I opened an alien restaurant in Genshin Impact, and Ning Guang cried with greed.

The next dish is the tofu brain that Su Mufeng specially learned to Xi for Ganyu.

If there is anything delicious in vegetarian dishes, then tofu brain can definitely occupy a place.

The tender texture and melt-in-your-mouth sweetness are a breath of fresh air in a vegetarian diet.

It's just that between making salty tofu brain or sweet tofu brain, Su Mufeng is still entangled for a long time.

Since the birth of Tofu Brain, the struggle between the Sweet Tofu Brain Party and the Salted Tofu Brain Party has never stopped, and it is worth mentioning that between these two big parties, there is still a poor and spicy Tofu Brain Party with no sense of existence.

Supporters of the two parties, as long as they see a heretic who has a different belief from their own hearts, will not hesitate to persuade them to try their own party's tofu brain, and it may even turn into an Internet war about tofu brain.

And as a sweet tofu brain party born in the south, Su Mufeng naturally chose sweet tofu brain.

On the tender white tofu brain, sprinkle a layer of light sugar, slowly dig a spoonful, the crystal sugar juice wraps the white and tender tofu brain, shake it slightly in the spoon, take a bite, sweet and fragrant!

Especially in winter, if you can eat such a bowl of steaming sweet tofu brain, you will feel that your whole life is complete.

As for the salty tofu brain, I can't understand why there is such a way to eat .....

Of course, existence is reasonable, salted tofu brain must have the uniqueness of salty tofu brain, and Su Mufeng will not reject salted tofu brain because he is a supporter of sweet tofu brain, at least for a chef, this is absolutely not allowed.

Putting his thoughts back, Su Mufeng stretched out his hand and took out the soybeans that had been soaked for a long time, and then put these soybeans into the stone mill taken out of the system Ji and grinded, and then looked back at Ganyu who was sitting outside, I don't know if Ganyu likes sweet tofu brains or salty tofu brains.

Su Mufeng suddenly thought of this question, looked at Ganyu who was looking at the Lingginseng Sansu he made and swallowing his saliva, frowned and thought: If Ganyu

likes sweet tofu brain, it is naturally the best, and he can eat sweet tofu brain with her, and he doesn't need to make salty tofu brain anymore.

However, if Ganyu becomes a member of the salted tofu brain party, there is no way to do it, after all, this is determined according to personal taste and preference, if that's the case, then accept it with salted tofu brain......

And Su Mufeng is now the owner of a restaurant in another world, and he can no longer deny salty tofu brain because he loves sweet tofu brain in his heart.

However, there is probably no such thing as tofu brain in Teyvat, and Ganyu may be the first person in Teyvat to taste tofu brain.

When he was thinking about it, all the soybeans had been ground into soy milk, and then Su Mufeng put these ground soy milk into the pot and boiled it, and the faint flavor of the beans slowly floated in the air.

"What a fragrant bean fragrance!" Ganyu's

eyes suddenly lit up, and the air was filled with the fragrance of soybeans, which reminded her that when she was young, Liuyun borrowed the wind Zhenjun would also grab a handful of soybeans and put them in a bowl to soak overnight, boil them into porridge, put a piece of pure heart petals, and feed them to herself.

After many years, that kind of taste has not been eaten for many years, could it be that the second new dish made by Mu Feng is soybean

porridge? But looking at the appearance of white flowers, it does not look like the soybean porridge made by Liuyun Zhenjun, is it other novel dishes?

Thinking of this, Ganyu's heart was a little more expectant, straightened up, and swallowed his saliva again.

While the tofu brain was cooking, Su Mufeng began to make the third dish.

Su Mufeng first took out a jade plate, which contained white glutinous rice flour, these glutinous rice flour were also unusual, looking crystal clear, like ground pearls.

Add Tianshan spring water to the glutinous rice flour little by little, knead it into a dough, and the glutinous rice dough after being reconciled is stuck with white silk strips, and after being pulled apart, a wisp of silk is like silk.

Su Mufeng then began to divide the glutinous rice balls into small balls, tearing one of them open, sticking to the dense silk threads, which were much smoother and more delicate than the fine silk traded in Liyue Harbor.

After dividing, put these small glutinous rice balls into the steamer, and after a while, the pieces of warm and crystalline, exuding steaming glutinous rice dumplings are ready.

Although these glutinous rice dumplings did not have the same strong fragrance as the previous two dishes, Ganyu, who was watching from afar, couldn't help but swallow the water ......

Although the glutinous rice glutinous rice dumplings have not yet been processed, they look plain and no different from other pastries.

But the aroma that comes out of the steamer ...... The incomparably rich aroma of glutinous rice is accompanied by the sweet fragrance of soybeans, which is like wisps of silk wrapped around the nose of Ganyu's little Qiong.

This fragrance is neither light nor greasy, but it can skillfully hook out the gluttonous insects in Ganyu's belly, so that she can't help but secrete saliva.

Because these ingredients are not the dishes on the recipe, the system does not provide materials, including the raw materials of this brown sugar glutinous cake, Su Mufeng specially purchased them from the system, and deducted a full 100,000 mora, but Su Mufeng didn't care.

Since he agreed to Ningguang and Liuyun's request to borrow the wind Zhenjun, he had to go all out, not to mention, he just wanted to cook some of his favorite dishes for Ganyu to taste.

After all, when he smashed the field in Xinyuexuan and revealed that Qian Duoduo used gutter oil pits to harm diners, when he beckoned the thugs to attack him, it was Ganyu who stood up for the first time and protected him in front of him.

After a while, the glutinous rice dumplings in the steamer were steamed, and then Su Mufeng found another frying pan, brushed oil on the bottom of the pan, put the glutinous rice cakes on top one by one, and fried them slightly.

After the dumplings were set, they turned over immediately, during which Su Mufeng kept strictly controlling the heat, for fear that the dumplings would be too hard.

When each side of the glutinous rice cake was fried until golden brown and crispy, Su Mufeng immediately put it out of the pot and put it on the plate, and then prepared the brown sugar juice water.

Put 20 grams of brown sugar and 50 grams of warm water into a container and stir well, then put it in a pan and boil, without putting a drop of oil, boil the sugar water over low heat until the yogurt is viscous.

Pour the brown sugar syrup over the fried glutinous rice dumplings, and finally sift a thin layer of soybean flour on them, and the brown sugar glutinous rice dumplings are ready.

[PS: Thank you for your support, this book has now returned to 9.2 points, but there has been no traffic, so the author wants to ask you to move your fingers to move ten times in a row, to help push the book shortage, there is traffic only authors have manuscript fees, there are manuscript fees to buy more delicious food, buy more delicious authors have the inspiration to write more food。

(Recently, the author Jun reproduced the braised lion's head, poor o o(╥_╥))].