Chapter 554: Diffuse raw soy milk flavor

When the latest millet planted showed tender sprouts and the soybeans drilled out of the ground, holding two fat doubans, and a little yellow sprout appeared in the middle of the doubans, the first grinding of the Qingque tribe finally declared a success. .
Not far from the stone flowerbed built by Han Chenglei, another one-meter-high stone platform was built.
A stone slab about one square meter was placed on the stone platform, and in the center of the slab was a stone mill recently made by the Qingque tribe.
The stone mill underneath sits on cement made of plant ash and is firmly laid there.
This is to prevent it from rotating with the grinding wheel when it is grinding.
Around the stone mill, ten centimeters wide from the stone mill, a ridge about ten centimeters high was built with cement and small stones.
At the lowest edge of the ‘ridge’, a water outlet was left.
This is to prevent the ground soy milk from being scattered.
People who pay attention to stone mills don't do this. The bottom one of their stone mills is directly chiseled out of a large stone slab and is integrated with the stone slab.
The outer part of the stone slab is hewn into ‘ditches and ridges’ that gather soy milk.
The Qingque tribe now has limited tools, and the technique of wood, a stonemason, is not mature enough. The most important thing is that Han Cheng and others are waiting to eat tofu, etc. The flowers are gone, so they use cement to replace this time-consuming project. Up.
After confirming that the surrounding cement was completely dry, the stone mill and the stone slabs around the stone mill were thoroughly cleaned with a few buckets of water, and finally started grinding tofu.
The early summer sun was scattered through the emerald green bamboo in the flowerbed, leaving a thin spot on the wet stone.
In the cool air, Han Cheng held a pottery bowl in his left hand and scooped out a bowl from the pottery pot placed on the stone platform.
The bowl was filled with two-thirds of water and one-third of the soybeans that had been soaked for more than a day and completely filled with water.
The bowl he was holding was close to the top of the stone grinder, tilted slightly, and the water entered the grinder. After the water had almost entered, it was the soaked soybeans.
While doing this, Han Cheng's right hand was not idle either, holding the wooden handle on the stone mill, his arm turned round and round.
After the soybeans pass through the eyes and enter the middle of the two mills, it makes the milling become easier.
The stone mill rotates in circles, and the soybean grains that enter it are squeezed and ground into a fine foam by the rough stone mill, appearing around the stone mill, and then slowly sliding down the stone mill.
The white soy milk was mixed with some bean dregs and slipped into the grooves made of cement around the stone mill.
After more and more gathered together, they began to flow to the lowest gap, and finally merged into a white line, which fell into the clay pot placed below, stirring up some white bubbles.
The slightly cool air is filled with the smell of raw soy milk, which is very familiar, the same as the taste of tofu when I was a child during the Chinese New Year.
The difference is that things have long since become two worlds...
It is easy to attract people who have never done such things before.
After Han Cheng grinds half of the soaked beans, he stared at the eager Witch who had been staring for a long time, and finally couldn't bear it.
He tentatively opened his mouth and expressed to Han Cheng his wish that he also wanted to grind.
Han Cheng smiled, but he had forgotten the appeal of stone milling.
Right now, he handed the bowl into Wu's hand, and Han Cheng stood aside and handed over the matter of grinding beans to Wu.
This is not a demanding job, and the amount of water poured into the grinding eye does not have much hindrance, so Han Chengcheng just stood by and watched without giving any guidance.
The first grinding mill of the Qingque tribe was just a small mill with a diameter of 30 centimeters. It was not heavy, and it didn't feel heavy.
When he first took these tasks from Han Cheng, Wu's body was slightly tight, and his movements seemed a bit stiff. After the three bowls of beans were ground, his movements were already very skillful.
After all, this is really not a difficult job.
After the beans were grinded, Han Cheng asked someone to get some clean water and pour it into the grinded eyes.
Leaning on one side, while turning the stone mill, this is to wash away all the remaining okara and soy milk.
On the one hand, it can be done without waste, and on the other hand, it can wait until the next time it is used, and it takes less time to scrub.
Han Cheng, Wu, Big Brother and others took the ground soy milk and walked aside, where a two-meter-high shelf had already been erected.
A beam is worn in the middle of the shelf, and a rope is tied to the middle of the beam.
A stick of one and a half centimeters thick is tied under the rope.
The stick passed through the middle of two flat, overlapping sticks.
Under the stick is a big bump after rest.
The big bump blocks under the horizontal stick below, preventing the two overlapping sticks from slipping through the air.
A hole was drilled at both ends of the two one-meter-long wooden sticks that overlap each other, and a square corner of linen cloth was pierced in each hole.
The burlap's horns are firmly tied here to form a sling.
Finding a large clean pottery basin under the sling, Han Cheng poured a can of soy milk into the sling.
Then he motioned to the big brother to hold the two ends of the two overlapping wooden sticks, and began to shake the sling from left to right.
The soy milk wrapped in the sling swayed from side to side as Han Cheng and the senior brother moved, and some white soy milk that was slightly yellowed fell into the large pottery bowl placed below.
The reason for such a procedure is that in addition to soy milk, there is a lot of okara.
This step is to separate the bean dregs from the soybean milk, which is to put it bluntly, to filter.
The linen cloth with fine meshes woven by the Qingque tribe is just right for this thing~EbookFREE.me~ After filtering the soy milk in several pots, the big pot under the sling is almost full .
Only a piece of bean dregs remained in the sling.
Han Cheng didn't get the bean dregs out immediately, but added a half jar of water to it and hung it for a while.
There is no way. At this time there are too few beans, so the operation can only be done based on the principle of making more soy milk.
After hanging it again, Han Cheng got the bean dregs out, but he was not willing to throw it away. This thing is a high-nutrient feed.
In ancient tofu workshops, animals such as pigs and donkeys were generally fed.
Because they eat well, they are much fatter than ordinary people's fat body after being fed.
When there is a shortage of food, the bean dregs will be transformed into a kind of food. It is not uncommon to eat bean dregs.
Han Cheng was naturally reluctant to discard it.