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"Grandma, do you want to eat black tofu tonight?" Seeing this big pot full of konjac makes me happy!
This thing is delicious!
? Slippery and tender, q elastic and smooth, just like jelly!
"Well, the black tofu that I just made just now, cook a little at night and taste it, isn't it delicious?" Grandma said with a smile.
Just kidding, how could such a perfect konjac be unpalatable!
However, grandma is still very cautious, it is said that it is because of the characteristics of konjac.
The konjac that has just been fried is not very sure about its taste before it solidifies.
After cooling down, it will solidify, and the taste of konjac will be authentic.
Therefore, this is also a place that makes grandma feel uncertain. The lime added to konjac is the existence that affects the taste the most. The amount of lime can only be controlled by experience, and the final product depends on God's will.
The best match for konjac must be duck, and the konjac roast duck here is so delicious!
It's a pity that this kind of extravagant way of eating is not available at any time. There are a few ducks in the house, which are reserved for laying eggs. I dare not kill them and eat them. These ducks are my grandfather's treasure!
"Ren Tao, go and pull some garlic sprouts back, and use them for stir-frying black tofu." Grandma said when she passed by me.
It seems that the konjac tonight is for frying. I don¡¯t know when I can have a meal of konjac roast duck.
After pulling the garlic sprouts back, wash them and keep them for later use.
After feeding the pigs and cleaning up, it was finally time for dinner.
I was already sitting in front of the stove, and when my grandma gave an order, I started to light the fire.
The light gray konjac was placed on the cutting board by grandma, and cut into small strips as long as the knuckles.
There are many small air bubbles in each piece of konjac, which is crystal clear and very beautiful.
During the stirring process of handmade konjac, a lot of air will be mixed in. With the blessing of air, konjac will be more resilient.
"Ren Tao, start a fire, I'm starting to cook." Grandma began to add water to the pot.
"Okay!" I skillfully picked up the firewood, lit it, put it in the stove, and waited for the water to boil.
After the water boiled, grandma put a spoonful of salt into the pot, and then pushed the konjac on the cutting board into it. Konjac rolls up and down in the hot boiling water, and its small body shows attractive curves.
"Grandma, didn't you say fried konjac? How do you boil it in plain water?" I asked suspiciously.
"Konjac must be blanched first, if it is only fried, there will be a lot of bubbles, which is not good-looking." Grandma explained.
So that¡¯s the case, but fortunately it¡¯s just blanching. If we really get boiled konjac in white water, we really can¡¯t get used to it!
The konjac was boiled for about five minutes, then picked up by grandma and put in Shau Kei for later use.
The next is the critical moment!
Pour oil into the pot. When the oil is hot, pour in minced ginger and green onion. After saut¨¦ing, add a spoonful of bean paste. After stirring for a few times, pour in the konjac that has been prepared. Put the konjac into the pot, and pour in the spices and peppercorns into the pot.
Doubanjiang was newly made by grandma some time ago, it is called a fragrance!
In summer, if you can't finish eating the peppers you grow at home, you pick off the red peppers and put them in the yard to dry.
After a few days, the peppers are dried to a semi-dry state. After removing the stalks, pour them into a large basin and chop them up! Hand-chopped peppers are more fragrant! (Because we don't have a machine for chopping peppers here.)
Put the chopped peppers into a pot, add salt, white wine and rapeseed oil, the rapeseed oil must be fried, otherwise the finished bean paste will not be fragrant enough.
Immediately afterwards, wash the fermented watercress, break it up and dry it in the sun, and pour it into the basin. The watercress is made by peeling and drying the soybeans.
Chop the ginger into fine pieces, mix it with peppercorns and crushed watercress into the slaughtered chili sauce, pour in the salt, and stir well.
The semi-finished bean paste is successfully made!
After stirring, the bean paste should be dried under the hot sun for a few days. After drying, it will be stored in an altar. A perfect altar of bean paste will wait for time to open.
With the addition of bean paste and soy sauce into the pot, the original red soup base adds a hint of dark red, and the sauce is overflowing.
While the dark red soup is boiling, the fragrance is constantly floating into the air.
Put the salt and MSG into the pot, and pour the chopped garlic leaves into the pot and stir fry. With the blessing of the special fragrance of the garlic, this konjac becomes mouth-watering!
Pick up the pot and put it on the plate! Delicious konjac declared success!
"Grandpa, it's time to eat!" The aroma of konjac tempts me, and I can't wait to serve white rice right away and eat a few pieces of konjac!
But my childhood education prevented me from moving my chopsticks first, and I had to wait until the hard-working elders came to the table to eat together.
"Here we come!" Grandpa put down the scimitar and bamboo strips in his hand, patted his pants covered with bamboo threads, and walked in.
It is the happiest thing at this time when the family gathers around for dinner!
? Although my parents are not at home, I have long been used to living with my grandparents since I was a child.
And it's approaching the end of the year, parents should be back in a few days, right?
Gently pick up a piece of konjac, the soft and tender konjac becomes more attractive with the blessing of chili and soy sauce and other seasonings. Holding the bowl in one hand, catch the soup dripping from the konjac. After the white rice is stained with the sauce, it becomes dark red and shiny, which attracts the mouth to salivate.
After blowing a few breaths on the konjac, I swallowed the konjac with garlic leaves attached.
Konjac's soft body shattered under the impact of the teeth, like popping jelly, bumping wildly in the mouth.
The spicy taste and the garlic fragrance of garlic sprouts instantly make people forget the troubles and sorrows of the whole day.
"It's so hot! Huh! It's so hot!" Just after I swallowed the konjac, its hot body released heat along my esophagus, burning all the way from my throat to my stomach.
Tears flowed down the corners of the eyes, and when I opened my mouth, even the air I exhaled was hot. This really makes people love and hate it!
"Slow down! There are so many more, eat slowly! It's hot!" Grandpa said earnestly.
Hey, my first name! It was destroyed on this little konjac.
We are not in a hurry, but we didn¡¯t feel hot when we ate it. We swallowed it and found that the konjac was extremely hot. Is this what it means to be impatient and unable to eat hot tofu? I have a deep understanding.
Eat three or two pieces of konjac, it's fun to eat!
I picked up the konjac bowl, poured some of the soup on the rice, and stirred it well, so that every grain of rice was covered with the taste of the soup.
The standard to test whether a dish is delicious is to use its soup to bibimbap. If you can eat up the soup and bibimbap like me, it fully shows that the taste of the dish is absolutely perfect!
A bowl of rice is definitely not enough, we must respect konjac!
Must have three bowls of rice!
Under the shocked eyes of my grandparents, I ate three and a half bowls of rice! It has already exceeded my usual appetite!
We usually only eat one bowl or one and a half bowls. How can konjac be so delicious! ~(Remember this website URL: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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