Traveling through time with a house, I teach people all over the country how to farm

Chapter 483 Making Tofu

After a period of preparation, Zheng Sisi finally completed all her work plans.

That day, she and Sheng Zhen came to Chenzhuangtou with several large bags filled with peanut seeds, rapeseed seeds, and various vegetable seeds suitable for growing in greenhouses, as well as detailed planting methods.

"Chen Zhuangtou, here is the planting method I wrote, you must read it carefully!" Zheng Sisi said to Chen Zhuangtou seriously.

She knew that this information was very important to farmers, and if they planted the crops in the correct way, they would definitely get a good harvest.

Then, Zheng Sisi took out a thick blueprint and handed it to Chen Zhuangtou: "This is the design and principle of the greenhouse. You can discuss with the two village heads how to build the greenhouse."

She explained that greenhouses can allow crops to grow even in cold winters and increase yields. Although she did not force them to get things done right away, she still hoped that they could act as soon as possible.

Recently, the number of wild fruits has been decreasing, and Zheng Sisi began to worry about the villagers' food source. She knew that they could not rely on this kind of food to make a living, so she decided to teach everyone to grow more crops. In this way, even if there are not enough wild fruits, everyone will not starve.

Zheng Sisi hopes to help the village achieve self-sufficiency and live a better life through her own efforts. She believes that as long as everyone works together, they will be able to overcome difficulties and embrace a better future.

After finishing her work, Zheng Sisi immediately started teaching the cooks how to make tofu.

All the beans for this year have been harvested, and Zheng Sisi has a grand plan - to use all of them to research and make various bean products.

She firmly believes that as long as she continues to experiment and innovate, she will be able to discover more foods that are both delicious and nutritious.

Soybean is known as the "king of beans". It is a treasure from head to toe. If used skillfully, it can be used to make dozens of delicious foods.

However, the people here can only make simple tofu, and it doesn't taste good. The reason may be improper production methods, which leads to the tofu having too strong bean smell. Zheng Sisi lost interest after tasting it once.

To this end, she specially customized five stone mills and placed them in the side room of the house. In addition, several stoves were rebuilt in this room specifically for making tofu.

Yesterday, Zheng Sisi asked the people responsible for making soy products to soak the soybeans in advance, preferably after washing and soaking for more than three hours.

Therefore, when she arrived at the house, the staff in the tofu room had already finished grinding more than thirty pounds of beans.

Zheng Sisi looked at the large buckets of soy milk in surprise and asked curiously, "What time did you get up to grind the beans?"

The tofu shop manager came out and said, "Princess, we were so excited that we got up at dawn and ground all the beans thinking that we would have nothing to do. Princess, did we do anything wrong?"

Mao time, five o'clock in the morning! Don't these people want to sleep?

Zheng Sisi shook her head and said, "You did nothing wrong, but you still need to pay attention to rest in the future and get enough sleep, so that you won't be exhausted during the day due to lack of sleep."

After saying that, Zheng Sisi gently tugged at her sleeves, then smiled and said to everyone: "Now that the soy milk has been ground, I will start teaching you how to make tofu next."

People gathered around, their eyes sparkling with curiosity and anticipation, ready to learn this new skill.

First, the bean dregs need to be filtered out. Zheng Sisi uses a bag made of coarse cloth, pours the ground soy milk into it, squeezes it to let the soy milk flow out, and what remains is the bean dregs.

The next step is to boil the soy milk, pouring the filtered soy milk into the pot and boiling it. Due to the lack of a thermometer, she can only judge the temperature by visual inspection and touch.

When cooking the soy milk, stir it constantly to prevent it from sticking to the pot, and skim off the foam on top. When the soy milk is about to boil, pour it all into a large wooden barrel.

Then comes the marinating step. Zheng Sisi chose a mineral gypsum as a coagulant, which can reduce the fishy and sour taste of tofu.

First, roast the gypsum over fire until it is cooked, then grind it into powder and mix it evenly with water to form gypsum water. The gypsum residue must also be filtered out.

Next, sprinkle the gypsum water evenly into the cooked soy milk, stir gently, and finally cover it with a lid and let the soy milk sit for about 20 minutes. After it is formed, it becomes tofu pudding.

Looking at the white and tender tofu pudding, Zheng Sisi said, "Go get some bowls, let's eat some tofu pudding first, haha!"