Douluo Continent on the tip of the tongue

Looking at the pot of soybeans with full grains and a faint crystal luster on the table, Qi Han felt a little sad on his face.

Who would have thought that to make a Wensi Tofu, you have to start by making the tofu yourself?

Who would have thought that for such a Wensi tofu, the ingredients used to make the tofu are soybeans of the highest quality?

Treasures from heaven and earth: the female earth Linglong Bean.

Among the twenty-eight constellations, one of the seven Xuanwu constellations in the north is the female earth bat, which looks like a dustpan. The dustpan is used to shake grains, which means good omen.

The Linglong Bean of Nutu is said to carry the power of this constellation. It contains the essence of grains and becomes a bean. Each grain is a well-deserved treasure of heaven and earth.

If you look carefully, you will find that although the soybeans in the basin are all yellow, the yellow color is deeper than that of ordinary soybeans.

Qi Han lifted the basin and weighed it slightly, weighing exactly two kilograms.

Qi Han skillfully washed the soybeans and then added Lingquan water to cover the soybeans. Then Qi Han opened the door of a kitchen utensil that looked like a microwave oven and put the basin and the soybeans inside.

After putting it in, Qi Han adjusted the knob on the side and closed the door. After a minute, the microwave-like kitchenware made a crisp beep.

The soybeans that were supposed to be soaked in water for twelve hours have already completed soaking during this process and have slightly expanded in size. After absorbing the water, the skin has become slightly soft and no longer as hard as before.

Carefully taking out the soaked soybeans, Qi Han walked to the millstone aside and began to grind the beans leisurely.

Adding soybeans and water to a machine blender and then beating them evenly can replace the traditional grinding of beans, but the soy milk ground like this will ultimately lack some soul.

It's like minced meat ground out of a meat grinder. After all, it loses a bit of elasticity and texture.

The work of grinding beans is actually not complicated. You just need to fill the feed port on the millstone with soybeans, and then slowly add water while continuously rotating the grindstone. The grindstone provided by Ruyi is quite well designed and has a large feed port capacity.

And the millstone grinding is more thorough.

After grinding for about ten minutes, all the soybeans were completely ground, turning into a basin of raw soy milk that looked very turbid with many tiny bubbles on the surface.

Pour the raw soy milk into the pot, cook over low heat while stirring, and boil repeatedly three times, adding a small amount of water each time the foam rises.

Lifting the large pot, Qi Han filtered the boiled raw soy milk through gauze and discarded the filtered bean dregs.

These bean dregs will be recycled by Ruyi and used to feed the vegetarian animals in the small world.

The filtered soy milk was left in the pot to stand. Qi Han took a small bowl, added about 20 grams of gluconolactone, dissolved the warm water evenly, and poured it into a rectangular mold.

After the soy milk has been left to cool down for a period of time, a layer of soybean skin will appear on the surface. Remove that layer of soybean skin and pour the remaining soy milk into the mold at one go to ensure that the gluconolactone aqueous solution in the mold is fully mixed with the soy milk.

After homogenization, carefully discard the foam on the surface of the soy milk.

The presence of foam will cause holes to appear in the tofu, thus affecting the production of Wensi tofu, so this step must be done meticulously.

After discarding all the foam, Qi Han put the basin into the microwave-like kitchenware again, and the two-hour waiting time was compressed to one minute.

During this process, the fully mixed gluconolactone will slowly hydrolyze into gluconic acid, and undergo an acid coagulation reaction with the protein components in the soy milk, solidifying the liquid soy milk into tofu.

Since the decomposition of lactones is relatively slow, the coagulation reaction is uniform and efficient. Compared with traditional brine tofu, the tofu produced is whiter and more delicate, has good water separation, is resistant to cooking and stir-frying, and is delicious and has a unique flavor.

This kind of tofu is called lactone tofu. Compared with traditional tofu, it is more suitable for shredding Wensi tofu, so it is widely used in the cooking of this dish.

Putting the coagulated tofu aside, Qi Han did not take out the tofu immediately. Instead, he grabbed a thousand-year-old colorful golden pheasant from the food cabinet.

Colorful Golden Pheasant: Why is it me again?

Qi Han said that he was also helpless, but if he wanted to make chicken broth, Golden Pheasant was the best choice.

Yes, this dish contains chicken.

As for why the dishes cooked by a monk include chicken, it is probably because Monk Wensi has understood the realm of "wine and meat pass through the intestines, and the Buddha sits in the heart."

Sin, sin.

If you are familiar with it, wash and remove the feathers from the golden pheasant, remove the head, feet and internal organs, then remove two pieces of chicken breast, cut the other parts into eight pieces and set them aside.

When it comes to making clear soup, boiling cabbage is the pinnacle. With experience in boiling cabbage, Qi Han can basically make any clear soup smoothly.

Chop the chicken breast into mince, add water to make minced chicken, put it in a small bowl and set aside.

Then Qi Han put the eight-piece chicken into the pot, added water to cover it, then added ginger and garlic to remove the fishy smell, brought it to a boil over high heat and discarded the foam, then turned to low heat and simmered for about three hours.

With the acceleration of black technology, it also doesn’t take so long.

After discarding the chicken fat floating on the surface halfway through, wait for the cooking to end, take out the chicken, then slowly add the minced chicken into the pot, and simmer the soup over low heat for half an hour to allow the minced chicken to fully absorb the impurities in the soup.

Finally, the chicken soup is filtered, and a clear chicken soup with bright blue and white flowers is obtained.

After the clear soup is completed, the next step is to prepare the auxiliary ingredients.

Remove the white jade-colored stems of the jasper apricot vegetables, leaving only the tender green leaves. Stack them neatly, cut them into shreds, put them in a small dish and set them aside.

This silk is also about 0.3 millimeters wide, almost the same as tofu silk.

And this is just one of the auxiliary ingredients.

Immediately afterwards, Qi Han took out a large piece of ham from the food cabinet, cut off a small piece and then cut it into shreds of similar thickness.

Coming from the same source as the ham in the boiled cabbage, this piece of ham also comes from the hind legs of the thousand-year-old cinnamon pig, and is smoked from the branches of the thousand-year-old botanical soul beast clouded cypress.

Cut the ham into shreds and put it in another small dish.

Next, there are shredded mushrooms, shredded fungus and shredded bamboo shoots.

The ingredients chosen by these three are equally extraordinary, and all three are of the highest quality.

If it weren't for the fact that there were fewer auxiliary materials, one serving of natural materials and earthly treasures could support the cooking of several servings of Wensi Tofu. It would be impossible to buy this dish for 1,500 gold soul coins.

The natural material chosen for the mushroom silk is called Fuyu Fengcong. Its appearance is somewhat similar to that of the phoenix mushroom, but it has a red line texture on the surface. The texture is similar to that of a dancing phoenix, which is particularly gorgeous.

It is said that this kind of heavenly material and earthly treasure is born by bathing in the blood of phoenix. Eating it can absorb a trace of phoenix blood into the body, which is very effective.

The raw material chosen for the fungus silk is dragon pattern earth mother, which is a spiritual plant that is said to be rooted in the dragon's nest. Due to absorbing the breath of the real dragon, the surface shows a magnificent golden dragon pattern, which can be eaten by eating it.

A trace of true dragon breath is absorbed into the body.

One dragon and one phoenix complement each other.

The final raw material for the shredded bamboo shoots is a kind of bamboo shoots called Nine Refined Seven-veined Bamboo, which is a natural and precious bamboo shoot. It has an extremely obvious nourishing and improving effect on the physical body and strength.

After shredding the three types of natural and earthly treasures and putting them aside for later use, Qi Han finally turned his eyes to the tofu that had been put aside for a long time.

Next, it’s time to show off the real technology!