After I was exiled, I brought hundreds of billions of supplies and won

Chapter 369 Mung Tofu

After speaking, he picked up the basket, threw the dagger into the space, and went to find Doudou and the others.

Here, Doudou and Daya just filled the basket and were about to call Lu Qingling when they saw her come down from the mountain.

Erya's sharp eyes saw that it was not Yinhua in Lu Qingling's back basket, so she leaned forward and asked:

"Lingling, what do you call the one you picked?"

Lu Qingling liked this girl who was about the same age as her now, so she scratched her nose with a smile and said:

"This is called Mung Tofu, have you ever eaten Mung Tofu?"

"Mung tofu? Isn't tofu white, and are you sure these leaves can really make tofu?"

Jiang Doudou and Daya doubted.

"Lingling, what is mung tofu? Is it delicious?"

But when Erya is hungry, she only cares about whether it is delicious or not. As for whether it can be made, Lingling is so powerful, as long as she says she can, she will definitely be able to.

Lu Qingling didn't expect that people here didn't know about mung bean curd.

Mung tofu is a common traditional snack in Taishun, Wenzhou, in the southern part of Zhejiang Province. It is commonly known as "tofu chai" or "chai tofu" in Wenzhou.

The raw material is a kind of wild shrub. Although this kind of shrub cannot be said to be all over the mountains in the mountains of southern Zhejiang and northern Fujian, it is also a common thing. The locals call it chai tofu.

It has the function of clearing away heat and detoxifying. It is a good material for heatstroke prevention and cooling in midsummer. It is a pure natural green food and a good resource for extracting pectin.

Of course only the leaves are the real raw material for making mung bean curd.

If you are a person who likes wild fun, it is best to go up the mountain to pick it yourself, you can pick the leaves or break the branches.

You don’t have to worry about killing chickens to get eggs here, because the tofu tree has a strong regeneration ability, and the treetops will grow continuously in spring, summer and autumn. After picking, it will soon re-grow branches and leaves, waiting for your next visit.

The production process of mung tofu is very simple:
Wash the leaves of mung bean curd and your hands first, prepare another clean basin, and pour a proper amount of water into it.

After these simple preparations are completed, pick up an appropriate amount of leaves and rub them with your hands on the top of the basin. If your hands feel dry, you can dip them in water.

As you knead constantly, streams of creamy juice with fine foam will come out from your fingertips with a fragrance.

At this time, you can put your hands in the basin and wash them, and then continue to rub them until the juice from the leaves is squeezed out.

If you feel that the leaves are easy to fall off during the kneading process, you can put the leaves and branches together in advance, because with the participation of small branches, it will save some effort when kneading.

After kneading in batches, the leaf juice prepared in advance was taken out, and the clear water in the basin turned into a faint green jade.

The next job is to filter. The tools used at this time are another clean empty basin and a gauze bag. The eye opening of the gauze bag should be thinner, so that small impurities that affect the taste can be removed.

First, take out the branches accidentally left in the pot, and then slowly pour the semi-finished products in the pot into the gauze bag above the empty pot, so that the green drink that has been filtered without impurities will go to another pot.

Because the green drink is thick, the small eyes of the gauze bag are likely to be blocked by the colloid in it. At this time, you need to squeeze the gauze bag to filter out the thick juice.

In order not to waste, after you squeeze, it is best to pour a glass of water to filter out the remaining juice.What is left in the basin is the green drink with fine bubbles floating. At this time, you can add an appropriate amount of water and stir well according to your personal preference for soft and hard taste.

The production of ordinary tofu also has the process of filtering, but the difference is that the filtering of ordinary tofu is to drain the water, leaving the solidified matter and then pressing it into shape, while the purpose of the filtering process of mung bean curd is to filter out solid impurities and leave The liquid is what works.

At this time, there is only one process away from the finished product, that is, adding a coagulant.

There are many types of coagulants, salt and plant ash alkaline water are two commonly used in rural areas.

However, the mung tofu in some places uses Zhonghua brand toothpaste. Toothpaste can also replace the coagulant. If you want to use toothpaste, it must be the Zhonghua brand toothpaste that only adds salt. You can taste it after about 30 minutes after putting in the toothpaste. .

(End of this chapter)