Chef Chat Group

Of course, Brazil, the United States and other American countries, the economic use of soybeans, more oil extraction and animal feed.

Unlike the soybean planting in China and its surrounding areas, which are mainly used to make tofu, soybean skin, and soy sauce, with the modern society, the main economic value of soybeans is also determined to be used to extract oil.

Because oil extraction is the easiest to industrialize, and the efficiency is also the highest. With the development of China's economy, the amount of edible oil is naturally increasing rapidly. The local farmland must ensure the production of staple food for food security.

Therefore, the demand for oil, etc. can be placed in a secondary position, and it is okay to choose large-scale imports.

It is precisely because of this that the main source of soybeans in China's domestic soybean consumption market is imported soybeans.

In addition to the cost-effectiveness of imported soybeans, another major factor is that imported soybeans have high oil content, which is more conducive to oil extraction.

China imports soybeans from American countries, mainly for oil extraction.

After the oil is squeezed out, the bean dregs still have some protein, and some soy sauce companies will purchase the squeezed bean dregs to make soy sauce.

This has greatly reduced the production cost of soy sauce enterprises.

Of course, this choice of bean dregs to make soy sauce reduces the cost. In fact, the flavor is still far inferior to the traditional soy sauce made from whole soybeans.

As far as traditional soy sauce, tofu, soy milk and other products are concerned, imported soybeans that are mainly oil-extracted are not very suitable. Soybeans that are more suitable for traditional Chinese soy sauce and soy products are mainly local high-protein soybeans. , low-fat soybeans.

This kind of soybean, in the modern soybean industry chain, is regarded as a non-excellent variety because of its low oil content.

But in fact, for purposes other than oil extraction, such as making tofu and soy sauce, the taste is definitely better than the imported high-fat soybeans. The soybeans that Liu Xing currently uses to grind soybean milk are Sichuan in the world of Chinese small masters. soybeans.

Sichuan belongs to the Yangtze River Basin, and the soybeans in the Yangtze River Basin are high in protein and low in fat.

In the Western Han Dynasty, King Huainan, who invented tofu, used soybeans from the Yangtze and Zhun River basins.

Sichuan soybeans are similar in water and soil to soybeans in the Jianghuai region, so they are close to the ingredients used by the originator of tofu to make soy milk and tofu.

Although, the main focus of Liu Maoxing's Zhutian Farm is to increase production.

But, after all, he is a chef whose tongue is more advanced than God's Tongue, so he will not sacrifice taste for the sake of production.

Therefore, the wool in Zhutian Farm is still a high-quality variety. 8 In addition, the freshness of soybeans affects the taste of making tofu and soy milk. Generally, soybeans are dried in the market for easy preservation.

Its taste is far superior to that of soy milk and tofu made from freshly picked beans.

"Okay!" After a long while, a pot of soy milk was boiled, Liu Xing nodded in satisfaction, and said, "Do you want to add sugar?" En!" Miyoko Kitajo nodded.

18 "No, no, no, I don't need to add sugar." Tian Suohui refused to add sugar, mainly because he thought that adding sugar would make him fat and affect his figure.

"Okay!" Then Liu Xing used a bamboo wine scoop to scoop two cups of soy milk, one without sugar for Tian Suohui, and the other with sugar for Kitajo Miyoko. "Well, it's delicious! A very special soy milk Fragrance!" Tian Suohui scooped up a little with a spoon, and after blowing on the hot air, he took a small sip of the mouth, with a surprise on his face.

c "Hey! This soy milk is good, not worse than the soy milk from my Hojo building!" Miyoko Hojo agreed, but the variety of beans is good! "Right!" Liu Xing said with a smile, "This is a local soybean grown by a farmer in Sichuan. Not a high-yielding variety.

It is the soybeans native to the Yangtze River Basin, which are fundamentally different from the mainstream soybeans used for oil extraction in the current international soybean market! This kind of soybeans were originally soybeans that have been cultivated for a long time in ancient times for making tofu, soy sauce and other products.

Therefore, the taste of making soy milk will be better than other varieties.

"So that's it!" Tian Suohui and Kitajo Miyoko suddenly realized.

"The development of the modern soybean industry has completely gone astray for gourmet food!" Miyoko Kitajo couldn't help but generalize, "according to the original use of soybeans, this is the good variety.

However, in view of modern oil extraction as the main economic use, American soybeans have become the mainstream standard of soybean varieties. "If this kind of soybean is used as a raw material, will there be a future in opening a store specializing in soy products such as tofu and soy milk?" Liu Xing suddenly had a whim.

It is not difficult for tofu to make money.

In China, Japan and other regions, workshops that are proficient in making tofu are actually far more profitable than restaurants. The peak was in the 60s and 5s, when there were more than [-] tofu shops in Japan.

Even in the 21st century, the number of tofu shops has dropped sharply, but there are still more than [-] tofu shops.

18 The sharp drop in tofu shops is not because tofu shops are not profitable.

It's because handmade tofu is too hard, and preparations need to start in the middle of the night. Before dawn, the tofu needs to be prepared and sold in stores and stalls.

This kind of hard work makes the new generation of Japanese who don’t have a lot of hardships rarely want to work in tofu shops. Even the children of some tofu shop owners often give up inheriting the family business, because the family business is not just lying down to make money. Instead, he needs to learn the craft by himself, and then work like the elders.

However, while Japanese tofu shops have declined sharply, some large tofu shops have gradually begun to brand them, and even not only sell tofu in their own stores, but also package tofu commercially and sell them through supermarkets, convenience stores, etc. .For example, the Nanmae tofu shop in Japan was established in 2005, but relying on branding and tofu innovation, it can sell more than 501z yen of tofu a year. A branded tofu shop can sell 501z yen a year Yuan. You can imagine how prosperous the tofu business is compared to other businesses.

There are more than three tofu shops in Tokyo alone. However, Liu Xing thinks that most of the tofu shops are just so-so, and there are very few tofu shops that can satisfy him. In addition to craftsmanship, there are more factors here. It is mainly the selection of soybean raw materials for the production of tofu.

Even China, the hometown of soybeans, now mainly relies on imported soybeans.

What's more, Japan's agriculture is actually not developed, and it relies more on imports. Basically, it imports cheap American soybeans, not to mention the varieties, but the freshness of soybeans is at least a few months or even a year ago. Keep it fresh.

Many older people think that the tofu they ate when they were young is more delicious than the tofu they eat now.

In fact, this is not an illusion. In fact, this is the real situation because before China's economy rose, there were not so many foreign exchange imported soybeans, and all soybeans were used locally.

Local soybeans are more suitable for making tofu and soy milk, and the taste is more authentic, which is also normal.

With the gradual economic rise of China, the whole world supplies various primary minerals and agricultural products to China, a huge economy.

Domestic soybeans not only do not occupy the mainstream of the market, but even when a large number of high-fat soybean varieties are grown in China, it is normal that the tofu does not have the same taste as before. Yuqian is different, so how can the taste be the same? For ordinary people, it is good to be able to eat tofu, and they will not be too picky.

However, the veterans at Yuanyue Food Street should be able to eat soybeans that are more suitable for grinding soymilk and making tofu, and they are also fresher. Naturally, there is a huge difference in taste! The price must be doubled at least. If you want the taste to exceed expectations, the price you want to pay is amazing! Therefore, soy milk and tofu are better than others, and can be sold at a higher price, which is naturally in line with the rules of the cooking industry!

Chapter 451 Purchasing ingredients from China

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Including the soy milk that Liu Xing temporarily launched in the morning, it was also sold out quickly.

Although soy milk is not free, the price is only 200 yen. It is slightly more expensive than the price of cola sold in vending machines.

But in terms of taste, Liu Xing's newly launched soy milk has satisfied most of the customers and feels that it is worth the money.