Flowers in full bloom

Chapter 445: Ingenious Thoughts

The green tofu with flower buds became a hit overnight, and sales volume increased exponentially.

So Hua Lei added more stone mills and more manpower, expanded the tofu shop, and began to make green tofu. The two kinds of tofu developed side by side and were supplied to major restaurants and the Imperial College.

In addition, the red blood tofu was placed on the farm and exchanged with the people. Just looking at the color would increase people's appetite. The exchange business also improved a lot.

When other tofu makers saw this, they thought that some kind of dye was added to the flower buds, and they followed suit. However, the color of the tofu they made was not as natural and uniform as that of the flower buds, and the taste did not have the fragrance and deliciousness of the flower buds.

Moreover, the addition of dyes increased the cost a lot, but because the color and taste were not good, the selling price could not be raised. I couldn't make any money at all, which was very discouraging.

After half a month, they found it unprofitable and stopped imitating and continued to make their white tofu. What they didn't expect was that these green tofu were made directly from tender soybeans.

All I can say is that Hualei once again relied on her brain and books to achieve what others did not and to be innovative in her approach.

With just a small change, the ordinary tofu was revitalized and Hualei made more money. However, Hualei was not satisfied and she began to use the green beans to make other delicacies.

The first thing to make is to use mung bean milk to make fresh and delicious spring roll wrappers. Pour the ground soy milk into a pot and boil it over medium-low heat.

Keep stirring to prevent the milk from burning. Once boiling, continue to simmer for about a quarter of an hour to ensure the milk is cooked.

Pour the cooked soy milk into a flat plate and spread it out.

Then wait for the surface of the soy milk to solidify and form a thin film of substance, which is the spring roll wrapper. Then carefully pick up the spring roll wrapper with chopsticks, hang it up to dry, and wait until it is completely dry.

A fresh spring roll wrapper with a light green color is ready. It looks cool and delicious even before eating. After making the spring roll wrapper, Hualei wanted to make a tofu spring roll. It has been a long time since I had a spring roll.

Although the tofu shop in Yuanying Village has been open for many years, and various tofu derivatives and flower buds have been developed, most of them are yuba that are suitable for long-term storage and are sent to Mobei and Western Xinjiang.

I seldom eat these soy products, but now seeing this freshly baked spring roll wrapper, Hualei wants to try it. It's just because I'm greedy. The bean skin spring roll is crispy on the outside and tender on the inside. Hualei thought of it after making the spring roll wrapper.

Lay the spring roll wrapper flat on the chopping board and gently soak it in warm water to soften it and make it easier to mix. Place an appropriate amount of red bean paste filling on one end of the spring roll wrapper, then roll up the spring roll wrapper until the filling is wrapped.

Seal the end of the roll with egg white to ensure that the spring roll does not fall apart. Put the prepared spring rolls into the pan and fry them in appropriate amount of oil until golden and crispy, drain the oil, and you can eat it directly while it is hot.

The spring rolls with red bean paste filling are fragrant and sweet, crispy on the outside and glutinous on the inside, and very delicious. In Hualei's previous life, spring rolls were often made and eaten before the Chinese New Year.

In addition to red bean paste filling, Hualei also makes spring rolls with pork and mushroom filling. They are also wrapped in spring roll skin, put into oil, and fried until golden and crispy.

The fresh pork flavor plus the delicious mushrooms are full of fragrance, which is completely different from the spring rolls with red bean paste filling. Hualei ate until the corners of his mouth were oily and he was very satisfied. However, this spring roll is more suitable for snacks, not for rice.

After eating spring rolls, Hua Lei started to make delicious food with green beans that can be eaten with rice.

Put green beans into a stone mill, grind out soy milk, pour it into a pot, boil it over high heat, then simmer over low heat, stirring constantly to prevent the soy milk from sticking to the pot.

Pour the cooked soy milk into a clean gauze, do not squeeze it, let it filter naturally, and what is left is the tofu pudding. Pour the tofu pudding evenly into a flat ceramic basin, and press it to make it into a uniform bean skin.

You can make it by stacking a layer of tofu pudding and a layer of cloth. Remove the uneven edges of the prepared tofu skin, then dry the fresh tofu skin for a while, and it's done.

After making the fresh bean curd skin, it’s time to make some delicious food. Hua Lei’s favorite is fried fresh bean curd skin rolls. The crispy outer skin and soft filling are really delicious.

The method of making fried fresh bean curd rolls is also very simple. Cut the fresh bean curd into appropriate sizes. The flower buds are made by folding the fresh bean curd in half and cutting it into rectangles.

Then cut the pork into small pieces, add appropriate amount of salt, soy sauce, and a little chopped onion, ginger and garlic and marinate for a while to make it tasty.

Then blanch the carrots, greens, fungus and other vegetables in boiling water, and chop them into small pieces. Then crush the tofu, add appropriate amounts of salt, cooking oil, MSG, chopped green onion, ginger and other seasonings, and mix all three fillings evenly.

Put the filling on the fresh bean curd, then roll up the fresh bean curd and seal the opening with some egg white. Pour a proper amount of rapeseed oil into a frying pan and heat to medium heat.

Put the rolled fresh bean curd into the pot and fry both sides until golden brown. Add water and boil for about two cups of tea, and a delicious dish to go with rice is ready.

This assorted bean curd skin is a mixture of the freshness of pork, the crispness of vegetables, and the softness of tofu. It has a very good taste and is especially good with rice. It is very delicious.

After trying it, Hua Lei decided to make both spring rolls and assorted bean rolls, and sell them together with roast duck and braised goose to enrich her cooked food variety.

However, spring rolls and flower buds are only semi-finished products and supplied to restaurants, who fry them themselves and then serve them to customers while they are hot.

Although spring rolls are fried and expensive, ordinary people are reluctant to buy them. However, in Shangjing City, there are many wealthy and powerful families, who don't care about money, but only care about whether it tastes good.

Therefore, the semi-finished spring rolls made from Hualei are also selling very well. Many restaurants need to make reservations in advance before Hualei can supply them.

The assorted bean skin rolls are even easier to sell. After the semi-finished products are made into the Imperial College, their canteen only needs to fry them slightly, add water to cook them, and then cut them into small rolls before serving them to the students. They are very popular.

Because of Hualei's unexpected ingenuity, the originally ordinary white tofu was developed into many soy products, which brought Hualei a lot of money and made him very happy.

After picking the mulberries and mulberry leaves on the barren hill and making green tofu on the farm, he counted his banknotes and finished his work with satisfaction.

The rapeseed in my basin can be harvested. The rapeseed has already withered and set seeds. Although it is still a little green, it is time to harvest.