An hour later, Du Heng moved away the water from the tofu mold and uncovered the lid. In Jing Nan and the others' expectant eyes, he turned the abrasive tool and got two pieces of white jade-like old tofu.

How to eat old tofu? There are many ways tofu. You can cook it with meat. After the cooked, the square tofu cubes will fill the broth, which is even better than the meat. You can cook it into a pot of soup, put a few small vegetables, and eat it refreshingly and iron it. You can cook a bowl of hot and spicy Mapo tofu with red peppers. After eating it, you will be full of energy.

Du Heng thought for a while, then took out a piece of tofu, and he took a wooden basin and put it in water to keep the tofu in it.

Xiaoxiao squatted on the stove and chirped twice. Du Heng explained: "I'll make braised tofu pork, and then make tofu soup. I'll eat some vegetarian food tonight. I'll make braised pork for you tomorrow?" Xiaoxiao nodded repeatedly: "Jiujiu~"

After adding soybean oil into the hot pan, Du Heng sprinkled a little salt in the pan. He slid the tofu into the pan along the edge of the pan to the bottom of the pan. A white smoke suddenly appeared from the pan, making a thorny sound. After a while, the side close to the pan became golden. Du Heng turned with long chopsticks, and the golden side faced upwards.

Xiaoxiao made a trembling chirping in surprise, and Du Heng smiled: "This six-sided golden side that is to be fried will not easily disperse when it is cooked with the meat."

Xiaoxiao stretched out her neck and wanted to look at the tofu in the pot carefully. Du Heng hurriedly carried him down: "How many times have you told you not to go to the stove, and if you fall into the pot and peel it, it will burn you."

Feng Gui, who was sitting next to him drinking tea, said calmly: "No."

Du Heng was stunned: "What?"

Feng Gui said, "Speaking of this, Xiaoxiao and I are both demon cultivators of the fire system. Not to mention falling into the pot, even ordinary demon fire will not harm us. Even if it falls into your frying pot, Xiaoxiao can swim."

Du Heng's face turned dark: "Is this true? But what I'm worried about is not just Xiaoxiao." If Xiaoxiao falls into the shower, how can you eat the food?

After the tofu is fryed, it is placed golden on the plate, and is neatly arranged squarely, which is pleasing to the eye.

Jing Nan walked over and poked the tofu cube: "Can this still happen?"

Du Heng smiled and said, "Yes, there are so many ways to eat tofu. I can also make stinky tofu. If everyone likes it, I will make some of it another day."

Feng Gui said to Xiaoxiao: "For the sake of finding Du Heng back, I won't pursue the matter of running away from home." Xiaoxiao rolled her eyes at Feng Gui, not caring about Feng Gui's threat at all.

The braised pork made by Du Heng today is a simple version, and there is no need to stew the meat with straw ropes.

Du Heng was busy on the stove, and Feng Gui stood up and walked around the kitchen: "I don't know what's going on, but today I always feel like I can smell a sweet smell."

Jing Nan's eyes lit up: "I smelled it too."

The two of them walked towards Du Heng's wine barrel in secret: "It's the smell here."

Du Heng then remembered the rice wine he made a few days ago. It has been three or four days since he said that the temperature in the kitchen is right, so the wine should have been precipitated.

Du Heng quickly called out, "Don't move if you put it there, I'll do it, let me do it!"

He stewed tofu with braised pork and stewed with tofu in one pot, and stewed with spiritual rice in another pot. Du Heng covered the lid with confidence, and now he had time to see his rice wine.

Du Heng took away the quilt on the wooden barrel, and a rich fermented sweet fragrance came to his nose. Even Xuan Yu couldn't help but stand beside him. Du Heng nervously uncovered the wine barrel. The moment the wooden lid was opened, the sweet fragrance bloomed in the kitchen like a firework.

Du Heng looked at the barrel and saw that milky white wine had appeared in the hole he had picked out of the barrel. The spiritual rice that once sank at the bottom had expanded a little, floating on the wine wine like a large donut.

Du Heng pressed it with a clean wooden spoon, and a lot of wine was precipitated from the spiritual rice.

Du Heng was happy: "I thought it would take ten days and half a month to drink, but I didn't expect it to be almost done. Fortunately, your nose is so good, otherwise I would have forgotten to reveal it."

Xuan Yu had already taken a big bowl and stood beside Du Heng. Du Heng smiled and filled a spoonful of wine in the bowl: "This is the original wine, it is sweet, and even Xiaoxiao can drink it. Everyone try it."

Feng Gui and Jing Nan took a sip with the bowl. Jing Nan smacked her lips: "It's so sweet, this tastes good." Feng Gui said: "It's wine slurry, but the wine tastes not strong. I believe it's fruit slurry."

Du Heng smiled and looked at Xuan Yu who was tasting: "How is it? Is it delicious?" Xuan Yu put down the bowl: "It's delicious."

This was so anxious that Xiaoxiao was very anxious. He heard that he could drink it too, Xiaoxiao kept jumping beside everyone's legs. After a bowl of wine was drunk by the three adults, only a little bit left was left, and Xuan Yu handed it to Xiaoxiao.

Xiaoxiao held the bowl with two small wings and took a precious sip: "Chirp~~" He liked the taste. Du Heng smiled and said: "This is just the initial wine. If you want to turn it into the wine you usually drink, it will have to go through secondary fermentation."

However, Du Heng likes rice wine of this level. Nowadays, spiritual rice is wine brewed and can be used to cook many things. Du Heng also likes this sweet wine with a slight alcoholic flavor. He decided to keep some of it and let the rest ferment it again.

Xiaoxiao finished drinking the rice wine in a short while. He held the bowl and made a spoiled chirping sound at Du Heng.

Du Heng smiled and scooped a spoonful of wine mixed with the rice in Xiaoxiao's bowl: "Although the alcohol content is relatively low now, you can't drink too much, be careful."

After fermentation, the spiritual rice has lost its distinct taste of rice grains, and the rice grains have become loose and tastes sweet.

Du Heng scooped out some and handed it to Xuan Yu and the others: "This is wine brew, which can be used to cook dumplings." Xuan Yu tasted it and nodded: "Not bad."

Du Heng was so happy: "Then I will serve a part of it first, and cook it in the future, and continue to ferment the rest?"

Jing Nan asked: "What will it taste after continuing to ferment?"

Du Heng said: "It will not be so sweet, the alcohol content will increase and the color will become clear. In the end, it will become the kind of wine that everyone drinks, and it is OK to save it for a long time."

Feng returned and became interested: "Really or not?" Du Heng said: "What do you lie to you? You will know when I do it."

Taking advantage of the crowd, Du Heng divided the wine in the barrel into two parts, and put it in a small wooden barrel and placed it in a storage bag. In this way, the wine will stop fermenting and the sweet taste when eaten is now.

After half of the spiritual rice was poached, the wine and spiritual rice in the barrel were reduced by half, and the wine barrel looked much bigger. But it didn't matter, Du Heng would soon add a cool white blossom to let it continue to ferment.

Du Heng dug out half of the wine, and then add a little more cool white wine in a while. After a while, the rice wine in the barrel will ferment in the second degree. At that time, remove the lees and the remaining rice wine will be able to drink.

Because the Lingji wine was successfully brewed, there was a large bowl of wine in front of everyone on the dinner table. To be honest, eating wine simply would make you feel sweet. But Du Heng also made other dishes, which would be very delicious when you paired them.

The braised pork stewed with tofu, thick oil and red sauce made by Du Heng, trembles with the tofu that has been filled with the soup. After the slightly tough tofu skin that has been fried outside will be exposed, the flexible inner inside will be exposed. There are some holes inside, soaked in the soup.

After taking a bite, the taste of tofu is even more delicious than meat. I just can’t eat hot tofu in a hurry. I laughed because I was too anxious and I blew the breath while eating, but tears rolled in my eyes.

However, even though tears rolled around, Xiaoxiao still held the bowl and refused to loosen his wings.

In addition to tofu braised pork, Du Heng also made a Mapo tofu. This dish is loved by Feng Gui.

Feng Gui took out a hole in the white spiritual rice, and then poured the red tofu into the hole with a spoon. He held the chopsticks and stirred the tofu and rice together. The thickened tofu and rice were immediately sticky, and Feng Gui sent them to his mouth with satisfaction.

At this time, you can see how double the standard Feng Gui is. It is okay for him to mix the rice by himself. If Xiaoxiao gets mixed like this, he will immediately start to dislike him: "Ah, it's so disgusting."

But Xiaoxiao had ignored him. No matter what Feng Gui said, Xiaoxiao pierced her head into the bowl and didn't lift her head up.

Xuan Yu always eats like an old monk entering into meditation. Du Heng can't tell whether he likes or dislikes. Every time he only sees him eating three bowls in a regular manner. After eating three bowls, he put down the bowls and chopsticks.

Du Heng, a chef, is still somewhat sure of the taste of diners. For example, Jing Nan likes salty and fresh food, Feng Gui likes spicy food. But Xuan Yu... Du Heng is not sure.

Du Heng thought that before entering the village, Xuan Yu must be a pampered and rich disciple with a good family education. Because Xuan Yu is very restrained when eating, he usually speaks and does not show his emotions. On TV, this is the temperament that only emperors have.

Du Heng is so sure.

The tofu dinner in the evening won unanimous praise. Du Heng planned to soak more beans and make more tofu in two days. The New Year is approaching soon, and there are many places that need to use tofu.

In previous years, every New Year's Day, Du's father would soak a large pot of soybeans, and he would start a tick-stone to grind soy milk early to order tofu. The Mapo tofu and home-cooked tofu in their private restaurants were often ordered by diners.

Sometimes diners have to pack one after eating, and when the neighborhood residents see Dad Du making tofu, they will come home with two pieces.

After dinner, Xuan Yu was cleaning the table, Du Heng took out the tendon meat of Kui Niu from the storage bag, and he soaked the tendon meat in the water.

Xuan Yu asked in confusion: "Are you soaking now?" Du Heng said: "Yes, I have to cook everything before going to bed and put it in the pot, so that the braised meat will taste more delicious."

The taste of braised pork is different in every store, each has its own recipe and flavor. You can eat any meat after being braised, but Du Heng thinks it is quite complicated to make braised pork delicious.

The brine used in some stores is even passed down for a hundred years. Hundreds of meat come and go in a pot of brine. Marinade that absorbs different flavors of meat will become a heirloom of the store.

However, such braised dishes will be a bit disliked by Du Heng. In order to facilitate the preservation of the marinade or make the dishes look better, the store will add a lot of salt to the marinade. Sometimes the braised dishes you are lucky enough to buy are salty and light, but if you are lucky, the braised dishes you buy will be extremely salty.

Du Heng's marinades are always made in real time, and his marinade is the color of the dish's thick oil and red sauce. The marinade is never added with soy sauce. After making the marinade, his marinade is usually used to make cold dishes and then served with dipping sauce.

The white-cut beef, salted duck, white-cut chicken and so on made by Du Heng’s family are quite famous in their family.

Du Heng looked at the water soaking the beef tendons, and he wondered again: "In theory, there is the most blood in beef. Why has it been soaked for so long? Still no blood in the tendon meat seeped out?"

Xuan Yu remained silent: "It was probably because Lao Dao was particularly good at bloating." Well, Xuan Yu had already mentioned this reason last time.

Du Heng thought about it and accepted it: "Lao Dao must be a very excellent hunter. Last time I brought us so many ingredients, I will make a little more braised pork later. Next time Lao Dao comes, he will take it away." Xuan Yu nodded: "Well, okay."

Du Heng asked again: "Did Lao Dao family be on the West Mountain? When he came last time, I saw that he came down from the West Mountain."

The mountain was covered with heavy snow. After Du Heng arrived at the village, he only went to Nanshan. He was scared by the wild beasts in Nanshan so much that he dared not go up. Unfortunately, he and Jing Nan put the four traps, and I don’t know if any prey fell into it later.

Xuan Yu said, "Yes, when the snow melts, I can take you to see Lao Dao's cave." Why is Du Heng so interested in Lao Dao? Xuan Yu asked, "You seem to be very concerned about Lao Dao."

Du Heng scratched his hair embarrassedly: "Did you see it? Actually, I like the dog raised by Laodao."

Xuan Yu glanced at Du Heng subtly, and his voice was higher than usual: "Do you... like that dog? Do you like chaos?"

Du Heng nodded: "Yes, what a beautiful big yellow dog."

Rhubarb is larger than an average large dog, with yellow and white hair all over her body, honest and obedient, and she looks like a good dog at first glance.

Du Heng remembered something when he was a teenager: "When I was a child, the daughter of a family in our village married a village more than ten miles away. The family she married had a big yellow dog at home, just like a big yellow knife. That dog..."

Du Heng couldn't help but smile, and he was immersed in his thoughts.

Xuan Yu asked, "What's wrong with that dog?"

Du Heng came back to his senses and smiled: "That dog is the smartest dog I have ever seen. I still remember its name. It is called Huang Xi. It will follow its married daughter to our village. It is guarding the door. The owner calls it to enter the door before it enters. It does not eat what we feed, and it will only eat it unless the owner nods.

Du Heng said gently: "Being able to cook delicious food for relatives and friends is a kind of happiness. Being able to have people who appreciate and trust by your side is also a kind of happiness. Speaking of which..."

Du Heng looked at Xuan Yu and said, "I haven't expressed my gratitude to you solemnly. Xuan Yu, I feel very happy that you and Xiaoxiao can take me to the village. Thank you for giving me a place to shelter from the wind and rain. Thank you for trusting me and supporting me."

Xuan Yu remained silent for a long time. After Du Heng said this, he continued to start busy. After a while, he finished burning all his hooves. With a pile of feet soaked in the wooden basin, Du Heng took a wooden brush and started brushing them carefully.

The cleaned hoof skin turned golden. Du Heng shaved off the hard nails on the hoof, cut open the hoof, and removed the hair follicles in the middle of the foot.

Du Heng threw all the ingredients into the pot and added half a pot of water to the pot. He stuffed the tendon meat and hooves all over the pot, and the lid could not be covered.

While waiting for the water to boil, Du Heng was preparing the braised bun.

This is the top secret recipe of Du Heng's family, and it is not rumored to be said. Du Heng used a small piece of gauze to sew a cloth pocket, and then put dozens of spices in the cloth pocket.

Xuan Yu didn't know much about spices, so he only saw Du Heng pull out the oil paper bag he bought from the Zhou family shop, and then pick and choose it inside. After Du Heng finished picking and preparing the seasoning bag, the water in the pot also started.

Du Heng skipped off the few foam on the water surface. After blanching, the tendons shrank and the water was reduced. The lid that could not be covered could now be easily covered. Du Heng flipped it with chopsticks so that all the braised products could be soaked in the water.
To be continued...