Chapter 548: Tofu
Sure enough, besides sneezing, the most uncontrollable thing in this world is love.
Their love for delicious food will emerge from the movements of their hands even if they cover their mouths...
So, now that we’ve reached this point, let’s break the jar!
Everyone looked at each other, and Fan Jinglan took the lead and said, "Ms. Xia's pot of pork is really delicious."
“Not ordinary delicious!”
"Fortunately, this plate is made of porcelain. As long as I can stomach anything, I feel like I can eat the plate as well!"
"You've already eaten the plate, so I'll be a little aggrieved and eat the pot?"
Everyone was talking enthusiastically, but Yin Lingyou remained silent, so that everyone's searching eyes fell on him.
In the spotlight, Yin Lingyou muttered for a long time, and finally exhaled, "How about we do more tomorrow?"
It is better to block than to open up!
Be happy as well.
Again, in life, only the word joy is the most real. If you restrain yourself and discipline yourself for the so-called longevity, so that you are not satisfied with everything, wouldn't it be a punishment to live such a long life?
Maybe there will be a big flood tomorrow, why are you thinking so much!
Just let her go!
However, even though Yin Lingyou thought so, he still gave Xia Mingyue advice on taking good care of his body. He often urged Xia Mingyue to rest more and exercise more with Zhuang Cui.
After this illness, Xia Mingyue also learned a certain lesson. Some trivial tasks were assigned to others as much as possible, and she no longer had to worry about labor. She limited her daily cooking time to a reasonable range and exercised with Zhuang Cui. Things were carried out according to plan.
It's just that Xia Mingyue's physical condition is indeed much worse. At first, she practiced a few simple boxing moves with Zhuang Cui, but she was out of breath and exhausted.
Zhuang Cui knew Xia Mingyue's condition and had just recovered from a serious illness, so she didn't force it. At the beginning, she only focused on simple warm-ups and took it step by step.
Xia Mingyue herself gritted her teeth and persisted. After a few days, her body gradually adapted, and she was able to go from the first quarter of an hour to one meal now.
It can be said that Xia Mingyue's complexion has improved visibly with the naked eye through nourishing decoction and proper boxing practice.
Just as good, there is Wufu Workshop.
Business is booming day by day, and the output of the workshop is also increasing continuously. Along with this, the reputation of Wufu Workshop is gradually spread.
In some villages and towns close to Changzhou Fucheng, people began to go into the city every day and buy some tofu, Qianzhang tofu, dried tofu and other things from Wufu Workshop for sale.
In response to this situation, Manager Wu of Wufu Workshop, at Xia Mingyue's suggestion, worked out a system related to wholesale after many discussions.
If you come to wholesale for the first time, you can enjoy 10% off the retail price if you spend over 100 cents at one time.
Those who wholesale more than 500 yuan in total will enjoy a 15% discount. Those who accumulate a total of twenty taels of silver enjoy a 12% discount, those who accumulate a total of ten taels of silver enjoy a 22% discount, those who accumulate a total of twenty taels enjoy a 25% discount...
The final cap is 40% off, and at the end of each year, certain rebates and rewards will be implemented based on the amount of wholesale.
As soon as such a policy came out, those salesmen who could only buy at retail prices and barely earn a living fee became more and more enthusiastic and drove ox carts to buy goods.
Wufu Workshop's business has also reached a higher level because of this.
Taking advantage of the current momentum, Xia Mingyue simply asked Wufu Workshop to start trying to make yuba.
Just like the previous employment of Gao Fusheng and Lao Liutou, the method of hiring masters with high salaries is still adopted. Firstly, they can learn from and use their rich experience. Secondly, they can avoid competing with the people for profit and ensure that those who are originally engaged in this industry life.
The process of making yuba is not complicated. The early stage also overlaps with making tofu. It still involves soaking the beans, grinding the soy milk, and filtering the bean dregs.
Pour the filtered soy milk into a large pot several times, bring to a boil over low heat, stir constantly to prevent it from sticking to the pot, and cook until a layer of bean foam forms on the surface of the soy milk. Use a long and wide bamboo chopstick to pick up the bean foam. , pleated into long strips, hung on a bamboo pole, and dried in a ventilated place until completely dry, becoming dried yuba.
Dried yuba is bundled well and can be stored for a long time in a cool and ventilated place. It is also convenient for transportation and sale everywhere.
Wufu Workshop's shop quickly introduced the new category of bean curd, and the wholesale of bean curd was also started in the workshop.
The overall business can be said to be like sesame seeds blooming, rising steadily.
The output of Wufu Workshop has increased, and the output of tofu dregs is also increasing.
Initially, the tofu dregs produced in the Wufu workshop were made into daily meals by the workshop in order not to be wasted.
Stir-fried tofu dregs with various ingredients such as tofu dregs, minced pork, shredded carrots, garlic sprouts, etc. The stir-fried tofu dregs are full of bean flavor and very filling, making it very delicious.
Fried tofu dregs balls are made by mixing tofu dregs, flour, eggs, shredded radish, etc. into a thick paste, and then squeezed into balls one by one. The fried tofu skin is golden and crispy. It tastes crispy, delicious, and full of fragrance. Use Make a big pot of fragrant meatball soup with these meatballs and serve them with pancakes. It's a great treat.
Tofu dregs and flour are mixed with water to make a thin paste, and spread into thin tofu dregs pancakes in a pan...
The chefs at Wufu Workshop are good at cooking, and the tofu residue has been made into a variety of foods, all of which taste delicious and are very popular among people.
Although the tofu dregs are delicious, the number of people and their appetites are limited. In addition, the production rate of tofu dregs continues to increase. Even if a group of people eat meals made of tofu dregs every day, they still cannot fully digest it.
Therefore, after Xia Mingyue and Zhang Heming discussed it, the tofu dregs in Wufu Workshop were taken out separately and sold at a lower price to local residents who were unable to enter the workshop to make a living and whose family circumstances were difficult, or who had temporarily settled in Cheung Chau Prefecture. Refugees.
In this way, the tofu dregs of Wufu Workshop can be disposed of.
Secondly, although tofu dregs sounds unpleasant, it is actually made from beans, has a certain taste and nutritional value, and is sold at a low price. It is a very suitable food for some poor families, and it can be regarded as a good food for some poor families when the government's economy is limited. , a disguised poverty alleviation strategy.
Thirdly, a certain amount of money is charged, and the limit is five kilograms, so as to avoid waste caused by some people ruining it or getting dregs for nothing.
A pound of tofu dregs only costs two cents. If there are three or four people in a family, buy three or four pounds of tofu dregs and mix them with wild vegetables picked outside or vegetable leaves picked up from vegetable stalls, mixed with a little bit. The noodles are steamed into tofu dregs steamed bread, and then some thick tofu dregs porridge is cooked, which is enough for the family to eat for a whole day and is full.