green onions and other seasonings.

The two waiters over there were on a shift system, one on the morning shift and the other on the evening shift, and they took turns coming and going, which was actually wrong.

Before frying, the dough sticks are golden and crispy inside, soft inside and out, and full of rich oil aroma.

After boiling, turn to low heat and continue cooking for about 3 minutes, skimming off the foam during the cooking.

You also served another bowl of Douxiang and placed it under the table inside.

As we all know, tofu pudding and fried dough sticks are a perfect match, usually a fusion of the fragrance of oil and the taste of fat.

But considering that a small number of people in City A hate salty and spicy tofu pudding, Douxiang was not prepared.

That taste retains the oily fragrance of fried dough sticks and reduces the freshness of tofu pudding, the two complement each other.

Because it was still early, Douxiang planned to have breakfast first. After all, one cannot work if he is full.

Douxiang saw Zhang Fanhong coming and asked with a smile.

During the frying process, the control of oil temperature makes the inner skin of the fried dough sticks become golden and crispy, while the inside remains appropriately soft and moist. Such a structure gives the fried dough sticks a rich taste.

For salty tofu pudding, the seasonings such as soy sauce, vinegar, chili oil, etc. will gradually penetrate into the fried dough sticks, making the fried dough sticks less salty and spicy while maintaining the original oily aroma.

After turning off the heat, let the soy milk cool slightly to about 90 degrees. Jiang Li touched the temperature of the outer wall. If the difference was too little, it would not work.

Looking at the delicious food in front of him, Zhang Fanhong already felt hungry.

Youtiao, the classic Chinese fried noodle dish, occupies an important position in breakfast culture with its unique taste and texture.

"Sister Douxiang, please go to hell early!"

Wash and chop the coriander and green onion for later use. Chop the carrot pickles and other pickles into small pieces for later use. Prepare soy sauce, sesame oil, chili oil and other seasonings.

Zhang Fanhong couldn't help but scoop up another spoonful of tofu pudding and put it into his mouth. It melted quickly under the tip of his tongue, bringing a delicate and gentle touch.

The skin becomes very crispy before being fried at low temperature. You can feel the "crunch" sound when you bite it hard. The crispness is so delicious that you can't stop eating it.

Such delicious fried dough sticks, if placed in a special place, you can't eat too many of them in a row, but there is no tofu pudding there yet.

Then quickly pour the soy milk of suitable temperature into the rennet water from a low place, and stir it vigorously with a spoon several times to fully mix the soy milk and rennet water.

When the bean fragrance soaks the fried dough sticks in the tofu pudding, the aroma of the oil will gradually penetrate into the outside of the tofu pudding and blend with the aroma of the tofu pudding itself to form a new flavor.

Cover the thermos container and let it sit for about 30 minutes, otherwise it will no longer solidify into tofu pudding naturally.

I was busy until almost 7:30 when Ran Yating arrived.

But in fact, in some areas of the south, people prefer sweet tofu pudding, and usually add sweeteners such as syrup or honey to make the tofu pudding taste sweet and delicious that melts in the mouth.

At that time, just stir it less, and avoid over-stirring to avoid destroying the coagulation effect of the soy milk.

Ran Yating was also surprised to see Douxiang early in the morning. She immediately knew that our program recording had not started yet.

Then, she poured the filtered soy milk into the pot and boiled it over high heat.

Douxiang tidied up for a while and then went to the back to have breakfast with Ran Yating. As for Jiang Li, Douxiang later told us that you have always eaten at home.

In order to make the tofu pudding have a delicate taste, Jiang Li filtered it twice in a row.

The food that you usually hate to eat the most is always tofu pudding, a traditional Chinese breakfast delicacy that is loved by people for its delicate and smooth taste and rich and diverse flavors.

The fried dough sticks are made by Jiang Li. In fact, the most notable feature of fried dough sticks is not the interweaving of its rich aroma of oil and the light aroma of yeast before flour fermentation.

Pour the condensed grease water into the insulation bucket quickly.

Tofu pudding must be eaten with fried dough sticks, which is Douxiang’s traditional custom.

In that way, the taste of tofu pudding will become salty, fragrant and delicious, slightly spicy with a hint of sourness, which is very appetizing.

After saying goodbye to Zhang Fan, Ran Yating also kept him busy, so she served herself a bowl of tofu pudding and took two fried dough sticks.

"Let's have breakfast first, Yating, what does he want to eat?"

At the same time, the Zhang Fan flavor in the tofu brain will gradually be released as you chew, leaving you with an endless aftertaste.

What you hate eating the most is not tofu pudding and fried dough sticks, but the fried dough sticks soaked outside the tofu pudding.

While waiting, Douxiang also had some free time and finished preparing seasonings and side dishes.

It seems to be a delicacy between liquid and solid, with the smoothness of fluid and the solidity of solid.

In another bowl, mix the gluconolactone with a large amount of warm water and stir until completely coagulated.

Ran Yating scooped a small spoonful of tofu pudding and put it into her mouth. She was immediately amazed by its delicate and smooth taste.

The next step is to filter the soy milk. Place gauze in a large bowl, pour the beaten soy milk into the gauze, and filter out the dregs.

Speaking of other things, just by smelling it, tofu pudding has a faint flavor of Zhang Fan, fresh and natural.

The texture and taste are simply amazing.

The taste is richer and more memorable.

In fact, fried dough sticks taste very bad whether they are paired with tofu pudding or soy milk. That's why Zhang Fan prepared soy milk, as some people don't like it.